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Old 04-30-2005, 02:44 PM   #31
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Orange Pork Chops

My favorite recipe comes from an old Good Housekeeping cookbook.
4 centercut loin pork chops about 1" thick
Salt, pepper and paprika
2 - 4 tablespoons water
5 TBsp granulated sugar
1 1/2 tsp cornstarch
1/4 tsp salt
1/4 tsp cinnamon
10 whole cloves
2 tsp grated orange rind
1/2 cup orange juice
4 orange slices

Trim fat from chops and heat in hot skillet. remove
Sprinkle both sides of chops with salt, pepper and paprika
arrange chops in skillet. Cook over medium high heat until browned on both sides. Drain off fat as it accumulates. When chops are well browned, turn heat down and add water. Cover tightly and cook until tender, turning several times during cooking.
While chops are cooking, make glaze.
Cook all other ingredients (except orange slices) til thickened and clear. Add orange slices and turn off heat. Serve chops with glaze and slices on top.

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Old 04-30-2005, 08:19 PM   #32
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My Mom used to make this so simple but so good. The chops are always juicy and tender.

Baked Pork Chops

6 Pork Chops (not too thin)
1 can Campbells tomato soup (do not dilute)
1 or 2 large onions. sliced

Preheat oven to 325º

In a 9x13 baking dish, layer porkchops in one layer. cover completly with onion slices.
Spread soup over all. Cover with foil and seal around edges.

Bake 1 1/2 hours.
Serve over Rice, Noodles or Mashed Potatoes. Husband is partial to the potatoes with the sauce and onions mixed in.

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Old 10-02-2006, 08:55 AM   #33
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Originally Posted by marmalady
"Grandma's pork chops' - this is the way she did it - I've never been able to exactly duplicate it, but close!

Make a seasoned flour mixture of flour, s/p, lots of dried sage, a little garlic powder. Heat about 1/2 inch of oil in a large skillet over medium high, dip pork chops in flour to coat well. Put chops in skillet, cook to brown on each side; drain any x-tra oil, put about 1/4 cup of water in the skillet, cover skillet and lower heat to med. low; cook til done and tender in the middle. Remove lid, turn heat back up to 'crisp' them a little. Remove the chops and make a pan gravy by adding a little oil to the skillet; use some of the leftover flour mixture; cook that up a minute or so, then add water/milk/stock to make a gravy; season the gravy if needed with more s/p and sage.

Re someone's comment about not being able to find loin chops with enuf fat on them anymore - shop around! I found, both in Jersey and here in SC, if I look at the -how do I say this without offending anyone, which I certainly don't mean to do - more ethnically oriented groceries, the pork selection is better, and looks like pork is supposed to look. The high end groceries trim the heck out of their meat to appeal to the 'yuppie' crowd.
Point - shop where the common folk shop!
This is how I make mine all the time -is if I want fried--love-em, best gravy too ! I like the bnls. sirloin too, not as lean. Pork rules !
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Old 10-09-2006, 10:59 PM   #34
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I love cooking pork chops. I just make sure I use a super-low temperature like 200 degrees in the oven. It doesn't take much longer since I usually buy thin cut chops. But tomorrow I'll be doing a nice thick one that will take a bit longer.

I usually just put some olive oil in a baking dish, drop the chop on in and coat it with the oil. Then I season it with a grinder I have of Italian Seasonings.

Or I sometimes whip up my own with some of these:
Garlic, Rosemary, Thyme and fresh ground Black Pepper.

I usually skip salt altogether, but I sometimes add a dash of Sea or Kosher salt.

It usually flakes apart with just a fork when it's done. It comes out very tender.

I do the same with chicken too.
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Old 10-10-2006, 08:12 PM   #35
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You can cut these with a fork!

Pork Chops

6 pork chops
1 egg
1/4 cup milk
bread crumbs

Instructions: Beat egg & milk. Dip chops in egg & milk mixture. Cover chops with bread crumbs. Brown in 1" of oil. Remove from oil & place in baking dish. Add 1/4 cup boiling water to baking dish. Cover tightly with foil. Bake at 400* for 50 - 60 minutes.
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Old 11-13-2006, 07:18 PM   #36
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Here's one of two recipes my family has always enjoyed.

Pork Chop Pasta Dinner

1-1/2 cups corkscrew macaroni or elbow macaroni
6 pork chops, cut 1/2-inch thick (seasoned with salt and pepper)
2 tablespoons cooking oil
16 ounce can tomato sauce
1/3 cup finely chopped onion
1 teaspoon Worcestershire Sauce
1/2 teaspoon dried, crushed basil
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon dried, crushed oregano
Dash black pepper
1/4 cup grated parmesan cheese, divided
* See note below

Cook macaroni according to pkg. directions; drain.
Lightly spray the inside of a 13x9x2-inch baking pan,
with a cooking spray.
Add macaroni to the baking pan.

In a skillet, heat cooking oil.
Add already seasoned pork chops; drain off excess fat.
Arrange chops over the macaroni in baking pan.
Combine tomato sauce, onion, Worcestershire Sauce,
basil, salt, sugar, garlic powder, oregano and pepper.
Pour sauce over chops and macaroni.
Sprinkle 1 tsp. grated parmesan cheese, over each chop.
Cover, and bake in a 350 degree oven, for 45 minutes.
Serve with additional parmesan cheese, if desired.
Serves 6.

*Note: Sometimes I'll pour half of the tomato
sauce mixture over the macaroni, and the rest
of the sauce over the chops, before baking.
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Old 11-14-2006, 07:45 AM   #37
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Thanks everyone for the amazing recipes! Please continue to share for those who haven't added their favorite recipe.
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Old 11-14-2006, 06:13 PM   #38
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A great Fall recipe! From Patricia Rain of Vanilla.com

Grilled Pork Chops With Vanilla-Scented Apples

Makes 4 servings


4 loin or rib pork chops
3 large Fuji or other firm, sweet apples, cored, peeled and sliced into 12 slices
2 tablespoons butter
2 tablespoons brown sugar
1/4 cup apple juice or cider
1/2 to 1 teaspoon pure vanilla extract (or to taste)
salt and pepper to taste


Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.

Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and to loosen small pieces of the pork chops.

Add apple juice or cider and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.

Reduce the pan juices to two to three tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops. Serve with rice or potatoes.
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Old 11-14-2006, 06:45 PM   #39
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I cannot believe some of these fantastic recipes! I don't know which one to try first.
I'm looking real hard at Licia's recipe.

We get by with a little help from our friends
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Old 02-18-2007, 07:07 PM   #40
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Originally Posted by Corinne
You can cut these with a fork!

Pork Chops

6 pork chops
1 egg
1/4 cup milk
bread crumbs

Instructions: Beat egg & milk. Dip chops in egg & milk mixture. Cover chops with bread crumbs. Brown in 1" of oil. Remove from oil & place in baking dish. Add 1/4 cup boiling water to baking dish. Cover tightly with foil. Bake at 400* for 50 - 60 minutes.

I had 8 chops I’d cut from a boneless loin, and must admit I was skeptical that 50-60 min @ 400° would yield leather. But I “bit” when I read the part about cutting them with a fork. OMG, it is so true! I did use cornflake crumbs, as I am not a huge fan of bread crumbs, and I added some fresh ground pepper and some garlic. Other than that, I followed this to the letter.
The only thing we used knives for was putting butter on our biscuits! I served this with my signature mashed Yukons, fresh cranberry sauce, and shoepeg corn. I also doctored up my leftover pork roast gravy with some sour cream so it was more suited to chops. It was a hit with the whole family! Thank you so much.
Now where do I send the karma? (JK, I can figure that out….)

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