|
you know, my granny, who raised me,
used to make fried pork chops in the cast iron skillet..nothing but salt ,pepper and some oil. LOL! I loved them..course they were like shoe leather.. but i loved them..! i miss her! |
very tender i make them in a crock pot with one can of cream of mushroom soup
|
This is my mother-in-laws recipe Cook chops on top of stove in a pan.
Roll in milk then cracker crumbs, brown both sides on medium heat then add a half can of chicken broth. Cook around 25 minutes medium low covered, turn chops add rest of broth cook 25 minutes covered again. watch that pan doesn't get dry and burn chops. moist and delicious. |
If you want fall off the bone tender, here's what you do... brown them,season them, open a can of Campbell's Golden Mushroom Soup, mix with a can of water,pour over chops. Simmer, simmer, you will have the best gravy and most tender chops. The longer you leave them on the stove ,the better, add more water as needed...
|
Originally Posted by Victoria L
I brown them real well on each side, then add a little water and a cup of salsa to the skillet. Continue to cook for 1/2 hour or till done(depending on the thickness) When done, heat more salsa in the microwave, spoon on to pork chop, add shreded cheedar and sour cream. Serve with Spanish rice and refired beans....yummy Mexican dinner. :)
|
Originally Posted by ptquilts
do they still make Shake and Bake? I used to use that and they came out great.
Sue |
I just throw the pork chops in baking pan, then top with two cans Campbell's Chicken Gumbo soup (without adding water) and bake.
Then I'll cook white rice, and top that with the "baked" soup from bottom of pan. Yum! |
Until recently I also use to cook my pork chops too long and they came out tough and dry. Now, if I am breading them and frying them in just a bit of oil, I usually only cook them for about 4 minutes per side for an average size chop on med. to med. low heat. I keep checking them with a fork after turning and take them out when the fork goes in easily. I like them much better now that they taste like pork instead of shoe leather!!!
|
Originally Posted by grannypat7925
I brown and put in glass casserole. Add stove top stuffing prepared as box directs, a can of cream of celery soup and put in oven at 350 for about 40 min. Cover with aluminum foil to keep stuffing from overbrowning and then remove the foil the last 10 min. or so of bake time.
|
Originally Posted by Beth33
I just throw the pork chops in baking pan, then top with two cans Campbell's Chicken Gumbo soup (without adding water) and bake.
Then I'll cook white rice, and top that with the "baked" soup from bottom of pan. Yum! |
| All times are GMT -8. The time now is 10:03 PM. |