My Special Pork Chops Recipes

Steps:

• In a large cast-iron or other ovenproof skillet, brown the pork chops in oil; drain any fat. Pour salsa over chops. Bake, uncovered, at 350° until a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
• In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
• Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
• Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.

Steps:

• Pound chops with textured end of meat mallet until 1/4 inch thick.
• In a medium sized bowl, add buttermilk and chops, coating each chop well.
• Marinate for at least 2 hours or more hours (overnight is best), turning occasionally.
• Put flour on a piece of foil or a plate.
• Remove chops from buttermilk.
• Cover both sides of chops with flour, pressing flour into chops with the palm of your hand.
• In medium sized skillet, heat oil over medium heat until hot but not smoking.
• Add chops 2 at a time.
• Sprinkle with seasoned salt, pepper, and paprika (optional).
• Cook until light golden brown on each side about 5 to 6 minutes.
• Drain on paper towels if needed.
• Enjoy.