Moms Indiana Pork Chops Food

MOM'S BEST PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

MOM'S INDIAN PORK CHOPS & RICE

Steps:

• Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
• Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
• Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
• Bake, covered, at 350 degrees for 55-65 minutes.
• Serve with a spatula to preserve your nice chop/tomato/onion stack.

MOM'S PORK CHOPS(JUST 4 INGREDIENTS!)

Steps:

• Preheat oven to 400 degrees.
• Line a baking sheet (like a jellyroll pan) with aluminum foil.
• Place all four pork chops on pan.
• Add 1 Tbsp of ketchup on the center of each of the pork chops.
• Next,add 1 Tbsp of brown sugar on top of the ketchup on each pork chop.
• Last,put a slice of onion on top of the brown sugar and ketchup.
• Place in preheated oven.
• Bake for 45 minutes or so,depending on thickness of your chops.
• Done when meat is no longer pink.

MOM'S SAUCY PORK CHOPS

Steps:

• Top each pork chop with a slice of onion.
• Mix catsup, Worcestershire sauce and soup together.
• Pour mixture over chops.
• Cover dish with foil.
• Bake in 350 degrees oven for one hour NOTE: May use Cream of Chicken Soup instead of the Cream of Celery.

MOM'S CORNY PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
• Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
• Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

HOOSIER PORK CHOP SUPPER

Steps:

• In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. In a large resealable plastic bag, combine flour, salt and pepper; add the pork chops. Seal bag; turn to coat., Cook pork chops in the drippings until browned on both sides. Add the potatoes, carrot, tomatoes and reserved onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Stir in the peas, cook, uncovered, for 10 minutes longer or until heated through.

MOM'S EASY SKILLET PORK CHOP SPECIAL

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add pork and cook and stir until golden in color, 6 to 8 minutes. Add green beans, pasta sauce, diced tomatoes, 1/2 cup water, Italian seasoning, garlic powder, and sugar. Mix well, cover, and simmer until pork is fully cooked and flavors have melded together, about 30 minutes.
• Meanwhile, bring remaining 2 cups water to a boil in a medium saucepan. Stir in rice and 1/4 teaspoon salt. Cover, remove from the heat, and let stand until water is fully absorbed, about 5 minutes.
• Serve meat mixture on a bed of rice and season with salt and pepper.

MOM'S SKILLET BBQ PORK CHOPS

Steps:

• Blot the pork chops with paper towels, then dredge with the flour and some paprika.
• Heat oil in electric skillet (300F) and brown chops on both sides, approximately 3 min per side, remove to platter.
• Brown onions, smash garlic and cook one minute, then add chops back to skillet.
• Mix remaining ingredients into a sauce and pour over chops.
• Cover and turn skillet down to 250F and simmer for 20-25 minutes.
• If sauce is thin you can thicken it with cornstarch.
• Serve over rice.

MOM'S HAWAIIAN LAMB (OR PORK) CHOPS

Steps:

• Brown chops in oil and remove to a pyrex oven proof dish large enough to hold the chops.
• Add celery, onion, soy sauce, pineapple chunks, margarine, garlic powder, dried fruit and pepper to the pan and saute for a few minutes until onions get wilted and slightly browned.
• Pour this mixture on top of the chops with the celery leaves and bake at 350 for 25 minutes covered with foil.