Savory Pork Chop Casserole Food

SAVORY PORK CHOPS

Steps:

• In a bowl, combine the first 4 ingredients.
• Dredge pork chops in flour mixture.
• In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
• Combine the sauce ingredients; pour over chops.
• Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
• Spoon sauce over chops when serving.

SAVORY PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In 12x8-inch baking dish, layer half the potatoes and 2/3 c French Fried Onions. Top with mushrooms and remaining potatoes.
• In small saucepan, melt butter; stir in soy sauce, mustard, Frank's RedHot Sauce and garlic powder. Brush half the soy sauce mixture over potatoes.
• In large skillet, heat oil. Brown pork chops on both sides; drain.
• Arrange chops over potatoes and brush with remaining soy sauce mixture.
• Bake, covered, at 350 degrees for 1 hour. Bake, uncovered, 15 minutes or until pork chops and potatoes are done.
• Top chops with remaining 2/3 c onions; bake, uncovered, 5 miniutes or until onions are golden brown.

SMOTHERED PORK CHOP CASSEROLE

Steps:

• Heat oven to 400°F. Spray bottom of 11x8-inch (2-quart) glass baking dish with cooking spray. Make mashed potatoes as directed on pouch; stir in cream cheese, 1 tablespoon of the parsley and 2 teaspoons of the thyme. Spoon mixture into bottom of baking dish; set aside.
• In 12-inch skillet, heat 1 tablespoon of the butter over medium-high heat. Season pork with 1/2 teaspoon of the salt and the pepper; add to skillet. Cook 1 to 2 minutes on each side or until browned on both sides; arrange pork on top of potatoes in baking dish.
• Add remaining 2 tablespoons butter, the onions, remaining 1 teaspoon thyme and 1/4 teaspoon salt to skillet. Cook 7 to 8 minutes over medium-high heat, stirring frequently, until onions are browned and tender. Stir in mushrooms; reduce heat to medium, and continue cooking 4 to 5 minutes or until tender.
• In 1-cup glass measuring cup, mix chicken broth, Worcestershire sauce and flour. Pour into skillet; heat to boiling. Cook and stir 3 to 5 minutes or until sauce is thickened. Spoon mixture on top of pork chops in baking dish.
• Bake 18 to 25 minutes or until pork registers 145°F with instant-read thermometer. Garnish with remaining 1 tablespoon parsley before serving.

SAVORY GLAZED PORK CHOPS

Steps:

• Season pork chops w/S&P.
• Cook chops in oil to almost done, about 4 minutes per side.
• Remove.
• Add onion to pan; cook, stirring occasionally, 6 minutes or to golden brown.
• Stir in worcestershire, vinegar, sugar, sage.
• Bring to boil; cook to reduce slightly.
• Return meat; simmer uncovered 2 min till done.

SAVORY PORK CHOPS

Steps:

• Combine the flour, cavendars greek seasoning, mustard, and pepper in a small bowl, stirring well.
• Dredge the chops in the flour mixture; cook in oil in a large skillet over medium high heat until browned on both sides. Remove the chops, and discard the drippings.
• Combine the water, soy sauce, ketchup, and orange marmalade.
• Return the chops to the skillet, and pour the sauce over the chops. Bring to a boil; cover, reduce the heat, and simmer for 20 minutes or until the chops are tender, turning once.
• Sprinkle with green onion slices.

SAVORY PORK CHOPS

Steps:

• In a large skillet, brown pork chops on both sides and place in a 5 quart slow cooker.
• Combine pineapple juice, brown sugar, and vinegar and mix well.
• Pour brown sugar-vinegar mixture over pork chops.
• Cover and cook on low for 4-5 hours.
• Serve over hot cooked noodles.