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Michelle - posted on 07/21/2010 ( 31 moms have responded )

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...something new and different to do with pork chops???? Nothing spicy please. My family isn't big on that. I have chops, BBQ sauce, some rice and noodles... ideas?

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Kori - posted on 07/21/2010

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Well if you have a slowcooker and 2 family size cans of cream of mushroom soup you put the chops and the soup in the cooker and cook them on low for 8-10 hours and serve it with white rice. It's one of my sons FAVORITE things to eat plus its so easy. When I used to work I would plug the slow cooker in in the morning and dinner woukd be done by the time I got home. The porkchops were really tender and full of flavor

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Jaime - posted on 09/04/2010

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If your having potatoes with your pork chops you could try a can of mushroom soup in the skillet after you've cooked the pork chops, ad milk till you have the consistency of gravy that you want, its great over the pork chops and the potatoes. Also good frying mushrooms with the pork chops and then putting them on top of the gravy...yum!

Nikki - posted on 08/04/2010

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A can of cream of mushroom soup over the top makes for some great tasting pork chops.. I am not at all a fan of mushrooms & even I liked this when my Mom taught me how to do it...

Melanie - posted on 08/04/2010

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Fry pork chops with slivers of onions, then once cooked, add lots of ketchup and brown sugar and let boil in sauce for a few minutes.... i always make a lot of extra sauce to pour on top of rice or mashed potatoes... yummo!

Noella - posted on 08/03/2010

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REALLY EASY
chuck them on a baking tray sprinkle a little mixed herbs and or garlic powder over them and slow roast them in the oven 160' - 170' for bout an hour and a half, you'll know when they are done and the bonus is they are really really tender

Desiree - posted on 08/03/2010

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Well my mother in law fries them first in a pan and then cooks them in the oven with a can of mushroom soup at 350 for about an hour, absolutely delicious
I also like to season them with a variety of spices, maybe even mix some in a cup, some beef bouillon with parsley, echalotte, garlic, then spread over marinate for at least an hour and grill or cook in oven
Pork chops are also good with any mixture of mustard and apples, you can baste in mustard (if you have kids I would recommend honey mustard) and serve with a side of apple sauce or cook in oven with apples on top, yum yum
Best of luck

Heather - posted on 08/03/2010

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chop a whole onion into strips, and put in a sauce pan over med heat with 2 cans cream mushroom soup, salt and pepper. Pan sear pork chops, then place in sauce pan, and slow cook for 30 mins. (more or less depending on thickness of chops) It's really good with some egg noodles as well...to add a little more to the dish.

Diane - posted on 08/02/2010

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This has pork chops and is VERY good, not spicy at all but extremely flavorful, I would serve it with salad and rice, if you double the sauce you could even put some of it on the rice and that would be very tasty!

Bourbon Mushroom Pork Chops

2 T Shallots
1 C Mushroom, fresh
2-4 Pork chops (you don't have to butterfly them, use whatever kind you like)
3 T Butter
1 T olive oil
3 T Bourbon
1/8 tsp. Thyme
1T Dijon Mustard
1/4 C. heavy cream
1T Parsley, fresh

Mince shallot, slice mushrooms. Salt and pepper chops. In a skillet, sauté chops in 2 T. of butter and the olive oil over medium-high heat until nicely browned on both sides. Pour in the bourbon and swirl it around the pan over medium-high heat until it reduces to a thin syrupy glaze. Add the shallot and mushrooms, cover the pan, and cook for 5 minutes. Sprinkle thyme over chops. Add mustard and cream, cover the pan, and simmer for 25 minutes. Remove chops and add 1 T. butter, swirling it into mustard sauce. Mince parsley. Put chops on plates and cover with sauce and sprinkle with parsley.

Julie - posted on 07/30/2010

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The Best Porkchops Ever!!!
11/2 cups of milk
1 large egg
1 ½ cups panko ( Japanese bread crumbs)
1 tablespoon chopped tarragon
2 tablespoons chopped fresh sage

4 1 inch thick center cut pork chops
Salt pepper
¼ cup plus 2 tablespoons olive oil
2 tablespoons flour
½ cup heavy cream

Directions




1. Preheat the oven to 400°. In a wide bowl, whisk 1/2 cup milk with the egg. In a dish, combine the panko and 1 tablespoon each parsley and sage.
2. Season the chops with salt and pepper. Coat each chop with the egg mixture, then with the panko mixture, shaking off any excess.
3. In a large skillet, heat 1/4 cup olive oil over medium-high heat. Working in batches, add the chops and cook, 3 to 4 minutes per side. Transfer to a rack set over a baking sheet(I used a cookie cooling rack); reserve the skillet. Bake the chops until golden and just cooked through, 8 to 10 minutes.
4. Meanwhile, in the skillet, heat the remaining 2 tablespoons oil over medium heat. Add the flour and cook, whisking, until golden. Whisk in the remaining 1 cup milk and the cream. Stir in the remaining 1 tablespoon each parsley and sage and bring to a boil. Simmer until thickened, about 2 minutes. Season with salt and pepper and serve with the chops.

Megan - posted on 07/29/2010

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Can you use pork loin chops instead of porkchops with the mushroom soup resipie

Karen - posted on 07/29/2010

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Make the cheater version of pulled sandwiches..! I put the pork chops in a large pot, Cover them with cola, rootbeer, or Dr. Pepper. (yes, I know it sounds strange, but it is great!) Once he meat is done so that it shreds, drain liquid...shred the meat, add a little garlic powder, mustard, brown sugar, the BBQ sauce, and pickle relish (my family likes dill relish, but you can use either one)...heat and serve on rolls or buns...Quick, no fuss, and we never have leftovers!

Ruth - posted on 07/29/2010

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Hunter's Pork Chops
2 tbsp cooking oil
4 center cut pork chops
1 medium bell pepper sliced
1 medium onion sliced
1 10oz pack of fresh mushrooms slightly chopped
1 8oz bottle of sweet and spicy French dressing
1/4C water

In a skillet pour oil add chops and brown on both sides. Remove from pan and save drippings. Add pepper, onion, and mushrooms. Add pork chops on top of vegetables, pour dressing over chops add water to dressing bottle to shake and losen dressing from sides of bottle, and pour into pan. Turn to medium high and wait to boil turn to simmer and cover. Let simmer for 40 minutes. Make rice.

Shannon - posted on 07/28/2010

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I clicked funny because the idea of kosher salt and pork chops together is an oxymoron to me. No offense, it's just that pork is never considered kosher to those who practice kosher eating.

Shannon - posted on 07/28/2010

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Back in the day, when I used to eat pork, I would make pork chops and apple sauce. I loved it. I would bake the pork chops in apple sauce (sweetened apple sauce).

First, I would rinse the meat in cold water, put in a shallow baking dish. Season with Lawry's season salt and pepper, then top with a large jar of apple sauce. Bake for approximately 2 hours at 350 degrees and serve warm. Yum.

[deleted account]

If you like rice, then cook up some rice, it can be white, brown, yellow, or saffron... chop a few fresh veggies up like carrots, celery, broccoli, sweet bell peppers, and stir fry the veggies and mix in with cooked rice. Then cook your pork chops your favorite way, and shred or chop it up, and serve over the rice and veggie dish. Easy to make, and easy for kids to eat too! You can season the pork with any sauce or spices you like, and the rice too if needed. Plus it is great re-heated in the microwave.

Mae - posted on 07/27/2010

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My families favorite
Beer Marinated Pork Chops
chops
1 can or bottle favorite beer (my husband drinks dark ale like Gienuss, or even Young's Dark Chocolate stout)
1tsp garlic Minced
1tbspn Onion powder or finely minced onion
1 tsp season salt
1/2 tspn peper
1/2 tspn ginger
mix all spices and beer well and pour over chops let sit in frige for at least 30 minutes (longer is better) cook using favorite method
I cook them on our electric indoor grill (like a George Foreman grill) and I usually serve mine with rice and peas or cabbage and noodles
Cabbbage and noodles
2 cups dry noodles Cooked (we prefer egg noodles but my MIL likes Raditore)
1/2 head med cabbage
1/2 stick butter
garlic to taste
peper to taste
salt to taste

sautee cabbage in large skillet with spices and butter, when cabbage gets cooked through add noodles and mix throughly serve hot.

We eat pork chops on a regular basis at my house so I will try these other recipes out.

Kerri - posted on 07/27/2010

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Season chops with salt and pepper. Brown them in a little olive oil. After they are good and broiwn, mix one can of golden mushroom soup with 1/2 -3/4 can of water, pour over chops, cover and simmer for about an hour until they are nice and tender. My kids don't like mushrooms, but absolutely love this meal. I serve it with mashed potatoes and a veggie.

Ruth - posted on 07/27/2010

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I have two recipes. One was given to me and one I created myself. I'll give that one to you since it is quick.

Heat 2 tbsp. of oil in fry pan
Add 4 center cut boneless pork chops -brown on both sides
Add 1/2 to 1 jar peach mango salsa and 1/4 c water simmer while you make your side dishes. (I made rice and asparagus)

Donna - posted on 07/24/2010

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Cooking Time
40 minutes

Ingredients (serves 4)
800g Desiree potatoes, unpeeled, cut into wedges
Carrots and or sweet potatoes
2 red capsicum, deseeded, thickly sliced

1 tablespoon olive oil
1/3 cup chicken stock
4 (250g each) rindless pork loin cutlets
1/2 cup thickened cream
1/4 cup flat-leaf parsley leaves, chopped

Method
Par boil and root veges for about 10 mins.
Preheat oven to 200°C. Place potatoes and capsicum in a large roasting pan. Combine oil, stock and salt and pepper in a jug. Pour over vegetables. Toss to combine.
Place pork cutlets on top of vegetables. Season with salt and pepper. Roast for 30 minutes or until pork is just cooked through. Transfer pork to a plate. Cover with foil and stand for 10 minutes.
Meanwhile, add cream and parsley to vegetables in pan. Stir to combine.Return to oven for 10 minutes or until heated through.
Place vegetables and pork onto plates. Spoon over creamy sauce. Serve.

Tina - posted on 07/23/2010

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If the chops are thick you can saute it with extra virgin olive oil, white wine, wuerchashire sauce with touch of kosher salt, fresh ground pepper. Small amount of parsley and a palm of dried basil. Make a gravy with some corn starch and mushrooms and put it over either rice or noodles with a side of fresh broccoli or green beans. This is similar to beef tips just with pork. My son and husband loves it.

Stephanie - posted on 07/23/2010

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You could always cut the chops into strips, season, and then pan fry. Cook noodles/rice as usual , add the pan fried pork chops, then add the BBQ sauce over the top.

Theresa - posted on 07/23/2010

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4-6 chope (depending on size)
1 can tomato soup
1/2 cup water
3-4 potatos (med)
4 carrot (cut 2 inch) or baby carrots
dash of Worcestershire sauce

In an skillet, brown both sides of chops; grain grease (if any). Pour in soup, water, Worcestershire sauce, potatos and carrots. Cover skillet, reduce heat to medium-low and simmer for 45 minutes.
*This recipe I got from a recipe book put together by families from my sons school, and we love it!! I do put in more carrots and potatos, use an electric skillet, and add a second can of soup to it (as well as more water). I have had to add more water as it continues to cook, just to keep from getting too thick if not turned down low enough.

Louise - posted on 07/22/2010

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Peking rice'

5 cups cooked rice
1 cup toasted almonds
oil
6 eggs
1/2 teaspoon salt
7 slices ham, cooked and diced
soy sauce to taste.

1; combine eggs and salt
2; shred ham and heat oil
3; pour eggs into pan and add rice just before eggs sr=tart to set
4; add ham and dot with soy sauce.
5; mix well and serve with toasted almonds on top.
6; serve immediately,

Louise - posted on 07/22/2010

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Buttered rice

2 cups of steamed rice seasoned with salt
3 tsp of butter
2 teaspoons soy sauce
parsley finely chopped

1; melt butter into rice
2; mix with soy sause
3; dot with parsley and serve

Louise - posted on 07/22/2010

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Rice @ beans
for 5 to 6 peple
8 tablespoons of red beans
2 cups rice
6 cups water
6 tbl spoons sugar

1; soak beans overnight in warm water
2. wash @ rinse a few times
3. place beans and rice in saucepan with water
4, bring to the boil and simmer for 1 1/2 hours
add sugar when serving.

Louise - posted on 07/22/2010

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apricot pork chops

6 pork chops
25g butter
1 onion 15g flour 1 medium can of halved apricots
2 tbls tomato puree
grated rind 1 orange
2 bay leaves
3 to 4 tablespoons of vinegar
seasoning
1. fry chops till just brown.
2.place in casserole dish
3. chop onion and fry in fat left in pan
4. stir in flour, cook for several minutes,remove from heat
5. sieve apricots to form a puree.
6. stir into pan with tomato puree.oranga rind, bay leaves, vinegar,and seasoning to taste.
7, bring to boil.stirring,cook 1 to 2 mins.
8, pour over chops cover cook in oven
untill cooked through, t

To serve; with the rest of the apricot puree in a sauce boat and with green salad.

To vary; use apple puree insted of apricot puree................

Jennifer - posted on 07/22/2010

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Here's a new one to try: In a casserole dish or cake pan, mix 1 cup rice, 1 cup water, & 1 can of beef consume soup. Lay 4-6 boneless porkchops on top of rice mixture. Sprinkle one package of Lipton onion soup mix on top of porkchops. Melt 2-3 tbsp. of butter/margarine & drizzle over soup mix & porkchops. Cover with foil & bake at 350 degrees for 45mins to 1 hour. Very yummy!

Chris - posted on 07/22/2010

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Michelle,

Kori's recipe is one of my family's favorites as well. I've started dressing it up a bit by adding fresh mushrooms and a little white wine. But "as is" is probably what my family likes best!

Good luck,
Chris

Tami - posted on 07/21/2010

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We like to mix two parts crushed saltines w/ one part parmesan and some Italian seasoning and use that as a "Shake 'n Bake" to coat the chops and then bake them. We also love them grilled w/ whatever seasonings I find in the cupboard.

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