Pork Chops In The Oven Recipes

Steps:

• Preheat oven to 350.
• Sprinkle both sides of chops with salt and pepper; place in a lightly greased/sprayed baking dish.
• Mix remaining ingredients and evenly pour over pork chops.
• Cover and bake at 350 for about 45 minutes, or until pork is slightly pink in center.
• Uncover and bake 5 minutes longer.
• Serve.

Steps:

• Preheat the oven to 450 degrees F.
• Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
• Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
• Serve immediately with lemon wedges if using.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
• Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Steps:

• Trim the fat from the meat.
• Pour butter into a 13x9x2 inch baking pan.
• Combine eggs, milk, and pepper.
• Dip the pork chops into the egg mixture.
• Coat with stuffing mix or bread crumbs.
• Place pork chops in the pan.
• Bake in a 425 degree oven for 10 minutes. Turn chops. Bake about 10 minutes more or till no pink remains and juices run clear.

Steps:

• Preheat oven tho 425 degrees.
• Place butter or margarine in a 13x9x2 pan.
• Put pan in oven for 3 minutes or until butter is melted.
• Stir together egg and milk.
• Put stuffing mix in a resealable bag and crush (or leave as is).
• Dip pork chops in egg mixture.
• Coat with stuffing mix.
• Put chops on top of melted butter in pan.
• Bake 20 minutes.
• Turn.
• Bake 10-15 minutes more.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with oil.
• Scatter onions evenly into the baking pan. Place pork chops on top of onions in the pan.
• Combine maple syrup, mustard, garlic, red pepper, chili powder, and salt together in a small bowl. Pour mixture evenly over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 1 to 1 1/2 hours.

Steps:

• Put chops in 1 or 2 shallow baking pan (s).
• Sprinkle chops with brown sugar and salt.
• Scatter with thin lemon slices (at least 1 per chop), then scatter onion rings over all.
• Shake catsup over each chop; you need not totally cover it.
• Run water into pans until chops are just covered.
• Bake at low heat (about 325°) 1½ hours.
• Remove chops to a platter to serve (chops cannot be served in the baking pan as there will be lots of liquid left over; just discard the liquid).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until it begins to bubble, being careful not to burn. Stir in minced garlic and cook until fragrant, about 1 minute. Add pork chops and cook until browned, about 3 minutes per side. Transfer chops to a large baking dish, leaving pan drippings in the skillet.
• Bake chops in the preheated oven for 20 minutes.
• Meanwhile, add sour cream to the skillet and whisk together with the pan drippings until smooth. Add canned soup and whisk until incorporated.
• Remove chops from the oven and pour sour cream-soup mixture over top. Return to the oven and bake until chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove from the oven and let sit for 5 minutes before serving.

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge pork chops.
• Heat oil in a large skillet; cook pork chops 4 to 5 minutes per side or until browned.
• Place in a single layer in a ungreased 13 X 9 baking dish.
• Combine soup, broth, and the sour cream, pour over chops.
• Sprinkle with half the onions.
• Cover and bake at 350° for 45-50 minutes.
• Top chops with remaining onions.
• Return to oven, uncovered for 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with non-stick cooking spray.
• Mix cream of mushroom soup, cream of chicken soup, milk, mushrooms, green onions, rice, and Worcestershire in a medium bowl. Set aside.
• Combine garlic powder, chipotle pepper, and salt in a small bowl, adjusting seasoning mix to taste.
• Rinse pork chops and pat dry. Season both sides of chops with seasoning mix.
• Heat bacon grease over medium heat in a large, heavy frying pan. Fry chops 2 at a time until browned, 3 to 4 minutes per side. Place browned chops in the prepared baking dish.
• Pour soup and rice mixture over the pork chops, covering well. Cover the baking dish tightly with aluminum foil.
• Bake in the preheated oven until pork is no longer pink in the center and topping is golden brown, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).