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Thread: Pork Chop problems

  1. #51
    Senior Member gramadona's Avatar
    Join Date
    Jan 2007
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    Suisun, CAlifornia
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    901
    1. Brown chops in a deep skillet, season with salt and pepper. Turn heat down to simmer and
    add a can of diced tomatoes, a chopped onion and fresh green beans on top. Cover and simmer
    for about 30 to 45 minutes checking frequently to maintain liquid level. Serve with rice or noodles.

    2. Slice a small onion and place into the bottom of a crock pot. Lay pork chops on top.
    Scrub and slice potatoes and layer on top of chops.
    Pour a can of Cream of Chicken (or mushroom) Soup over top and add a half can of white wine.
    On top of all pour a bag of frozen peas. Cover and cook on High for 4 hours or on Low for 6 hours.
    Dona

    I think Congressmen should wear uniforms,
    you know, like NASCAR drivers, so we could
    identify their corporate sponsors.

  2. #52
    Super Member
    Join Date
    Oct 2010
    Location
    California
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    I was wondering why my pork chops have been so tough when years ago I never had a problem. I thought it was just my imagination and I must be doing something wrong. At least now I know the answer. Thanks everyone!
    Penny

  3. #53
    Senior Member cassiemae's Avatar
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    Nov 2006
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    Billings Mt
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    The last ones I made were tough also everything is getting worse.
    "BIG SKY COUNTRY"

  4. #54
    Junior Member
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    Mar 2014
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    I bread mine with Kentucky Kernel ( in the drakes fry mix area of the store ) I brown them then wrap in foil with about a tbl. spoon of water . Completely seal the foil . Bake 35 minutes at 350 degree unfold foil bake another 10 minutes uncovered to get crispy on the outside again .

  5. #55
    Super Member Mariah's Avatar
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    Feb 2010
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    Pork Chops

    Sounds good. Will be trying it before long.
    Thanks, Mariah
    Have a wonderful Quilting Day, make it your way!
    Marta
    Martha Tompkins

  6. #56
    Super Member Onebyone's Avatar
    Join Date
    Jan 2011
    Posts
    8,109
    I fry pork chops in a hot skillet with a little bit of oil until browned on both sides. Then I add a little chicken stock and cover. Simmer for about 4 minutes then uncover and let the stock evaporate. The chops will get a golden brown glaze as you turn them. You can add onions to the stock for smothered, caramelized onions. Now I'm hungry.
    I love my life!

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