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Pork Chop Recipes

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Selected Pork Chop Recipes


Yield: 8 Sweet ones

8 Pork chops
-(1/2 inch thick)
1/3 c All-purpose flour
1/4 c Butter or margarine
Salt and pepper to taste
2 c Apple juice, divided
2 lb Small red potatoes
1 lb Small whole onions
1 sm Jar whole onions,
-drained (16 oz.)
1 lb Carrots, peeled cut
-into 3 inch pieces
6 c To 8 C Shredded cabbage

Coat pork chops in flour; reserve excess flour. In a large dutch oven
melt butter over medium-high heat. Brown chops on both sides. Season
with pepper and salt if desired. Remove and set aside. Stir reserved
flour into pan; cook and stir until paste forms. Gradually wisk in 1
1/2 cups apple juice; blend until smooth. Return chops to dutch oven;
cover and bake at 350 degrees for 30 minutes. Add potatoes, onions,
carrots and remaining apple juice. Cover and bake 30 minutes longer.
Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork
chops are tender, basting occasionally with juices. Yield 8 servings.

Diabetic Exchanges: One serving prepared with margarine and without
additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,;
also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm
carbohydrate, 19 gm protein, 24 gm fat.

SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine
May/June 93 POSTED BY: Jim Bodle 11/93


Yield: 1 Servings

4 pork Chops
1 cn tomato soup
1/2 c water
1 ts worcestershire sauce
1/2 ts salt
1/2 ts caraway seed or oregano --
: optional
6 sm whole potatoes or
3 md or potatoes -- quatered
4 sm carrots, split and cut into
2 " pieces

In skillet, brown chops. Pour off fat. Add soup, water,
worchestershire sauce, salt, caraway, potatoes and carrots. Cover,
simmer 45 minutes or until tender.


Yield: 1 Servings

4 6 pork chops
1 cn Golden mushroom soup, mixed
-with 1/2 can water
-Sliced potatoes
-Sliced onions

Preparation : Season chops with salt and pepper and brown well. Place
chops at bottom of casserole. Top with layer of potatoes, seasoned
with salt and pepper, and layer of onions. Pour soup mixture over
top. Cover and bake in 350 degree oven for 1 1/2 hours. Uncover and
bake additional 30 minutes or until potatoes are soft.


Yield: 4 Servings

4 Thick Pork Chops
2 tb Butter
1 sm Onion;chopped
2 md Tart Apples;chopped
2 tb Sugar
1 tb Crystallized Ginger;finely
2 c Soft breadcrumbs
1/4 c Water;(or wine)

Sear the chops on both sides and remove from pan. Add butter to
drippings and saute onion until clear. Drain and mix the onion with
apples, sugar, ginger, breadcrumbs, salt and 1/4 c water(or wine).
Spread this mixture in the bottom of a shallow buttered casserole,
arrange pork chops on top and bake, covered, at 350 deg.F for 1 hour.
Remove lid last 10 min to brown. time about 1 1/4 hours.

1993: left out butter and pam sprayed casserole pan.
Very Good SErve with cottage Cheese Salad.

From the kitchen library of Frances Keeney Casserole Cookery Complete
copywrite 1956 by Marian Tracy pub Viking Press April 1956


Yield: 4 Servings

1 cn Campbell's Golden Corn Soup
1/4 c Celery, finely chopped
1/4 c Onion, finely chopped
1/2 ts Paprika
1 1/2 c Corn bread stuffing
4 Pork chops, boneless 3/4"
1 tb Packed brown sugar
1 ts Spicy brown mustard

1. Combine soup, celery, onion, paprika and stuffing. In 9" greased
pie plate, spoon stuffing mixture. Arrange chops over stuffing
mixture; press lightly into stuffing. 2. Combine sugar and mustard;
spread evenly over chops. 3. Bake at 400 deg.F. 30 minutes or until
chops are fork tender.


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