Moms Indiana Pork Chops Recipes

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MOM'S BEST PORK CHOPS

Tender and crunchy breaded pork chops are everyone's favorite!

Provided by AREJAY59

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 6



Mom's Best Pork Chops image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
  • Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

Nutrition Facts : Calories 520.6 calories, Carbohydrate 48.7 g, Cholesterol 121.4 mg, Fat 21.3 g, Fiber 2.1 g, Protein 31.5 g, SaturatedFat 4.4 g, Sodium 816 mg, Sugar 0.5 g

2 eggs
½ teaspoon garlic powder
½ teaspoon onion powder
3 (4 ounce) packets saltine crackers, crushed
3 tablespoons vegetable oil
6 thin cut pork chops

MOM'S CORNY PORK CHOPS

Mom used to make this all the time, and there were hardly any leftovers. Easy to make baked dish that goes great with fresh bread and mashed potatoes.

Provided by Barb Pierce Strong

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 4

Number Of Ingredients 7



Mom's Corny Pork Chops image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
  • Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
  • Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.5 g, Cholesterol 77.4 mg, Fat 25.4 g, Fiber 1.7 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 399.8 mg, Sugar 4.3 g

3 tablespoons olive oil
3 cloves garlic, minced
4 (8 ounce) pork chops
salt and ground black pepper to taste
¼ cup minced onion
½ cup water
1 (15 ounce) can cream-style corn

HOOSIER PORK CHOP SUPPER

Indiana is one of the leading hog-producing states, so this recipe reflects our region. This is a "lickin' good" one-dish meal that's quite easy to make.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 4 servings.

Number Of Ingredients 10



Hoosier Pork Chop Supper image

Steps:

  • In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. In a large resealable plastic bag, combine flour, salt and pepper; add the pork chops. Seal bag; turn to coat., Cook pork chops in the drippings until browned on both sides. Add the potatoes, carrot, tomatoes and reserved onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Stir in the peas, cook, uncovered, for 10 minutes longer or until heated through.

Nutrition Facts : Calories 930 calories, Fat 36g fat (11g saturated fat), Cholesterol 216mg cholesterol, Sodium 980mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 7g fiber), Protein 94g protein.

1 medium onion, sliced
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 boneless butterflied pork chops (1-1/2 inches thick and 6 ounces each)
2 large potatoes, peeled and sliced
1 large carrot, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen peas

MOM'S INDIAN PORK CHOPS & RICE

I don't even like pork chops and I LOVE these! This is Mom's recipe, the only way I'll eat pork chops. Mom used bone-in pork chops, but it's easier to serve if you use boneless. See my sister puppitypup's variation, Recipe #182540.

Provided by laurenpie

Categories     One Dish Meal

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10



Mom's Indian Pork Chops & Rice image

Steps:

  • Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
  • Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
  • Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
  • Bake, covered, at 350 degrees for 55-65 minutes.
  • Serve with a spatula to preserve your nice chop/tomato/onion stack.

4 pork chops
1 teaspoon dry mustard
1 teaspoon ground cloves
1 teaspoon olive oil
1/2 large onion, cut to four 1/4-inch slices
1 large tomatoes, cut to four 1/2-inch slices
1 (10 3/4 ounce) can cream of mushroom soup
1 (6 ounce) can sliced mushrooms
1/2 cup water
3 cups cooked rice, hot

MOM'S EASY SKILLET PORK CHOP SPECIAL

This is an easy, fast, and inexpensive pork chop recipe. Full of flavor, it stirs together in a skillet and is easy to stretch for unexpected dinner guests. Makes a great meal. Kids love it. Recipe can easily be doubled, or add extra sauce, tomatoes, or green beans to stretch for more servings.

Provided by MEBIZZE

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 6

Number Of Ingredients 12



Mom's Easy Skillet Pork Chop Special image

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add pork and cook and stir until golden in color, 6 to 8 minutes. Add green beans, pasta sauce, diced tomatoes, 1/2 cup water, Italian seasoning, garlic powder, and sugar. Mix well, cover, and simmer until pork is fully cooked and flavors have melded together, about 30 minutes.
  • Meanwhile, bring remaining 2 cups water to a boil in a medium saucepan. Stir in rice and 1/4 teaspoon salt. Cover, remove from the heat, and let stand until water is fully absorbed, about 5 minutes.
  • Serve meat mixture on a bed of rice and season with salt and pepper.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 50.8 g, Cholesterol 41.2 mg, Fat 13.5 g, Fiber 6.7 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 1001.2 mg, Sugar 14.3 g

1 tablespoon olive oil
1 ½ pounds boneless pork chops, cut into 1/2-inch cubes
2 (15 ounce) cans green beans, drained
1 (28 ounce) jar pasta sauce (such as Prego®)
1 (14.5 ounce) can diced tomatoes, undrained
2 ½ cups water, divided
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon white sugar
2 cups uncooked instant rice
¼ teaspoon salt, plus more to taste
ground black pepper to taste

MOM'S HAWAIIAN LAMB (OR PORK) CHOPS

I remember this dish from childhood. My Mom usually just broiled or BBQed lamb chops which I loved but this was different and she only made it on occasion so it was special. You can add chopped peppers and water chestnuts too. I think some powdered ginger would work well with this (just a touch though). I should mention that these are rough measures since my Mom's recipe card just had "diced celery" etc. This was a pork recipe but my Mom substituted Lamb chops for pork chops. You can use either!

Provided by Oolala

Categories     Fruit

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Mom's Hawaiian Lamb (Or Pork) Chops image

Steps:

  • Brown chops in oil and remove to a pyrex oven proof dish large enough to hold the chops.
  • Add celery, onion, soy sauce, pineapple chunks, margarine, garlic powder, dried fruit and pepper to the pan and saute for a few minutes until onions get wilted and slightly browned.
  • Pour this mixture on top of the chops with the celery leaves and bake at 350 for 25 minutes covered with foil.

Nutrition Facts : Calories 836.9, Fat 51.5, SaturatedFat 22.5, Cholesterol 140.6, Sodium 1133.4, Carbohydrate 61.8, Fiber 6.8, Sugar 44, Protein 35.6

8 lamb chops, any kind you like
vegetable oil, for browning chops
1/2 cup celery, diced
1 cup onion, chopped
1/4 cup soy sauce, I like low sodium
1 (8 ounce) can pineapple chunks, drained
1/2 teaspoon margarine
garlic powder, to taste
1 cup dried prune
1 cup dried apricot
pepper, to taste
1/4 cup celery leaves, chopped (optional)

MOM'S TENDER AND JUICY PORK CHOPS

Brining the pork chops really makes a difference in this recipe. Once fried, they're tender and flavorful with a thin layer of crust. After they're fried, the pork chops simmer in a simple gravy filled with fresh onions and garlic. This is an easy to throw together dinner that requires very little work and is big in flavor. The gravy does call for a little white wine (which you don't really taste). If you do not drink, replace the wine with a little extra chicken broth. Also, you'll note there is no salt when cooking the pork chops. The brine adds plenty of salt to the meat.

Provided by Joanne Bellezza-Loughlin @Joannebl

Categories     Pork

Number Of Ingredients 17



Mom's Tender and Juicy Pork Chops image

Steps:

  • Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
  • Remove pork chops from brine and pat dry with a paper towel.
  • Dip pork chops in egg wash.
  • Then Italian bread crumbs to coat.
  • Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown.
  • Then set them aside.
  • Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes. Add the minced garlic and cook for one more minute - stirring.
  • Add the chicken broth and white wine.
  • Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
  • Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle.
  • Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.

BASIC BRINE
3 cup(s) water
2 cup(s) ice cubes
1/4 cup(s) Kosher salt
1/4 cup(s) sugar
PORK CHOPS
6 - bone-in pork chops
1 - egg, beaten with a little water to make an egg wash
- Italian bread crumbs
- vegetable or canola oil
1/2 large onion, sliced thin
2 clove(s) garlic, minced
1 1/2 cup(s) chicken broth
1/2 cup(s) dry white wine
1/2 teaspoon(s) dried parsely flakes
1/4 teaspoon(s) dried basil
1/4 teaspoon(s) freshly ground black pepper (or to taste)

MOM'S INDIANA PORK CHOPS

This was an easy recipe to pop in the oven on Sundays after church. And these pork chops are good, too.

Provided by Kathie Carr @kathiecc

Categories     Pork

Number Of Ingredients 6



Mom's Indiana Pork Chops image

Steps:

  • Preheat oven to 350 degrees. Lay pork chops in a 9 by 13 inch pan. In a small bowl mix remaining ingredients. Pour mixture over pork chops. Cover pan and bake for 1 hour 15 minutes. Uncover and bake 15 minutes more. Serve hot with potatoes.

6 - pork chops
1 1/2 cup(s) brown sugar
3 tablespoon(s) apple cider vinegar
1 teaspoon(s) dry mustard
- pinch of dry ginger
- salt and peppe to taste

MOM'S PORK CHOP CASSEROLE

A childhood favorite of mine. Brings back memories of cold winter evenings and warm family dinners. Mom always had a hot dinner on the table when Dad got home from work and every one would enjoy the bounty. Use bone-in chops because they have the most flavor. Serve with a crusty rye bread so as not to waste a drop of the yummy juices! Hope you enjoy this scrumptious and easy to prepare comfort food!

Provided by really_lala

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7



Mom's Pork Chop Casserole image

Steps:

  • Season chops with salt and pepper.
  • Brown well on both sides in skillet.
  • Layer chops, potatoes and onions in dutch oven.
  • Pour tomatoes over top.
  • Cover and bake at 350 for 45 minutes or until potatoes are tender and chops fully cooked.

Nutrition Facts : Calories 661.6, Fat 25.3, SaturatedFat 8, Cholesterol 112.6, Sodium 545, Carbohydrate 68.3, Fiber 9.9, Sugar 12.7, Protein 41.6

6 pork chops
3 large potatoes, sliced 1/4-inch thick
2 large onions, sliced 1/4-inch thick
1 (28 ounce) can crushed tomatoes
salt
pepper
1 tablespoon oil

MOM'S PORK CHOPS(JUST 4 INGREDIENTS!)

This is the recipe my mother always made when I was growing up.I think she got it originally from McCall's magazine.Its very simple to make and I think it tastes great.You can use either boneless pork chops or the bone in kind.

Provided by beckerd

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4



Mom's pork chops(Just 4 ingredients!) image

Steps:

  • Preheat oven to 400 degrees.
  • Line a baking sheet (like a jellyroll pan) with aluminum foil.
  • Place all four pork chops on pan.
  • Add 1 Tbsp of ketchup on the center of each of the pork chops.
  • Next,add 1 Tbsp of brown sugar on top of the ketchup on each pork chop.
  • Last,put a slice of onion on top of the brown sugar and ketchup.
  • Place in preheated oven.
  • Bake for 45 minutes or so,depending on thickness of your chops.
  • Done when meat is no longer pink.

4 boneless pork chops (or your favorite cut of pork chops)
4 slices onions
4 tablespoons brown sugar
4 tablespoons ketchup

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