Hidden Goodness Pork Chops Food

BAKED PORK CHOPS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
• Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
• Serve immediately with lemon wedges if using.

HIDDEN GOODNESS PORK CHOPS

Steps:

• Spray pan with Pam.
• Sauté celery, onion, peppers, garlic & carrots until soft & yummy smelling.
• Add a little bit of hot salt (Morton's), pepper, and soul seasoning to it (to taste).
• Scoop out veggies and put it in a bowl while browning (again, in Pam) the pork chops, about 4 min on each side.
• Sprinkle those w/ pepper and soul seasoning (not a lot).
• When they are finished, spoon the veggies over top and add water up to the tops of the pork chops, but not covering.
• Pour the kitchen bouquet over all that and put the lid on.
• Simmer for about ½ hour or until done.
• Take out the chops, placing them on a warm plate.
• Pour the veggies and remaining liquid into a blender and whirl until mixed thoroughly.
• When the gravy is mixed, pour back into the pan to warm and add chops.
• The kids will not even know the veggies are there.
• Serve with mashed potatoes, rice, couscous and green beans for a wonderful comfort meal.

FARMER'S PORK CHOPS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Peel potatoes, slice 1/4 inch thick and cover with cold water.
• Slice onion into very thin slices. Cut slices in half.
• Make The White Sauce:.
• Melt butter; remove from heat.
• Stir in flour and add salt and pepper.
• Return to heat and cook, stirring constantly, until mixture is bubbly.
• Add milk, 1 cup at a time.
• Bring to a boil over medium heat, stirring frequently.
• Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.
• Stir in parsley or chives, if desired.
• Drain potatoes.
• Layer half the potatoes in a well-greased 15 x 10 inch casserole dish(I use 9 x 13 and it's fine).
• Sprinkle with salt and pepper to taste.
• Scatter half of onion slices on top of potatoes.
• Repeat with remaining potatoes and onions.
• Cover potatoes with white sauce.
• Cover casserole dish with plastic wrap and microwave for 5 minutes on high OR bake uncovered for 15 minutes.
• Mix together flour and seasoned salt and dredge pork chops in flour mixture.
• Lightly brown chops in vegetable oil. *Do not cook them completely*.
• As chops are removed from frying pan, lay them on top of the potatoes.
• Bake at 350 degrees fahrenheit for 45-60 minutes.
• The juices from the pork chops will drip down into the potatoes and taste oh-so-yummy!