wilkes

It is a mix that you bread you chops in and bake. Much better than Shake and Bake

what is that?

the House Autry mix for pork is excellent. Food Lion has it.

thanks im not sure which one i will use but when i do ill let you know how it turned out! oh yea that pot of chili i made was huge and my fiance ate almost all of it and invited his friends over today for lunch so now its all gone ill have to make that again soon it was a big hit thanks so much

Baked Pork Chops
6 pork chops
3 t. butter
1 envelope onion soup mix
1 can cream of mushroom soup
Brown chops in butter. Place in baking dish.
Sprinkle with soup mixture. Pour soup over top.
Bake uncovered at 375 for 45 minutes or until done.
Baked Pork Chops with Rice
4 Pork Chops
1 Onion
1/2 tsp. Salt
1/2 C. uncooked Rice
1 can Cream of Tomato Soup
1 soup can of water
Brown pork chops.
Cook rice according to package directions.
Place a slice of onion on top of each chop;
sprinkle with salt and cooked rice over top.
Pour soup and water over chops.
Cover; bake 1 hour and 30 minutes at 350º.
Yield 4 servings.
Barbecued Pork Chops
6 medium pork chops
1 Tbs oil or butter
1/2 cup brown sugar
1/4 cup vinegar
1 14 oz can tomatoes
1 tsp allspice
4 whole cloves
Salt and freshly ground black pepper to taste
Brown the pork chops in the oil or butter and place in a single layer
in a baking dish. Combine the remaining ingredients in a bowl, mixing
to combine, and pour over the pork chops. Bake in a preheated 350F
oven for 45 minutes to 1 hour. Serves 4 to 6.
Pork Chops and Sweet Potatoes
4 thick pork chops
3 tart apples
4 sweet potatoes, peeled
Salt and pepper, to taste
1/4 cup water
Preheat oven to 400º.
Place pork chop in a deep, covered casserole dish, greased.
Peel and slice apples and place on chops.
Sprinkle with salt and pepper.
Slice potatoes 1/2" thick and put on top of apples.
Add some more salt and pepper and cover with the water.
Cover tightly and bake for 1 hour.
Variation: Use regular potatoes instead of sweet potatoes.
Skillet Pork Chops with Potatoes and Onion
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat.
Coat the pork chops with flour, and place in the skillet.
Brown about 4 minutes on each side.
In a small bowl, mix the Parmesan cheese, salt, and pepper.
Sprinkle 1/2 the Parmesan cheese mixture over the pork chops.
Layer chops with the potatoes.
Sprinkle with remaining Parmesan cheese mixture.
Top with onion slices.
In a small bowl, dissolve the beef bouillon cubes in hot water.
Stir in the lemon juice. Pour over the layered pork chops.
Cover skillet, and reduce heat.
Simmer 40 minutes, until vegetables are tender
and pork chops have reached an internal
temperature of 160 degrees F.
Hot and Spicy Pork Chops
2 ribs celery, sliced
1 cup chopped onion
6 to 8 boneless pork chops, about 3/4 to 1-inch thick
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 teaspoon coarsely ground black pepper
2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, blended with 2 tablespoons cold water
Place celery and chopped onion in crockpot. Trim excess fat from pork chops; add to slow cooker. Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6 hours. With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm.
Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups of liquid into a saucepan. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly. Continue cooking for 2 minutes longer, stirring frequently. Serve pork chops with the vegetables and hot spicy sauce.
Serves 6 to 8.

ok im tired of eating fried porkchops how can i bake them with some bbq sauce any ideas from bushman or anyone thanks