Golden Pork Chops Food

GOLDEN PORK CHOPS

Steps:

• In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11x7-in. baking dish. , Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.

GOLDEN PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
• Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

PORK CHOPS WITH GOLDEN APPLE SAUCE

Steps:

• Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
• Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

GOLDEN BAKED PORK CHOPS

Steps:

• Heat oven to 375'. Spray 15x10x1 baking pan with nonstick cooking spray. In a shallow bowl, combine bread crumbs and margarine; mix well. In another shallow bowl, beat egg with a fork.
• Dip pork into egg; coat evenly with bread crumb mixture. Place in sprayed pan.
• Bake at 375' for 25 to 30 minutes or until pork is no longer pink, turning once halfway through baking.

GOLDEN PORK CHOPS

Steps:

• 1. Preheat oven to 300. Heat 2-3 teaspoons oil in dutch oven over medium to medium-high heat until shimmering.
• 2. Meanwhile, pat chops dry with paper towels, then season with salt and pepper. Place in hot oil and cook until pork chops release from pan and are golden.
• 3. Remove chops and sautee onions until softened. Add garlic and mushrooms and continue cooking until onions turn golden and mushrooms are cooked.
• 4. Mix in condensed soup and return chops, making sure to cover them completely.
• 5. Cover and cook for 2-3 hours. Meat should be fork tender. Continue cooking if it isn't.
• 6. Enjoy chops with mashed potatoes, everything topped with the mushrooms and gravy.

GOLDEN GLOW PORK CHOPS FOR THE CROCK POT

Steps:

• Lightly brown pork chops on both sides.
• Sprinkle chops with salt and pepper and place in bottom of crock pot Place drained peaches on top of pork chops; reserving a 1/4 cup of peach juice.
• Mix together brown sugar, cinnamon, cloves, tomato sauce; 1/4 cup peach juice, and vinegar.
• Pour tomato mixture over peaches and pork chops.
• Cover and cook on low for 4 to 6 hours.

CAMPBELL'S GOLDEN MUSHROOM SOUP PORK CHOPS

Steps:

• Sprinkle salt, pepper and garlic powder on the chops.
• Heat a skillet and add oil to coat.
• Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
• Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
• Put chops back in and cover Cook another 5 minutes on low.
• Serve with mashed potatoes as the gravy is YUMMY!

GOLDEN PEACH PORK CHOPS

Steps:

• Drain peaches, reserving 1/4 cup juice (discard remaining juice or save for another use); set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to a 3-qt. slow cooker. Sprinkle with salt and pepper., In a small bowl, combine the brown sugar, cinnamon and cloves. Add the tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves over the top. Cover and cook on low for 6-8 hours or until the meat is tender.

GOLDEN GLOW PORK CHOPS

Steps:

• Lightly brown pork chops on both sides in large skillet.
• Pour off excess fat.
• Combine brown sugar or honey, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar.
• Sprinkle chops with salt and pepper.
• Arrange chops in crockpot pot.
• Place drained peach halves on top.
• Pour tomato mixture over all.
• Cover and cook on low for 4 to 6 hours.

GOLDEN PORK CHOPS IN WINE SAUCE

Steps:

• Sear the chops in olive oil for 5 minutes on both sides over medium heat. Remove from the pan and set aside. Reserve the oil in the pan where they were fried.
• Add the butter to the oil which cooked chops. Sprinkle with cornstarch and let it brown stirring constantly. Add red wine and a little water, mix well, reduce the heat and cook for 4 - 5 minutes, stirring constantly, until slightly creamy. Season with salt and black pepper.
• Mix well Ranch BBQ sauce with the grated Parmesan cheese. Make a paste and put equal portions of the mixture on the chops.
• Return the chops to the pan with sauce and bake in the oven for 15 minutes at 200°C until tender and golden.