Pork Chops Royale Recipes

Steps:

• Preheat the oven to 200 degrees F.
• Mix together the flour, black pepper, seasoning salt and salt on a plate.
• Sprinkle the pork chops with a little salt and black pepper on both sides, then, one at a time, dredge in the flour mixture and set aside.
• Heat the vegetable oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, cook the pork chops in groups of 4, until golden on both sides, 5 to 6 minutes total. Keep the chops warm in the oven until they are all cooked, then serve.

Steps:

• 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
• 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
• 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.

Steps:

• Marinate pork chops for 1 hour.
• Grill and brush with oil until brown; set aside.
• Sauté garlic and onion in a skillet.
• Pour water, salt and catsup.
• Add pork chops.
• Simmer for 30 minutes or until tender.
• Remove pork chops from skillet.
• Add and stir fry string beans in the same skillet.
• Add 3 tbsp water and cook until tender; set aside.
• Garnish each pork chops with 1 sliced pineapple.
• Place string beans on the side.
• Pour sauce over meat and string beans.

Steps:

• Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
• Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
• Preheat oven to 325 degrees.
• Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
• Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
• Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
• Continue to simmer in oven for another 1 1/2hours. (5 hours total).

Steps:

• Pour rock salt into a shallow baking pan or dish. Preheat oven to 500 degrees F.
• Set clams upright into salt. The salt will steady them. Mix butter with shallot, spices and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon. Bake 5 to 7 minutes, until bacon is crisp and butter is brown and bubbling. YUMMO!

Steps:

• Bake potatoes, scoop out centers and mash.
• Preheat oven to 350*F.
• Place skins on baking sheet that has been sprayed with cooking spray.
• In butter, saute onion, green pepper, celery, garlic for 3 minutes, add shrimp, saute 2 minutes. Add to mashed potatoes.
• Mix together sour cream, lemon juice, steak sauce, hot sauce, and mozzerella, and stir into mashed potato mixture.
• Fill potato skin shells and top each with 1 tablespoon parmesan. Bake for 20-25 minutes.

Steps:

• Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
• Roll cheese in walnuts.
• Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
• Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
• Serve with rice.
• *If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.

Steps:

• Mix all ingredients over ice.
• Shake.
• Pour into a glass and garnish with a lemon, if desisred.

Steps:

• Preheat oven to 325°. Place roast, fat-side up, on a rack in a shallow roasting pan. Sprinkle meat lightly with salt and pepper. Insert meat thermometer into center of roast without touching bone. Roast, uncovere d, until meat thermometer reaches 170° (about 1 1/2 to 1 3/4 hours).Meanwhile, in a small saucepan, combine cornstarch, sugar, cinnamon and cloves. Gradually stir in port or grape juice, orange juice and cherry syrup until smooth and blended. Cook and stir over medium heat until mixture boils and is thick and shiny. Stir in cherries and heat through. Cover and remove from heat.Transfer roast to a heated platter. Reheat sauce if necessary and stir in walnuts. Serve sauce separately.

Steps:

• Trim fat from chops.
• One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops).
• On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind.
• Spread flour on another plate.
• In shallow bowl, lightly beat eggs.
• Coat each chop in flour, shaking off excess.
• Dip into egg, then into crumb mixture to coat both sides.
• In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes.
• Garnish with lemon wedges.