Polish Papas Pork Chops Recipes

Steps:

• Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. , In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

Steps:

• Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
• Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
• Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
• Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

Steps:

• Heat oven to 375°F.
• Spray a 9x13 baking dish with cooking spray.
• Mix the drained sauerkraut, applesauce or apples, and chopped onion in the baking dish. Spread out evenly.
• Shake the pork chops in the Shake and Bake until evenly coated. Place chops on top of the sauerkraut, but don't overlap.
• Sprinkle any coating mix remaining in the bag over the top of the pork and sauerkraut.
• Place, uncovered, in the preheated oven and bake for 45-60 minutes, or until the pork is done and the coating crispy.

Steps:

• In a large heavy skillet heat oil to medium high and brown the chops on both sides.
• Remove from pan.
• To the pan add the onions and garlic.
• Reduce heat to medium and cook onions until translucent.
• Season with salt and pepper.
• Add the bay leaf and the drained sauerkraut.
• Arrange chops on top.
• Pour the stock over top, bring to a slow boil and cook for 15 minutes.
• Peel, core and dice the apple.
• Add to the pan with the cumin seeds and stir well, simmering for another 15 minutes.
• Test for doneness.
• Remove bay leaf and serve.

Steps:

• Trim some of the fat from chops and use along with the peanut oil for browning.
• Sear chops on high heat in heavy skillet for 1 minute each side.
• Set aside chops and keep warm.
• Lower heat to medium and add onion.
• Saute until translucent.
• Return chops to pan and reheat with sauce to warm through.
• Add remaining ingredients, stir until hot.
• Serve.

Steps:

• place large skillet over high heat.
• add shortening.
• Sauté the onions.
• season pork chops with salt and pepper.
• Add pork chops in to the skillet and brown on both sides.
• add sausage.
• remove skillet from heat, while stirring add sweet paprika.
• return skillet to heat, add tomatoes, green bell pepper, water, carraway seeds and hot paprika (optional).
• season with salt and pepper.
• reduce heat to low.
• simmer for 20 minutes or until tender.
• serve with white bread, baguette, penne pasta or white rice.

Steps:

• Melt the butter in a flameproof casserole dish, and fry the chops till browned on both sides. Remove from pan and set aside.
• Add onion and garlic to the dish and fry till transparent.
• Season with salt and pepper, add the sauerkraut and the bay leaf, and then arrange the pork chops on top.
• Pour in the chicken broth. Bring to a boil, then lower the heat and allow to simmer for about 15 minutes.
• Add apple and cumin. Stir well and simmer for another 15 minutes. Adjust seasoning and serve.