wilkes

Have you tried bakin them?? My wife puts them in a large bakin dish, adds salt,pepper a liitle A1 and a little slice of butter on each one. Covers with Foil and bakes them on 400 degrees for about an hour. They are delicious and just melt in your mouth. *Very Tender* ENJOY!!

Goddess, that sounds absolutely DIVINE!!! I will have to try that soon!

brine them

evansmom82--oh man that sounds good!!! i will definitely have to try that!

i came up with my own dry rub cajun recipe, which it hot hot hot but good good good! you can adjust each of these spices to your own taste. these are listed in order from greatest to least amount used. i don't measure them out but most of the last spices i just add a pinch:

ground red pepper

paprika

chili powder

seasoning salt

garlic powder

onion salt

lemon pepper

black pepper

dried parsley flakes

italian seasoning

mix them all together well, then either sprinkle onto the chops or roll them in the dry rub like you would flour. i usually just use the boneless/tenderloin and fry them in a little bit of vegetable oil. and it doesn't take long to fry, just don't let it get tough.

If you are going to grill them, try this. The night before I am going to cook my pork chops, I put them in a container and put meat tenderizer with seasoning salt on both sides (heavily). It only takes a minute. Put them in the fridge like that over night. When you get up in the morning, pour Zesty Italian salad dressing over them and let them sit (in the fridge) until you are ready to cook them on the grill.



This is the most simple and easy pork chop recipe ever... the men love it! I use this same method when we cook steak, except I use beer instead of Zesty Italian.

Hey, angelfeather1966, you let me know how you like them! By the way, I'm a 66 model, too!

I always just put plenty of oil in a frying pan, put in the chops, salt and pepper, COVER with a lid and cook on medium heat untill they are done. My sisternlaw cooks everything on high heat with no lid. Anytime you fry pork chops, tenderloin or fried chicken put a lid on it and cook it slow..you will never have a problem with it not being tender then. This is something my mom taught me btw.

i am gonna try the jiffy thing , sounds great

spray pan with Pam or equivalent, fry chops on medium high heat....while they are cooking...try this...it's really good and easy...

mix well 1/4 cup brown sugar
1 tablespoon dry mustard
1/4 cup Southern Comfort
1/8 tsp crushed clove
salt to taste.

reduce heat on chops to between medium and low...pour mixture in and let it simmer, mixture will become thick as it should turn chops as needed...mixture will reduce to a glaze...and if you are worried about the alcohol content..there is none...it cooks out!

Coat them in egg/milk mixture then coat in plain bread crumbs. Do that twice, then brown in frying pan with a bit of oil Take and put them in the oven for about 30 mins at 350 degrees.

Well....excuuuuse me! I know everybody doesn't like everything, but the Jiffy company has been in business for so many years for a reason....

Sorry kimmy, I CAN'T STAND Jiffy cornbread mix! Might as well use cake mix!

Try dipping them in egg and milk then in Jiffy Corn Muffin mix and frying them. They double in size and are DELICIOUS.

SHAKE AND BAKE!!!!



Never failed me in 25 years!

Renee, why not wrap each in foil (or all together, for that matter) and add a couple tbsps of water or worchestershire sauce on the chops. It's also a good idea to sprinkle lightly with Adolph's meat tenderizer (unseasoned.) Bake at 375 for about an hour. Check for doneness. Add 1 can mushroom soup (dilute by at least half) and bring back to baking temperature. Remove foil and let cook for a little longer- 15 or so minutes. They should be nice and tender.

I often cook them in my crock pot with onion soup powder and a can of mushroom soup + 1/2 cup water. Very good!

I need a good pork chop recipe. I fry mine on the George Foreman Grill and they are always tough.