Grandmas Baked Pork Chops Food

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
• Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
• Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

GRANDMA'S EASY BAKED PORK CHOPS

Steps:

• 1. Stir together catsup, brown sugar, lemon juice, and water to make a sauce. Place pork chops in a buttered 9 by 13 inch pan. Spread onion slices over pork chops and pour sauce over all.
• 2. Sprinkle with salt and pepper as desired. Cover pan with lid or foil. Bake at 350 degrees for 30 minutes. Uncover and continue to cook for 10 more minutes. Serve hot with baked potato or fries.

GRANDMA EDNA'S CAJUN PORK

Steps:

• Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Preheat the oven to 350°F (175°C).
• Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
• Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, sraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
• Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until tickened, about 2 minutes. Spoon sauce over the chops, and serve.
• NOTE: If you do not have a metal pan or small roasting pan, you could pour the juices back to the skillet for makimg the gravy,.

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS AND GRAVY

Steps:

• Heat olive oil in a skillet over medium heat.
• In a bowl, combine the flour, salt, dry mustard and garlic powder. Mix well.
• Dredge the pork chops in the flour mixture and place them in the hot skillet.
• Allow them to brown for 2-3 minutes, then flip the pork chops to brown them on the other side for an additional 2-3 minutes.
• Place the browned pork chops in a slow cooker.
• Pour two cans of cream of chicken soup over the pork chops.
• Cover the slow cooker and cook on high for 3-4 hours or on low for 4-5 hours, until the temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer.
• Serve immediately.

GRANDMA'S BAKED PORK CHOPS

Steps:

• Cut onions into chunks and boil for 10 minutes.
• salt and pepper chops and place in large baking dish.
• cover chops with onions.
• combine all other ingredients and mix thoroughly.
• pour mixture over chops and onions.
• bake at 375 degrees for an hour.

GRANDMA'S PAN-FRIED PORK CHOPS

Steps:

• Season both sides of each pork chop generously with salt and pepper. Rub soy sauce over each and dust cornstarch over them. Pour the 1/4 cup flour onto a plate and coat pork chops in flour. Set aside.
• Put about 1 Tbsp oil in a large skillet. Fry pork chops over high heat till crisp brown, about 3-4 minutes on each side. You may need to pan-fry them for longer if you have thicker pork chops. Place finished pork chops on a plate and dry off residual oil with a paper towel. Set aside.
• Use some of the leftover oil in the skillet to stir-fry the garlic cloves, spring onion, and sliced jalapeño pepper. Add 1 tsp sesame oil. Return pork chops to the pan and stir-fry all together for about 30 seconds. Let pork chops rest for 5 minutes.
• Plate and serve over rice.

GRANDMA'S PORK CHOPS

Steps:

• 1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
• 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
• 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets - if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.