Mrs Neidermeyers Pork Chops Recipes

Steps:

• Mix flour, paprika and garlic, celery and seasoned salt together and coat pork chops.
• Brown pork chops in large frying pan.
• Mix water, brown sugar and worcestershire sauce together and add to frying pan.
• Cover and simmer for 40 minutes or until pork chops are tender.

Steps:

• Preheat oven to 350 degrees F.
• In an 8-inch square baking dish, combine sweet potatoes and pears. In a small bowl, mix pecans, brown sugar, 3 tablespoons of flour, and the melted butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes, or until potatoes and pears are tender.
• Meanwhile, spray a roasting pan and rack with cooking spray. Place beaten egg in a shallow bowl, place remaining 1/2 cup flour on a plate and place bread crumbs mixed with herbs de Provence on another plate. Dredge pork chops in flour. Dip in egg and then the bread crumb mixture, coating the pork evenly all over. Arrange chops on a rack in prepared pan and coat lightly with cooking spray. Bake alongside pears for 20 minutes, or until pork is cooked to your desired degree of doneness. Serve pork with sweet potatoes and pears.

Steps:

• In a large skillet, brown pork chops in butter. Remove and keep warm. In the same skillet, saute pears and shallots until crisp-tender. Add garlic; saute 1 minute longer. Remove from the heat. Stir in brandy; cook over medium heat until liquid is evaporated., Stir in the cream and seasonings; cook for 2-3 minutes or until sauce is slightly thickened. Return pork chops to skillet; cover and cook for 8-10 minutes or until a thermometer reads 160°, turning once.

Steps:

• Preheat the oven to 200°F (for keeping the chops warm at the end).
• In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
• In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
• Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
• Meanwhile, in a small bowl, mix the preserves and mustard.
• Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
• Bring to high pressure (15 pounds).
• Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
• Use natural release. Do NOT quick release the pressure, it may toughen the meat.
• Open the lid with normal caution.
• Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
• Using a wooden spoon, stir the vinegar and brown sugar into the PC, scraping up any browned bits from the bottom and sides of the pan.
• Cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. Add the dried/soaked cranberries to sauce.
• Pour any juices from the chops into the sauce and boil for a few seconds.
• Season with additional salt and pepper.
• Pour the sauce over the pork chops and serve immediately.