Autumn Pork Chop Dinner Food

FALL PORK DINNER (COOKING FOR 2)

Steps:

• Heat oven to 350°F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.
• In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
• Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.

AUTUMN APPLE ONION PORK CHOPS

Steps:

• Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.
• Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.

EARLY AUTUMN SMOKED PORK CHOPS

Steps:

• Combine ketchup, soy sauce, sugar, strawberry jelly, horseradish, tomato paste, butter, oil, vinegar, salt, black pepper, and paprika together in a saucepan over low heat; cook and stir until marinade is smooth, about 5 minutes.
• Place pork chops in a bowl; add marinade. Marinate pork chops in the refrigerator for 1 hour.
• Remove pork chops from marinade, reserving the extra marinade.
• Light charcoals in the grill and add several bags of fall leaves throughout getting the coals ready for grilling.
• Place pork chops on the grill when the coals are about halfway ashed over. Baste pork chops with marinade and flip pork chops. Cover grill with lid so smoke from the leaves can permeate the pork chops. Cook until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

THE BEST PORK CHOP DINNER - EVER!

Steps:

• Heat butter and oil in large skillet.
• Brown pork chops on both sides. Set aside.
• Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
• Add potatoes and onion, stirring to coat.
• Place pork chops on top of potato mixture.
• Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
• Sprinkle with parsley.

AUTUMN PORK CHOPS

Steps:

• HEAT oil in skillet. Cook chops 10 minute or until browned.
• ADD soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minute or until chops are done. Serve with noodles.

AUTUMN PORK CHOPS

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with noodles.
• SERVING SUGGESTION: Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.