Type what you have

Ingredients

• ✓ pork chop
• sauerkraut
• red apple
• onion
• brown sugar
• caraway seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9x13-inch baking dish.
3. 3 Mix sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By Pat Mathena Oglesby

Ingredients

• ✓ pork chop
• oil
• egg
• bread crumb
• mushroom gravy mix
• mushroom
• egg noodle

Instructions

1. 1 Pound out cubed pork, and cut in half.
2. 2 Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
3. 3 Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
5. 5 Serve pork over noodles and smother with gravy.

By Helene Rose-Carson

Ingredients

• ✓ pork chop
• salt
• black pepper
• flour
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
2. 2 Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
3. 3 Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
4. 4 Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

By olenka

Ingredients

• ✓ pork chop
• salt
• black pepper
• oil
• sauerkraut
• apple
• onion
• brown sugar
• caraway seed

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side.
3. 3 Place browned pork chops into the prepared casserole dish.
4. 4 Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover tightly with aluminum foil to retain moisture.
5. 5 Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By mannkochtgut

Ingredients

• ✓ pork chop
• garlic powder
• salt
• pepper
• onion
• water
• cabbage
• egg noodle
• butter

Instructions

1. 1 Sprinkle pork chops with garlic powder, salt, and pepper. Grease a large saucepan or deep skillet and place over medium-high heat. Cook pork chops and onion in the hot saucepan until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. Remove pork chops to a plate and set aside.
2. 2 Add 1/4 cup water to the saucepan while scraping the browned bits of food off the bottom with a wooden spoon. Place cabbage into the saucepan and allow to cook down completely, stirring occasionally.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and mix butter into cooked noodles.
4. 4 Chop pork chops into bite-sized pieces. When cabbage has cooked down, add pork and noodles; mix until well combined.

By Kris

Ingredients

• ✓ pork chop
• salt
• pepper
• all-purpose flour
• vegetable oil
• sour cream
• sherry
• ketchup
• worcestershire sauce
• paprika
• bay leaf

Instructions

1. 1 Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
2. 2 Stir sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf in a medium bowl until combined; pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By CHRISTYJ

Ingredients

• ✓ pork chop
• bacon
• onion
• paprika
• garlic powder
• black pepper
• yellow bell pepper
• tomato
• beef broth
• sour cream
• egg noodle

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
2. 2 Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
3. 3 Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
4. 4 Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
5. 5 Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

By Fishwrap

Ingredients

• ✓ pork chop
• sauerkraut

Instructions

1. 1 Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

By Kathy Morgret

Ingredients

• ✓ pork chop
• cream of celery soup
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork steaks in a 9x13 inch baking dish. In a medium bowl mix together the soup and milk and pour mixture over steaks. Bake uncovered in the preheated oven for 30 to 40 minutes or until internal temperature of the pork reaches 145 degrees F (63 degrees C).

By Helen Cooper

Ingredients

• ✓ pork chop
• cream of mushroom soup
• sour cream

Instructions

1. 1 Warm a large skillet over medium-high heat. Cook pork chops in the hot skillet until browned, 2 to 3 minutes per side. Remove chops from the skillet and drain grease.
2. 2 Return chops to the skillet. Pour condensed soup and sour cream over chops. Let simmer for 1 hour, turning every 15 minutes.

By JerJer

Ingredients

• ✓ pork chop
• honey
• dill weed

Instructions

1. 1 Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
2. 2 Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

By MILLER5

Ingredients

• ✓ pork chop
• orange marmalade
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

By DENEMI

Ingredients

• ✓ pork chop
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce. Pour any remaining sauce over the top of the final layer of chops.
3. 3 Cook on Low for 6 hours or High for 3 to 4 hours.

By Kathryn

Ingredients

• ✓ pork chop
• cooking spray
• ranch salad dressing mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork chops onto a plate and lightly spray both sides with cooking spray.
3. 3 Sprinkle both sides with ranch seasoning mix and let sit at room temperature for 10 minutes.
4. 4 Spray an air fryer basket with cooking spray and preheat the air fryer to 390 degrees F (200 degrees C).
5. 5 Working in batches if necessary to ensure they are not overcrowded, place chops into the preheated air fryer. Cook for 10 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer to a foil-covered plate and let sit for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ pork chop
• brown sugar
• margarine
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.
3. 3 Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

By Jodi Gilbert Bepler

Ingredients

• ✓ pork chop
• butter
• bread crumb
• horseradish

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
3. 3 Bake in the preheated oven until the chops are tender, about 45 minutes.

By Kim Playfair

Ingredients

• ✓ pork chop
• onion soup mix
• wild rice
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of the pork has reached 145 degrees F (63 degrees C).

By Leslie in AK

Ingredients

• ✓ pork chop
• barbecue sauce
• lemon

Instructions

1. 1 Place enough barbecue sauce to coat chops in a shallow dish or bowl. Add chops and smother in sauce to coat. Place chops in a medium skillet over medium high heat and saute for 20 to 25 minutes or until cooked through, sprinkling both sides generously with lemon juice while cooking. Remove from heat and serve.

By Toby Mahaney

Ingredients

• ✓ pork chop
• garlic salt
• fennel seed
• white wine

Instructions

1. 1 Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
2. 2 Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
3. 3 Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

By KITTYGUTZ

Ingredients

• ✓ pork chop
• olive oil
• dry rub seasoning blend
• aluminum foil

Instructions

1. 1 Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
2. 2 Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
3. 3 When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
4. 4 Remove from the smoker and let rest, tented with foil, for 10 minutes.

By Bibi

Ingredients

• ✓ pork chop
• bacon
• processed cheese sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fry bacon in a large skillet over medium heat until cooked through but still flexible, 6 to 7 minutes. Remove from the heat and drain on a paper towel-lined plate.
3. 3 Wrap two slices of bacon around each pork chop and place into a baking dish. Top each chop with 1 tablespoon cheese sauce.
4. 4 Bake in the preheated oven until bacon is crispy and pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Ashley M

Ingredients

• ✓ pork chop
• cayenne pepper
• black pepper
• soy sauce
• garlic

Instructions

1. 1 Season both sides of the pork chops with cayenne pepper and black pepper and lightly poke with a fork to make a few holes. Place pork in a casserole dish, pour soy sauce over top, and add garlic. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour, turning halfway through.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chops from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Erin

Ingredients

• ✓ pork chop
• lemon juice
• worcestershire sauce
• vegetable oil
• garlic

Instructions

1. 1 Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the pork chops from the marinade directly to the grill. Discard the marinade.
4. 4 Cook until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Doonze

Ingredients

• ✓ pork chop
• onion
• lemon
• brown sugar
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chops in a 9x13-inch baking dish; top each chop with 1 onion slice and 1 lemon slice. Add 1 tablespoon brown sugar and 1 tablespoon ketchup on top of each chop.
3. 3 Cover dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake another 30 minutes or until the internal temperature has reached 160 degrees F (70 degrees C). While baking, baste occasionally with pan juices.

By Jos

Ingredients

• ✓ pork chop
• lemon pepper
• butter
• olive oil
• worcestershire sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
3. 3 Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

By Matthew Jordan

Ingredients

• ✓ pork chop
• cream of mushroom soup
• onion
• mushroom
• garlic powder

Instructions

1. 1 Pat pork chops dry and place into a slow cooker. Add mushroom soup, onions, sliced mushrooms, and garlic powder.
2. 2 Cook on Low for 8 hours or High for 4 hours, until pork chops are cooked through. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By T Billingham

Ingredients

• ✓ pork chop
• salad dressing
• apricot preserves
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a casserole dish. Combine Russian dressing, apricot preserves, and soup mix in a bowl; pour over chops
3. 3 Bake in the preheated oven until chops are cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By SP2B

Ingredients

• ✓ pork chop
• butter
• onion soup mix
• apple juice

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork chops into a multi-functional pressure cooker (such as Instant Pot).
3. 3 Dot butter over chops, then sprinkle with onion soup mix. Pour in apple juice.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build. Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes.

By LDMKitchen

Ingredients

• ✓ pork chop
• butter
• brown sugar
• evaporated milk
• corn syrup
• pecan

Instructions

1. 1 In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
2. 2 Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.

By pseudoman420

Ingredients

• ✓ pork chop
• dill pickle juice
• salt
• pepper

Instructions

1. 1 Arrange pork chops in a shallow dish and pour pickle juice over top. Cover and marinate in the refrigerator for at least 1 hour, or 8 to 24 hours for best results.
2. 2 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain pork chops and discard marinade.
3. 3 Cook pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By icedtead