Savory Chops Supreme Recipes

Steps:

• Heat oven to 350 degrees.
• Season pork chops with salt and place in large baking dish.
• Top each pork chop with an onion slice and a lemon slice.
• Mix brown sugar and ketchup; spoon a couple of tablespoons over each chop.
• Cover and bake 1 hour.
• Uncover and bake 30 minutes longer, basting occasionally.

Steps:

• Sprinkle pork chops with salt and pepper.
• Cook pork chops in hot oil in a large skillet over medium-high heat 5 minutes on each side or until browned.
• Drain.
• Add Onions, and remaining ingredients to skillet.
• Cover, reduce heat to medium, and simmer 30 minutes or until meat is tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chops in a 9x13 inch baking dish and top each one with an onion slice and a lemon slice. Add 1 tablespoon brown sugar and 1 tablespoon ketchup on top of each pork chop.
• Cover dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake another 30 minutes or until internal temperature of meat has reached 160 degrees F (70 degrees C). While baking, baste occasionally with pan juices.

Steps:

• Season chops with salt, pepper and rosemary.
• In a skillet heat oil over med-high heat and brown chops, about 5 minute per side.
• Remove chops to a platter and keep warm.
• Add shallots to pan and saute until soft.
• Add broth, scraping any browned bits from bottom of pan.
• Let liquid reduce by half, about 3-5 minute.
• Melt in butter then pour over chops.

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the coffee, steak sauce, molasses, garlic powder and thyme to the pan. Bring to a boil; cook until liquid is reduced by half. Whisk in chocolate until melted. Return pork chops to pan; heat through.

Steps:

• Preheat oven to 350 degrees.
• In 12x8-inch baking dish, layer half the potatoes and 2/3 c French Fried Onions. Top with mushrooms and remaining potatoes.
• In small saucepan, melt butter; stir in soy sauce, mustard, Frank's RedHot Sauce and garlic powder. Brush half the soy sauce mixture over potatoes.
• In large skillet, heat oil. Brown pork chops on both sides; drain.
• Arrange chops over potatoes and brush with remaining soy sauce mixture.
• Bake, covered, at 350 degrees for 1 hour. Bake, uncovered, 15 minutes or until pork chops and potatoes are done.
• Top chops with remaining 2/3 c onions; bake, uncovered, 5 miniutes or until onions are golden brown.

Steps:

• In a bowl, combine the first four ingredients.
• Dredge pork chops in flour mixture.
• In a skillet brown chops on both sides in oil, about 8 minutes.
• Combine all the mustard sauce ingredients; pour over pork chops.
• Cover and simmer until meat is tender, about 20 minutes.
• Spoon sauce over chops when serving.

Steps:

• PREHEAT oven to 350F; In a 12 x 8-inch baking dish layer half the potatoes and 2/3 cup french fried onions; Top with mushrooms and remaining potatoes.
• MELT butter in a small saucepan, stir in soy sauce, mustard, hot sauce and garlic powder.
• BRUSH half the soy sauce mixture over potatoes.
• HEAT oil in a large skillet and brown chops on both sides; Drain.
• ARRANGE chops over potatoes and brush with remaining soy sauce mixture.
• BAKE covered at 350F for 1 hour; Bake uncovered 15 minutes or until pork chops and potatoes are done.
• TOP chops with remaining 2/3 cup onions and bake uncovered 5 minutes or until onions are golden brown.

Steps:

• In a large skillet, brown pork chops on both sides and place in a 5 quart slow cooker.
• Combine pineapple juice, brown sugar, and vinegar and mix well.
• Pour brown sugar-vinegar mixture over pork chops.
• Cover and cook on low for 4-5 hours.
• Serve over hot cooked noodles.