Pork Chop Recipes

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365 Pork Chop

Recipes
By Allie Bishop
Text Copyright 2015

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For Mama Bishop

Who taught me the joy of baking every
weekend of my childhood.
TABLE OF CONTENTS
THE PERFECT PORK CHOP
HOW TO CHOOSE THE BEST
PORK CHOP
GETTING THE BEST OUT OF
YOUR PORK CHOP
COOKING PORK CHOPS
RUBS & MARINADES
1. Sweet 'n' Spicy Herb Rub
2. Spicy Cumin-Coriander Pork Rub
3. Sweet Pepper Pork Rub
4. Rosemary, Lime & Ginger Pork
Marinade
5. Chili Pineapple Pork Marinade
SAUCES & GLAZES

6. BBQ Sauce
7. Sweet & Spicy Mustard Sauce
8. Demi-Glace
9. Plum-Grape Glaze
SALADS
10. Southwest Pork and Bean Salad
11. Crunchy Hot Pork Salad
12. Summer Fruit Pork Salad with Honey
Balsamic Vinaigrette
SOUP
13. Zucchini and Pork Soup
14. Pork Chop Vegetable Soup
15. Pork Chop Noodle Soup
16. Southwestern Pork Soup with
Avocado
STUFFED PORK CHOPS

17. Baked Corn-Stuffed Pork Chops
18. Celery & Onion Stuffed Pork Chops
19. Onion & Breadcrumb Stuffed Pork
Chops
20. Italian Sausage Stuffed Pork Chops
with Grape & Apple Glaze
21. Cheese & Potato Stuffed Pork Chops
22. Gorgonzola & Apple Stuffed Pork
Chops
23. Couscous-Stuffed Pork Chops
24. Blue Cheese, Bacon and Chive Stuffed
Pork
25. Maple Plank-Grilled Italian Stuffed
Pork Chops
26. Peanut Butter Stuffed Pork Chops
with Apple Glaze
27. Smoked Gouda and Spinach Stuffed

Pork Chops
28. Smoked Gouda & Bacon Stuffed Pork
Chops
29. Cranberry and Apple Stuffed Pork
Chops
30. Apple & Celery Stuffed Pork Chops
31. Crunchy Cinnamon Apple-Maple
Stuffed Pork Chops
32. Pilaf-Stuffed Pork Chops
STEWS & CASSEROLES

33. Harvest Pork Stew
34. Porkolt (Hungarian Stew)
35. Layered Creamy Chicken and Pork
Chop Casserole
36. Pork & Apple-Raisin Casserole
37. Cheesy Pasta Pork Chop Casserole
38. Pork and Green Chili Baked

Casserole
39. Pork Chop & Rice Casserole
40. Pork Chop & Mushroom Casserole
41. Italian Pork Chop and Pepper
Casserole
42. Apple, Pork & Chicken Stuffing
Casserole
43. Cheesy Hash Brown and Pork Chop
Casserole
44. Pork Chop, Mushroom & Potato
Casserole
45. Pork & Chicken Noodle Casserole
46. Creamy Celery & French-Fried
Onion Pork Chop Casserole
47. Cheesy Potato, Mushroom & Pork
Casserole
48. Cornbread Stuffing Pork Casserole
49. Tater Tot & Green Bean Pork Chop

Casserole
50. Cheesy Pork & French Onion
Casserole
SLOW-COOKER MEALS
51. Slow-Cooked Mushroom, Pork &
Apples
52. Slow-Cooked Peach & Cinnamon
Pork Chops
53. Slow Cooker Chestnut Pork Chops
and Rice
54. Bacon Wrapped Pork Chops in Zesty
Pineapple Sauce
55. Ginger-Garlic Pork Chops
56. Mustard Chicken & Pork Chops
57. Spiced Plum Pork Chops
58. Sour Cream Pork Chops
59. Korean Pork Chops
60. Cream of Mushroom and Soy Sauce

Pork Chops
61. Thai Pork with Peppers
62. Slow Cooked Creamy Mushroom
Pork Chops
63. Pork Chops with Sweet Potatoes &
Apples
64. Slow-Cooked Cherry Pork Chops
65. Spaghetti Pork Chops
66. Easy BBQ Pork Chops
67. Slow Cooker Thai Peanut Pork
68. Peking Pork Chops
69. Cranberry Pork Chops
70. Tomato & Mushroom Pork Chops
71. Pork Chops and Beans
72. Fruit & Herb Pork Chops
73. Apple Pie Pork Chops
PORK CHOP MEALS

74. Spiced Pork Chops
75. Chicken-Fried Pork Chops
76. Spicy Pork Chops
77. Pork, Beans & Corn Scramble
78. Pepper Fried Pork Chops
79. Pork Chops with Pears
80. Crumbed Pork Chops
81. Creamy Ranch Pork Chops and Rice
82. Pork Stroganoff
83. Pork Chops with Herbed Gravy
84. Creamy Potato Pork Chop Bake
85. Creole Pork Chops
86. Sweet Garlic Pepper Pork Chops
87. Green Pepper Pork Chops
88. Pork Chop Veggie Medley
89. Cheesy Bacon-Wrapped Pork Chops

90. Pork Chops in Mustard Sauce
91. Tropical Pork Chops
92. Grilled Pork Chops with Fresh
Nectarine Salsa
93. Chili Chicken Pork Chops
94. Apple & Sauerkraut Pork
95. Ginger Peach Pork Chops
96. Sweet Lemon Pork Chops
97. Pepper Pork Pockets
98. Sweet & Savory Apple Pork Chops
99. Cuban Shredded Pork
100. Onion-Fried Pork Chops
101. Microwave Lemon-Celery BBQ
Pork Chops
102. Braised Marjoram Pork Chops
103. Tonkatsu (Asian-Style Pork Chop)
104. Pork & Peas Over Rice

105. French Onion Glazed Pork Chops
106. Fried Crunchy Cracker Pork Chops
107. Dixie Pork Chops
108. Creamy Maple Pork Chops
109. Simple Sweet and Sour Pork Chops
110. Spiced Apple-Juniper Bacon & Pork
111. Pork & Wild Rice
112. Hoisin Pork Stir Fry
113. Sweet Grilled Pork Chops
114. Maple-Mustard Glazed Pork Chops
115. Pork Chops with Sun-Dried Tomato
& Basil Feta
116. Pork Chops Capri
117. Pork Chops with Cinnamon-Honey
Rhubarb
118. Tomato Pork Chops
119. Chili-Tomato Pork Loin Chops

120. Pork with Roasted Peppers and
Potatoes
121. Honey Pecan Pork Chops
122. Baked Onion Pork Chops
123. Pork Chops and Tomato Rice
124. Pork Chops with Apple Curry Sauce
125. Celery Mustard Pork Chops with
Noodles
126. Creamy Chicken Pork Chops
127. Apple Glazed Pork Chops
128. Pork Chops and Mustard Onion
Gravy
129. Golden Pineapple Pork Chops
130. Crumbed Dijon Pork Chops
131. Pork Chops O'Brien with Creamy
Gravy
132. Italian Pork Chops with Garden

Rice
133. Stuffing Coated Pork Chops and
Turkey Gravy
134. Blackberry Glazed Pork Chops
135. Pork Tetrazzini
136. Grilled Root Beer Pork Chops
137. Cola Onion Pork Chops
138. Minnesota Pork Chops
139. Baked Pork Chops with Apple Raisin
Stuffing
140. Curried Pork Chops & Cauliflower
with Basmati
141. Ginger Apple Pork Chops
142. Italian Breaded Pork Chops with
Parmesan
143. Mexican Pork Chops
144. Pecan Crusted Pork Chops
145. Oven-Barbecued Pork Chops

146. Honey Mustard Pork Chops
147. Honey Garlic Pork Chops with
Chanterelle Mushrooms
148. Salt and Spice Cheese-Pork Wrap
149. Meaty Mushroom Pork Chops
150. Raspberry-Lemon Pork Chops
151. Italian Pork and Rice
152. Pork Chops and Dirty Rice
153. Honey-Spiced Rhubarb Pork Chops
154. Lime Masala Pork Chops
155. Cinnamon & Summer Vegetable
Pork Chops
156. Lemon Pork Chops with Sauerkraut
157. Garlic Couscous Pork Chops
158. Pork Sinigang
159. Pork Chops and Cabbage
160. Stuffing Seasoned Pork Chops

161. Pork Chops with Orange Sauce
162. Scalloped Pork Chops
163. Low-Calorie Cranberry Pepper
Pork Chops
164. Pineapple-Onion Pork Chops
165. Indian Pork Chops in Apricot Nectar
166. Butter Cracker Pork Chops
167. Caramel Apple Pork Chops with
Pecans
168. Rosemary Rhubarb Pork Chop Bake
169. Apricot Pork Chops
170. Garlic Pork Chops with Cranberry
Balsamic Sauce
171. Sour Cream & Pork Hash Brown
Bake
172. Mushroom-Garlic Pork Chops with
Noodles
173. Pork on a Corn Stuffing Bed

174. Cashew Pork & Tofu
175. Garlic Herb Pork Chops in
Mushroom Sauce
176. Spicy Maple Pork Chops
177. Apple-Leek Pork Chops on Wild
Rice
178. Vinegar Pork Chops with Anchovies
179. Sweet Potato & Apple Pork Chops
180. Orange Soy Pork
181. Sweet Cranberry Pork Chops
182. Lemon Pepper Breaded Pork Chops
183. Pan-Barbecued Honey Pork
184. Herb Dumplings with Pork Chops
185. Honey Celery Pork Chops with Egg
Noodles
186. Pork Chops With Red Cabbage &
Cranberry
187. Italian Mushroom Pork Chops
188. Citrus & Clove Steamed Pork
189. Pork Chops with Ginger-Apricot
Rice
190. Pork Afritada
191. Tomato-Maple Pork Chops
192. Honey Garlic Pork Chops in Apple
Juice
193. Southwest Pork Chops
194. Pineapple-Pepper Pork
195. Ginger-Squash Pork Chops
196. Pork Chops with Pear Sauce
197. Orange Chicken Pork Chops
198. Pork Chops with Stewed Tomatoes
199. Nutmeg & Vinegar Pork Chops
200. Scalloped Potatoes and Pork Chops
201. Pork Chops and Sauerkraut & Bacon

202. Pork Chops with Green Beans &
Fettuccine
203. Picante Peach Pork
204. Cheesy Pork Chops with Spicy
Apples
205. Pork Chops with Ham & Red Beans
206. French-Fried Cheddar Pork Chops
207. Dill and Honey Pork Chops
208. Crunchy Dijon Pork Chops
209. French-Fried Onion & Sour Cream
Pork Chops
210. Orange Molasses Pork Chops
211. Simple Apple-Maple Pork Chops
212. Maple-Pecan Pork Chops in Mustard
213. Basil Pork Chops
214. Pork Chops with Raspberry Sauce
215. Pork Chops with Garden Vegetable

Stuffing
216. Pork Chops with Creamy LemonHoney Gravy
217. Coriander and Cumin Rubbed Pork
Chops
218. Broiled Paprika Pork Chops
219. Pork Chops and French Onion Rice
220. Russian Apricot Pork Chops
221. Italian Rubbed Pork Chops
222. Tomato Pepper Pork Chops
223. Creamy Mustard Pork Chops
224. Muffin-Coated Pork Chops
225. Veggie Pork Saut
226. Garlic Cheese Pork Chops
227. Beef Broth Pork Chops
228. Rosemary & Garlic Pork Chops
229. Breaded Pork Chops

230. Baked Lemon & Vinegar Pork Chop
231. Stir-Fried Vegetables with Pork
232. Feta & Balsamic Vinegar Pork
Chops
233. Sage & Black Pepper Pork Chops
234. Brown Sugar-Glazed Greek Pork
Chops
235. Mesquite Grilled Pork Chops with
Apple Salsa
236. Pork Chops & Pierogies
237. Black Beans and Pork Chops
238. Pork Chops with Creamy Blue
Cheese Gravy
239. Pork Chops with Sour Cream &
Mushroom
240. Pork Chops with Praline Sauce
241. Lemon-Mustard Glazed Pork Chop
242. Pork Chop and Roasted Red Pepper

Bake
243. Orange, Lime & Ginger Glazed Pork
Chops
244. Tomato & Potato Pork Chops
245. French Fried Onion & Mustard Pork
Chops
246. Pineapple-Cinnamon Pork Chops
247. Italian Style Pork Chops with
Parmesan Cheese
248. Apricot Glazed Pork & Rice
249. Kohlrabi Pork Chops
250. Beef Consomm Pork Chops
251. Spicy Lemon Pork Saut
252. German Pork Chops
253. Pork Fajita Pasta
254. Pork Chops with Cheese Stuffing
255. Citrus-Topped Pork Chops with

Apple Jelly
256. Lemon Barbeque Pork Chops
257. Pork, Bacon & Kielbasa Supreme
258. Pork Chops with Sweet Tomato
Chutney
259. Cajun Pork Chops with Vegetables
260. Peach Curry Glazed Pork Chops
261. Soju Pork Chops
262. Pan-Fried Thai Pork with CoconutPeanut Sauce
263. Pork Chops with Apples, Onions, and
Sweet Potatoes
264. Spice-Rubbed Roasted Pork Chops
with Tomatoes & Mushrooms
265. Simple Cheese & Apple Pork Chops
266. Garlic Chicken Pork Chops
267. Chive & Onion Cream Cheese Pork
Chops
268. Parmesan Sage Pork Chops
269. Cheesy Pork Chops with Tomatoes
and String Beans
270. Honey-Ginger Pork Chops
271. Simple Freezer Meal Pork Chops
272. Pork Chops in Strawberry Sauce
273. Moo Shu Pork Wraps
274. Pork and Shrimp Pancit
275. Marmalade Pork Chops
276. Graham Crusted Cinnamon Pork
Chops
277. Peach Pie Pepper Pork
278. Simple Teriyaki Pork Chops
279. Layered Pork Chops with Potatoes &
Green Beans
280. Pork, Potato & Parmesan
281. Mexicali Pork Chops

282. Pork & Bacon Pie
283. Cream Corn Pork Chops
284. Simple Italian Pork Chops
285. Pecan-Crusted Pork with Pumpkin
Butter
286. Onion-Apricot Pork Chops
287. Crumbed Horseradish Pork Chops
288. Orange Pork Chops with Sweet
Potato
289. Cranberry-Orange Pork Chops I
290. Classic Pork and Dumplings
291. Quick Fried Pork Chops
292. Simple Potato and Pork Bake
293. Grilled Asian Ginger Pork Chops
294. Parmesan Sage Pork Chops
295. Lemon Rosemary Pork Chops with
Arugula Salad
MARINATED PORK CHOPS

296. Grilled Honey Pork Fillets
297. Teriyaki Pork
298. Succulent Pork Chops
299. Lime & Pepper Pork Chops
300. Tropical Grilled Pork Chops
301. Seafood Seasoned Pork Chops
302. Garlic-Chili Marinated Pork Chops
303. Grilled Lemon Herb Pork Chops
304. Pork & Peach Stir-Fry
305. Grilled Caramelized Pork Chops
with Balsamic
306. Pork Chops with Jalapeno Jelly
307. Pork Chops with Dill Pickle
Marinade
308. Lemonade Pork Chops
309. Citrus Grilled Pork Chops & Bacon

with Mint Fig Sauce
310. Classic Marinated Pork Chops
311. Orange Pork Chops with Grapefruit
Relish
312. Garlic-Lime Pork Chops
313. Vietnamese Pork Chops
314. Grilled Rosemary Pork Chops
315. Honey-Lime Pork Chops
316. Lemon & Honey Pork Chops
317. Pork and Pepper Stir Fry with
Garlic Marinade
318. Caribbean Jerk Pork Chops
319. Citrus Marinated Pork Chops &
Ham Steak
320. Cuban Spiced Pork Chops
PORK CHOPS IN ALCOHOL
321. Slow Cooker Sweet and Sour Pork

Chops
322. Pork Cacciatore in White Wine
323. Orange-Kahlua & Herb Pork Chops
324. Creamy Marsala Pork
325. Smokey Barbeque Pork in White
Wine
326. Marinated Pineapple Pork Chops In
Wine
327. Pork Chops with Blackberry Port
Sauce
328. Summer Vegetables & Pork Pasta
329. Orange Tarragon Pork Chops in
White Wine
330. Basil-Marsala Pork Chops
331. Tangy Pepperoni and Cashew Pork
332. White Wine Pork Chops in Creamy
Mushroom Sauce
333. Fennel-Garlic Pork Chops in White

Wine
334. Alfredo Pork Chops with Grapes &
Almonds
335. Golden Mushroom Pork Chops in
White Wine
336. Vegetable Pork and Egg Noodles in
White Wine
337. Pork Chops with Italian Sausage
338. Creamy Onion Pork Chops in White
Wine
339. Spicy Peach-Glazed Pork Chops in
White Wine
340. Garlic Pork Marsala
341. Sun-Dried Tomato & Vegetable Pork
with Fettuccine & Red Wine
342. Taiwanese Pork Chops in White
Wine
343. Honey Mustard Pork Chops with

Citrus in White Wine
344. Creamy Cider Pork Chops
345. Hickory Grilled Lemon Pork Chops
in White Wine
346. Pork Chops with Cinnamon Peach
Riesling Sauce
347. Pork Chops with Black Cherry-Red
Wine Sauce
348. Spicy Italian Pork Chops in White
Wine
349. Apricot-Glazed Pork Chops in White
Wine
350. Rosemary Sherry Pork Chops
351. Pork Loin Chops with Apple Cider
& Sherry Sauce
352. Cinnamon Apple Pork Chops in
Sherry
353. Asian-Style Pork Chop Bake

354. Hungarian Pork Chops
355. Classic Pork Chops in Beer
356. Beer-Crumbed Pork Chops with
Parmesan
357. Simple Beer Pork Chops
358. Grilled Jamaican Jerked Pork Loin
Chops in Beer
359. Orange Spice Pork Chops
360. Somerset Pork with Cream and
Apples
361. Pork Loin Chops in Spiced Apple
Cream
362. Creamy Brandy Flambed Pork
Chops
363. Thanksgiving Pork Chops
364. Creamy Apple Pork Chops with
Apple Brandy
365. Gingered Pork Chops in Orange

Juice & Brandy
ATTRIBUTIONS
The Perfect Pork

Chop
The pork chop is a thick slice of meat
which can be either boneless or have a
bone attached to the meat. Normally, it is
cut with a quick downward movement
perpendicular to the spine. The type of
chop is dependent upon the area it comes
from. For instance, rib chops are from
the rib portion of the loin, sirloin chops
from the rear.
How To Choose
The Best Pork

Chop
The following are the generally accepted
indications of a good quality cuts.
The flesh should be smooth and
firm to touch. If the flesh feels
flabby and clammy, then it is not
fresh.
The rind should be smooth and
thin.
The bone should be fine but solid.
The lean should be of a light
brownish hue (not too dark in color
and not too soft), ingrained with
fat.
The fat should be of a smooth

texture, white in color (free from
yellow patches) and slightly oily.
There should be no smell.
Younger cuts have a more delicate
flavor in contrast to that of mature
ones. On the other hand, it is
deficient in fats and minerals.
Furthermore, it loses a larger
proportion of weight while
cooking, as it is more watery than
mature meat. If a more pronounced
flavor is preferred, then it is
advisable to choose mature meat.
The tenderest portions of meat are
found on either side of the
backbone. Therefore, the further
the meat from the backbone, the

coarser the fibres.
Getting The Best

Out Of Your Pork
Chop
There are different aspects to be taken
into consideration so as to ensure that
meat is cooked in the best way possible.
They are vital for good cookery.
Learn to recognize the different
cuts e.g. differentiate shoulder cut
from belly cut.
Know which cuts are prime and
which cuts are inferior. These are
the different grades of meat. Prime
is of the top grade, highest quality
and the tastiest while on the other

hand, inferior is of the least grade,
less quality as less tasty compared
to the former.
Be able to differentiate the
different cuts for roasting, frying,
boiling, stewing and grilling.
Know how to prepare, season and
cook each different part and better
yet be familiar with the best
tenderizing and appetizing
techniques.
Know the best meat garnishes and
the best accompaniments such as
sweet sauce for pork.
The tender cuts are commonly
fried, grilled or roasted whereas
the tough ones generally need to be

steamed, stewed, braised or pot
roasted accordingly.
Cooking Pork
Chops
The cooking times for pork chops can
vary quite widely depending on several
factors:
The size and thickness of the cuts. In
relation to this, those containing
more fat will cook faster and vice
versa. What's more, loins being
thinner on average cook more
rapidly than the legs and shoulders.
The number of joints cooked

together, keeping in mind that the
smallest joints will be cooked first.
Whether the bones are bone-in or
boneless. Bones characteristically
conduct heat into the centre of the
joint thus cooking is faster.
The initial temperature of the meat.
Meat directly from the freezer takes
more time to heat up as compared to
chops with normal temperature.
The type of oven used. For internal
cooking, forced-air convection
ovens are more efficient since the
oven temperatures are maintained.
For external and internal cooking,
variations between ovens cause
variations in cooking times.

The best way to tell if your pork is
cooked is if it is firm to the touch and a
whitish color all the way through the
meat.
Pork is a very rich meat and to
counteract this richness, a sweet sauce
such as apple sauce, sage and onion
stuffing or apricot, gooseberry or pine
nut stuffing or any other sweet sauce of
your choice is customarily served with
it. On the other hand, a boned or rolled
joint is typically stuffed with a savory
stuffing.
There are diverse methods of cooking

pork:
1. Roasting or baking
2. Grilling
3. Frying
4. Stewing
5. Braising
6. Boiling
The most common of these are roasting,
grilling and frying.
Roasting
1. Allow meat to come to room
temperature.
2. Season with salt, pepper or any other
spices before roasting. Whichever
3.
4.
5.
6.
way, you can either season with salt

before roasting or at half time
according to taste.
Place the meat in a well-greased
roasting rack or dish with fat side
down.
To get a tasty, crisp crackling of the
skin, rub it with salt and oil.
Roast pork on bone for 25 minutes at
450 F (230 C) then at 375 F (190
C
) for 25 minutes per pound (500g).
Turn the meat occasionally.
Grilling
1. Preheat the grill or broiler.
2. Remove the skin on the rind and
flatten fatty parts of the chop to aid
even cooking.
3. Season with salt and pepper or any
other spice of your choice.
4. Brush lightly with oil and grill on
both sides, turning twice. Do not
cook too quickly as the aim is to
produce a moist but well done chop.
Therefore, it is advisable to cook for
16 to 20 minutes.
Frying
There are two types of frying: deep
frying (also known as wet or French
frying), and shallow frying (also known
as dry or English frying).
Deep Frying
1. The chops are completely immersed

in hot fat (160 C to 195 C). If the
food is cooked at a lower
temperature it will absorb fat and
begin to leach its juices, resulting in
spoilt oil and food.
2. The frying pan should be deep
enough to allow for proper cooking.
3. Use good quality cooking oil.
4. Any bubbling seen shows that the oil
contains water. Therefore, it is
advisable to wait until the oil is still
before you can start cooking.
5. Dont overload the basket or pan or
food will not cook evenly.
6. After removing the food, shake off
the excess oil and then place it on a
paper towel to drain the fat.

7. If you are going to encase the meat
(coat it with bread crumbs, flour or
batter), avoid using a frying basket
and instead place the coated
substance directly into the oil so that
it is sealed quickly.
Coating serves four purposes.
Helps retain moisture and flavor in
the food.
Protects oil from absorbing too much
moisture and salt in the food which
speeds up the deterioration of the
oil.
Protects food from absorbing too
much oil.
Gives crispness, flavor and good

appearance.
Shallow Frying
1. A small quantity of butter or oil is
placed in the pan.
2. Heat to 160 C to 195 C.
3. Chops should be put in the pan and as
soon as one side is sufficiently
browned, it is turned to allow the
other side to cook.
4. Shallow frying is not usually
recommended for coated chops.
After following the above tips, the result
will be finger licking, tantalizing meals
that will keep family and friends as
attracted to your cooking as bees to

honey.
Please leave me a review here:

http://amzn.to/1MdEEHN
Rubs &
Marinades
Sweet 'n' Spicy Herb Rub
Ingredients:
5 tablespoons kosher salt
6 tablespoons paprika
10 tablespoons dark brown sugar
3 tablespoons file powder (powdered
sassafras leaves)
2 tablespoons ground dried thyme
2 tablespoons dried dill weed
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons ground black pepper
10 tablespoons garlic powder

10 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dry mustard powder
2 tablespoons ground allspice
2 tablespoons ground dried sage
Method:
1. Blend together all ingredients.
2. Generously coat pork in the rub,
massaging it into the meat. Wrap with
plastic wrap and refrigerate for at least
24 hours.
3. Can be stored in an airtight container.
Spicy Cumin-Coriander Pork Rub

Ingredients:
2 tablespoons ground coriander
6 tablespoons ground cumin
4 tablespoons hot chili powder
1 tablespoon paprika
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground black pepper
Method:
24 hours.
Sweet Pepper Pork Rub

Ingredients:
1/2 cup freshly ground black pepper
1/2 cup ground cayenne pepper
1 cup dark brown sugar
3 tablespoons salt
Method:
24 hours.
Rosemary, Lime & Ginger Pork

Marinade
Ingredients:
1/2 cup fresh lime juice
1 1/2 teaspoons crushed dried rosemary
1 1/2 teaspoons ground ginger
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 clove garlic, minced
Method:
2. To use, marinade pork for 2 to 24
hours.
Chili Pineapple Pork Marinade

Ingredients:
1/4 cup dry mustard
1 1/2 cups brown sugar
3/4 cup chili sauce
3/4 cup pineapple juice
2 teaspoons white sugar
Method:
2. To use, marinade pork for 2 to 24
hours.
Sauces & Glazes

BBQ Sauce
Ingredients:
2 cups distilled white vinegar
2/3 cup ketchup
1 cup water
1 tablespoon white sugar
Salt and pepper to taste
1 teaspoon crushed red pepper
1 teaspoon red pepper flakes
Method:
Combine all ingredients in a saucepan
and bring to a boil. Reduce heat and
simmer until sugar is dissolved.
Sweet & Spicy Mustard Sauce
Ingredients:
1 cup light brown sugar
3 tablespoons honey mustard
1 teaspoon chili powder
2 tablespoons warm water
Method:
Whisk all ingredients together and heat
over low heat 5-10 minutes
Demi-Glace
Ingredients:
2 cups brown stock
2 cups brown sauce
1 bay leaf
1/2 teaspoon dried thyme
3-4 fresh parsley stems
Method:
1. In a saucepan, mix together brown
sauce and the brown stock and bring to a
boil.
2. Reduce the heat and add bay leaf,
thyme and parsley stems.
3. Simmer until reduced by half, about
45 minutes.
4. Strain.
Plum-Grape Glaze
Ingredients:
1 tablespoon cooking oil
3 cloves garlic, minced
1/4 cup green onions, finely chopped
1 (12oz) jar plum jam
1/2 cup chili sauce
1/4 cup white grape juice
1 tablespoon fresh lime juice
1/2 teaspoon ground allspice
Method:
1. Cook garlic and green onions in oil in
a skillet until green onions are wilted,
about 3 minutes.
2. Add plum jam, chili sauce, grape

juice, lime juice, and allspice and bring
to a boil. Reduce heat and simmer until
sauce thickens, about 30 minutes.
Salads
Southwest Pork and Bean Salad
Serves 4
Ingredients:
1 cup diced cooked pork chops
1/2 medium red bell pepper, chopped
3/4 cup frozen corn, thawed
1/2 cup canned kidney beans, rinsed,
drained
1/4 cup chopped green onions
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt

1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Method:
1. Toss together pork, pepper, corn,
beans and onions.
2. In a separate bowl, whisk together
vinegar, water, oil, garlic, salt, pepper
and hot pepper sauce. Pour over pork
mixture and toss to coat.
3. Cover and refrigerate for 30 minutes.
Crunchy Hot Pork Salad

Serves 4
Ingredients:
2 cups diced cooked pork chops
2 cups cooked rice
1 (10.75oz) can condensed cream of
chicken soup
1 cup diced celery
1/2 cup mayonnaise
1 (4oz) can mushrooms, drained
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/4 teaspoon salt
1 cup cornflake crumbs
1/2 cup sliced almonds
2 tablespoons butter, melted

Method:
1. Preheat oven to 350 F (175 C).
2. Mix together pork, rice, soup, celery,
mayonnaise, mushrooms, lemon juice,
onion and salt.
3. Pour mixture into a 7x11 inch baking
dish.
4. Combine crumbs, almonds and butter;
sprinkle on top.
5. Bake for 30-40 minutes or until lightly
browned.
Summer Fruit Pork Salad with Honey

Balsamic Vinaigrette
Serves 4
Ingredients:
4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds
Salt and black pepper
Honey Balsamic Vinaigrette:

2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil
Method:
1. Toss together salad ingredients with 8
tablespoons of the honey balsamic
vinaigrette.
2. Drizzle with honey balsamic
vinaigrette. Season with salt and pepper.
Top with toast almonds.
Honey Balsamic Vinaigrette:

1. Combine balsamic vinegar, honey,
mustard, mayonnaise, and chili powder
in a blender, and blend for 1 minute.
2. With blender on medium speed,
slowly add oil.
3. Season with salt and pepper.
Soup
Zucchini and Pork Soup
Serves 4
Ingredients:
4 pork chops, diced
1/2 cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered, sliced
1/8 cup sun-dried tomatoes, chopped
8oz fresh mushrooms, sliced
1 (14.5oz) can diced tomatoes
2 (14.5oz) cans chicken broth

2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
4 tablespoons grated Parmesan cheese
Method:
1. Combine flour and pork in a
resealable plastic bag and shake until
pork is coated.
2. Cook pork in oil in a skillet until
brown. Set aside.
3. In a large stock pot, heat remaining
teaspoon of oil. Add the onions, garlic
and bell pepper and saut until just
tender.
4. Add pork, zucchini, sun-dried tomato

bits, mushrooms, diced tomatoes,
chicken broth, oyster sauce, basil,
oregano, salt and pepper. Heat until
almost boiling, then reduce heat and
simmer for 10 to 15 minutes. Sprinkle
with cheese and serve.
Pork Chop Vegetable Soup

Serves 2
Ingredients:
2 (8oz) bone-in pork chops
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 bay leaf
3 cups chicken broth
2 cups water
2 tablespoons soy sauce
1/4 cup flour
3 potatoes, cut into small chunks

1 cup chopped broccoli
1 carrot, diced
1 onion, diced
2 stalks celery, diced
Method:
1. Combine pork chops, paprika,
oregano, garlic powder, salt, pepper,
chili powder, bay leaf, chicken broth,
water, and soy sauce in a large stock pot
and bring to a boil. Reduce heat to
medium low and let simmer for 1 hour.
Remove the pork chops and set aside to
cool.
2. Whisk 3/4 cup of the cooking liquid
with the flour; set aside.
3. When pork chops are cool, shred into

bite-size pieces.
4. Add potato, broccoli, carrot, onion,
celery, and cooked pork back to the pot,
and bring to a boil. Stir in the reserved
flour mixture. Reduce heat and simmer
for 1 hour.
5. Remove the bay leaf and gently mash
the potatoes before serving.
Pork Chop Noodle Soup

Serves 4
Ingredients:
3 bone-in pork chops
Salt
Black pepper
2 tablespoons vegetable oil
4 cups vegetable broth
1 red onion, chopped
2 large celery stalks, chopped
4 carrots, chopped
2 garlic cloves, crushed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 cup dried rotini pasta

Method:
1. Season the pork chops with salt and
pepper. Cook in oil in a skillet until
brown on both sides. Remove chops
from the skillet and keep warm.
2. Add chicken broth, vegetable broth,
onion, celery, carrots, and garlic and,
stirring, bring to a simmer. Add 1 quart
water, thyme, basil, salt, and pepper.
Bring back to a simmer.
3. Return chops to the pan and bring
back to a simmer for 90 minutes, stirring
occasionally.
4. Remove chops and set aside. Bring
the soup to a boil. Add the pasta and
cook for about 12 minutes, until tender.

5. Shred the chops and add back to the
soup stirring well. Season with salt and
pepper.
Southwestern Pork Soup with

Avocado
Serves 4
Ingredients:
1 cup onion, chopped
2/3 cup green bell pepper, chopped
1 tablespoon garlic, minced
1 jalapeo pepper, seeded, minced
1 pound pork chops, cubed
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (15-ounce) can pink beans, rinsed,
drained
1 (14-ounce) can diced tomatoes,
undrained
2 tablespoons fresh cilantro, chopped
1 cup avocado, diced
Method:
1. Saut onion, bell pepper, garlic, and
jalapeo in a skillet for 2 minutes.
2. Add pork and cook until pork is
brown.
3. Add broth, chili powder, cumin, salt,
pepper, pink beans and tomatoes; and
bring to a boil.
4. Reduce heat, and simmer 6 minutes or
until pork is cooked through. Stir
occasionally.
5. Remove from heat, and stir in

cilantro. Serve with avocado.
Stuffed Pork
Chops
Baked Corn-Stuffed Pork Chops
Serves 4
Ingredients:
1 1/2 cups dry bread crumbs
2 tablespoons butter
1 egg, beaten
2 cups whole kernel corn
4 pork chops butterfly cut
mushroom soup
Method:
2. Mix together bread crumbs, butter,
egg, and corn until stiff.
3. Cut parallel into each chop to create a
pocket. Stuff each pork chop with
stuffing mix.
4. Place chops in a 9x13 inch baking
dish and pour mushroom soup over the
top.
5. Bake for 45 minutes or until pork is
tender.
Celery & Onion Stuffed Pork Chops

Serves 2
Ingredients:
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter, divided
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork loin chops
3/4 cup beef broth
1 tablespoon cornstarch
2 tablespoons cold water

Method:
2. Saut celery and onion in 1
tablespoon butter until tender. Transfer
to a bowl and stir in croutons, milk,
parsley, paprika, salt and pepper.
3. Cut a pocket in each pork chop and
fill with stuffing.
4. Cook chops in a skillet until brown on
both sides. Transfer to a greased 9x13
inch baking dish and pour broth into
dish.
5. Cover and bake for 30-35 minutes.
Remove chops and keep warm.
6. Transfer the pan drippings into a
saucepan and bring to a boil.

7. In a bowl, mix together cornstarch and
water until smooth. Gradually stir into
drippings. Cook and stir for 2 minutes or
until thickened. Serve over pork chops.
Onion & Breadcrumb Stuffed Pork

Chops
Serves 4
Ingredients:
4 thick cut pork chops
1 cup dry bread crumbs
1 teaspoon white sugar
1/2 teaspoon salt
3 tablespoons melted butter
1 small yellow onion, chopped
2 tablespoons dried parsley
1 cup beef broth
Method:
1. Butterfly the pork chops.

2. Mix together bread crumbs, sugar,
pepper, salt, melted butter, onions, and
parsley. Stuff chops generously and keep
shut with toothpicks.
both sides. Add beef broth and simmer
over low heat for 30 minutes until
tender, turning chops half way. Pour pan
juices over pork chops before serving.
Italian Sausage Stuffed Pork Chops

with Grape & Apple Glaze
Serves 3
Ingredients:
3 boneless pork chops
3 tablespoons bread crumbs
1 (4oz) link Italian sausage, sliced
1 pinch steak seasoning
1 tablespoon vegetable oil
1/2 onion, sliced
8oz sliced fresh mushrooms
2 cups white grape juice
1 apple, cored, sliced
Method:
1. Preheat the oven to 375 F (190 C).
2. Slice a pocket into the side of each
pork chop, leaving three sides intact.
3. Stuff 1 tablespoon of bread crumbs
and a few slices of sausage into each
pocket.
4. Season chops with salt, pepper and
steak seasoning. Cook in oil in a skillet
until brown on both sides. Remove from
skillet and keep warm.
5. Add onion and mushrooms to the pan,
stirring until tender. Return the chops to
the pan and add the apple slices and
grape juice. Season with a small amount
of salt and pepper.
6. Transfer all to a baking dish and bake
for 1 hour.
7. To serve, spoon juice over chops.
Cheese & Potato Stuffed Pork Chops

Serves 4
Ingredients:
4 pork chops
2 medium potatoes, sliced thinly
1/2 cup shredded fontina cheese
1/4 cup shredded asiago cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Method:
2. Cut a pocket into the chop, leaving it
intact on three sides.
3. Combine cheeses, salt, pepper and 1

tablespoon of the melted butter.
4. Stuff each chop with 1/4 of the potatocheese mixture. Place in a greased 9x13
inch baking dish.
5. Brush with remaining butter. Season
with salt and pepper.
6. Bake for 40-50 minutes or until pork
is cooked through.
Gorgonzola & Apple Stuffed Pork

Chops
Serves 2
Ingredients:
1/2 teaspoon olive oil
Stuffing:
1 tablespoon butter
1/2 tablespoon dried thyme
1/2 cup chopped Granny Smith apples
Ground black pepper to taste
1/4 cup Gorgonzola cheese, room
temperature, crumbled
Sauce:
2 cloves garlic
1/4 cup Gorgonzola cheese
3 tablespoons dry sherry
1/8 cup heavy cream
1/2 cup chicken broth
Method:
2. Cut into the pork chops sideways
through the middle, taking care not to cut
all the way through, so that it forms a
pocket.
3. Stuff each chop with half of the
stuffing.
4. Bake for 1 hour.
5. Drizzle the sauce over the chops.

Stuffing:
1. In a skillet, melt the butter and saut
thyme, chopped apples, salt and pepper
together until the apples are completely
softened; about 15 to 20 minutes.
2. In a bowl, mix together apple mixture
and 1/4 cup Gorgonzola cheese.
Sauce:
1. In a skillet, saut garlic and cheese
until garlic is translucent, and cheese
slightly melting. Add sherry and cook
for 1 minute, then stir in cream, 1/4 cup
of chicken stock, salt and pepper until
liquid is reduced and sauce begins to
caramelize. Add remaining chicken

stock and mix until well incorporated.
Continue reducing until there is 1/4 to
1/2 cup liquid remaining.
Couscous-Stuffed Pork Chops

Serves 6
Ingredients:
1 1/4 cups chicken broth
3/4 cup dry couscous
1 small onion, finely chopped
1/2 cup currants
1/2 cup pine nuts
1/8 teaspoon ground cinnamon
Salt and freshly ground black pepper
6 boneless pork loin chops, butterflied
1/2 cup orange marmalade
Method:
2. Mix together 1 cup chicken broth and
2 tablespoons butter in a saucepan and
bring to a boil. Stir in couscous.
Remove, and fluff couscous with a fork.
3. Melt remaining 3 tablespoons butter
in a skillet and cook onion and garlic in
butter until tender, about 5 minutes.
4. Remove pan from heat, and stir in
currants, pine nuts, couscous, and
cinnamon. Season to taste with salt and
pepper. Toss the mixture with as much of
the remaining chicken stock as needed to
hold together slightly.
5. Reserve 1/3 cup stuffing and use the
rest to stuff each chop. Insert toothpicks
to keep the chops closed.

6. Place the pork chops in a greased
9x13 inch baking dish, and coat each
generously with the marmalade. Sprinkle
with reserved stuffing, and press stuffing
lightly into the marmalade so that it will
stick to the chops.
7. Cook 40 to 45 minutes or until pork is
cooked through.
Blue Cheese, Bacon and Chive Stuffed

Pork
Serves 2
Ingredients:
4oz crumbled blue cheese
2 slices bacon, cooked, crumbled
2 tablespoons fresh chives, chopped
Garlic salt to taste
Chopped fresh parsley for garnish
Method:
2. Combine blue cheese, bacon and
chives. Divide into halves, and roll each

half into a loose ball. Place each ball
into a pocket of a butterflied pork chop,
close, and secure with toothpicks.
3. Season each chop with garlic salt and
pepper.
4. Bake in a greased baking dish for 20
minutes in the preheated oven, or until
stuffing is hot, and chops are cooked
through. Garnish with fresh parsley.
Maple Plank-Grilled Italian Stuffed

Pork Chops
Serves 4
Ingredients:
1 large, maple grilling plank
4 (6oz) boneless pork loin chops
1 onion, chopped
1 tablespoon chopped garlic
1 stalk celery, chopped
2 cups fresh spinach leaves
1 (14.5oz) can chicken broth
2 cups garlic seasoned croutons
1/2 cup shredded Italian cheese blend
2 tablespoons Parmesan cheese, grated
2 teaspoons fresh rosemary, chopped
Salt and ground black pepper to taste

Method:
1. Preheat outdoor grill for medium-high
heat. Prepare a maple grilling plank by
soaking in water according to
manufacturer's instructions.
3. Cook together onion, garlic, and
celery; stirring occasionally, until the
onion is soft and transparent, about 5
minutes.
4. Add spinach, and cook until wilted, 3
to 5 minutes.
5. Add chicken broth and croutons, and
stir until croutons absorb the broth.
6. Remove from heat, and stir in Italian
cheese blend and Parmesan cheese.

7. Spoon the mixture into the pockets of
each pork chop. Close one side of the
pork chop over the filling.
8. Place pork chops on the prepared
grilling plank. Sprinkle with fresh
rosemary, and season with salt and
pepper to taste.
9. Cover and cook until pork is cooked
through and stuffing is warm, about 30
minutes.
Peanut Butter Stuffed Pork Chops

with Apple Glaze
Serves 4
Ingredients:
4 center cut pork chops, trimmed
1/2 cup apple, finely chopped
1 large shallot, minced
1/4 cup seasoned bread crumbs
1/4 cup peanut butter
1/2 cup apple jelly, melted
Method:
2. Mix together apple, shallot, bread
crumbs and peanut butter. Roll mixture

into 4 loose balls and flatten slightly.
3. Place one stuffing patty into each pork
chop pocket and seal shut with a
toothpick. Season chops with salt and
pepper.
both sides.
5. Transfer chops to a baking dish and
cook for 15 minutes.
6. Baste pork chops with melted jelly
and cook another 5 minutes.
Smoked Gouda and Spinach Stuffed

Pork Chops
Serves 4
Ingredients:
4 (6oz) thick cut pork chops
8 slices smoked Gouda cheese
1/2 pound fresh spinach, rinsed,
shredded
3 tablespoons horseradish mustard
1 cup panko crumbs or breadcrumbs
Creole-style seasoning to taste
Method:
2. Cut a pocket into each pork chop,
leaving three sides intact. Stuff each

chop with spinach and cheese.
3. Coat each chop with a thin layer of
horseradish, and then roll in panko
crumbs.
4. Place chops in a greased 9x13 inch
baking dish. Sprinkle with Creole
seasoning to taste.
5. Bake for 45 minutes, or until brown
and crispy.
Smoked Gouda & Bacon Stuffed Pork

Chops
Serves 2
Ingredients:
2oz smoked Gouda cheese, shredded
4 slices bacon, cooked, crumbled
1/4 cup chopped fresh parsley
2 center-cut, bone-in pork chops
1 teaspoon olive oil
1/4 teaspoon salt
Ground black pepper
Method:
1. Preheat an outdoor grill.

3. In a small bowl, combine the cheese,
bacon, parsley, and 1/8 teaspoon black
pepper. Stuff mixture into each pork
pocket, and skewer shut with a wooden
toothpick. Brush meat with oil, and
season with salt and black pepper to
taste.
4. Grill over medium heat for 5 to 8
minutes on each side, or until pork is
cooked through and stuffing is heated.
Cranberry and Apple Stuffed Pork

Chops
Serves 2
Ingredients:
1/2 onion, chopped
1 large Granny Smith apple, peeled,
cored, diced
1/2 cup dried cranberries
2 (6oz) boneless pork chops
Method:

3. Cook onion and apple in oil in a
skillet for 5 minutes. Add cranberries
and balsamic vinegar, and continue
cooking until the apple and onions have
softened, about 5 minutes more. Season
to taste with salt and pepper. Remove
from heat and refrigerate.
4. Once mixture is cool, reserve one
third, and stuff the remaining mixture
into the pork pockets. Secure with
toothpicks. Season with salt and pepper
and cook in oil in a skillet until brown
on both sides.
5. Place chops into a baking dish and top
with the remaining apple mixture.
6. Bake, covered, for 40 minutes or until

pork is cooked through and stuffing is
heated. Uncover, and bake about 10
minutes longer until the apple mixture
has browned around the edges.
Apple & Celery Stuffed Pork Chops

Serves 6
Ingredients:
1 tablespoon chopped onion
1/4 cup butter
3 cups fresh bread crumbs
2 cups chopped apples
1/4 cup chopped celery
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
6 thick pork chops
Method:

2. Butterfly the pork chops. Season
inside and out with salt and pepper.
3. Saut onion in butter in a skillet until
tender. Remove from heat.
4. Mix in bread crumbs, apples, celery,
parsley and salt. Spoon into pork
pockets.
5. Cook chops in oil in a skillet until
brown on both sides. Transfer to a
greased baking dish.
6. Bake, covered, for 30 minutes.
Uncover and bake for 30 minutes longer
or until pork is cooked through.
Crunchy Cinnamon Apple-Maple

Stuffed Pork Chops
Serves 4
Ingredients:
1 (21oz) can apple pie filling
1 tablespoon ground cinnamon
2 tablespoons maple syrup
2 cups cornflake crumbs
Method:
2. Cut a pocket into the pork chops,
leaving three sides intact.
3. Mix together the apple pie filling and
cinnamon in a bowl.
4. Fill each pocket with 1/2 cup of the
filling mixture. Coat pork chops with
maple syrup then cornflake crumbs until
completely covered. Place chops in a
greased 9x13 inch baking pan.
cooked through and stuffing is heated.
Pilaf-Stuffed Pork Chops

Serves 2
Ingredients:
1/2 cup water
1/2 cup uncooked instant rice
1/4 cup shredded carrot
1/4 cup shredded zucchini
1/4 teaspoon onion salt
1/4 teaspoon pepper, divided
2 bone-in pork loin chops
1/8 teaspoon salt
1 tablespoon butter
3/4 cup beef broth
1/4 teaspoon browning sauce

Method:
2. Butterfly the pork chops. Season with
salt and pepper.
3. Boil water in a saucepan. Add rice
and cooked until done, about 15 minutes.
Remove from the heat and allow to stand
for 5 minutes. Fluff with a fork.
4. Stir in carrot, zucchini, onion salt and
1/8 teaspoon pepper; set aside.
5. Cook chops in butter in a skillet until
brown on both sides. Stuff with rice
mixture and place in a 7x11 inch baking
dish. Pour broth over chops.
6. Bake for 25 to 30 minutes or until
pork is cooked through.

7. Remove chops and keep warm.
Transfer cooking juices to a saucepan.
Combine cornstarch and cold water until
smooth. Stir into juices and boil;
stirring, for 1 minute or until thickened.
Stir in browning sauce. Serve over pork
chops.
Stews &
Casseroles
Harvest Pork Stew
Serves 4
Ingredients:
1 1/2 pounds boneless pork, cubed
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
3 cups butternut squash, frozen, cubed
2 apples, cored, cubed
2 large potatoes, peeled, cubed
2 cups carrots, peeled, diced
Method:
1. Melt butter in a large skillet over
medium-high heat. Add the pork and
cook until lightly browned on all sides.
2. Add garlic and onion, and cook about
5 minutes, until onion has softened.
3. In a large saucepan, combine pork,
onions, chicken broth, salt, rosemary,
sage, and the bay leaf. Bring to a boil,
then reduce heat, cover, and simmer for
20 minutes.
4. Add butternut squash, apples,

potatoes, and carrots. Simmer,
uncovered, until squash and apples are
tender, about 20 minutes.
Porkolt (Hungarian Stew)

Serves 8
Ingredients:
5 slices bacon, diced
2 large onions, diced
1/4 cup Hungarian paprika
1 1/2 teaspoons garlic powder
5 pounds boneless pork chops, trimmed
1 large yellow bell pepper, seeded,
diced
2 (14oz) cans diced tomatoes, with
liquid
2/3 cup beef broth
2 cups reduced-fat sour cream
2 (6oz) packages wide egg noodles

Method:
1. Cook bacon in a skillet over mediumhigh heat until browned, about 10
minutes.
2. Drain, and reserve the drippings.
3. Add onions to bacon and continue to
cook until onion is transparent. Remove
from heat and add paprika, garlic
powder, and pepper. Transfer mixture to
a large pot.
3. Cook pork chops in the skillet until
lightly browned, using the reserved
bacon drippings to grease. Cut pork into
cubes and stir into bacon mixture.
4. Cook bell pepper in bacon drippings
until softened. Stir into bacon mixture.

5. Add tomatoes with liquid and beef
broth to bacon mixture. Bring to a
simmer and cook until the stew begins to
thicken, stirring occasionally, about 90
minutes.
6. Bring a pot of lightly-salted water to a
boil; add egg noodles to the water and
return to a boil. Cook uncovered,
stirring occasionally, until pasta is al
dente, about 5 minutes.
7. Drain pasta in a colander.
8. To serve, stir sour cream into the stew
and ladle over the drained noodles.
Layered Creamy Chicken and Pork

Chop Casserole
Serves 4
Ingredients:
1 small head cabbage, shredded
4 potatoes, peeled, sliced
Salt to taste
chicken soup
1/2 (10.75oz) can water
1 small onion, diced
4 pork chops
Method:
2. Alternate layers of shredded cabbage

and sliced potatoes in a greased 9x13
inch baking dish. Add salt to taste.
3. In a saucepan, bring soup, water and
diced onion to a simmer. Pour over
cabbage and potatoes.
4. In a skillet, cook pork chops until
lightly browned and place on top of
mixture.
5. Bake for 1 1/2 hours.
Pork & Apple-Raisin Casserole

Serves 4
Ingredients:
4 pork chops, trimmed
1 large cooking apple, peeled, cored,
chopped
1/2 cup raisins
1 (10.75oz) can condensed oxtail soup
1/3 cup water
Method:
2. Place pork chops into a greased 9x13
inch baking dish.
3. Add apple and raisins.
4. Mix together soup and water and pour

over pork chops.
5. Bake, covered, for 1 hour.
Cheesy Pasta Pork Chop Casserole

Serves 6
Ingredients:
1 1/2 cups uncooked rotini pasta
5 boneless pork chops, cubed
1 1/2 cups crispy rice cereal
1 teaspoon seasoned salt
1 teaspoon onion powder
2 (10.75oz) cans condensed cream of
mushroom soup
2 (15oz) cans green beans
1/2 cup mayonnaise
2 cups shredded Cheddar cheese,
divided
Method:
2. Bring a medium pot of salted water to
a boil. Add pasta and cook until al
dente; drain.
3. In a large saucepan boil water over a
high heat. Add pork and boil for 7 to 10
minutes.
4. Place rice cereal, seasoned salt,
garlic powder and onion powder in a
plastic bag and crush with a rolling pin.
5. Mix together pork, mushroom soup,
green beans, mayonnaise, pasta and 1
cup of the cheese a place into a greased
9x13 inch baking dish. Cover with
remaining cheese.
6. Top with crushed cereal mixture.

7. Bake for 30 to 40 minutes, or until
pork is tender.
Pork and Green Chili Baked

Casserole
Serves 4
Ingredients:
1 1/2 pounds boneless pork loin chops,
cubed
1 1/2 cups instant brown rice, uncooked
chicken soup
1 (15oz) can black beans, rinsed,
drained
1 (14.5oz) can diced tomatoes
2 (4oz) cans diced green chili peppers
3 tablespoons chunky salsa
1/4 cup water

2 tablespoons ground cumin
1 cup shredded Colby cheese
Method:
1. Heat oil in a large saucepan over a
medium-high heat. Add pork, and saut
until lightly browned.
2. Drain grease and add rice, cream of
chicken soup, black beans, tomatoes,
peppers, salsa, water and cumin and
bring to a boil. Simmer over medium
heat for about 15 minutes, or until the
rice is cooked.
4. When pork mixture is cooked, transfer
to a greased 9x13 inch baking dish.
Sprinkle cheese over the top.

5. Bake for 5 to 10 minutes. Serve with
tortillas.
Pork Chop & Rice Casserole

Serves 6
Ingredients:
2 (1oz) packages dry onion soup mix
3 cups water
2 cups instant rice
1 (4.5oz) can mushrooms, drained
6 (3/4 inch) thick pork chops
Method:
2. Mix together onion soup and water
until dissolved. Pour into a 10x15
baking dish.
3. Add rice and mushrooms. Salt and

pepper to taste.
4. Place pork chops in a single layer on
mixture. Make sure they are covered.
5. Bake, covered, for 1 hour.
Pork Chop & Mushroom Casserole

Serves 4
Ingredients:
mushroom soup
1 packet dry onion soup mix
1 (10.75oz) can water
1 cup mushrooms, diced
4 pork chops
Method:
2. Combine mushroom soup, onion soup,
water and mushrooms. Set aside.
3. In a large skillet over medium-high

heat, cook pork chops until lightly
browned on each side.
4. Place chops to a greased 9x9 baking
dish and cover with the mushroom soup
mixture.
5. Bake for 1 1/2 hours.
Italian Pork Chop and Pepper

Casserole
Serves 4
Ingredients:
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 large potatoes, peeled, sliced
1 tablespoon all-purpose flour
1 tablespoon green pepper, chopped
Method:
1. Preheat oven to 325 F (165 C)
2. Sprinkle pork chops with Italian

seasoning and pepper.
3. Place in a greased 9x13 inch baking
dish.
4. Combine potatoes, onion and flour;
place around chops.
5. Dot with butter; sprinkle with green
pepper. Cover and bake for 55 minutes.
Uncover and bake 10-15 minutes longer
or until meat juices run clear.
Apple, Pork & Chicken Stuffing

Casserole
Serves 2
Ingredients:
2 teaspoons vegetable oil
3/4 cup water
1 tablespoon butter
1 apple, cored, chopped
2 tablespoons raisins
1 1/2 cups crushed chicken stuffing mix
2/3 cup condensed cream of mushroom
soup
Method:

2. Cook pork in oil in a skillet for about
5 minutes on each side, until lightly
browned.
3. Combine water, butter, apple and
raisins in a saucepan and bring to a boil.
Stir in stuffing mix. Remove from heat;
cover and let stand for 5 minutes. Whisk
lightly.
4. Pour mixture in to a 9x13 inch baking
dish. Add pork chops. Spoon soup over
meat and stuffing.
5. Cover and bake for 30-35 minutes or
until pork is tender.
Cheesy Hash Brown and Pork Chop

Casserole
Serves 5
Ingredients:
5 pork chops
1 (2 pound) package frozen hash browns
1 cup sour cream
celery soup
1 cup chopped onion
1/2 cup milk
1 cup shredded Cheddar cheese
Method:
2. Cook pork chops in a skillet until

brown on both sides. Set aside.
3. In a large bowl, combine sour cream,
soup and milk. Add hash browns and
chopped onion; stir to coat.
4. Place mixture in a 13x9 inch baking
dish and sprinkle cheese over the top.
5. Place pork chops on top.
tender.
Pork Chop, Mushroom & Potato

Casserole
Serves 4
Ingredients:
4 pork chops
4 large baking potatoes, peeled, sliced
mushroom soup
Method:
lightly browned on both sides.
2. Add potatoes and condensed soup.
3. Cover and cook for 45 minutes, or
until potatoes and chops are fully
cooked.
Pork & Chicken Noodle Casserole

Serves 6
Ingredients:
3 cups cubed cooked pork
1 cup chicken broth
1 (14.75oz) can cream-style corn
1 (4oz) can whole mushrooms, drained
2/3 cup chopped green pepper
2/3 cup chopped onion
4oz process American cheese, diced
2 tablespoons diced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
8oz uncooked medium noodles
Method:
2. Combine all ingredients and pour into
a greased 9x13 inch baking dish.
3. Cover and bake for 1 hour, stirring
every 20 minutes.
Creamy Celery & French-Fried Onion

Pork Chop Casserole
Serves 8
Ingredients:
8 pork chops
celery soup
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26oz) package frozen hash browns
1 cup shredded Cheddar cheese, divided
1 (2.8oz) can French-fried onions,

divided
Method:
2. Sprinkle pork chops with seasoned
salt and cook in a skillet, until brown on
both sides.
3. Combine soup, milk, sour cream, salt
and pepper; hash browns, 3/4 cup
cheese and half of the onions.
4. Pour into a greased 9x13 inch baking
dish. Place pork chops on top.
5. Cover and bake for 40 minutes.
Sprinkle with remaining cheese and
onions, and continue to bake, uncovered,
5-10 minutes or until pork is tender.
Cheesy Potato, Mushroom & Pork

Casserole
Serves 6
Ingredients:
mushroom soup
1 cup milk
4 potatoes, thinly sliced
Method:
2. Cook pork chops in oil in a skillet

until brown on both sides.
3. Combine soup and milk. Place
potatoes and onions in a 9x13 inch
baking dish. Place the browned chops
over the potatoes and onions, then pour
the soup mixture over all.
4. Bake 30 minutes. Top with cheese,
and bake for 30 more minutes.
Cornbread Stuffing Pork Casserole

Serves 2
Ingredients:
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tablespoon shredded Parmesan cheese
2 garlic cloves, minced
Pepper to taste
3 cups cornbread stuffing
Method:
2. In a large skillet, brown pork chops

on both sides. Set aside.
3. In the same skillet, saut mushrooms
until tender. Pour into a greased 9x13
inch baking dish.
4. Mix together flour and broth. Add
sour cream, Parmesan cheese, garlic and
pepper.
5. Pour mixture over mushrooms and top
with pork chops.
Sprinkle with stuffing. Bake 10 minutes
longer or until pork is tender.
Tater Tot & Green Bean Pork Chop

Casserole
Ingredients:
1 (16oz) package tater tots
1 (15.5oz) can French-style green beans,
drained
celery soup
3/4 cup sour cream salt and pepper to
taste
Method:
until brown on both sides. Set aside

chops and reserve dripping.
3. Place tater tots in a layer in a lightly
greased 9x13 inch baking dish. Layer
green beans over tater tots. Layer chops
over beans.
4. Mix together reserved drippings,
cream of celery soup, sour cream, salt,
and pepper. Pour over chops.
5. Cover and bake 30 minutes, or until
pork is tender.
Cheesy Pork & French Onion

Casserole
Serves 4
Ingredients:
4 potatoes, peeled, sliced
1 (10.75oz) can condensed Cheddar
cheese soup
1 (10.5oz) can condensed French onion
soup
1 (8oz) package shredded Monterey
Jack cheese
Method:
2. Layer a greased 9x13 inch baking pan

with sliced potatoes. Layer pork chops
over potatoes.
3. Mix together the cheddar cheese and
French onion soups. Pour over the pork
chops.
4. Cover and bake for 60 minutes, or
until pork is tender. Sprinkle with
Monterey Jack cheese and serve.
Slow-Cooker
Meals
Slow-Cooked Mushroom, Pork &
Apples
Serves 8
Ingredients:
2 (10.75oz) cans condensed mushroom
soup
1/2 cup water
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
4 large green apples, sliced

2 large onions, sliced
Method:
1. Mix together all ingredients in a slow
cooker.
2. Cover and cook on low 8 to 9 hours
or until done.
Slow-Cooked Peach & Cinnamon

Pork Chops
Serves 5
Ingredients:
1 (29oz) can peach halves, drained
5 pork loin chops
1/4 cup packed brown sugar
1/4 teaspoon ground cloves
1 (8oz) can tomato sauce
1/4 cup cider vinegar
Method:
1. Drain peaches, reserving 1/4 cup

juice. Set fruit and juice aside.
2. Cook pork chops in oil in a skillet.
Place in a slow cooker. Sprinkle with
salt and pepper.
3. Mix together brown sugar, cinnamon
and cloves. Add tomato sauce, vinegar
and reserved peach juice. Pour mixture
over chops. Arrange peach halves on
top.
4. Cover and cook on low for 6-8 hours
or until pork is tender.
Slow Cooker Chestnut Pork Chops

and Rice
Serves 4
Ingredients:
4 boneless, center cut pork chops
1/3 cup uncooked brown rice
2/3 cup uncooked white rice
1/4 cup butter
8oz green peas
1 (5oz) can sliced water chestnuts,
drained
1/2 cup water
10oz beef broth

1 (1oz) package dry onion soup mix
1/2 teaspoon pepper
Method:
brown on both sides.
2. Place all ingredients in a slow
cooker, topped with the pork chops.
3. Cover, and cook on a low setting for 7
to 9 hours.
Bacon Wrapped Pork Chops in Zesty

Pineapple Sauce
Serves 6
Ingredients:
6 (4oz) pork chops
12 slices bacon
1 (12oz) bottle tomato-based chili sauce
3 tablespoons brown sugar
2 tablespoons Dijon mustard
1 (8oz) can pineapple chunks, drained
Method:
1. Wrap each pork chop in 2 bacon
slices and secure with toothpicks. Place
the wrapped chops onto a broiler pan,
and broil until browned, about 5 minutes

per side.
2. Combine chili sauce, brown sugar,
and Dijon mustard. Place chops in a
slow cooker, and pour chili sauce
mixture over the top. Top with pineapple
chunks.
3. Cook on low for about 6 hours.
Ginger-Garlic Pork Chops

Serves 6
Ingredients:
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
Method:
1. Place pork chops in slow cooker.
2. Combine remaining ingredients and
pour over pork chops.
3. Cook on low for 6 hours, or until pork

is tender.
Mustard Chicken & Pork Chops

Serves 4
Ingredients:
1 teaspoon dry mustard
1 teaspoon seasoning
Salt
2 tablespoons olive oil
1 (10.5oz) can condensed chicken with
rice soup
Method:
1. In a shallow dish, combine flour, dry
mustard, and seasoned salt. Trim fat
from pork chops and coat in flour

mixture.
2. Cook in oil in a skillet until brown on
both sides.
3. Place into a slow cooker, and pour
chicken and rice soup over them.
4. Cook on low for about 8 hours.
Spiced Plum Pork Chops

Serves 4
Ingredients:
4 (3/4 inch thick) boneless pork chops
4 ripe plums, pitted, quartered
3/4 cup pineapple juice
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Method:
1. Place the pork chops, and plums into
a slow cooker.

pour over pork and plums.
3. Cook on low for 8 hours.
Sour Cream Pork Chops

Serves 6
Ingredients:
6 pork chops
Garlic powder to taste
1 large onion, sliced
1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
1 (8oz) container sour cream
Method:

2. Season pork chops with salt, pepper,
and garlic powder, and then coat in 1/2
cup flour.
4. Place chops in slow cooker, and top
with onion slices.
5. Dissolve bouillon cubes in boiling
water and pour over chops.
6. Cover, and cook on low 7 to 8 hours.
7. Transfer chops to the oven to keep
warm.
8. Combine 2 tablespoons flour with
sour cream, and mix into meat juices in
the slow cooker. Turn slow cooker to
high for 15 to 30 minutes, or until sauce
is slightly thickened. Serve sauce over

pork chops.
Korean Pork Chops

Serves 6
Ingredients:
3 cloves garlic, pressed
1 tablespoon Korean chili bean paste
1/2 cup soy sauce
6 pork chops
Method:
1. Combine garlic, chicken broth, bean
paste and soy sauce. Season the pork
chops with salt and pepper, and place
them in the slow cooker. Turn to coat
with sauce.
2. Cover, and cook for 5 hours on low.
Cream of Mushroom and Soy Sauce

Pork Chops
Serves 6
Ingredients:
1/4 cup brown sugar
6 pork chops
1 (5oz) bottle soy sauce
mushroom soup
Method:
1. Rub brown sugar into pork chops.
Place in a shallow dish and cover in soy
sauce. Cover and refrigerate for 1 hour.
2. Pour soup into slow cooker. Place
chops on top of soup.

3. Cover, and cook on Low until very
tender, 6 to 8 hours.
Thai Pork with Peppers

Serves 6
Ingredients:
1 cup chicken broth
1/3 cup soy sauce
1/3 cup creamy peanut butter
3 tablespoons honey
2 tablespoons fresh ginger root, minced
1 teaspoon crushed red pepper flakes
2 red bell peppers, cubed
1 pound boneless pork chops
Method:
1. Mix together all ingredients in a slow
cooker.
2. Cook on low for 5 to 6 hours.
3. Remove pork from sauce, shred, and,
return to sauce. Let cook until hot, and
serve.
Slow Cooked Creamy Mushroom Pork

Chops
Serves 4
Ingredients:
4 pork chops
1 egg, beaten
mushroom soup
2 cups milk
Method:
1. Dip pork chops in beaten egg, then
coat in flour. Cook in a skillet until
brown both sides.

2. Place pork chops in a slow cooker,
and layer onions over pork.
3. Pour soup and milk over pork and
onions.
4. Cover and cook on high for 4 to 5
hours.
Pork Chops with Sweet Potatoes &

Apples
Serves 4
Ingredients:
4 (1 inch thick) boneless pork chops
2 medium sweet potatoes, peeled, sliced
1 medium onion, sliced
2 apples, peeled, cored, sliced
1/4 teaspoon salt
Black pepper to taste
1 (16oz) can sauerkraut, drained
Method:

2. Layer sweet potato slices in the
bottom of a slow cooker. Layer onion
slices, then apple slices, over the sweet
potato.
3. Sprinkle brown sugar, nutmeg, salt
and pepper over the apples.
4. Layer pork chops and then sauerkraut
over the top.
5. Cover and cook on low for about 5
hours.
6. To serve, drizzle juice from the slow
cooker over the top.
Slow-Cooked Cherry Pork Chops

Serves 6
Ingredients:
6 (3/4 inch) thick bone-in pork loin
chops
1/8 teaspoon salt
Dash pepper
1 cup canned cherry pie filling
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground mace
Method:
brown on both sides. Season with salt
and pepper.
2. Mix together pie filling, lemon juice,
bouillon and mace in a slow cooker.
Add pork chops.
Spaghetti Pork Chops

Serves 6
Ingredients:
3 (8oz) cans tomato sauce
1 (10.75oz) can condensed tomato soup
1 bay leaf
1 teaspoon celery seed
6 pork chops
2 tablespoons oil
Hot cooked spaghetti
Method:
1. Mix together tomato sauce, soup,
onion, bay leaf, celery seed and Italian

seasoning in a slow cooker.
brown on both sides. Place in slow
cooker.
or until pork is tender. Discard bay leaf.
4. Serve chops and sauce over spaghetti.
Easy BBQ Pork Chops

Serves 8
Ingredients:
8 pork chops
1 (18oz) bottle barbecue sauce
Method:
1. Spread a thin layer of barbeque sauce
on the bottom of a slow cooker.
Alternate layering pork chops with
barbeque sauce, finishing with a layer of
sauce.
2. Cook on high for 3 to 4 hours.
Slow Cooker Thai Peanut Pork

Serves 4
Ingredients:
2 red bell pepper, sliced
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
1/4 cup chopped roasted peanuts
2 limes, cut into wedges
Method:
1. Place bell pepper and pork chops into

slow cooker.
2. Pour teriyaki sauce, vinegar, red
pepper flakes, and garlic over the pork
chops.
3. Cover and cook on low 8 to 9 hours.
Remove pork and whisk in peanut butter
until smooth. Return pork to slow
cooker, and cook 10 minutes more.
4. To serve, sprinkle with green onions
and peanuts. Garnish with lime wedges.
Peking Pork Chops

Serves 6
Ingredients:
1/4 cup brown sugar
1/2 cup soy sauce
1/4 cup ketchup
1 clove garlic, crushed
Method:
1. Trim fat from pork chops and place in
slow cooker.
pour over pork.

3. Cover and cook on low for 4 to 6
hours, or until pork is tender. Season
Cranberry Pork Chops

Serves 6
Ingredients:
1 (16oz) can jellied cranberry sauce
1/2 cup cranberry juice
1/4 cup sugar
2 tablespoons spicy brown mustard
2 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon salt
Dash pepper
Method:
1. Place pork chops in a slow cooker.
2. Mix together cranberry sauce, juice,

sugar and mustard and pour over chops.
or until pork is tender. Remove chops
and keep warm in an oven warmer.
4. Mix together cornstarch and cold
water in a saucepan until smooth.
Gradually stir in juices from the slow
cooker. Bring to a boil; cook and stir
until thickened, about 2 minutes. Season
with salt and pepper. Serve over chops.
Tomato & Mushroom Pork Chops

Serves 6
Ingredients:
6 pork loin chops, trimmed
1 medium green pepper, chopped
1 (4oz) can mushrooms, drained
2 teaspoons Worcestershire sauce
1 1/2 teaspoons cider vinegar
1/2 teaspoon salt
Hot cooked rice
Method:
brown on both sides. Place in a slow
cooker.
2. Add onion, green pepper and
mushrooms.
3. In a separate bowl, combine
remaining ingredients. Pour over pork
and vegetables.
or until meat is tender.
5. Serve over rice.
Pork Chops and Beans

Serves 4
Ingredients:
4 (1/2-inch thick) pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, chopped
1/4 cup chili sauce
1 1/2 teaspoons brown sugar
1 teaspoon mustard
1 (16oz) can kidney beans, rinsed,
drained
1 (15oz) can lima beans, drained, rinsed
Method:
1. Season pork chops with salt and
pepper. Cook in a skillet until brown on
both sides and transfer to slow cooker.
2. Reserve 1 tablespoon drippings and
saut onions and garlic in the drippings
until tender.
3. Remove from heat. Stir in chili sauce,
brown sugar and mustard. Pour over
chops.
4. Cover and cook on low for 7-8 hours.
Stir in beans. Cover and cook 1 to 1-1/2
hours longer or until pork is tender.
Fruit & Herb Pork Chops

Serves 4
Ingredients:
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dill weed
1 (15.25oz) can fruit cocktail
2 tablespoons red wine vinegar or cider
vinegar
1 tablespoon prepared mustard
1/4 teaspoon grated orange peel
Method:
rosemary, dill and ginger. Cook in oil in
a skillet until brown on both sides, and
place in a slow cooker.
2. Drain fruit cocktail, reserving the
juice.
3. Mix together vinegar, mustard, orange
peel and reserved fruit juice. Pour over
pork.
5. Remove chops and keep warm in the
oven warmer.
6. Strain the liquid from the slow cooker

into a small saucepan. Combine the
cornstarch and water until smooth and
stir into the cooking liquid. Bring to a
boil; stirring constantly until thickened,
about 2 minutes. Add fruit cocktail and
heat through.
7. Pour over pork chops and serve
immediately.
Apple Pie Pork Chops

Serves 4
Ingredients:
4 pork chops
1 cup sliced onions
2 tablespoons chicken soup base
1 (20oz) can apple pie filling
2 sweet potatoes, peeled, cubed
Method:
2. Layer sliced onions in the bottom of a
slow cooker, and layer pork chops on

top. Sprinkle with chicken soup base,
and top with apple pie filling.
3. Cook on low for 5 to 6 hours, adding
sweet potatoes during the last 1 1/2
hours of cooking.
Pork Chop Meals

Spiced Pork Chops
Serves 4
Ingredients:
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/8 teaspoon dried oregano
1/8 teaspoon salt
1 pinch pepper
4 pork loin chops

1 cup ketchup
1 cup water
Method:
2. Combine flour, garlic, mustard,
paprika, celery salt, ginger, oregano,
basil, salt and pepper. Coat pork chops
in seasoning until covered on both sides.
brown on both sides. Place in a greased
9x13 inch baking dish.
4. Mix together ketchup, water and
brown sugar, and pour over chops.
5. Bake for 1 hour or until pork is

tender.
Chicken-Fried Pork Chops

Serves 4
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground paprika
1/2 teaspoon garlic powder
2 eggs
1/2 cup milk
1/2 (16oz) package saltine crackers,
crushed
1/2 cup dry potato flakes
4 pork chops
1 1/2 cups vegetable oil for frying
Method:
1. Combine 1 1/2 cup of flour, paprika,
and garlic powder in a shallow bowl. In
a second bowl, whisk together eggs and
milk. In a third bowl, combine the
crushed cracker crumbs, potato flakes,
and 1/2 cup of flour.
2. Prick the pork chops thoroughly with
a fork to tenderize the meat. Season the
chops with salt and pepper.
3. Lightly coat each pork chop in the
flour-paprika mixture. Dip into the
beaten egg mixture, then press into the
cracker crumb mixture. Press gently to
ensure crumbs are firmly embedded in
the chops.
4. Heat oil in a deep skillet or pan over

a medium heat. Fry the chops until no
longer pink and the crust is golden
brown, about 5 minutes per side.
Spicy Pork Chops

Serves 4
Ingredients:
1 (10.75oz) can tomato puree
1 tablespoon hot sauce
1 fresh jalapeno pepper, sliced
1 tablespoon crushed red pepper flakes
1 tablespoon dried sage
4 thick cut boneless pork chops
1 yellow onion, sliced
1 green bell pepper, sliced
Method:
1. In a bowl, mix the tomato puree, hot
sauce, jalapeno pepper, red pepper, and

sage.
2. Cook chops in oil in the skillet until
brown on both sides. Remove chops and
set aside. Place the onion and green bell
pepper in the skillet, and saut 2 to 3
minutes.
3. Return pork to skillet, and add tomato
puree mixture, stirring to mix. Cover
skillet, and continue cooking 30 minutes.
Pork, Beans & Corn Scramble

Serves 6
Ingredients:
6 boneless, center-cut pork chops
2 teaspoons light brown sugar
Salt and pepper, to taste
1 teaspoon vegetable oil
1/2 cup apple juice
1 (15oz) can baked beans
1 (7oz) can corn kernels, drained
1 teaspoon apple cider vinegar
Pinch dried thyme (optional)
Method:
1. Season pork chops with brown sugar,
and salt and pepper to taste.

3. Add apple juice and bring to a boil.
Add baked beans, corn, vinegar, and
thyme and stir to mix. Simmer until
chops are done, about 10 minutes,
turning occasionally.
4. Place chops on serving plates and
boil the remaining mixture over a high
heat for a few minutes, stirring
occasionally, until lightly thickened.
Spoon the beans around the chops and
serve.
Pepper Fried Pork Chops

Serves 4
Ingredients:
1 cup oil for frying
1 cup all-purpose flour
1 teaspoon garlic salt
4 pork chops
1 cup pepper sauce
Method:
1. Heat oil in a deep skillet.
2. In a shallow dish, combine flour,
garlic salt, pepper, and cayenne. Coat
pork chops in flour mixture, then place

in the hot oil. Cook for about 5 minutes
per side, or until golden brown.
3. Remove from the pan, and drain on
paper towels.
4. Serve with hot sauce for dipping.
Pork Chops with Pears

Serves 6
Ingredients:
1 (15oz) can pear halves
1 teaspoon prepared mustard
Method:
2. Drain pears, reserving the juice. Slice
pears and set aside.
brown on both sides. Place in a greased

4. Mix together brown sugar, mustard
and reserved pear juice. Pour over
chops and top with pear slices.
is tender.
Crumbed Pork Chops

Serves 6
Ingredients:
6 (1 inch thick) pork chops
2 eggs, lightly beaten
1 1/2 cups bread crumbs
3 cups tomato juice
1 cup brown sugar
2 tablespoons vinegar
Method:
2. Dip pork chops into eggs then coat in

bread crumbs.
greased 9x13 inch baking dish.
4. In a saucepan, bring tomato juice,
brown sugar, vinegar, cloves, salt, and
pepper to a boil. Reduce heat and
simmer for 5 minutes. Pour mixture
evenly over the pork chops.
5. Bake for one hour.
Creamy Ranch Pork Chops and Rice

Serves 4
Ingredients:
mushroom soup
1/2 (10.75oz) can milk
1/2 (1oz) package ranch salad dressing
mix
Paprika Ranch-Style Rice
Method:
both sides.
2. Add soup, milk and salad dressing

mix and bring to a boil.
3. Cover and cook over a low heat 10
minutes or until done. Sprinkle with
paprika.
4. Serve over rice.
Pork Stroganoff
Serves 4
Ingredients:
4 pork chops
1 onion, thinly sliced
1/4 pound fresh mushrooms, sliced
1/4 cup water
2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 cup sour cream
2 tablespoons chopped fresh parsley, for
garnish
Method:

brown on both sides. Remove from
skillet and set aside.
2. Add onion and mushrooms to the
skillet and cook until tender, stirring
occasionally. Return chops to skillet and
add water, mustard and salt. Bring to a
boil. Reduce heat to low, cover and
simmer for 1 hour.
3. Remove chops from skillet and keep
warm in an oven warmer. Add sour
cream to skillet and heat through without
boiling. Pour sauce over pork chops.
Garnish with parsley and serve.
Pork Chops with Herbed Gravy

Serves 2
Ingredients:
1 dash garlic powder
1 tablespoon oil
3/4 cup water
1 teaspoon chicken bouillon granules
1 plum tomato, chopped
Method:
2. In a shallow dish, combine flour,
paprika and garlic powder. Set aside 2
teaspoons flour mixture for gravy. Coat
chops in mixture.
4. Add onion to skillet; cook and stir
until translucent.
5. Mix in reserved flour mixture; stirring
until lightly browned, about 1 minute.
Gradually stir in water. Add bouillon,
basil and thyme and bring to a boil;
stirring until thickened. Pour over pork.
Uncover; sprinkle with tomato and bake

another 5-10 minutes.
Creamy Potato Pork Chop Bake

Serves 6
Ingredients:
6 pork chops
celery soup
1/2 cup milk
1/2 cup sour cream
1 (20oz) package frozen hash brown
potatoes, thawed
1 1/2 cups French-fried onions, divided
Method:
2. Meanwhile, preheat oven to 350 F
(175 C).
3. Combine soup, milk, sour cream and
salt and pepper to taste. Add potatoes,
1/2 cup cheese and 1/2 cup onions.
Combine and spread in the bottom of a
9x13 inch baking dish. 4. Layer pork
chops over mixture in the baking dish.
5. Bake, covered, for 40 minutes, or
until cooked through. Top with
remaining cheese and onions and bake,
uncovered, for 5 more minutes.
Creole Pork Chops

Ingredients:
4 pork chops
1 (15oz) can diced tomatoes
1 green bell pepper, seeded, chopped
1 onion, chopped
1 1/4 teaspoons salt
Method:
1. Coat pork chops with flour. Cook in
oil in a skillet until brown on both sides.
2. Reduce heat to low and add tomatoes,
bell pepper, onion, Worcestershire sauce
and salt.
3. Cover and simmer for 1 hour, or until
pork is tender.
Sweet Garlic Pepper Pork Chops

Serves 8
Ingredients:
1 cup barbecue sauce
1/2 cup brown sugar
2 (16oz) cans Dr Pepper soda
1/2 teaspoon minced garlic
8 pork chops
Method:
2. In a bowl, combine barbecue sauce,
brown sugar, soda, garlic, and pepper
until sugar has dissolved. Set aside.
3. Bake pork chops on a baking sheet

until juices run clear. Transfer to a
baking dish and pour sauce over the
chops. Bake covered for 25 minutes, or
until pork is cooked through.
Green Pepper Pork Chops

Serves 4
Ingredients:
2 green bell peppers, sliced
1 tablespoon browning sauce
2 teaspoons all-purpose flour
Method:
1. Saut onions in oil in a skillet.
2. Add pork chops and cook until brown
on both sides.
3. Add enough water to barely cover

pork chops and top with green bell
peppers.
4. Add browning sauce, cover skillet
and let simmer for 40 minutes, turning
chops at least once.
5. Remove pork chops from skillet and
add flour until sauce is thickened (you
can add extra water to taste).
6. Season sauce with salt and pepper
and pour over chops.
Pork Chop Veggie Medley

Serves 6
Ingredients:
2 medium onions, thinly sliced
1 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup water
1 (28oz) can diced tomatoes, undrained
1 (10oz) package frozen corn
3 small zucchini, thinly sliced
4 cups hot cooked rice
Method:
1. Saut onions and garlic in oil in a
skillet until onions are translucent.
2. Add the pork chops; brown on both
sides and sprinkle with salt and pepper.
3. Remove chops and onions from the
skillet and keep warm in an oven
warmer. Add water to the skillet and
bring to a boil, scraping the sides of the
skillet to include all particles.
4. Return chops and onions to pan and
add the tomatoes. Bring to a boil, then
reduce the heat, cover and simmer for 25
-30 minutes.
5. Add corn and zucchini and simmer,
covered, for another 10-15 minutes or
until the vegetable are tender.
6. Serve over rice.
Cheesy Bacon-Wrapped Pork Chops

Serves 6
Ingredients:
6 tablespoons cheese sauce
12 slices bacon
Method:
2. Fry the bacon in a skillet over
medium heat until cooked but still
flexible.
3. Wrap two slices of bacon around each
pork chop and top with a tablespoon of
cheese sauce.

5. Bake for 1 hour.
Pork Chops in Mustard Sauce

Serves 4
Ingredients:
1 tablespoon ground mustard
1/8 teaspoon pepper
4 pork chops
Mustard Sauce:
2 teaspoons ground mustard
1 cup water
2 tablespoons ketchup
2 tablespoons orange marmalade

1 tablespoon soy sauce
1 tablespoon Dijon mustard
Method:
1. Combine flour, mustard, salt and
pepper. Coat pork chops in flour
mixture.
3. Pour mustard sauce over chops.
4. Cover and simmer until meat is
tender, about 20 minutes.
Mustard Sauce:
Combine all sauce ingredients, and mix
well.
Tropical Pork Chops

Serves 4
Ingredients:
1/3 cup ketchup
2 tablespoons prepared mustard
1 tablespoon cider vinegar
1 1/2 teaspoons soy sauce
1/8 teaspoon garlic salt
Dash cayenne pepper

1/3 cup water
1/4 cup pineapple titbits
Hot cooked rice
Method:
1. Combine ketchup, mustard, sugar,
vinegar, soy sauce, garlic salt, onion salt
and cayenne pepper in a saucepan.
Cover and simmer until sugar is
dissolved, about 10 minutes. Set aside.
pepper. Cook chops, onion and garlic in
a skillet, until chops are brown on both
sides.
3. Add water and reserved sauce. Cover
and cook over a medium-low heat for 20
-25 minutes or until pork is cooked

through.
4. Stir in pineapple and heat through.
5. Serve over rice.
Grilled Pork Chops with Fresh

Nectarine Salsa
Serves 8
Ingredients:
2 nectarines, pitted, diced
1 ripe tomato, seeded, diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes
Method:
1. Toss together nectarines, tomato,
onion, cilantro, lime juice, and red
pepper flakes in a bowl. Season to taste
with salt. Cover and refrigerate for 30
minutes.
2. In one bowl, combine cumin, chili
powder, salt, and pepper. Place the
olive oil in a separate bowl. Brush the
pork chops with oil, and coat both sides
thoroughly with the cumin mixture.
3. Place pork loin chops on a preheated
outdoor grill and cook until brown on
both sides.
4. To serve, top each pork chop with the
salsa.
Chili Chicken Pork Chops

Serves 4
Ingredients:
2 teaspoons canola oil
1 cup ketchup
1/4 cup reduced-sodium chicken broth
2 tablespoons chili powder
Method:
brown on both sides. Remove from the

skillet.
2. Add green pepper, celery and onion to
the skillet; stirring until vegetables begin
to soften.
3. Return pork chops to the pan.
4. In a bowl, combine ketchup, brown
sugar, broth and chili powder. Pour over
chops and vegetables and bring to a
boil. Reduce heat; cover and simmer for
30 minutes.
Apple & Sauerkraut Pork

Serves 4
Ingredients:
4 pork chops
2 apples, cored, diced
8oz sauerkraut
1/2 onion, chopped
Method:
brown on both sides. Top with apple
slices.
2. Combine sauerkraut, sugar and onion.
Thicken slightly with cornstarch. Top
chops and apples with sauerkraut
mixture and season with pepper to taste.
3. Reduce heat, cover skillet and cook
for 15 to 20 minutes or until chops are
cooked through.
Ginger Peach Pork Chops

Serves 4
Ingredients:
4 pork chops
1 (29oz) can sliced peaches, drained,
syrup reserved
Method:
1. Season chops with salt and pepper to
taste. Cook in oil in a skillet until brown
on both sides.
2. Mix together reserved peach syrup,

brown sugar and ginger. Pour over
chops and bring to a boil. Add peaches
and cook for 15 to 20 minutes or until
liquid is thickened and reduced by a
half. Turn chops occasionally.
Sweet Lemon Pork Chops

Serves 4
Ingredients:
4 pork chops
4 slices onion
4 slices lemon
1/4 cup ketchup
Method:
2. Place chops in a 9x13 inch baking
dish and top each one with an onion
slice, a lemon slice, 1 tablespoon brown
sugar and 1 tablespoon ketchup.

Uncover and bake another 30 minutes or
until pork is cooked through. Baste
occasionally with pan juices.
Pepper Pork Pockets

Serves 3
Ingredients:
1 pound boneless pork loin chops, cut
into thin strips
1 teaspoon pepper
1/2 teaspoon salt
1 (7oz) jar roasted red peppers, drained,
coarsely chopped
1/2 cup mayonnaise
2 tablespoons milk
1 teaspoon minced garlic
6 lettuce leaves
3 (6-inch) pita breads, halved, warmed
Method:
1. Season pork with pepper and salt.
Saut in oil in a large skillet until juices
run clear. Add red peppers and stir until
heated through. Remove from heat.
2. Mix together mayonnaise, milk and
garlic in a bowl.
3. Line pita halves with lettuce. Spoon
pork mixture into pita halves and drizzle
with dressing.
Sweet & Savory Apple Pork Chops

Serves 4
Ingredients:
4 pork chops
2 apples, sliced thin
1/4 cup ketchup
Method:
2. Place pork chops in a greased 9x13
inch baking dish and season with salt
and pepper to taste.
3. Place sliced apples over and around
the chops and brush generously with the

ketchup. Sprinkle with brown sugar.
Cuban Shredded Pork

Serves 6
Ingredients:
1 1/2 pounds boneless pork chops
1 pint water
1 lime, juiced
1 sprig fresh thyme
8 black peppercorns
1 tablespoon garlic powder, or to taste
1 tablespoon onion powder salt to taste
1 large onion, halved, thinly sliced
3 cloves garlic, peeled, sliced
1 lime, juiced
1/4 cup chopped fresh cilantro
Method:
1. Mix together water, juice of one lime,
thyme sprig, peppercorns, garlic
powder, onion powder and salt in a
saucepan and bring to a boil. Add pork
chops, reduce heat to medium-low and
simmer for 1 to 1 1/2 hours, until meat is
very tender. Add more water as
necessary to keep chops covered.
2. Turn off heat and allow chops to sit in
the broth for 30 minutes. Remove chops
from broth and shred.
3. Place shredded pork into a skillet
with oil and fry until almost crisp, about
5 minutes.
4. Add onion and garlic and continue to
cook until the onion is slightly crisp,

about 10 minutes.
5. Add the juice of one lime, mix though
and toss with cilantro.
Onion-Fried Pork Chops

Serves 2
Ingredients:
1 (1oz) envelope dry onion soup mix
2 pork chops
1 cup olive oil for frying
Method:
1. Combine onion soup mi and flour in a
shallow bowl. Coat pork chops in the
onion soup mixture, and shake off the
excess.
2. Heat oil in a deep skillet. Cook chops
until brown, crispy and cooked through.
Microwave Lemon-Celery BBQ Pork

Chops
Ingredients:
1 cup ketchup
1/2 cup water
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon cornstarch
1 tablespoon cold water
Method:
1. Place pork chops in an ungreased
7x11 inch microwave-safe dish.
2. In a bowl, combine onion, ketchup,
water, celery, lemon juice, sugar,
Worcestershire sauce, salt and mustard.
Pour over chops.
3. Cover with microwave-safe plastic
wrap and peel back one corner to vent.
Microwave on high for 18-20 minutes or
4. Remove chops and keep warm.
5. Combine cornstarch and cold water
until smooth. Stir into barbecue sauce.
Microwave for 1 minute or until
thickened. Serve over chops.
Braised Marjoram Pork Chops

Serves 4
Ingredients:
1/2 teaspoon dried marjoram
1/8 teaspoon onion powder
1/8 teaspoon pepper
1 teaspoon oil
1/2 cup water
2 teaspoons cornstarch
Method:
1. Mix together marjoram, onion
powder, garlic powder and pepper, and

sprinkle over pork chops.
3. Add water and bring to a boil.
Reduce heat; cover and simmer for 4560 minutes or until pork is cooked
through. Remove meat and keep warm.
4. Mix together cornstarch and broth
until smooth and stir into cooking juices.
Bring to a boil; cook and stir for 2
minutes or until thickened. Serve over
pork chops.
Tonkatsu (Asian-Style Pork Chop)

Serves 8
Ingredients:
2 eggs
1 teaspoon milk
Salt to taste
1/2 teaspoon pepper
1 cup vegetable oil for frying
8 thin cut boneless pork chops
1 1/2 cups panko crumbs
Method:
1. Combine eggs, milk, garlic, salt and
pepper in a bowl.
2. Place the panko crumbs in a shallow

bowl.
3. Rinse pork chops with water, dip in
the egg mixture, coat with panko crumbs,
dip in the egg mixture again, then coat
with another layer of panko crumbs.
Leave to sit for 10 minutes to set.
4. Heat oil in a deep skillet. Fry chops
Pork & Peas Over Rice

Serves 8
Ingredients:
1 cup uncooked long grain rice
1/2 cup water
1 small onion, chopped
1 (10oz) package frozen peas
1/2 teaspoon salt
Method:

from skillet.
2. Add the remaining ingredients to
skillet.
3. Return pork chops to the skillet on top
of the rice mixture. Bring to a boil.
Reduce heat; cover and simmer for 2025 minutes or until rice is tender.
French Onion Glazed Pork Chops

Serves 6
Ingredients:
1/2 cup water
6 pork chops
soup
2 tablespoons packed brown sugar
2 tablespoons water
Method:
both sides.
2. Add soup and sugar and bring to a

boil.
3. Cover and cook over a low heat 10
minutes or until pork is cooked through.
4. Mix together cornstarch and water
until smooth and add to skillet. Cook and
stir until mixture boils and thickens.
Serve over chops.
Fried Crunchy Cracker Pork Chops

Serves 4
Ingredients:
2 eggs
1/4 cup milk
4 lean boneless pork chops
1/2 (16oz) package saltine crackers,
crushed
1 cup oil for frying
Method:
1. Whisk together eggs and milk. Rinse
pork chops under water then roll in the
cracker crumbs, dip into the egg mixture,
then back into the cracker crumbs.
2. Heat oil in a deep fryer. Fry chops

until brown on both sides. Season with
salt and pepper.
Dixie Pork Chops

Serves 4
Ingredients:
4 pork chops
1/2 teaspoon salt
1/2 teaspoon sage
2 tart apples, cored and sliced
1/4 cup brown sugar
1 cup hot water
1 tablespoon white vinegar
1/2 cup raisins
Method:

until brown on both sides. Transfer to a
baking dish, leaving the drippings in the
skillet. Cover pork chops with apple
slices and sprinkle with sugar.
3. Stir flour into the drippings in the
skillet until smooth. Whisk in water and
vinegar. Simmer over medium-high heat,
stirring constantly, until thick. Mix in
raisins and pour over the pork chops.
4. Bake covered for 1 hour, uncovering
for the last 20 minutes of cooking.
Creamy Maple Pork Chops

Serves 6
Ingredients:
1 egg, lightly beaten
1 quart heavy cream, divided
Salt to taste
1/2 cup quick cooking oats
1 quart vegetable oil for frying
1 tablespoon butter
1 large onion, diced
1 clove garlic, diced
3/4 cup maple syrup
2 tablespoons fresh basil leaves,

chopped
Method:
1. Combine egg, 3 cups heavy cream,
salt, and pepper and mix well. Season
pork chops with salt and pepper, dip in
the cream mixture, then coat in the oats.
Repeat process until chops coated
thoroughly.
2. Heat oil in a deep skillet. Fry chops
3. Drain the oil, then add onion and
garlic and cook until onion is tender.
Add maple syrup, mushrooms and basil.
Season with salt and pepper. Cover,
reduce heat, and cook 10 minutes, or
until pork chops are cooked through.

Remove chops from skillet, reserving
sauce.
4. Add remaining cream to the skillet
and mix with reserved sauce. Bring to a
boil. Cook and stir until thickened.
Serve over the pork chops.
Simple Sweet and Sour Pork Chops

Serves 8
Ingredients:
3 tablespoons chili sauce
3 tablespoons honey
Method:
1. Place pork chops in a greased broiler
pan.
2. Mix together chili sauce, honey and
soy sauce and pour over pork.
3. Broil 5-7 minutes or until meat juices
run clear.
Spiced Apple-Juniper Bacon & Pork

Serves 4
Ingredients:
3 cups sauerkraut, drained
2 cups spiced applesauce
1/2 pound bacon, cooked, crumbled
1/2 teaspoon ground mustard
1/2 teaspoon salt
7 juniper berries
4 pork chops

Method:
2. Mixed together sauerkraut,
applesauce, broth, bacon, brown sugar,
thyme, mustard, oregano, juniper, salt
and pepper.
brown on both sides. Transfer to a 9x13
inch baking dish.
4. Spoon sauerkraut mixture over top
and sprinkle with paprika.
5. Bake for 1 1/4 hours or until pork is
cooked through.
Pork & Wild Rice

Serves 2
Ingredients:
2 pork chops
1 (6oz) package uncooked wild rice
3 cups water
Method:
2. Cook pork in a skillet until brown on
both sides.
3. Mix together soup mix and rice and
spread in the bottom of a 9x13 inch
baking dish.
4. Layer chops over rice. Gently pour

water over all. Cover and bake for 1
hour, or until pork is cooked through.
Hoisin Pork Stir Fry

Serves 4
Ingredients:
1 pound boneless pork chops, cut into
strips
1 tablespoon hoisin sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 teaspoon cayenne pepper
1 tablespoon sesame oil
2 teaspoons minced fresh ginger root
1 carrot, peeled and sliced

1 (4oz) can sliced water chestnuts,
drained
2 green onions, sliced
Method:
1. Combine sliced pork, 1 tablespoon
hoisin sauce, and 1 tablespoon
cornstarch together in a bowl. Set aside.
2. Combine remaining hoisin sauce and
cornstarch with rice vinegar, sugar, and
cayenne pepper in small bowl. Set
aside.
3. Heat the sesame oil in a skillet over
medium-high heat. Stir in pork until the
pork until brown, about 5 minutes.
4. Add garlic and ginger and cook until

fragrant, stirring occasionally.
5. Add carrot, bell pepper, and water
chestnuts, cooking until the carrots are
tender.
6. Stir in the reserved hoisin sauce
mixture and continue cooking and
stirring until the flavors are combined,
about 3 minutes.
Sweet Grilled Pork Chops

Serves 6
Ingredients:
1/2 cup brown sugar
1/2 cup apple juice
1/2 cup water
Method:
1. Combine brown sugar, apple juice,
oil, soy sauce, ginger, salt, and pepper in

a saucepan and bring to a boil.
2. Combine water and cornstarch in
small bowl, and whisk into brown sugar
mixture until thick.
3. Cook pork chops on an outdoor grill
until brown and cooked through. Brush
with sauce just before removing from
grill. Serve with remaining sauce.
Maple-Mustard Glazed Pork Chops

Serves 4
Ingredients:
1/4 cup lightly packed brown sugar
1 tablespoon fresh-ground black pepper
1/2 teaspoon salt
1 teaspoon paprika
1/4 cup pure maple syrup
Method:
1. Combine brown sugar, pepper, salt,
onion powder, and paprika. Coat pork
chops in sugar mixture. Cover and place

in the refrigerator 6 hours to overnight.
2. Preheat broiler then broil pork chops
5 minutes on each side.
3. In a bowl, combine maple syrup and
spicy mustard. Brush over the top of the
pork chops, and cook for 1 minute. Turn
chops over, brush again, and broil for
another minute, or until pork is cooked
through. To serve, top with additional
glaze.
Pork Chops with Sun-Dried Tomato &

Basil Feta
Serves 4
Ingredients:
1 teaspoon crushed dried rosemary
1 teaspoon dried basil
1 pinch black pepper
4 pork chops
1 cup fresh lemon juice
1/2 cup basil and sun-dried tomatoes
feta cheese, crumbled
Method:
1. Combine rosemary, basil, garlic, and

pepper.
2. Dip pork chops in lemon juice, and
sprinkle both sides with herb mixture.
Cook in oil in a skillet until brown on
both sides.
3. Reduce heat to low. Sprinkle feta on
top of chops. Cover, and cook until
cheese begins to melt, about 5 minutes.
Pork Chops Capri

Serves 4
Ingredients:
4 lean boneless pork chops
1 1/2 teaspoons rosemary
1/2 cup water
2 tablespoons white wine vinegar
1 teaspoon sugar
1 bay leaf
2 (11.5oz) cans tomato juice
1 1/2 tablespoons hot pepper sauce
2 (14.5oz) cans cut green beans, drained
1 (4oz) jar sliced mushrooms, drained

Method:
brown on both sides. Season with
rosemary and garlic powder.
2. Combine water, vinegar, sugar, and
bay leaf. Pour over pork chops. Reduce
heat to low, cover, and cook 10 minutes.
3. Add tomato juice, hot pepper sauce,
salt and pepper. Cover, and cook another
35 minutes.
4. Remove the bay leaf from the skillet.
Add green beans and mushrooms and
cook until heated through. To serve,
scoop green beans and mushrooms on
top of pork chops, and cover with the
tomato juice mixture to serve.
Pork Chops with Cinnamon-Honey

Rhubarb
Serves 2
Ingredients:
2 tablespoons butter or margarine
1/2 pound fresh or frozen rhubarb,
chopped
1 tablespoon honey
1 1/2 teaspoons minced fresh parsley
Method:
1. Mix together flour, salt and pepper

and use to coat pork chops.
2. Cook chops in butter in skillet until
brown on both sides. Remove and keep
warm.
3. Add rhubarb, honey and cinnamon to
the skillet and cook until rhubarb is
tender. Serve over pork chops. Garnish
with parsley.
Tomato Pork Chops

Serves 4
Ingredients:
4 bone-in pork loin chops (6oz each)
6 small potatoes, quartered
1 cup fresh baby carrots
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Method:
1. Coat pork chops with flour.

brown on both sides. Add potatoes and
carrots.
3. In a bowl, mix together water,
Worcestershire sauce, salt and oregano.
Pour over pork and vegetables. Cover
and simmer for 25 minutes.
4. Add soup; cover and simmer 10-15
minutes longer or until meat and
vegetables are tender.
Chili-Tomato Pork Loin Chops

Serves 4
Ingredients:
2 tablespoons olive oil, divided
4 boneless pork loin chops, pounded
thin
1/2 teaspoon sugar
2 teaspoons chili powder
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon red pepper flakes
2 fl oz water

Method:
skillet and keep warm.
2. Add onion to skillet. Reduce heat and
cook until tender. Add sugar, chili
powder, fennel, red pepper flakes, and
oregano. Add tomato sauce, water, and
Worcestershire sauce, and bring to a
boil.
3. Return pork chops to the skillet.
Cover, reduce heat to low, and cook 10
minutes. Uncover and cook another 15
minutes, or until pork is cooked through.
Pork with Roasted Peppers and

Potatoes
Serves 4
Ingredients:
Ground black pepper
4 medium red potatoes, cut up
1 teaspoon dried oregano leaves,
crushed
1 cup chicken broth
1/2 cup diced roasted red pepper
Method:
1. Season chops with black pepper.

both sides. Remove and keep warm.
2. Add potatoes, onion and oregano.
Cook 5 minutes or until browned,
stirring occasionally.
3. Return chops to skillet. Add broth and
peppers and bring to a boil. Cover and
cook over low heat 10 minutes or until
done.
Honey Pecan Pork Chops

Serves 4
Ingredients:
1 1/4 pounds pork chops, diced
1/4 cup honey
1/4 cup chopped pecans
Method:
1. Combine flour, salt and pepper. Use
to coat pork.
2. Cook chops in skillet until brown.
Remove from pan and keep warm.
3. Add honey and pecans into the pan

drippings. Heat through, stirring
constantly. Pour over cutlets.
Baked Onion Pork Chops

Serves 8
Ingredients:
Salt to taste
3 onions, sliced
1/4 cup water
Method:
2. Season pork chops with seasoned salt
and place in a greased baking dish.
Layer onion slices on top of pork chops.
3. Pour water into the pan.
4. Cover and bake for 1 hour. Reduce
oven temperature to 300 F (150 C)

and cook another 30 minutes.
Pork Chops and Tomato Rice

Serves 6
Ingredients:
1 1/2 cups water
3/4 cup uncooked white rice
1 teaspoon ground black pepper
1 teaspoon salt
1/2 onion, chopped
1 1/4 cups water, divided
1 (10.75oz) can tomato soup
2 tablespoons taco sauce
Method:
1. Boil 1 1/2 cups water in a saucepan.
Stir in rice. Reduce heat, cover and
simmer for 20 minutes. Set aside.
2. Season pork chops with garlic
powder, ground black pepper and
seasoned salt to taste.
3. Saut onion and garlic in olive oil for
5 minutes. Add the chops and cook until
4. Add 3/4 cup water, reduce heat to
low and simmer for 10 minutes. Add
tomato soup and remaining 1/2 cup
water. Simmer for 5 to 7 more minutes,
then add the cooked rice, stirring well.
Allow to heat through, about 5 more
minutes.
Pork Chops with Apple Curry Sauce

Serves 4
Ingredients:
Vegetable oil
1 large apple, cored, diced
1 1/2 cups unsweetened applesauce
2 cups apple juice
1/4 cup butter
2 tablespoons chicken bouillon granules
3 tablespoons ground curry powder
Method:
1. Preheat oven to 400 F (200 C)
brown on both sides. Transfer to a 9x13
inch baking dish.
3. In the same skillet, melt butter. Cook
and stir onions and apples in butter until
caramelized.
4. Stir in applesauce, apple juice,
chicken bouillon, garlic, curry powder,
salt and pepper. Pour over chops.
5. Bake for 40 minutes, or until pork
chops are cooked through.
Celery Mustard Pork Chops with

Noodles
Serves 4
Ingredients:
4 pork chops
celery soup
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper
Hot cooked medium egg noodles
Method:

browned and cooked through.
2. Add soup, apple juice, mustard, honey
and black pepper. Bring to a boil. Cover
and cook over low heat for 5 minutes or
until chops are done. Serve with
noodles.
Creamy Chicken Pork Chops

Serves 4
Ingredients:
1 onion, chopped
2 cloves garlic, chopped
4 pork chops
chicken soup
1/2 (14.5oz) can chicken broth
Method:
1. Saut onions and garlic in oil in a
skillet until translucent.
2. Add pork chops and cook, stirring,

until brown.
3. In a bowl, whisk together soup and
broth. Pour over chops, and stir well.
4. Simmer for 10 to 15 minutes, stirring
occasionally, until chops are cooked
through. Season with salt and pepper to
taste.
Apple Glazed Pork Chops

Serves 4
Ingredients:
4 pork chops
1 tart green apple, peeled, cored,
chopped
1 1/2 cups applesauce
1 (1oz) envelope dry onion soup mix
Method:
2. Cook pork in skillet until brown on
both sides. Transfer to a baking dish.
3. Mix together apple, applesauce, and
onion soup mix. Top pork with apple
mixture.
4. Bake for 30 minutes or until cooked
through.
Pork Chops and Mustard Onion

Gravy
Serves 4
Ingredients:
1 (10.5oz) can pork gravy
1 tablespoon spicy-brown mustard
4 cups hot mashed potatoes
Method:
1. Coat the pork with the flour. Cook in
2. Add onion and cook for 10 minutes or

until the pork is cooked through.
3. Stir in gravy and mustard and cook
until the mixture is hot and bubbling.
Serve over mashed potatoes.
Golden Pineapple Pork Chops

Serves 4
Ingredients:
4 pork chops
1 (15oz) can pineapple chunks, juice
reserved
1/4 cup golden syrup
1/4 cup ketchup
1/2 teaspoon curry powder
1/2 teaspoon salt
Method:
until brown on both sides. Pour in juice
from the pineapple chunks.
2. Stir in golden syrup and ketchup and
season with curry powder, ginger, salt
and pepper.
3. Reduce heat to medium, cover and
simmer for 30 minutes, or until pork
chops are cooked through.
4. Add pineapple chunks and raisins.
Heat through, then serve.
Crumbed Dijon Pork Chops

Serves 6
Ingredients:
Dash pepper
Method:
2. Spread mustard on both sides of pork
chops. Layer at the bottom of a greased
baking dish.
3. Combine crumbs and pepper; press
into top and sides of chop.
4. Bake, uncovered for 20-25 minutes or

until pork is cooked through and topping
is lightly brown.
Pork Chops O'Brien with Creamy

Gravy
Serves 6
Ingredients:
6 pork chops
1/2 teaspoon seasoned salt, or to taste
celery soup
mushroom soup
1 cup sour cream
1/2 teaspoon rubbed sage, or to taste
2 (15oz) cans green beans, drained
2 cups frozen O'Brien potatoes mix
Method:
on both sides. Cook in a skillet until
brown on both sides. Remove and keep
warm.
2. In the skillet, combine cream of celery
soup, cream of mushroom soup, sour
cream, and sage and mix well.
3. Add green beans and O'Brien
potatoes, then return pork chops to the
skillet on top of the vegetables. Bring to
a simmer.
4. Reduce heat to medium-low, cover,
and cook for 15 to 20 minutes or until
Italian Pork Chops with Garden Rice

Serves 6
Ingredients:
6 pork chops
1/2 teaspoon salt
1 (14oz) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5oz) can Italian-style diced
tomatoes, drained
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper

1/2 cup thinly sliced fresh mushrooms
Method:
2. Combine vegetable broth and rice in a
saucepan and bring to a boil. Add
tomatoes, bell peppers, onions, and
mushrooms, and cook for 5 minutes.
Transfer to a 9x13 inch baking dish.
and paprika. Saut garlic in oil in a
skillet for 1 minute, then add pork until
brown on both sides. Layer over pork
chops over the rice and vegetables.
4. Bake, covered, for 1 hour or until
Stuffing Coated Pork Chops and

Turkey Gravy
Serves 6
Ingredients:
1 egg, beaten
2 tablespoons water
1 1/2 cups herb seasoned stuffing,
crushed
1 (10.5oz) can turkey gravy
Method:
2. Whisk together egg and water.
3. Coat pork in flour, dip into egg

mixture, coat with stuffing.
4. Place the pork onto a baking sheet and
bake for 20 minutes or until the pork is
cooked through.
5. Heat gravy in a saucepan over
medium heat until it's hot and bubbling.
Serve over the pork.
Blackberry Glazed Pork Chops

Serves 6
Ingredients:
6 pork loin chops
1 cup blackberry jam
3/4 cup ketchup
1/4 cup steak sauce
Method:
1. Preheat broiler to high.
2. Broil pork chops for 5 minutes on
each side.
3. Combine remaining ingredients in a
saucepan and bring to a boil. Reduce

heat and simmer for 10 minutes.
4. Brush pork with sauce. Continue
broiling, turning and brushing with
sauce, 5 to 10 minutes longer, or until
pork is cooked through
5. Bring remaining sauce to a boil and
serve over pork chops.
Pork Tetrazzini
Serves 4
Ingredients:
1 small onion, diced
1 celery rib, diced
1 tablespoon butter
1 cup milk
1 bay leaf
1/4 teaspoon pepper
2 tablespoons sour cream
1 tablespoon dried parsley flakes
2 cups cooked spaghetti

2 cups diced cooked pork chops
2 tablespoons seasoned bread crumbs
Method:
2. Saut onion and celery in butter in a
skillet.
3. Combine flour and broth until smooth
then stir into the skillet.
4. Add the milk, bay leaf, onion salt and
pepper and bring to a boil. Cook and stir
for 2 minutes or until thickened.
5. Remove from the heat. Discard bay
leaf. Whisk in sour cream, parsley and
lemon juice.
6. Layer spaghetti in a greased 7x11 inch
baking dish. Top with pork and white

sauce. Sprinkle with bread crumbs.
7. Bake for 30-35 minutes or until
bubbly.
Grilled Root Beer Pork Chops

Serves 4
Ingredients:
4 pork chops
3 (12 fl oz) bottles root beer
1 cup beef stock
1/2 teaspoon chipotle-flavored hot sauce
Method:
1. Place pork chops in a 9x13 inch
baking dish. Pour 2 bottles of root beer
over the chops. Marinate in refrigerator
for 2 hours. Remove pork chops from

root beer and season with salt and
pepper.
2. Combine remaining root beer, beef
stock, brown sugar, hot sauce, and
Worcestershire sauce in a saucepan and
simmer over a medium heat until it
reduces to about 3/4 cup. Set aside.
3. Grill pork chops on an outdoor grill
until brown on both sides and no longer
pink in the middle. Brush chops with
reduction sauce and cook for another 2
minutes more per side. Remove from
grill and brush with remaining sauce.
Season with salt to taste.
Cola Onion Pork Chops

Serves 3
Ingredients:
1 (12 fl oz) can cola1 (1oz) envelope dry onion soup mix
Method:
2. Place pork chops in a baking dish.
Pour cola over the top, and sprinkle with
onion soup mix.
3. Bake for 30 minutes, turn over, and
bake another 30 minutes, until sauce is
thickened and chops are cooked through.
Minnesota Pork Chops

Serves 6
Ingredients:
6 pork chops
1 cup uncooked wild rice
1 1/2 cups water
1 (8oz) can canned mushrooms
1 tablespoon chicken bouillon granules
mushroom soup
Method:
2. Season chops with salt and pepper
and cook in a skillet until brown on both

sides.
3. Sprinkle washed rice evenly in
bottom of a 9x13 inch baking dish.
4. Add water and mushrooms. Sprinkle
with chicken bouillon. Layer chops on
top and spoon soup over the top.
5. Bake, covered, for 1 1/2 hours to 2
hours or until pork is cooked through.
Baked Pork Chops with Apple Raisin

Stuffing
Serves 4
Ingredients:
1 cup applesauce
1/2 cup water
4 cups herb seasoned stuffing
Paprika or ground cinnamon
Apple slices for garnish
Method:

2. Combine applesauce, water, butter,
celery and raisins. Add stuffing. Layer in
a 9x13 inch baking dish. Layer chops
over stuffing. Sprinkle paprika over
chops.
cooked through. Garnish with apple
slices.
Curried Pork Chops & Cauliflower

with Basmati
Serves 4
Ingredients:
1 1/2 cups uncooked basmati rice
3 cups water
4 cups cauliflower florets
4 (4oz) pork chops, trimmed
1 1/2 teaspoons curry powder
2 1/2 teaspoons curry powder
2 teaspoons all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup buttermilk
1/4 cup apple chutney

6 green onions, chopped, divided
Method:
1. Bring the rice and water to a boil in a
saucepan over high heat. Reduce heat,
cover, and simmer until the rice is
tender, about 20 to 25 minutes.
2. Gently steam cauliflower in
microwave or a steamer until just tender
but still crisp.
3. Season the pork chops with 1 1/2
teaspoon of curry powder, salt, and
brown on both sides and cooked
through. Remove from skillet and keep
warm.
4. Sprinkle remaining 2 1/2 teaspoons of

curry powder and flour into the same
skillet. Add chicken broth, buttermilk,
and apple chutney and whisk together.
Continue cooking until curry has
thickened.
5. Stir in cauliflower and half of the
green onion. Cook until the cauliflower
is heated through.
6. Place 3/4 cup of rice on each plate,
and top with a pork chop. Spoon curry
sauce over pork chops, and sprinkle the
remaining green onions to garnish.
Ginger Apple Pork Chops

Serves 6
Ingredients:
2 cups applesauce
1/3 cup sugar
Method:
2. Mix together applesauce, sugar, soy
sauce, garlic and ginger. Pour into a

both sides. Layer over applesauce
mixture.
cooked through.
Italian Breaded Pork Chops with

Parmesan
Serves 4
Ingredients:
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread
crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
4 cloves garlic, peeled and chopped
4 pork chops
Method:

2. Whisk together eggs and milk.
3. In a separate bowl, combine bread
crumbs, Parmesan cheese, and parsley.
4. Saut garlic in oil in a skillet until
lightly browned. Set aside.
5. Dip each pork chop into the egg
mixture, then into the bread crumb
mixture, coating evenly.
6. Cook chops in the skillet until brown
on both sides. Transfer to a baking dish.
7. Bake for 25 minutes, or until pork is
cooked through.
Mexican Pork Chops

Serves 4
Ingredients:
2 (14.5oz) cans chopped stewed
tomatoes, with juice
1 (8.75oz) can whole kernel corn,
drained
1 (8oz) can red kidney beans, drained
1/2 cup uncooked long grain white rice
1 (4oz) can diced green chili peppers,
drained
1/4 teaspoon salt
Method:
3. Combine tomatoes, corn, kidney
beans, rice, chili peppers, and salt in the
skillet and bring to a boil. Cook and stir
for 1 minute. Transfer to a baking dish.
Arrange the browned pork chops over
the mixture.
Uncover, and bake another 10 minutes,
Pecan Crusted Pork Chops

Serves 6
Ingredients:
2 cups pecans
1 teaspoon salt
1/4 teaspoon freshly ground black
pepper
3 eggs
6 pork chops
Method:
1. Preheat an oven to 350 F (175 C).
2. Spread pecans on a baking sheet, and
bake until lightly toasted, about 5

minutes. Set aside.
3. Raise oven temperature to 375 F
(190 C).
4. Chop pecans finely, and combine with
salt and pepper. Place the flour in a
shallow bowl. In a third bowl, whisk
eggs. Dip each pork chop into the flour,
then into the egg, and finally into the
pecans.
5. Cook pork chops in butter in a skillet
6. Bake for 10 to 12 minutes until pork
is cooked through. Make sure pecans
don't burn.
Oven-Barbecued Pork Chops

Serves 6
Ingredients:
6 pork loin chops
2 teaspoons brown sugar
1/2 teaspoon pepper
3/4 cup ketchup
1/3 cup hot water
Method:
2. Combine Worcestershire sauce,

vinegar, sugar, pepper, chili powder,
paprika, ketchup.
3. Place chops in heated oil in a skillet
and pour mixture over the top. Cook
4. Bake for 1 hour or until pork is
cooked through.
Honey Mustard Pork Chops

Serves 6
Ingredients:
1/4 cup ground black pepper
4 tablespoons ground cayenne pepper
4 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons chili powder
6 pork chops
4 tablespoons prepared mustard
4 tablespoons prepared horseradish
mustard
1/4 cup prepared brown mustard
2 teaspoons prepared horseradish

4 tablespoons honey
Method:
1. Mix together ground black pepper,
cayenne pepper, garlic powder, paprika,
brown sugar and chili powder and rub
thoroughly over the pork chops. Cover
pork and refrigerate for 24 hours, taking
meat out at least 30 to 45 minutes before
grilling to allow to come to room
temperature.
3. Mix together yellow mustard,
horseradish mustard, brown mustard,
horseradish and brown sugar.
4. Place the honey in a separate small
bowl.
5. Cook pork chops, basting every 10
minutes with the mustard sauce, for 45 to
50 minutes, or until cooked through.
6. During the last 15 minutes of cooking,
change to basting with the honey.
Honey Garlic Pork Chops with

Chanterelle Mushrooms
Serves 4
Ingredients:
1 cup chicken broth
1oz dried black chanterelle mushrooms
1/4 cup rice wine vinegar
2 tablespoons honey
1/4 teaspoon hot-pepper flakes
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
Method:
1. Boil chicken broth in a saucepan. Add
dried mushrooms, and simmer over low
heat for about 10 minutes.
2. In a bowl, combine vinegar, soy
sauce, honey, and red pepper flakes. Set
aside.
4. Add garlic and ginger; cook and stir
until fragrant.
5. Add soy sauce mixture, and bring to a
boil. Reduce heat, and simmer for 5
minutes.
6. Remove the mushrooms from the
skillet, and slice into thin strips. Return
mushrooms to the skillet and add
chicken broth. Simmer over low heat

until the sauce has reduced by about 1/3,
and the pork chops are cooked through.
7. To serve, spoon mushroom sauce over
the top.
Salt and Spice Cheese-Pork Wrap

Serves 1
Ingredients:
1 (5oz) boneless pork loin chop
1 tablespoon onion salt
Fresh-ground black pepper
1 (12 inch) flour tortilla
3 tablespoons salsa or guacamole
1/2 cup shredded Cheddar cheese
Method:
1. Season pork chop with onion salt,
cayenne, and pepper. Cook in oil in a
skillet until brown on both sides.

2. Cut pork chop into 1/4 inch strips,
return to the skillet, and cook until no
longer pink.
3. Spread salsa or guacamole over the
center of the tortilla. Sprinkle with
cheese. Place pork strips on top of the
cheese and roll tortilla up into a wrap.
Meaty Mushroom Pork Chops

Serves 8
Ingredients:
1 (8oz) jar dried beef, finely chopped
8 thick cut pork loin chops
8 thick slices bacon, cut into strips
8oz sour cream
mushroom soup
Method:
2. Spread dried beef in the bottom of a
lightly greased 9x13 inch baking dish.
Wrap each pork chop with a strip of
bacon and secure with toothpicks. Lay

wrapped pork on top of the dried beef.
3. In a bowl, mix together soup and sour
cream until well blended and pour over
pork chops.
4. Bake for 1 to 1 1/2 hours or until pork
is cooked through.
Raspberry-Lemon Pork Chops

Serves 4
Ingredients:
4 pork loin chops
1/3 cup seedless raspberry jam
1/4 teaspoon salt
1/8 teaspoon pepper
Method:
1. Coat pork chops with flour.
until brown on both sides. Pour lemon

juice over chops. Mix together jam, salt,
ginger and pepper, and spread over
chops.
3. Reduce heat, cover and cook for 5-10
minutes or until chops are cooked
through.
Italian Pork and Rice

Serves 4
Ingredients:
1 cup sliced fresh mushrooms
1 tablespoon butter
1 (14.5oz) can Italian diced tomatoes,
undrained
1 cup cooked pork, diced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 pinch sugar
1/2 cup uncooked instant rice

Method:
1. Saut mushrooms, onion and garlic in
butter in a saucepan until tender.
2. Add tomatoes, pork, peppers, Italian
seasoning, salt and sugar and bring to a
boil. Stir in rice.
3. Cover and remove from the heat;
allow to stand 5 minutes.
Pork Chops and Dirty Rice

Serves 4
Ingredients:
2 tablespoons cooking oil
4 (6oz) pork chops
3 cups water
1 cup uncooked white rice
Method:
3. Remove the pork chops from the
skillet, reserving the drippings in the
skillet.
4. Add onion soup mix and water to the
drippings. Cook and stir until hot.
5. Layer the rice over the bottom of a
baking dish. Place pork chops over the
rice. Pour the mixture from the skillet
over the pork chops and rice.
Uncover and bake another 15 minutes
Honey-Spiced Rhubarb Pork Chops

Serves 4
Ingredients:
1 1/2 cups chopped fresh rhubarb
2 tablespoons sugar
1 tablespoon honey
Red food coloring
Method:
1. Mix together rhubarb, broth, sugar and
honey in a saucepan and cook over
medium heat until rhubarb is tender.
2. Stir in the cinnamon, ginger, nutmeg
and food coloring if desired.
4. Pour rhubarb mixture over the chops.
Cover and simmer for 35-40 minutes or
until pork is cooked through, turning
once.
Lime Masala Pork Chops

Serves 4
Ingredients:
1/4 cup soy sauce
1/4 cup lime juice
1 tablespoon garlic paste
1 tablespoon ginger paste
4 pork chops
1 tablespoon garam masala
Method:
1. Combine soy sauce, lime juice, garlic,
and ginger. Pour over chops in a baking
dish, cover and refrigerate 2 to 3 hours,

3. Place chops on the grill and sprinkle
with garam masala. Cook about 10
minutes on each side, until brown on
both sides and cooked through.
Cinnamon & Summer Vegetable Pork

Chops
Serves 4
Ingredients:
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons fresh rosemary
4 pork chops
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
2 leeks, chopped
1 large zucchini, chopped
2 tablespoons minced garlic
5 small tomatoes, coarsely chopped
1 cup vegetable broth

1 cinnamon stick
1/3 cup olive oil
4 fresh basil leaves
Method:
1. Combine salt, garlic powder and
rosemary and rub into chops.
until lightly brown on both sides.
Remove from skillet and keep warm.
3. Saut carrots, onion, green pepper,
leeks, zucchini and garlic.
4. Layer vegetable mixture and tomatoes
in the bottom of a large saucepan. Layer
chops on top and then pour the rest of the
vegetable mixture on top.

5. Heat the vegetable stock in the saut
pan and pour over the vegetable and
pork chops.
6. Add cinnamon stick, allspice, olive
oil and basil. Simmer for 20 minutes or
Lemon Pork Chops with Sauerkraut

Serves 4
Ingredients:
4 bone-in center cut pork loin chops
1/2 teaspoon lemon pepper
1 (14oz) can sauerkraut, rinsed, drained
1/4 teaspoon caraway seeds
Method:
1. Season pork chops with lemonpepper.
2. Preheat an outdoor grilled. Place pork
on a layer of foil and grill until brown
on both sides.
3. Top with sauerkraut then sprinkle with

caraway seeds and nutmeg. Fold foil
tightly around pork. Grill for 15-20
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Garlic Couscous Pork Chops

Serves 4
Ingredients:
4 boneless pork chops, 3/4-inch thick
mushroom soup
1/2 cup milk
4 cups hot cooked couscous
Method:
1. Cook chops and garlic in oil in a
skillet until chops are brown on both
sides. Remove chops from a skillet and
keep warm.
2. Pour soup and milk into the skillet and
bring to a boil. Return the chops to the
skillet and reduce the heat to low. Cover
and cook for 5 minutes or until the chops
are cooked through. Serve with
couscous.
Pork Sinigang
Serves 4
Ingredients:
1 teaspoon salt
1 (1/2 inch) piece fresh ginger, chopped
2 plum tomatoes, diced
1 pound bone-in pork chops
4 cups water
1 (1.41oz) package tamarind soup base
1/2 pound fresh green beans, trimmed
Method:
1. Saut onion in oil in a skillet until
translucent, about 5 minutes. Season

with salt. Stir in the ginger, tomatoes,
and pork chops.
2. Cover and reduce heat to medium-low
and continue to cook until pork is
brown.
3. Add water and tamarind soup base
simmer until the pork is cooked through,
about 30 minutes.
4. Stir in green beans and cook until
tender.
Pork Chops and Cabbage

Serves 8
Ingredients:
1 small head cabbage, chopped
Seasoned salt
2 tablespoons Worcestershire sauce
Method:
2. Place cabbage on top of the chops,
and sprinkle with seasoned salt and

Worcestershire sauce. Cover skillet and
cook 15 minutes.
3. Uncover skillet, place chops on top of
the cabbage, and continue cooking 15
minutes, or until pork chops are cooked
through.
Stuffing Seasoned Pork Chops

Serves 2
Ingredients:
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
2 tablespoons chopped celery
1/4 cup thinly sliced carrots
3/4 cup herb-seasoned stuffing mix
Method:
1. Mix together thyme, sage, salt and
pepper, and sprinkle on both sides of
pork chops.
both sides and cooked through. Remove
from skillet and keep warm.
3. In the skillet drippings, saut celery,
onion and carrot until tender. Add broth
and stuffing and cook until heated
through.
4. To serve, spoon sauted vegetables
over chops.
Pork Chops with Orange Sauce

Serves 4
Ingredients:
3 tablespoons orange juice
1 (15oz) can mandarin oranges
1 tablespoon green onion, sliced
1 tablespoon green pepper, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
Method:
1. In a microwave-safe bowl, combine

cornstarch and orange juice until
smooth.
2. Drain mandarin oranges, reserving
juice and set aside.
3. Stir reserved juice into cornstarch
mixture. Add onion and green pepper.
Microwave, uncovered, on high for 2-3
minutes or until thickened, stirring
twice.
4. Stir in oranges; set aside and keep
warm.
5. Mix together flour, salt and pepper.
Coat pork chops in flour mixture. Cook
chops in oil in a skillet until brown on
6. To serve, pour orange juice over the
top of the chops.
Scalloped Pork Chops

Serves 6
Ingredients:
1 teaspoon salt
2 cups water
1 (10oz) package frozen French-style
green beans
1 cup thinly sliced carrots
1 (5.5oz) package scalloped potato mix
celery soup
2/3 cup milk
1/2 teaspoon Worcestershire sauce

Method:
brown on both sides. Season with salt.
3. In a large saucepan, bring water to a
boil. Add beans, carrots, potatoes with
contents of sauce packet, soup, milk,
butter and Worcestershire sauce. Allow
to come back to a boil. Transfer to a
greased 9x13 inch baking dish. Top with
pork chops.
Uncover and bake 5 minutes longer or
Low-Calorie Cranberry Pepper Pork

Chops
Serves 6
Ingredients:
6 pork chops
2 cups fresh or frozen cranberries
3/4 cup sweetener, granulated
1 teaspoon salt
Water, as needed
Method:
both sides. Drain.
2. Add cranberries, sweetener, salt and
pepper and 1/2 a cup of water and bring

to a boil. Reduce heat and simmer,
covered, for about 45 minutes or until
pork is cooked through. Add more water
if necessary to keep chops moist and
tender.
Pineapple-Onion Pork Chops

Serves 6
Ingredients:
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 1/2 cups pineapple juice
2 tablespoons honey mustard
Method:

2. Mix together flour, salt and pepper
and use to coat pork chops. Cook in a
Transfer to a greased 9x13 inch baking
dish.
3. Add water to the baking dish. Layer
onion over chops.
5. Meanwhile, mix together pineapple
juice, brown sugar and mustard in a
saucepan and bring to a boil. Reduce
heat, simmer, for 10 minutes.
6. Pour pineapple mixture over pork.
Bake, for 5 -10 minutes or pork is
cooked through.
Indian Pork Chops in Apricot Nectar

Serves 4
Ingredients:
4 (4oz) pork chops
3/4 cup apricot nectar
1 teaspoon curry powder
1/4 teaspoon salt
Method:
2. Combine apricot nectar, curry
powder, garlic powder, and salt and
pour over chops. Reduce heat to

medium-low and simmer for 20 minutes,
Butter Cracker Pork Chops

Serves 4
Ingredients:
1 cup butter crackers, crushed
Garlic salt to taste
3 eggs, beaten
4 pork chops
1/2 cup butter
Method:
2. Mix together crushed crackers, garlic
salt and pepper. In a separate bowl,
whisk eggs.
3. Dip pork chops in the egg and then in

the cracker mixture. Place the pork
chops in a greased 9x13 inch baking
dish.
4. Place chunks of the butter around the
pork chops. Cover and bake for 45
Caramel Apple Pork Chops with

Pecans
Serves 4
Ingredients:
Salt and black pepper to taste
1/8 teaspoon cinnamon
2 medium tart red apples, cored, sliced
3 tablespoons chopped pecans
Method:
both sides. Remove from skillet and

keep warm.
2. Mix together brown sugar, salt,
pepper, cinnamon and nutmeg in a bowl.
3. Add butter to skillet, then stir in
brown sugar mixture and apples. Cover
and cook for 3-4 minutes or until apples
are just tender.
4. Remove apples and layer over chops.
Keep warm.
5. Continue cooking brown sugar
mixture until sauce thickens slightly.
Spoon sauce over apples and chops.
Sprinkle with pecans.
Rosemary Rhubarb Pork Chop Bake

Serves 4
Ingredients:
4 pork loin chops
1 1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups fresh or frozen rhubarb,
chopped
4 slices day old bread, crusts removed,
cubed

Method:
Cook pork chops in oil in a skillet until
brown on both sides. Sprinkle with
rosemary, salt and pepper.
2. Mix together rhubarb, bread cubes,
brown sugar, flour, cinnamon and
allspice.
3. Layer half of the rhubarb mixture in a
greased 7x11 inch baking dish. Top with
chops and layer remaining rhubarb
mixture.
4. Cover and bake for 30-35 minutes.
Uncover and bake 10 minutes longer or
Apricot Pork Chops

Serves 4
Ingredients:
1 (15oz) can apricot halves, undrained
1 tablespoon butter
Method:
1. Blend apricots in a food processor
until coarsely chopped.
brown on both sides. Add apricots and
bring to a boil. Reduce heat, cover and

simmer for 7-10 minutes or until pork is
cooked through. Remove from skillet
and keep warm.
3. Combine cornstarch and cold water
until smooth. Stir into apricot mixture
and bring to a boil. Cook and stir for 1
minute or until thickened. Season with
salt and pepper. Serve over pork chops.
Garlic Pork Chops with Cranberry

Balsamic Sauce
Serves 4
Ingredients:
Lemon pepper seasoning
2 cloves garlic, thinly sliced
1 3/4 cups chicken stock
1/4 cup balsamic vinegar
1/2 cup dried cranberries
Method:
1. Season pork with lemon pepper. Cook
in a skillet until cooked through.
Remove from the skillet and keep warm.

2. Heat 1 tablespoon butter in the skillet.
Add garlic and cook until soft. Add
stock, vinegar and cranberries and bring
to a boil. Cook for 10 minutes or until
the sauce is slightly thickened. Stir in the
remaining butter.
3. To serve, pour over pork.
Sour Cream & Pork Hash Brown

Bake
Serves 4
Ingredients:
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1 cup water
1/2 cup milk
1/4 cup sour cream
3 cups frozen O'Brien hash brown
potatoes, thawed
2 cups cooked pork, diced
1 (10oz) package frozen mixed
vegetables, thawed
1 (4oz) can mushroom stems and pieces,

drained
1/2 cup crushed cornflakes
Method:
2. Mix together flour, bouillon, salt,
water and milk in a saucepan, stirring
until smooth. Bring to a boil. Cook and
stir for 2 minutes or until thickened.
Remove from the heat and stir in sour
cream.
3. Combine potatoes, pork vegetables,
mushrooms and sour cream mixture; stir
to coat well. Transfer to a greased 9x13
inch baking dish.
4. Toss together cornflakes and butter

and sprinkle over the top. Bake for 3035 minutes or until pork is cooked
through.
Mushroom-Garlic Pork Chops with

Noodles
Serves 4
Ingredients:
mushroom with roasted garlic soup
1/2 cup milk
Hot cooked egg noodles
Method:
skillet.
2. Stir in soup and milk and bring to a

boil. Return the chops to the skillet and
reduce the heat to low. Cover and cook
for 5 minutes or until pork is cooked
through.
3. Serve with the noodles.
Pork on a Corn Stuffing Bed

Serves 4
Ingredients:
1 1/2 cups herb seasoned stuffing
celery soup
1/2 cup whole kernel corn
1/4 cup finely chopped celery
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
Method:
2. Combine stuffing, soup, corn, onion

and celery. Spoon into a greased 9-inch
pie plate. Top with the pork.
3. Combine brown sugar and mustard
and stir until smooth. Spread over the
pork.
4. Bake for 30 minutes or until the pork
is cooked through.
Cashew Pork & Tofu

Serves 2
Ingredients:
1 (16oz) package firm tofu, sliced
1 tablespoon oyster sauce
2 teaspoons chili garlic sauce
2 boneless pork loin chops, diced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 cups cooked brown rice
1/3 cup cashews

Method:
1. Place tofu slices on several layers of
paper towels, cover with additional
paper towels, and place a dinner plate
on top. Let stand 30 minutes. Cut tofu
into 1/2 inch cubes.
2. Mix together broth, cornstarch, soy
sauce, oyster sauce, and chili garlic
sauce.
brown on both sides. Add ginger, garlic
and tofu, and cook until tofu is golden,
about 4 minutes.
4. Add broth mixture and bring to a boil.
Reduce heat and simmer until mixture
thickens, about 1 minute. Remove from

heat.
5. Serve over rice and sprinkle with
green onions and cashews.
Please leave me a review:

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Garlic Herb Pork Chops in Mushroom

Sauce
Serves 4
Ingredients:
1/4 teaspoon dried basil leaves
mushroom soup
1/4 cup milk
Hot cooked rice
Method:
1. Combine garlic powder, paprika and
basil. Use to coat chops.
3. Add onion and cook until tender. Add
soup and milk and bring to a boil.
4. Cover and cook over a low heat for
10 minutes or until chops are done.
5. Serve over rice.
Spicy Maple Pork Chops

Serves 2
Ingredients:
1/4 cup water
1/4 cup maple syrup
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Method:
1. Preheat oven to 350 F (175 ).
brown on both sides. Transfer to a small
greased baking dish and sprinkle with
onion.
pour over chops. Cover and bake for 20
Apple-Leek Pork Chops on Wild Rice

Serves 2
Ingredients:
2 (4oz) lean boneless pork loin chops
1 tart green apple, sliced
1 medium leek, white portion only,
sliced
1 cup unsweetened apple juice
1/2 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
2 cups cooked wild rice

Method:
2. Add apple and leek and cook for 3-4
minutes.
3. Add apple juice, orange peel,
rosemary, salt and pepper and bring to a
boil. Reduce heat and simmer for 3
minutes.
until smooth, and add to skillet. Bring to
a boil, stirring, for 2 minutes or until
thickened.
5. Serve over rice.
Vinegar Pork Chops with Anchovies

Serves 6
Ingredients:
6 (6oz) boneless pork loin chops,
pounded thin
3/4 cup white wine vinegar
1/4 cup water
4 anchovy fillets, chopped
2 teaspoons softened butter
1/2 teaspoon all-purpose flour
Method:
both sides. Drain drippings.
2. Pour water, vinegar, salt, and pepper

in pan and bring to a simmer. Reduce
heat, cover, and continue to cook until
pork is cooked through, about 30
minutes. Remove chops from skillet and
keep warm.
3. Mash together anchovy fillets, butter,
and flour with a fork. Whisk into the
skillet with the simmering liquid to
thicken. Cook and stir until the liquid
has thickened and the flour is no longer
grainy, 3 to 4 minutes. Pour over pork
chops to serve.
Sweet Potato & Apple Pork Chops

Serves 2
Ingredients:
2 pork chops
2 large sweet potatoes
2 slices onion
2 apples, peeled, cored, sliced
Method:
2. Lay out 2 large pieces of aluminum
foil. On top of each piece of foil, layer 1
pork chop, followed by half of the sweet
potato, onion and apple. Fold up and
seal each package.
3. Bake for 45 minutes, or until the

potato is soft when pricked with a fork.
Orange Soy Pork

Serves 4
Ingredients:
1 pound boneless pork chops
2/3 cup orange juice
1/4 cup soy sauce
1 1/2 tablespoons white sugar
2 teaspoons water
Method:
the skillet.
2. Pour in orange juice, soy sauce and

sugar, and boil for 2 minutes, stirring
well.
3. Mix together water and cornstarch,
and stir into sauce.
4. Return pork to skillet and cook until
Sweet Cranberry Pork Chops

Serves 6
Ingredients:
6 pork chops
2 cups fresh or frozen cranberries
3/4 cup white sugar
1 teaspoon salt
Water as needed
Method:
1. Cook pork chops until brown on both
sides. Drain drippings.
2. Add cranberries, sugar, salt, pepper
and 1/2 cup water to chops and bring to
a boil. Reduce heat and simmer for 45

Add water if necessary to keep chops
moist.
Lemon Pepper Breaded Pork Chops

Serves 6
Ingredients:
2 cups all-purpose flour
6 eggs
1/8 cup milk
2 cups seasoned bread crumbs
1 teaspoon lemon pepper
1 tablespoon dried parsley
1/4 teaspoon dried dill weed
1 teaspoon Italian-style seasoning
6 center cut pork chops
Method:

2. Place flour in a small bowl. Whisk
together eggs and milk in a separate
bowl. In a third bowl, place the bread
crumbs, lemon pepper, parsley, garlic
powder, dill and Italian-style seasoning.
3. Dip each chop first into the flour, then
egg/milk mixture, then bread crumbs.
4. Place the chops into a lightly greased
9x13 inch baking dish and pour enough
water to just cover the bottom.
5. Bake for 40 minutes, then reduce heat
to 325 F (165 C) for 20 more minutes.
Pan-Barbecued Honey Pork

Serves 2
Ingredients:
1/4 teaspoon pepper
2 pork loin chops
1/4 cup ketchup
2 tablespoons honey
Method:
1. Mix together garlic powder, ginger,
pepper and cayenne and rub over pork

chops. Cook in oil in a skillet until
2. Combine ketchup, soy sauce and
honey and pour over the chops. Reduce
the heat, cover and simmer until pork is
cooked through.
Herb Dumplings with Pork Chops

Serves 6
Ingredients:
mushroom soup
1 (4oz) can mushroom stems and pieces,
undrained
1/2 cup water
Dumplings:
1 1/2 cups all-purpose flour
2 teaspoons baking powder

3/4 teaspoon salt
1/2 teaspoon celery seed
3 tablespoons shortening
3/4 cup milk
1 tablespoon minced fresh parsley
Method:
1. Mix together soup, mushrooms, water
and sage.
brown on both sides. Top with onion and
pour soup mixture over all. Bring to a
boil. Reduce heat
3. Drop 1/4 cupfuls of the dumpling
mixture into the soup mixture and
sprinkle parsley.
4. Simmer for 15 minutes. Cover and
simmer 15 minutes longer or dumplings
are cooked.
Dumplings:
Mix together flour, baking powder, salt,
celery seed and sage. Cut in shortening
until mixture resembles coarse crumbs.
Stir in milk until just moistened.
Honey Celery Pork Chops with Egg

Noodles
Serves 4
Ingredients:
celery soup
1 tablespoon honey
4 cups egg noodles
Method:
2. Add soup, honey, and pepper and
bring to a boil. Cover and cook over a

low heat for 10 minutes or until pork is
cooked through. Serve with noodles.
Pork Chops With Red Cabbage &

Cranberry
Serves 2
Ingredients:
1/4 cup water
1 teaspoon cider vinegar
3 cups shredded red cabbage
1/2 cup applesauce
1/4 cup jellied cranberry sauce
1/4 teaspoon caraway seeds
Method:

until brown on both sides. Remove
chops from the skillet.
3. Add water, vinegar and cabbage to
the drippings in the skillet. Cover and
cook over medium-low heat for 10
minutes. Remove from the heat.
4. Stir in applesauce, cranberry sauce
and caraway seeds.
5. Pour into a greased 7x11 inch baking
dish and top with pork chops. Cover and
bake for 50 -60 minutes or until pork is
cooked through.
Italian Mushroom Pork Chops

Serves 4
Ingredients:
2 cups sliced mushrooms
1 teaspoon dried oregano leaves,
crushed
2 cups Italian sauce
Method:
the skillet.
2. Place mushrooms and oregano and
cook until tender. Add pasta sauce and

bring to a boil.
3. Return chops to skillet. Cook over
low heat 10 minutes or until pork is
cooked through.
Citrus & Clove Steamed Pork

Serves 2
Ingredients:
2 tablespoons fresh orange juice
2 cups water
1/4 teaspoon ground coriander
1 pinch cayenne pepper, or to taste
Method:
1. Mix together water, lemon or orange
juice, and spices in a skillet and bring to
a boil.
2. Place a cooling rack over the skillet,

and place pork chops on cooling rack to
suspend the chops over the boiling citrus
water. Place skillet lid over chops and
skillet to keep in most of the steam. Flip
pork chops after 6 to 8 minutes, and
continue cooking for another 10 to 15
Pork Chops with Ginger-Apricot Rice

Serves 6
Ingredients:
1 (15oz) can apricot halves, undrained
6 pork chops
2 1/2 cups uncooked instant rice
3/4 cup hot water
1/4 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup slivered almonds
Method:
2. Puree apricots.
3. Cook in a skillet until brown on both
sides. Remove from the skillet and keep
warm.
4. Saut celery in the skillet until tender.
Add rice, water, raisins, ginger, salt,
pepper and apricot puree and bring to a
boil. Remove from the heat and stir in
almonds.
5. Pour into a 9x13 inch baking dish.
Place the chops on top. Cover and bake
for 15-20 minutes or until the pork is
cooked through.
Pork Afritada
Serves 8
Ingredients:
2 1/4 pounds boneless pork chops,
cubed
1/2 lemon, juiced
2 pounds pork liver
2 potatoes, quartered
1 onion, chopped
2 large tomatoes, diced
1 green bell pepper, diced

Method:
1. Place cubed pork chops in a large pot
and add enough water to cover the pork.
Add soy sauce and lemon juice and boil
for 5 minutes. Remove the pork and
discard the liquid.
2. Refill the pot with fresh water, add
pork liver and boil for 5 minutes.
Remove the liver and allow to cool. Cut
into bite-sized pieces.
3. Heat 3 tablespoons olive oil in a
large skillet. Add potatoes and fry until
golden brown and cooked through, 7 to
10 minutes. Heat 2 more tablespoons
olive oil to the skillet. Add onion and
garlic, cooking until fragrant, 3 to 5

minutes.
4. Add the pork and pork liver to the
skillet, cover and cook for 5 minutes.
Add tomatoes and cook, stirring
occasionally, for 5 minutes.
5. Return the potatoes to the skillet and
add the green bell pepper. Season with
salt and pepper. Cook and stir another 5
minutes.
Tomato-Maple Pork Chops

Serves 6
Ingredients:
6 pork chops
1/4 cup maple syrup
2 1/2 cups canned tomato sauce
1 pinch dried tarragon
2 cups instant rice
Method:
1. Season pork chops with a little salt
and pepper. Cook in oil in a skillet until
from skillet.
2. Add syrup, tomato sauce, and tarragon
to the skillet. Reduce heat and cook until
heated through. Return the pork chops to
the sauce, and simmer for 15 minutes, or
until the chops are cooked through.
3. Remove chops from the skillet and
keep warm. Add the rice to the sauce,
cover, and cook until rice is tender,
about 10 minutes.
4. To serve, place pork chops on rice,
and pour soup over the top.
Honey Garlic Pork Chops in Apple

Juice
Serves 8
Ingredients:
1/2 cup apple juice
2 tablespoons honey
1 tablespoon dried parsley
Freshly ground black pepper to taste
2 pounds boneless pork chops
1/3 cup milk

Method:
1. Heat the oil in a large skillet over
medium heat. Stir in apple juice and
lemon juice. Add garlic, mustard, honey,
parsley, celery seed, and pepper. Cook
and stir until thoroughly blended.
2. Add pork chops turning until coated.
Cook from 20 minutes, or until pork is
cooked through. Remove chops from
skillet, and keep warm.
3. Combine milk and flour and stir into
the skillet with apple juice mixture.
Simmer, stirring occasionally, until
thickened. Serve over the pork chops.
Southwest Pork Chops

Serves 6
Ingredients:
4 teaspoons dried minced onion
2 teaspoons ground cumin
1 teaspoon dried minced garlic
1/4 cup barbecue sauce
Method:
1. Mix together onion, cumin,
cornstarch, chili powder, garlic,
oregano, paprika and cayenne pepper.
Rub over pork chops.
2. In a separate bowl, mix together
barbecue sauce and lemon juice. Pour
over pork chops and refrigerate for 1 to
2 hours.
3. Grill, broil or pan-fry chops until
through.
Pineapple-Pepper Pork
Serves 6
Ingredients:
1 (20oz) can pineapple titbits
3/4 cup water, divided
1/2 cup Catalina salad dressing
1 teaspoon white vinegar
1 1/2 pounds boneless pork loin chops,
cut into thin strips
1 tablespoon canola oil
1/2 cup sliced onion
Hot cooked rice
Method:
1. Drain pineapple, reserving juice, and
set aside.
2. In a bowl, combine 1/2 cup water,
salad dressing, soy sauce, vinegar and
reserved pineapple juice; set aside.
4. Add the green pepper, onion and
pineapple and stir-fry for 5 minutes.
5. Add salad dressing mixture and bring
to a boil. Reduce heat and simmer for 57 minutes or until vegetables are crisptender.
6. Mix together cornstarch and
remaining water until smooth and add to
the pan. Bring to a boil; cook and stir for

2 minutes or until thickened. Serve over
rice.
Ginger-Squash Pork Chops

Serves 6
Ingredients:
1 1/4 teaspoons salt, divided
1/4 teaspoon pepper
4 tablespoons all-purpose flour, divided
6 lean pork chops
1 acorn squash, halved, seeded
1/8 teaspoon ground thyme
1 cup chicken broth
1/2 onion, finely chopped
Method:

2. Combine flour, 1 teaspoon salt and
pepper and rub firmly into pork chops.
Cook in a skillet until brown on both
sides. Remove from skillet.
3. Peel squash, and slice crosswise into
1/8 inch thick slices. Arrange 1/2 the
slices in the bottom of a baking dish.
Place pork chops over squash, and top
with remaining slices.
4. Melt butter in a small saucepan. In a
bowl, combine remaining 2 tablespoons
flour, 1/4 teaspoon salt, ginger and
thyme. Stir into butter and cook for 3
minutes.
5. Gradually whisk in chicken broth.
Continue to cook and stir until slightly
thickened, then stir in onion. Pour over

chops and squash.
6. Bake, covered, for 45 minutes, or
until squash is tender and pork is cooked
through.
Pork Chops with Pear Sauce

Serves 6
Ingredients:
3 pears, peeled, cored, chopped
3/4 cup pear juice
2 tablespoons ground cinnamon, or to
taste
6 thin cut boneless pork chops
Method:
1. Combine pears, brown sugar, lemon
juice, pear juice, and cinnamon in a
saucepan and bring to boil. Cook 30

minutes, stirring occasionally, until
thickened.
2. Transfer the sauce mixture to a
blender, and blend until smooth. Return
to saucepan, cover, and simmer 15
minutes over low heat. Set aside to cool.
through. Drizzle with the pear sauce to
serve.
Orange Chicken Pork Chops

Serves 4
Ingredients:
1 cup uncooked regular long-grain white
rice
1 (10.75oz) can condensed chicken
broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices
Method:

2. Add onion and rice and cook until
rice is browned. Stir in broth, orange
juice and 2 tablespoons parsley and
bring to a boil. Cover and cook over
low heat 20 minutes or until chops are
cooked through.
3. Top with orange slices and garnish
with remaining parsley.
Pork Chops with Stewed Tomatoes

Serves 4
Ingredients:
1 onion, sliced
1 (14oz) can stewed tomatoes, with
juice
Method:
2. Layer onions on the bottom of a
casserole dish. Lay pork chops over the
onions. Season with salt and pepper.
3. Cover the chops with the mushrooms

and pour the stewed tomatoes over all.
4. Bake, covered, for 1 hour. Remove
cover and bake for 30 more minutes or
Nutmeg & Vinegar Pork Chops

Serves 8
Ingredients:
8 lean pork chops
1/2 cup ketchup
1 teaspoon salt
1/3 cup distilled white vinegar
1 cup water
1 bay leaf
Method:

3. Mix together ketchup, salt, celery
seed, nutmeg, vinegar, water, and bay
leaf, and pour over chops.
cooked through, turning once.
Scalloped Potatoes and Pork Chops

Serves 5
Ingredients:
5 potatoes, peeled, thinly sliced
1 onion, quartered, sliced
2 1/2 cups Cheddar cheese, shredded
1 cup milk
5 pork chops
Method:
2. Layer sliced potatoes and sliced
onion in a greased 9x13 inch baking
dish. Cover with cheese.

3. Fill dish with milk halfway. Place
butter in several places on top of the
cheese. Place the pork chops on top. Salt
4. Bake 60 minutes or until potatoes are
tender and pork is cooked through,
turning once.
Pork Chops and Sauerkraut & Bacon

Serves 4
Ingredients:
1 cup chopped onion
1/4 teaspoon pepper
1/2 teaspoon caraway seed
1/4 teaspoon celery seed
1 red apple, cored, chopped
4 bacon strips, cooked, crumbled
Method:

until brown on both sides. Drain
drippings.
2. Stir in onion, pepper, broth, caraway
seed and celery seed.
3. Cover and cook over medium heat for
45-50 minutes. Add sauerkraut and
apple.
4. Cover and simmer 10-15 minutes or
until heated through.
5. To serve, sprinkle with bacon.
Pork Chops with Green Beans &

Fettuccine
Serves 4
Ingredients:
1 tablespoon butter
1 1/2 cups sliced fresh mushrooms
1/2 pound fresh green beans
1/4 teaspoon fresh rosemary, finely
minced
mushroom soup
2 tablespoons water
1/8 teaspoon pepper
8oz uncooked fettuccine

Method:
1. Cook pork in oil and butter in a skillet
chops from the skillet and drain the
drippings. Saut mushrooms, beans and
rosemary in the skillet for 2-3 minutes or
until beans are crisp-tender. Add soup,
water and pepper and bring to a boil.
2. Return pork chops to the skillet.
Reduce heat, cover and simmer for 1015 minutes until pork is cooked through,
stirring occasionally.
3. Cook fettuccine according to package
instructions and drain.
4. To serve, top fettuccine with pork
chops and top with sauce.
Picante Peach Pork

Serves 4
Ingredients:
1 pound boneless pork, cubed
2 tablespoons taco seasoning
1 tablespoon oil
2 celery ribs, chopped
1 (8oz) jar salsa
1 cup picante sauce
1 (8oz) can water chestnuts, drained,
finely chopped
1/3 cup peach preserves
Hot cooked rice
Method:
1. Coat pork in the taco seasoning. Cook
in oil in a skillet until lightly browned.
2. Add onion, green pepper and celery
and stir-fry until vegetables are crisptender.
3. Add salsa, picante sauce, water
chestnuts and preserves and cook until
heated and pork is cooked through.
Serve with rice.
Cheesy Pork Chops with Spicy Apples

Serves 4
Ingredients:
1 tablespoon butter
1 onion, sliced
1 pinch red pepper flakes
1 apple, cored, sliced
2 teaspoons white sugar
4 pork chops
4 slices extra sharp Cheddar cheese
Method:
2. Cook onion in butter in a skillet until

soft. Season with red pepper flakes.
3. Add sliced apple and stir in sugar and
balsamic vinegar. Simmer for 5 minutes,
or until apples are soft and golden.
pepper and grill until brown on both
sides. Spoon onions and apples on top
of the chops, and top with a slice of
Cheddar cheese. Cover and cook until
cheese is melted and pork is cooked
through, about 3 minutes.
Pork Chops with Ham & Red Beans

Serves 4
Ingredients:
1 pound dried red beans
1 onion, chopped
1 (14.5oz) can diced tomatoes with
green chili peppers
1 bay leaf
1 teaspoon dry crab boil
1 smoked ham hock
Method:
1. Cover red beans with cold water and
bring to a boil over a high heat. Turn off
the heat, cover, and leave to stand 1
hour. Drain and rinse.
2. Cover soaked beans with water in a
pot. Add onion, garlic, diced tomatoes,
bay leaf, crab boil, celery salt, and red
pepper flakes. Bury smoked ham hock
within the beans. Bring to a boil over
high heat. Reduce heat to medium-low,
cover, and simmer 1 hour.
3. Remove ham hock and place pork
chops into the pot, covered with beans.
Increase the heat to medium, and simmer
until pork is cooked through and mixture
has thickened, about 20 minutes.

4. Remove the meat from the ham hock
and shred. Add to the beans and season
with salt and pepper until heated.
French-Fried Cheddar Pork Chops

Serves 6
Ingredients:
6 pork loin chops, 1/2 inch thick
celery soup, undiluted 1/2 cup milk
1/2 cup sour cream 1/4 teaspoon pepper
1 cup shredded Cheddar cheese, divided
1 (2.8oz) can French-fried onions,
divided
1 (24oz) package frozen O'Brien hash
brown potatoes, thawed
1/2 teaspoon seasoned salt
Method:
2. Mix together soup, milk, sour cream,
pepper, 1/2 cup cheese and 1/2 cup
onions; fold in potatoes. Spread in a
until brown on both sides. Arrange on
top of potato mix. Season with salt.
4. Cover and bake for 40-45 minutes or
until pork is cooked through. Uncover;
sprinkle with remaining cheese and
onions and continue cooking for 5-10
minutes, or until cheese melts.
Dill and Honey Pork Chops

Serves 6
Ingredients:
2 tablespoons honey
1 tablespoon dried dill weed
Method:
1. Spread 1/2 teaspoon of honey onto
one side of each pork chop. Sprinkle 1/4
teaspoon of dill over the honey.
2. Place pork chops honey side down in
a skillet and coat the top sides of the
chops with remaining honey and dill.
Cook until brown on both sides and
cooked through.
Crunchy Dijon Pork Chops

Serves 4
Ingredients:
3/4 cup crushed saltine crackers
1/4 teaspoon pepper
4 pork rib chops
Method:
1. Mix together cracker crumbs, thyme,
pepper and sage. Spread mustard on
both sides of pork chops and coat with
crumb mixture.

brown on both sides until cooked
through.
French-Fried Onion & Sour Cream

Pork Chops
Serves 6
Ingredients:
6 pork chops
mushroom soup
celery soup
1 cup sour cream
1 (6oz) can French-fried onions
Method:
baking pan. Add soups. Turn pork chops

to coat.
cooked through.
4. Remove from oven, stir in sour cream
and sprinkle with French-fried onions.
Orange Molasses Pork Chops

Serves 6
Ingredients:
1 teaspoon molasses
1 teaspoon orange peel, grated
1 tablespoon water
2 large navel oranges, peeled, sectioned
Method:
the skillet and keep warm.
2. Mix together brown sugar, vinegar,
soy sauce, molasses and orange peel in
the skillet. Return chops to the skillet,
cover and simmer for 15 minutes.
and stir into pan juices. Bring to a boil
and cook, stirring, for 2 minutes or until
thickened.
4. Add orange segments. Cook for 1
minute.
5. To serve, pour over chops served on
rice.
Simple Apple-Maple Pork Chops

Serves 4
Ingredients:
1/4 cup apple juice
1/4 cup maple syrup
Method:
both sides. Add apple juice and maple
syrup. Reduce heat and simmer until the
juice has reduced and thickened slightly.
2. Continue to cook until pork is cooked
through.
Maple-Pecan Pork Chops in Mustard

Serves 4
Ingredients:
1/2 teaspoon pepper
1/2 cup maple syrup, divided
1 tablespoon butter
1/2 cup unsweetened apple juice
1 cup pecan halves
Method:
1. Mix together mustard, pepper and 2
teaspoons syrup. Brush over both sides
of pork chops. Cook in a skillet until

2. Add apple juice. Reduce heat, cover
and simmer for 15 -20 minutes or until
pork is cooked through. Remove chops
from the skillet and keep warm.
3. Add pecans and remaining syrup to
the skillet and cook, stirring, until heated
through. Serve over pork chops.
Basil Pork Chops

Serves 4
Ingredients:
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1 tablespoon vegetable oil, divided
4 (4oz) boneless pork loin chop
Method:
1. Mix together brown sugar, basil, salt
and chili powder. Gradually stir in oil.
Rub over both sides of pork chops,
pressing gently into the chops.

through.
Pork Chops with Raspberry Sauce

Serves 4
Ingredients:
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup seedless raspberry jam
2 tablespoons white wine vinegar
4 sprigs fresh thyme
Method:
1. Mix together crushed thyme, sage,
salt, and pepper. Rub evenly over pork

chops.
sides. Remove from skillet and keep
warm.
3. Mix together raspberry jam, orange
juice, and vinegar in the skillet. Bring to
a boil, and cook for 2 to 3 minutes, or
until sauce is reduced.
4. To serve, spoon sauce onto a serving
plate, and top with pork chops. Garnish
with sprigs of thyme.
Pork Chops with Garden Vegetable

Stuffing
Serves 6
Ingredients:
1 (10.75oz) can condensed golden
mushroom soup
3/4 cup water
1 (16oz) bag frozen mixed vegetables
1 tablespoon butter
4 cups herb seasoned stuffing
Method:
1. Preheat oven until 400 F (200 C).
2. Combine 1/3 cup soup, 1/2 cup water,
vegetables and margarine in saucepan

and bring to a boil. Remove from heat.
3. Add stuffing and mix gently.
4. Spoon stuffing mixture into greased
9x13 inch baking dish. Layer chops over
stuffing.
5. Combine remaining soup and
remaining water and spoon over chops.
6. Bake for 40 minutes or until chops are
cooked through.
Pork Chops with Creamy LemonHoney Gravy

Serves 4
Ingredients:
1 tablespoon butter
Seasoned pepper to taste
Seasoned salt to taste
3 tablespoons sour cream
1/4 cup milk
1 teaspoon lemon juice
1 tablespoon honey
Method:
and seasoned pepper, then coat in 3
tablespoons of flour.
3. Mix together sour cream, milk, 1
tablespoon of flour, lemon juice, and
honey, and season with seasoning salt.
Pour sauce over the chops, and simmer
Coriander and Cumin Rubbed Pork

Chops
Serves 2
Ingredients:
1/2 teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
Method:
1. Combine salt, cumin, coriander,
garlic, and oil to form a paste. Season
the pork chops with salt and pepper, and

rub with the paste.
through.
Broiled Paprika Pork Chops

Serves 6
Ingredients:
3/4 cup ketchup
3/4 cup water
2 teaspoons brown sugar
1 teaspoon salt
1/8 teaspoon pepper
Method:
1. Mix together all ingredients, except

the pork chops, in a saucepan and bring
to a boil.
2. Reduce heat and simmer for 5
minutes, stirring occasionally.
3. Preheat broiler.
4. Use 1/4 of the sauce to brush over
chops. Broil on one side until brown.
Turn chops and brush 1/4 of the sauce
over the top. Broil until that side is
brown.
5. Serve with remaining sauce poured
over the top.
Pork Chops and French Onion Rice

Serves 6
Ingredients:
soup
1/2 cup water
Ground black pepper
1/2 cup uncooked regular long- grain
white rice
Method:

until brown on both sides. Drain
drippings.
2. Add soup, water, black pepper,
celery, thyme and rice and bring to a
boil. Reduce heat, cover and cook for 30
minutes or until the pork is cooked
through and rice is tender, stirring
occasionally.
Russian Apricot Pork Chops

Serves 6
Ingredients:
6 pork chops
10oz Russian-style salad dressing
1 cup apricot preserves
Method:
2. Place pork chops in a casserole dish.
3. Combine onion soup mix, Russian
dressing and apricot preserves and pour
over the chops.
4. Bake for 1 hour.
Italian Rubbed Pork Chops

Serves 4
Ingredients:
3 tablespoons minced fresh parsley
1/2 teaspoon fennel seed, crushed
1/2 teaspoon pepper
Method:
2. Combine parsley, oregano, fennel,
garlic powder and pepper. Rub over
pork chops.
3. Bake in a greased 7x11 inch baking

dish for 40 minutes or until pork is
cooked through.
Tomato Pepper Pork Chops

Serves 4
Ingredients:
4 pork chops
1 onion, chopped
1 bell pepper, chopped
Method:
both sides. Remove chops and set aside.
2. Add onion and bell pepper to the
skillet and saut for 5 minutes, or until
crisp-tender. Return pork chops to

skillet and pour in the tomato sauce.
Bring the sauce to a boil then reduce
heat to low and simmer for 30 minutes
or until chops are cooked through.
Season with garlic powder, salt and
pepper to taste.
Creamy Mustard Pork Chops

Serves 4
Ingredients:
1 1/2 teaspoons lemon pepper seasoning
1 tablespoon butter
mushroom soup
1/2 cup milk
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley
Method:
1. Season chops with lemon pepper
seasoning and cook in a skillet until

2. Add soup, milk and mustard and bring
to a boil. Reduce heat to low, cover and
cook for 10 minutes or until chops are
cooked through. Sprinkle with parsley.
Muffin-Coated Pork Chops

Serves 4
Ingredients:
1 tablespoon butter
1/4 cup water
1 (8.5oz) package muffin mix
1 egg
1/2 cup milk
Method:
both sides.
2. Add water; bring to a boil. Reduce

heat; cover and simmer for 20 minutes.
Drain drippings.
3. Mix together muffin mix, egg, milk
and chili powder. Coat chops with batter
and fry in oil until cooked through.
Veggie Pork Saut

Serves 4
Ingredients:
5 teaspoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless pork, cubed
5 tablespoons butter, divided
1 medium onion, halved, sliced
2 celery ribs, sliced
1/2 cup sliced fresh mushrooms
1 medium zucchini, halved, sliced
1 medium tomato, diced
1 1/2 cups chicken broth

1 tablespoon balsamic vinegar
Hot cooked rice
Method:
1. Mix together 3 tablespoons flour,
Italian seasoning, salt and pepper. Coat
pork with mixture.
2. Cook pork in 3 tablespoons butter and
Remove chops from skillet and keep
warm.
3. Saut onion, celery and mushrooms in
remaining butter for 5 minutes. Return
the pork to the skillet and add zucchini.
Saut until pork is cooked through and
4. Add tomato. Mix together remaining

flour, broth and vinegar and add to
skillet. Bring to a boil, cook and stir for
2 minutes or until thickened. Serve with
rice.
Garlic Cheese Pork Chops

Serves 4
Ingredients:
1 teaspoon dried parsley
4 teaspoons butter, softened
4 teaspoons mayonnaise
1 cup shredded sharp Cheddar cheese
Method:
2. Place pork chops in a baking pan.
Spread each chop with 1 teaspoon of
butter followed by 1 teaspoon of

mayonnaise. Season with seasoning salt,
pepper and parsley.
3. Sprinkle 1/4 cup cheese over the top
of each pork chop.
cooked through.
Beef Broth Pork Chops

Serves 6
Ingredients:
1 3/4 cups beef broth
Method:
1. Combine cornstarch, broth and black
pepper. Set aside.
both sides. Remove chops from skillet.
3. Add onion to the skillet. Cook until
crisp-tender.
4. Add cornstarch mixture and cook until
mixture boils and thickens, stirring
constantly.
5. Return chops to skillet. Cover and
cook over low heat 5 min. or until chops
are cooked through.
Rosemary & Garlic Pork Chops

Serves 4
Ingredients:
2 teaspoons dried rosemary
1/2 teaspoon salt
4 (6oz) boneless pork loin chops,
trimmed
1 cup beef broth
Method:
1. Mix together rosemary, ground
pepper, and salt. Rub mixture into pork
chops.
2. Melt butter in a skillet, stir in garlic,
then add pork chops and cook until
brown on both sides. Reduce heat, add
beef broth and simmer for 35 to 45
minutes, or until pork chops are cooked
through.
Breaded Pork Chops

Serves 4
Ingredients:
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten
1/2 cup dry bread crumbs
Method:
1. Mix together flour, salt, paprika and
pepper.
2. In a separate bowl, combine egg and
Worcestershire sauce.
3. Coat chops with seasoned flour; dip
in egg mixture, and coat with bread
crumbs. Cook in oil in a skillet until
through.
Baked Lemon & Vinegar Pork Chop

Serves 6
Ingredients:
6 (4oz) pork chops
1 lemon
3/4 cup ketchup
1 teaspoon white wine vinegar
Method:
baking dish.
3. Mix together ketchup, brown sugar,
and vinegar. Pour mixture over chops.

Cut lemon in half. Cut one half of the
lemon into 6 slices and place one slice
over each pork chop. Squeeze the juice
from the remaining lemon over the
chops.
Uncover and bake for 10 minutes more
Stir-Fried Vegetables with Pork

Serves 2
Ingredients:
1/2 pound boneless pork chop, cubed
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
1/2 cup water
2 tablespoons mushroom soy sauce
Method:
1. Stir fry chicken, garlic and oyster
sauce in oil for 10 minutes.
2. Add broccoli, green pepper, carrots,
cabbage, celery, bean sprouts, zucchini
and green onions. Season with salt, and
stir-fry for 6 to 8 minutes.
3. Combine water, soy sauce and
cornstarch. Stir into vegetables, and
cook for 1 to 2 minutes, or until sauce is
thickened.
Feta & Balsamic Vinegar Pork Chops

Serves 4
Ingredients:
1 large onion, halved, thinly sliced
4 pork loin chops
Salt to taste
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, diced
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4oz feta cheese, crumbled
Method:
1. Cook onion in oil in a skillet until
golden brown. Set aside.
and garlic powder, and cook until brown
on both sides and cooked through.
Remove from skillet and keep warm.
3. Return onions to skillet, and add
tomatoes, garlic, and basil. Cook and
stir about 3 minutes, until tomatoes are
tender.
4. Add balsamic vinegar, and season
5. To serve, top chops with the onion
and tomato mixture, and sprinkle with
feta cheese.
Sage & Black Pepper Pork Chops

Serves 6
Ingredients:
2 teaspoons salt
1 teaspoon dried sage
6 center cut bone-in pork chops
1 cup water
2 cubes beef bouillon
Method:
1. Mix together salt, sage and black
pepper in a small bowl and rub into
chops.

3. Meanwhile, mix together water and
the bouillon in a saucepan and stir until
bouillon dissolves. Add to chops,
reduce heat to low, cover and simmer
chops for 45 minutes or until cooked
through.
Brown Sugar-Glazed Greek Pork

Chops
Serves 6
Ingredients:
1/2 tablespoon butter
15 slices day-old bread, torn into small
pieces
1/2 tablespoon Greek-style seasoning
1 (14oz) can chicken broth
6 pork chops
1 cup packed brown sugar
1/2 cup butter, melted
Method:
2. Saut onion and celery in 1/2
tablespoon butter until translucent.
Transfer to a bowl and combine with
bread, Greek seasoning and broth,
mixing to just coat the bread.
3. Spread bread mixture in the bottom of
a lightly greased 9x13 inch baking dish.
Sprinkle pork chops with Greek
seasoning and place on top of the bread
mixture.
4. Mix together brown sugar and melted
butter and brush over pork chops.
Drizzle remainder over chops and
stuffing.
cooked through.
Mesquite Grilled Pork Chops with

Apple Salsa
Serves 4
Ingredients:
1 (16oz) jar applesauce
1 onions, quartered
1 jalapeno pepper, seeded, minced
1/2 teaspoon salt
1 tablespoon ground white pepper
4 pork chops
Method:
1. Mix together applesauce, onion,

jalapeno pepper, garlic, 1/2 teaspoon
salt, and white pepper. Refrigerate
several hours, or overnight.
2. Season chops with garlic powder, and
salt and pepper to taste.
4. Grill chops until brown on both sides
and cooked through. Serve with
applesauce salsa.
Pork Chops & Pierogies

Serves 2
Ingredients:
8 frozen potato and onion pierogies
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium sweet onion, sliced into rings
1 apple, sliced
1/4 cup sugar
1/4 cup cider vinegar
Method:
1. Cook pierogies according to package
instructions.
2. While pierogies are cooking, season

pork chops with 1/4 teaspoon salt and
1/4 teaspoon pepper.
both sides. Remove from skillet and
keep warm.
4. Saut onion for 3 minutes. Add apple
and saut until almost tender. Add sugar,
vinegar, and remaining salt and pepper
simmer for 5 minutes.
5. Drain pierogies. Add pork chops and
pierogies to skillet and stir to coat.
Black Beans and Pork Chops

Serves 4
Ingredients:
Ground black pepper
1 (15oz) can black beans, with liquid
1 cup salsa
1 tablespoon fresh cilantro, chopped
Method:
1. Season pork chops with pepper and
cook in oil in a skillet until brown on
both sides.
2. Pour undrained beans and salsa over
pork chops and season with cilantro.

Bring to a boil. Reduce heat, cover and
simmer until pork chops are cooked
through.
Pork Chops with Creamy Blue Cheese

Gravy
Serves 4
Ingredients:
4 pork chops
1/2 teaspoon ground black pepper, or to
taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2oz blue cheese, crumbled
Method:
1. Season pork chops with black pepper
and garlic powder and cook in butter in
a skillet until brown on both sides and

cooked through. Remove from skillet
and keep warm.
2. Pour whipping cream into the skillet
stirring well. Add blue cheese and cook,
stirring constantly, until sauce thickens,
about 5 minutes. Pour sauce over warm
pork chops.
Pork Chops with Sour Cream &

Mushroom
Serves 6
Ingredients:
6 pork chops
1 pint sour cream
mushroom soup
Method:
2. Add sour cream and soup to the
skillet. Let simmer for 1 hour, turning
chops occasionally, until pork is cooked
through.
Pork Chops with Praline Sauce

Serves 4
Ingredients:
4 pork chops
1 tablespoon butter
1/2 cup brown sugar
3/4 cup evaporated milk
1/4 cup light corn syrup
1/4 cup chopped pecans
Method:
2. Melt the butter in a saucepan then add
brown sugar, mixing until smooth.
3. Stir in evaporated milk and bring to a

boil. Remove from heat and stir in corn
syrup.
4. Fold the pecans into the sauce. Spoon
the sauce over the pork chops to serve.
Lemon-Mustard Glazed Pork Chop

Serves 4
Ingredients:
3 tablespoons prepared yellow mustard
4 pork chops
1 tablespoon fresh lemon juice
Method:
2. Mix together brown sugar and
mustard.
3. Butterfly pork chops and place them
in a 9x13 inch baking dish. Spread the
mustard mixture over the chops, then
sprinkle with the lemon juice.

4. Pour 1/8 inch of water in the bottom
of the baking dish.
5. Bake for 20 minutes, or until cooked
through.
Pork Chop and Roasted Red Pepper

Bake
Serves 6
Ingredients:
1 cup seasoned bread crumbs
2 eggs
1 tablespoon water
6 (6oz) center-cut pork loin chops
1/2 cup vegetable oil
1 (7oz) jar roasted red bell peppers,
drained, sliced
1 cup milk
1 cup sliced fresh mushrooms

1/2 cup lemon juice
Salt and freshly ground black pepper
Method:
2. Mix together flour and bread crumbs
in a shallow bowl.
3. In a separate bowl, beat eggs and
water together.
4. Dip chops in egg mixture, then in flour
and crumb mixture. Cook in oil in a
5. Transfer chops to a lightly greased
9x13 inch baking pan. Top with strips of
roasted red peppers.
6. In small saucepan, melt butter over
medium heat. Gradually add flour,

stirring with whisk until light brown.
Slowly whisk milk into flour, and
continue whisking until sauce thickens.
7. Remove saucepan from heat, and stir
in mushrooms and lemon juice. Season
to taste with salt and pepper. Pour
evenly over chops.
8. Bake for 15 minutes or until chops are
cooked through.
Orange, Lime & Ginger Glazed Pork

Chops
Serves 2
Ingredients:
1 teaspoon water
1 tablespoon lime juice
1 1/2 teaspoons olive oil
1 small lime, thinly sliced
Method:
2. Mix together cornstarch, ginger, soy
sauce and water until smooth.
3. Add marmalade, lime juice, oil and
garlic, stirring until blended. Bring to a
boil, for 1-2 minutes or until thickened.
9x13 inch baking dish. Spoon glaze over
pork, turning to coat. Top with the lime
slices.
is cooked through.
Tomato & Potato Pork Chops

Serves 4
Ingredients:
4 pork chops
1/2 cup water
1/2 teaspoon salt
4 small carrots, cubed
Method:
2. Add tomato soup, water,
Worcestershire sauce, salt, potatoes, and

carrots. Cover, reduce heat and let
simmer for 45 minutes or until pork is
cooked through.
French Fried Onion & Mustard Pork

Chops
Serves 4
Ingredients:
1/2 cup prepared yellow mustard
1 cup canned French fried onions
Method:
2. Layer pork chops in a baking dish.
Pour mustard over them, turning to coat.
Sprinkle fried onions over the top.
Cover with aluminum foil.
cooked through.
Pineapple-Cinnamon Pork Chops

Serves 4
Ingredients:
1 (8oz) can pineapple chunks, reserve
juice
2/3 cup tomato-based chili sauce
1/3 cup raisins
4 pork chops
Method:
1. Combine pineapple juice with
cornstarch. Stir in pineapple, chili

sauce, raisins, sugar and cinnamon.
brown on both sides. Drain drippings.
3. Pour pineapple mixture over chops,
cover and simmer 15 minutes or until
Italian Style Pork Chops with

Parmesan Cheese
Serves 6
Ingredients:
3 cups crushed saltine crackers
2 cups Parmesan cheese, grated
1 tablespoon Italian-style seasoning
1 cup butter, melted
6 pork chops
Method:
2. Mix together crushed saltines,
Parmesan cheese, Italian-style seasoning
and garlic powder.

3. Dip chops in the melted butter and
then coat in the cracker mixture. Place in
a 9x13 inch baking dish.
Apricot Glazed Pork & Rice

Serves 4
Ingredients:
3 cups chicken stock
3/4 cup apricot preserves
1 tablespoon Dijon-style mustard
2 cups uncooked instant white rice
Method:
both sides. Remove from skillet.
2. Add stock, preserves and mustard to
the skillet and heat to a boil. Reduce
heat and stir in rice. Return the pork to
the skillet.
3. Cover and cook for 10 minutes or
until the pork is cooked through and the
rice is soft.
Kohlrabi Pork Chops

Serves 6
Ingredients:
6 pork chops
4 cups potatoes, peeled, sliced
2 cups sliced carrots
2 cups sliced kohlrabi
1 1/2 teaspoons salt
1/2 teaspoon dried marjoram
2 cups milk
Method:

brown on both sides. Season with salt
3. Mix together potatoes, carrots,
kohlrabi, salt, marjoram and pepper.
Spread into a 9x13 inch baking dish.
Pour milk over potato mixture and top
with browned pork chops.
4. Cover and bake for 1 1/2 hours, or
until pork is cooked through and
Beef Consomm Pork Chops

Serves 6
Ingredients:
6 pork chops
1 cup uncooked long grain white rice
1 cup beef consomm
1/2 cup water
Method:
pepper, and coat in flour. Cook in oil in

a skillet until brown on both sides.
3. In a 9x13 inch baking dish, mix
together rice, consomm, and water.
Arrange onion slices over the rice. Top
with pork chops.
4. Bake for 1 1/2 hours or until rice is
tender and pork is cooked through.
Spicy Lemon Pork Saut

Serves 4
Ingredients:
4 pork loin chops
1/2 cup lemon juice
3 cloves garlic, peeled, minced
1/2 tablespoon paprika
Method:
until golden brown on both sides.
2. Add lemon juice, garlic, paprika,
thyme, and cayenne pepper to the skillet.

Cover and simmer 20 minutes, or until
pork is cooked through. Remove pork
3. Over high heat, reduce the remaining
liquid for about 5 minutes. Return pork
chops to the skillet, coating them on both
sides with the reduced mixture.
German Pork Chops

Serves 4
Ingredients:
1/2 cup prepared mustard
1 (10.5oz) can condensed chicken and
rice soup
Method:
1. Coat both sides of pork chops with
mustard then coat in flour. Cook in oil in
a skillet until brown on both sides.
Drain drippings.
2. Reduce heat to low. Pour soup over

the chops. Cover, and cook for 30
minutes, or until pork is cooked through,
basting occasionally.
Pork Fajita Pasta

Serves 4
Ingredients:
1 (8oz) package angel hair pasta
4 boneless pork loin chops, cut into thin
strips
1 medium green pepper, julienned
1 medium onion, sliced into rings
1 (1.27oz) packet fajita seasoning
1/3 cup water
1 medium tomato, seeded and chopped
Method:
1. Cook pasta according to package
instructions and drain.

2. While the pasta is cooking, Cook pork
in a skillet until cooked through. Add
green pepper and onion, cooking and
stirring for 1-2 minutes.
3. Add fajita seasoning and water, heat 1
minute longer.
4. In a large bowl, layer pasta, pork
mixture, cheese and tomato.
Pork Chops with Cheese Stuffing

Serves 6
Ingredients:
6 pork chops
3 cups cubed day-old bread
mushroom soup
1 cup chopped celery
1 cup chopped onion
1 egg, beaten
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
Method:
3. Mix together bread cubes, soup,
celery, onion, garlic, egg, poultry
seasoning and pepper; spread over pork
chops.
is cooked through. Sprinkle with cheese
and return to the oven for 5 minutes or
until melted.
Citrus-Topped Pork Chops with Apple

Jelly
Serves 6
Ingredients:
6 pork loin chops
1/2 cup apple jelly
1 cup orange juice
1/2 teaspoon lemon juice
Dash ground ginger
6 orange slices
6 lemon slices
Method:
brown on both sides. Season with salt,
pepper and paprika.
2. Combine jelly, juices, mustard and
ginger and pour over chops. Simmer,
covered, for 30 minutes, turning in
between.
3. Top each chop with an orange and
lemon slice. Cover and cook 6-8
minutes longer or until chops are cooked
through.
Lemon Barbeque Pork Chops

Serves 4
Ingredients:
2 cups barbecue sauce
4 pork chops
1 lemon, juiced
Method:
1. Smother pork chops in barbeque
sauce.
through, sprinkling occasionally with
lemon juice.
Pork, Bacon & Kielbasa Supreme

Serves 4
Ingredients:
4 slices bacon, sliced
1 onion, chopped
1 1/2 tablespoons dark brown sugar
1 large Granny Smith apple, cored,
sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
1 bay leaf
1 pound kielbasa sausage, sliced
Method:
1. In a large pot, cook bacon in oil until
brown. Remove bacon and drain the pot.
2. Into pot, stir in the onion, sauerkraut,
brown sugar, and chicken broth, and stir
until sugar is dissolved. Add potatoes
and apple slices.
3. Wrap and tie together juniper berries,
peppercorns, cloves, parsley, and bay
leaf in a cheesecloth square. Place into
the pot, return the pork chops to the pot
and add kielbasa.
4. If needed, add more chicken broth to
keep ingredients covered. Bring the pot

to a boil, reduce heat, and simmer for an
hour or until potatoes are tender.
5. To serve, use a slotted spoon so that
liquid drains.
Pork Chops with Sweet Tomato

Chutney
Serves 8
Ingredients:
1 teaspoon cumin seeds
1/2 teaspoon mustard seed
1 (2 inch) piece cinnamon stick
1/2 teaspoon fennel seeds
6 large tomatoes, cut into 8 wedges
1 teaspoon salt, or to taste
1 cup water
1/2 cup white sugar
1 pinch salt and pepper to taste

Method:
1. Cook cumin seed, mustard seed, and
cinnamon stick in a skillet in 2
tablespoons of oil. Stir until seeds begin
to pop, about 1 minute. Add fennel seed
and tomatoes. Season with cayenne
pepper and salt.
2. Add water, reduce heat to low, cover
and simmer for 20 minutes or until
tomatoes are tender.
3. Add tomatoes and increase heat to
high. Stir about 3 minutes or until sugar
is dissolved and mixture is glossy.
Remove from the heat.

pepper. Cook pork chops in remaining
oil in a skillet until brown on both sides
and cooked through.
5. Serve pork chops with about a
tablespoon of chutney spooned over the
top.
Cajun Pork Chops with Vegetables

Serves 4
Ingredients:
1 banana pepper, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 yellow onion, finely chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1/2 tablespoon fresh lime juice
1 teaspoon Cajun seasoning
3/4 tablespoon garlic powder

1 pinch paprika, for garnish
Method:
1. Heat banana pepper, green bell
pepper, red bell pepper, orange bell
pepper, and onion in oil in a skillet.
Sprinkle with vinegar, lemon juice, and
lime juice, and season with Cajun
seasoning, Italian seasoning, and garlic
powder.
2. Place pork chops on top of the
vegetables, and sprinkle with paprika.
3. Cover and cook chops 25 minutes or
until pork chops are brown on both sides
and cooked through.
4. To serve, top pork chops with the
vegetables.
Peach Curry Glazed Pork Chops

Serves 4
Ingredients:
1/2 cup sliced syrup-packed peaches,
syrup reserved
3 tablespoons peach jam
2 teaspoons curry powder
1 teaspoon honey
2 green onions, chopped
2 tablespoons chopped fresh cilantro
Method:
1. Combine peach syrup, peach jam,

Dijon mustard, curry powder, and honey.
until brown on both sides and cooked
through.
3. Add green onions into the skillet, and
cook 1 minute.
4. Spoon syrup mixture and peaches
over the pork chops. Heat through.
5. To serve, sprinkle with cilantro.
Soju Pork Chops

Serves 2
Ingredients:
1 tablespoon butter
2 pork chops
1/2 lemon, juiced
1/4 onion, sliced
1/2 cup Korean soju
Method:
through. Remove from skillet.

2. Add sliced onion and cook, stirring,
until clear, about 5 minutes.
3. Add lemon juice and soju, stirring
well. Simmer until liquid is reduced,
about 2 minutes.
4. Season with salt and pepper
5. To serve, drizzle sauce over pork
chops.
Pan-Fried Thai Pork with CoconutPeanut Sauce

Serves 4
Ingredients:
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1/4 teaspoon salt

1/4 cup chopped green onion
1/4 cup sliced red bell pepper
1/4 cup dry roasted peanuts, coarsely
chopped
1/4 cup chopped fresh cilantro
Method:
1. Mix together flour, cumin, cayenne
pepper and 1/2 teaspoon of salt and stir
well. Use to coat pork chops.
through.
3. Meanwhile, combine chicken broth,
coconut milk, peanut butter, honey,
ginger and 1/4 teaspoon of salt.
4. Remove the pork chops and keep

warm.
5. Add peanut sauce into the skillet.
Cook, stirring constantly for 2 minutes,
or until thickened. 6. To serve, pour
peanut sauce over the chops, and garnish
with green onion, bell pepper, peanuts
and cilantro.
Pork Chops with Apples, Onions, and

Sweet Potatoes
Serves 4
Ingredients:
4 pork chops
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples, peeled, cored, sliced into rings
2 teaspoons freshly ground black pepper
1 teaspoon salt
Method:

pepper.
3. Place pork chops, onions, sweet
potatoes, and apples in a baking dish.
Sprinkle with brown sugar. Season with
2 teaspoons pepper and 1 teaspoon salt.
sweet potatoes are tender and pork
chops are cooked through
Spice-Rubbed Roasted Pork Chops

with Tomatoes & Mushrooms
Serves 8
Ingredients:
1 pound roma tomatoes, quartered
1 pound sliced button mushrooms
2 tablespoons extra virgin olive oil
2 1/4 pounds pork chops
Spice Rub:
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander

1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon dried basil leaves
1/4 teaspoon ground paprika
1/4 teaspoon white sugar
1/4 teaspoon crushed red pepper
Method:
2. Combine tomatoes, mushrooms,
garlic, olive oil, salt and pepper in a
9x13 baking dish. Stir until vegetables

coated with oil. Make a well in the
centre.
3. Mix together spice rub ingredients.
Use to coat pork chops.
4. Place pork chops in the center of the
baking dish.
5. Cook for 45 to 50 minutes or until
6. To serve, top with roasted tomatomushroom mixture and pan juices.
Simple Cheese & Apple Pork Chops
Ingredients:
1 large cooking apple, peeled, cored,
cubed
2 tablespoons water
2 pork chops
2oz Cheddar cheese, shredded
Method:
1. Preheat a broiler.
2. Combine apple, water and sugar.
Cook, covered, stirring occasionally, for
10 to 20 minutes until apple is tender.
sides and cooked through.

4. Cover each pork chop with some of
the apple sauce mixture and top with
cheese. Return to broiler and cook until
cheese melts.
Garlic Chicken Pork Chops

Serves 6
Ingredients:
1 onion, chopped
4 cloves crushed garlic
6 pork chops
1/2 cup water
1 tablespoon browning sauce
Method:
1. Saut onion and garlic in a skillet
until tender. Add pork chops, and cook
until brown on both sides. Add 1/2 cup
of water, and bring to a boil.

2. Combine flour, chicken broth, and
browning sauce and add to skillet and
mix until well combined.
3. Cook, covered, for 30 to 45 minutes
Chive & Onion Cream Cheese Pork

Chops
Serves 4
Ingredients:
1 egg
1 (8oz) container spreadable chive and
onion cream cheese
3 tablespoons chicken broth
2 tablespoons milk
Method:
2. Beat egg.
3. Dip pork chops into egg and coat with

breadcrumbs.
4. Transfer pork chops to a baking dish
and bake for 25-30 minutes or until pork
is cooked through.
5. Mix together cream cheese, broth and
milk in a saucepan. Cook, stirring, until
well mixed. Serve over pork chops.
Parmesan Sage Pork Chops

Serves 2
Ingredients:
1/4 teaspoon salt
Dash pepper
3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon peel
1 tablespoon olive or vegetable oil
1 tablespoon butter
Method:
2. Mix together flour, salt and pepper in
a shallow bowl.
3. In another shallow dish, mix together
breadcrumbs, Parmesan cheese, sage
and lemon peel.
4. Whisk egg in shallow bowl. Coat
pork chops in flour, dip in egg, then coat
with breadcrumbs.
greased 7x11 baking dish.
is cooked through.
Cheesy Pork Chops with Tomatoes

and String Beans
Serves 4
Ingredients:
1 pound fresh green beans, trimmed
1/4 cup olive oil
4 pork chops
1 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped fresh sage
2 large tomatoes, sliced
4 slices shredded Cheddar cheese
Method:

2. Cook green beans in boiling, salted
water until crisp-tender. Drain,
reserving 2/3 cup of the liquid.
3. Spread the beans into a greased
baking dish.
until brown on both sides. Season with
salt, pepper, sage, and garlic. Layer over
green beans.
5. Boil reserved cooking liquid in the
skillet and stir well. Pour over pork
chops. Layer tomato slices over pork
chops, and top with a slice of Cheddar
cheese.
cooked through.
Honey-Ginger Pork Chops

Serves 6
Ingredients:
3 tablespoons honey
1/2 cup water
1/4 cup soy sauce
Method:

baking dish.
3. Combine honey, water, soy sauce,
onion, ginger, and pepper. Pour over the
pork chops in the baking dish.
4. Bake for 1 hour or until cooked
through.
Simple Freezer Meal Pork Chops

Serves 4
Ingredients:
4 pork loin chops
Method:
2. Place pork chops in a 9x13 baking
dish. Pour chicken broth over chops.
3. Bake, covered, for 45 -55 minutes or
Pork Chops in Strawberry Sauce

Serves 4
Ingredients:
1/4 cup seedless strawberry jam
2 tablespoons cider vinegar
Method:
until brown on both sides. Reduce heat
and cook for 10-15 minutes or until
cooked through.
2. Mix together jam, vinegar and
mustard. Cover and microwave on high

for 20-25 seconds or until heated.
3. To serve, pour over pork chops.
Moo Shu Pork Wraps

Serves 8
Ingredients:
1/4 cup cold water
2 teaspoons fresh ginger, minced
5 (4oz) boneless pork loin chops, cut
into thin strips
1 teaspoon garlic, minced
2 teaspoons sesame oil
1/4 cup hoisin sauce
3 cups coleslaw
8 (8 inch) flour tortillas, warmed
Method:
1. Mix together cornstarch, water, soy
sauce and ginger and set aside.
2. Saut pork and garlic in oil until pork
is cooked through.
3. Add cornstarch mixture to the skillet.
Bring to a boil; cook and stir for 1-2
minutes or until thickened.
4. Add hoisin sauce. Add coleslaw mix
and stir until coated.
5. Place 1/2 cup pork mixture into the
center of each tortilla and roll tightly.
Pork and Shrimp Pancit

Serves 5
Ingredients:
1 (6.75oz) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
1 green onion, minced
Method:
1. Soak rice noodles in warm water for
20 minutes. Drain.
2. Saut noodles in 3 tablespoons of oil
in a skillet for 1 minute. Remove and
keep warm.
3. Saut onion, garlic, ginger, shrimp
and pork in remaining oil for 1 minute.
4. Add bok choy, oyster sauce and
chicken broth. Season with pepper
flakes.
5. Cook, covered, for 1 minute, or until
bok choy is wilted.
5. To serve, spoon over noodles and
garnish with minced green onion.
Marmalade Pork Chops

Serves 5
Ingredients:
5 pork chops
1/2 cup soy sauce
Method:
baking dish.
3. Combine marmalade and soy sauce.
Pour over the chops. Cover and bake for
1 hour.
Graham Crusted Cinnamon Pork

Chops
Serves 4
Ingredients:
2 cups graham cracker crumbs
1 teaspoon curry powder
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1 egg, beaten
Method:
2. Combine graham cracker crumbs,

cinnamon, curry powder, rosemary, salt,
and pepper.
3. Whisk an egg.
4. Dip pork chops in the egg and coat in
cracker crumb mixture.
inch baking dish.
cooked through.
Peach Pie Pepper Pork

Serves 4
Ingredients:
1 tablespoon peanut oil
1 red sweet pepper, cut into thin strips
1/2 cup bias-sliced celery
6 green onions, thinly sliced
1 tablespoon fresh ginger, grated
1 (21oz) can peach pie filling
1/2 teaspoon soy sauce

Method:
1. Mix together seasoned salt, garlic
powder, and pepper and use to season
both sides of the pork chops.
2. Cook pork chops in 1 tablespoon
olive and peanut oils in a skillet until
brown on both sides and cook through.
3. While you are cooking the pork
chops, in a large skillet heat remaining 1
tablespoon olive oil. Add red pepper,
celery, green onions and ginger. Cook,
stirring, for 6 to 8 minutes or until
tender. Add peach pie filling, balsamic
vinegar, and soy sauce and cook until
heated through.
4. To serve, place pork chops on rice
and spoon sauce over the top.
Simple Teriyaki Pork Chops

Serves 4
Ingredients:
1/2 cup soy sauce
1 cup teriyaki sauce
2 1/2 cups water
4 pork chops
Method:
1. Mix together soy sauce, teriyaki sauce
and water.
brown on both sides. Pour soy-teriyaki
mixture over chops. Add more water if
needed to completely cover pork chops.
3. Bring to a boil, reduce heat and

simmer for an hour and twenty minutes,
Layered Pork Chops with Potatoes &

Green Beans
Serves 6
Ingredients:
6 pork chops
2 potatoes, thinly sliced
1 (15oz) can green beans, drained
mushroom soup
1/2 cup milk
Method:

baking dish. Layer potatoes, beans and
onion on top of chops. Season with salt
and pepper.
3. Mix together soup and milk and pour
over chops and veggies.
Pork, Potato & Parmesan

Serves 2
Ingredients:
2 1/2 tablespoons Parmesan cheese,
grated, divided
1/8 teaspoon pepper
2 medium potatoes, thinly sliced
1 medium onion, thinly sliced
1 teaspoon beef bouillon granules
1/2 cup boiling water
1 1/2 teaspoons lemon juice
Method:
1, Coat pork chops with flour and cook
in oil in a skillet until brown on both
sides.
2. Mix together 1 tablespoon Parmesan
cheese and pepper, and sprinkle over
chops. 3. Layer potato and onion slices
over chops. Sprinkle with 1 tablespoon
Parmesan cheese.
3. Dissolve bouillon in boiling water
and add lemon juice. Pour over chops.
Sprinkle with the remaining Parmesan
cheese.
4. Simmer, covered, for 18-22 minutes
Mexicali Pork Chops

Serves 4
Ingredients:
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (14.5oz) can diced tomatoes with
green chili peppers
1 cup whole kernel corn
4 pork chops, butterflied
Method:
2. Saut onion, green bell pepper and
red bell pepper in 1 tablespoon butter

for 5 minutes. Add tomatoes and corn
and saut for 5 more minutes. Pour into a
3. Saut pork chops until brown on both
sides. Layer over vegetable mixture.
4. Bake, covered, for 12 to 15 minutes,
Pork & Bacon Pie

Serves 6
Ingredients:
1 teaspoon salt
1/2 cup shortening
1/2 cup sour cream
Filling:
4 bacon strips, diced
1 1/2 pounds boneless pork, cut into
1/2-inch cubes
3 small onions, chopped

1 teaspoon salt
1/4 teaspoon pepper
3/4 cup water
1 teaspoon beef bouillon granules
1 tablespoon whipping cream
Method:
1. Mix together flour and salt. Cut in
shortening until the mixture resembles
coarse crumbs.
2. Mix together sour cream and egg. Add
to crumb mixture, stirring until dough
forms a ball. Refrigerate, covered, for 2
hours.

4. Cook bacon in a skillet until crisp.
Remove, a place on paper towels. Drain
drippings, reserving 2 tablespoons.
5. Cook pork in drippings until brown
on both sides.
6. Add onions and garlic, and cook,
stirring, until tender. Sprinkle with flour,
salt, pepper and allspice, and stir until
blended. Add water, bouillon, parsley
and bacon.
7. Cook, covered, over a medium-low
heat for 30 minutes or until pork is
cooked through.
8. Divide dough in half. Roll out one
portion to fit a 9 inch pie plate. Transfer
to pie plate; trim pastry even with edge.
Spoon filling into crust.

9. Roll out remaining pastry to fit top of
plate. Place over filling and seal by
pressing a fork around the edge. Cut slits
in pastry; brush with cream.
10. Bake for 25-30 minutes or until
golden brown.
Cream Corn Pork Chops

Serves 4
Ingredients:
2 (15oz) cans creamed corn
4 pork chops
1/4 tablespoon garlic powder
Method:
2. Spread corn in the bottom of a 9x13
inch baking dish, then layer pork chops
on top of corn and press down.
3. Bake, covered, for 1 1/2 to 2 hours or
Simple Italian Pork Chops

Serves 4
Ingredients:
2 cups Italian-style salad dressing
1/4 cup soy sauce
1/2 teaspoon pepper
Method:
1. Combine Italian-style salad dressing,
soy sauce, and pepper.
brown on both sides. Cover with salad
dressing.
3. Cover and cook for 25 minutes,
4. Remove cover, reduce heat to low
and continue to cook until pork is
cooked through.
Pecan-Crusted Pork with Pumpkin

Butter
Serves 4
Ingredients:
1 (14oz) can pumpkin puree
3/4 cup apple juice
3/4 cup sugar
1 pinch ground cloves
1 cup pecans
3/4 cup bread crumbs
4 (1/2 inch thick) boneless pork chops
1/4 cup oil for frying
Method:
1. Mix together pumpkin puree, apple
juice, sugar, cloves, ginger, and
cinnamon in a saucepan until smooth.
Bring to a boil, then reduce heat to
medium-low, and simmer for 10 minutes
or until the mixture thickens.
2. In the meantime, pulse pecans and
breadcrumbs in a food processor until
the pecans are finely chopped. Use to
coat pork chops.
through.
4. Serve the pork chops with a dollop of
the pumpkin butter.
Onion-Apricot Pork Chops

Serves 4
Ingredients:
1 tablespoon butter
1 large onion, sliced, separated into
rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1 teaspoon minced fresh ginger
1 dash ground nutmeg
4 1/2 teaspoons cold water
Method:
both sides. Add onion and apricots.
2. Mix together broth, marmalade,
ginger, garlic and nutmeg and add to
skillet. Bring to a boil. Reduce heat,
cover and simmer for 12-15 minutes or
until pork is cooked through. Remove
chops and keep warm.
3. Combine cornstarch and water until
smooth and stir into the skillet. Bring to
a boil, cook and stir for 1-2 minutes or
until thickened. Spoon over pork chops.
Crumbed Horseradish Pork Chops

Serves 4
Ingredients:
1/4 cup melted butter
1/4 cup dry bread crumbs
1/4 cup prepared horseradish
Method:
2. Place pork chops into a greased 9x13
inch baking dish.
3. Combine butter, bread crumbs, and
horseradish and use to completely coat
the pork chops.

cooked through.
Orange Pork Chops with Sweet

Potato
Serves 2
Ingredients:
1 teaspoon canola oil
1 medium sweet potato, peeled, sliced
1 tablespoon butter, melted
1 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground mace
Dash pepper
2 teaspoons cold water

Method:
greased baking dish.
3. Place a layer of sweet potato over the
chops. Drizzle with butter.
4. Mix together orange juice, brown
sugar, salt, ginger, mace and pepper in a
saucepan and bring to a boil, stirring
constantly. Pour over sweet potato and
chops.
5. Bake, covered, for 30-35 minutes or
until pork is cooked through. Remove
pork and potato, and keep warm.
6. Pour pan juices into a small saucepan.

Combine cornstarch and water until
smooth and add to the juices, stirring
well. Bring to a boil and cook, stirring,
for 1 minute or until thickened. Serve
over pork and sweet potato.
Cranberry-Orange Pork Chops I

Serves 2
Ingredients:
1/3 cup fresh or frozen cranberries,
chopped
2 tablespoons orange marmalade
2 pork chops
2 tablespoons honey
Method:
2. Combine cranberries, marmalade, and
cloves. Cut a pocket into each pork chop
and fill with cranberry mixture.

baking pan. Season with salt and pepper.
Spoon 1 tablespoon honey over each
chop.
cooked through.
Classic Pork and Dumplings

Serves 8
Ingredients:
8 pork chops
2 quarts water
3 tablespoons shortening
1 teaspoon salt
3/4 cup hot water
Method:
2. Place pork chops in a baking dish,
pour in water and season with salt and
pepper.
3. Bake, covered, for 1 1/2 hours or
until cooked through. Remove pork and
keep warm.
4. Cut the shortening into the flour and 1
teaspoon salt until the mixture resembles
coarse crumbs. Gradually add hot water
until it forms a doughy ball. Roll out to
1/8 inch flat. Cut into 2 inch squares.
5. Place pan of broth on medium-high
heat and bring to a boil. Drop biscuits in
and cook over medium heat for 15
minutes.
6. To serve, spoon broth over cooked
pork chops and serve biscuits.
Quick Fried Pork Chops

Serves 4
Ingredients:
1 cup vegetable oil
1/2 teaspoon seasoning salt
4 pork chops
Method:
1. Combine flour, seasoning salt, salt
and pepper and use to coat pork chops.
through.
Simple Potato and Pork Bake

Serves 8
Ingredients:
8 potatoes, cubed
1 packet dry onion soup mix
Method:
2. Layer the potatoes in a baking dish.
Layer pork chops over the potatoes.
3. Prepare the onion soup mix according
to package instructions and pour over
the pork and potatoes.
Grilled Asian Ginger Pork Chops

Serves 6
Ingredients:
2 tablespoons fresh ginger root, minced
2 tablespoons grated orange zest
1 teaspoon garlic chili paste
1/2 teaspoon salt
6 pork loin chops
Method:
1. Combine orange juice, soy sauce,
ginger, orange zest, garlic, chili paste,
and salt. Place pork chops in the

mixture, turning to coat. Cover, and
refrigerate for at least 2 hours, or
overnight. Turn occasionally.
3. Grill pork chops until brown on both
Parmesan Sage Pork Chops

Serves 4
Ingredients:
1 12 cups breadcrumbs
1 cup parmesan cheese, grated
1 tablespoon dried rubbed sage
1 teaspoon lemon rind, grated
2 eggs, whisked
14 cup flour, seasoned with
Salt and pepper
4 pork chops
14 cup butter
Method:

2. Combine bread crumbs, parmesan
cheese, dried rubbed sage and lemon
peel.
3. Combine flour, salt and pepper and
use to coat pork chops. Dip in egg. Dip
in breadcrumb mixture.
4. Cook pork chops in butter and oil in a
Transfer to a baking dish.
5. Bake for 20 minutes or until cooked
through.
Lemon Rosemary Pork Chops with

Arugula Salad
Serves 4
Ingredients:
2 cloves garlic
1/2 teaspoon coarse kosher salt
2 teaspoons lemon zest
2 teaspoons rosemary, chopped
Freshly ground pepper
1 tablespoon extra-virgin olive oil
teaspoon Dijon mustard
4 cups baby arugula
1 ounce Pecorino Toscano or Pecorino
Romano cheese
Method:
2. Mince garlic. Sprinkle 1/2 teaspoon
salt over the garlic and mash to create a
paste.
3. Mix together 1/4 teaspoon of the paste
and a pinch of salt in a large bowl.
4. Mix together remaining garlic paste,
lemon zest and rosemary in a separate
bowl.
5. Rub rosemary mixture over both sides
of the pork chops. Season with pepper.
7. Combine lemon juice, olive oil and
Dijon with the garlic paste in the large

bowl and mix well. Add arugula and
toss to coat in the mixture.
8. To serve, place pork chops on a plate
with the arugula on the side and top with
the cheese.
Marinated Pork
Chops
Grilled Honey Pork Fillets
Serves 4
Ingredients:
4 pork chops
4 teaspoons honey
2 cups Worcestershire sauce
Method:
1. Slice each chop horizontally, cutting
not quite through. Open flat to resemble
a butterfly.
2. Combine honey and Worcestershire
sauce. Marinate pork chops in the
mixture for no more than 4 hours.
3. Pepper the chops to taste, and place
on a preheated outdoor grill and cook
for 35 to 40 minutes.
Teriyaki Pork
Serves 4
Ingredients:
3/4 cup reduced-sodium chicken broth,
divided
1/3 cup reduced-sodium soy sauce
2 tablespoons red wine vinegar or cider
vinegar
2 teaspoons honey
2 teaspoons garlic powder
1 pound boneless pork loin chops, cut
into thin strips
2 cups broccoli florets
3 medium carrots, sliced
3 celery ribs, sliced

4 cups shredded cabbage
6 green onions, sliced
Hot cooked rice
Method:
1. Mix together 1/4 cup broth, soy sauce,
vinegar, honey and garlic powder.
Marinate pork and refrigerate for 1 hour.
2. Drain pork and reserve the marinade.
Stir fry pork in oil in a skillet for 2-3
minutes or until cooked through. Remove
pork from skillet and keep warm.
3. In the same skillet, stir-fry broccoli
and carrots in reserved marinade for 2
minutes. Add celery; and continue to stir
fry for 2 minutes. Add cabbage and

green onions and stir-fry 2-3 minutes
longer or until vegetables are crisptender.
4. Mix together cornstarch and
remaining broth until smooth; stir into
vegetable mixture. Bring to a boil, and
cook and stir until thickened. Return
pork to the pan; heat through. Serve over
rice.
Succulent Pork Chops

Serves 4
Ingredients:
1/3 cup hoisin sauce
1/4 cup white vinegar
2 cups brown sugar
1 cup soy sauce
4 pork chops
Method:
2. Mix together hoisin sauce, vinegar,
brown sugar, and soy sauce in a medium
bowl. Dip each pork chop into the
mixture, and place in a 9x13 inch baking
dish. Pour remaining sauce over the top.

3. Cover, and marinate in the
refrigerator for 30 to 60 minutes.
4. Bake until the sauce has turned to a
glaze and the pork is cooked through, 30
to 40 minutes.
Lime & Pepper Pork Chops

Serves 6
Ingredients:
1 cup Italian-style salad dressing
1/2 cup Worcestershire sauce
1/2 cup applesauce
1/4 cup hot pepper sauce
1 lime, juiced
Method:
1. Combine Italian dressing,
Worcestershire sauce, applesauce, hot
pepper sauce, and lime juice in a bowl.
Pour over pork chops, and refrigerate in
marinade for 6 hours or overnight.

3. Pour the marinade into a saucepan and
bring to a boil for 1 minute.
sides and cooked through, basting
occasionally with the marinade.
Tropical Grilled Pork Chops

Serves 6
Ingredients:
1 pod cardamom seeds
1/2 teaspoon water
1/2 cup sugar
1 mango, peeled, seeded, chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
1 fresh jalapeno pepper, minced

1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
6 pork chops
Method:
1. Mash together garlic, chili powder,
cayenne, and cardamom seeds. Add
enough water to form a paste.
2. Heat oil in a saucepan over medium
heat. Add spice paste, and cook until it
begins to bubble, about 30 seconds.
3. Add vinegar and cook for 2 minutes
without boiling. Add sugar and stir until
it dissolves.
4. Add mango, salt, cilantro, lemon
juice, and jalapeno and simmer for 20
minutes. Stir in applesauce and
pineapple; simmer 10 minutes more.
Season with white pepper. Refrigerate.
5. Combine 2/3 cup of salsa mixture
with soy sauce and 1/3 cup vinegar.
Marinade pork chops in mixture in
refrigerator for 1 hour.
6. Pour salsa marinade into a saucepan
and heat.
7. Preheat an outdoor grill. Cook chops
through, basting occasionally.
8. Heat remaining salsa marinade over a
medium-low heat. Pour over pork chops
to serve.
Seafood Seasoned Pork Chops

Serves 8
Ingredients:
1/2 cup apple cider vinegar
1 tablespoon seafood seasoning
2 cloves minced garlic
1 tablespoon fresh basil, chopped
1 lime, juiced
Cracked black pepper to taste
Method:
1. Combine vegetable oil, apple cider
vinegar, seafood seasoning, minced
garlic, basil, lime juice, and black

pepper. Pour over pork chops in a
baking dish, coat with the marinade, and
marinate in the refrigerator for 4 to 6
hours, turning occasionally.
2. Preheat an outdoor grill. Grill pork
chops until brown on both sides and
cooked through.
Garlic-Chili Marinated Pork Chops

Serves 8
Ingredients:
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tablespoon chili sauce
Method:
1. Combine soy sauce, lemon juice,
brown sugar, chili sauce, and garlic
powder. Pour over pork chops in a
baking dish and marinate for 6-12 hours
in the refrigerator.
2. Preheat an outdoor grill. Cook until
through.
Grilled Lemon Herb Pork Chops

Serves 6
Ingredients:
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Method:
1. Mix together lemon juice, oil, garlic,
salt, oregano, and pepper. Pour over
pork chops in a baking dish, cover, and
marinade in the refrigerator for 2 hours

to overnight.
3. Pour marinade into a saucepan and
bring to a boil. Remove from heat, and
set aside.
sides and cooked through, basting
occasionally.
Pork & Peach Stir-Fry

Serves 4
Ingredients:
1/4 cup lemon juice
1/4 cup soy sauce
1 pound cubed pork meat
2 teaspoons peanut oil, or sesame oil
1 large carrot, sliced
1 cup broccoli florets
1 (15oz) can sliced peaches, with juice
Method:
1. Mix together lemon juice, soy sauce,
ground ginger, and garlic powder. Pour
over pork, cover and refrigerate for
several hours or overnight.
2. Cook pork, marinade and onion in a
wok of heated oil, stirring constantly
3. Add carrot and broccoli, and cook for
4 to 5 minutes.
4. Add peaches and juice, and bring to a
boil.
5. Stir in flour. Cook, stirring, until the
sauce thickens.
Grilled Caramelized Pork Chops with

Balsamic
Serves 6
Ingredients:
1 1/2 quarts water
2 tablespoons white sugar
6 pork loin chops
1/2 cup olive oil
1 tablespoon fresh rosemary, minced
1 tablespoon butter
2 Vidalia onions, each cut into 8 wedges
2 pears, cored, each cut into 8 wedges

1 teaspoon salt
Method:
1. Combine water, kosher salt, and
sugar. Add pork chops and allow to soak
for up to one hour.
2. Combine olive oil, garlic, and
rosemary. Coat pork chops in the
mixture. Cover, and marinate in the
refrigerator for 1 to 2 hours.
3. Pour balsamic vinegar into a
saucepan and bring to a boil. Cook until
reduced by 1/2, about 10 minutes.
4. Add butter with olive oil in a large
skillet and heat until butter is melted.
Add onions and pears, and cook until
brown. Reduce heat to low, and cook for

about 7 minutes, or until tender. Add
reduced vinegar and salt.
6. Heat pears on a cool section of the
grill. Cook pork until cooked through,
and top with the pear onion sauce to
serve.
Pork Chops with Jalapeno Jelly

Serves 8
Ingredients:
3 sprigs fresh rosemary
2 teaspoons lime juice
4 tablespoons jalapeno pepper jelly
Salt to taste
1 tablespoon cracked black pepper
Method:
1. Whisk together olive oil, rosemary,
lime juice, and jalapeno jelly in a bowl.
Marinade pork chops in mixture for 2
hours or overnight.
3. Season chops with salt and pepper.
Cook on grill until brown on both sides
and cooked through.
Pork Chops with Dill Pickle Marinade

Serves 4
Ingredients:
1 cup dill pickle juice
Method:
1. Place pork chops in a shallow dish.
Cover with pickle juice. Marinate in
refrigerator for 8 hours or overnight.
pepper. Grill until brown on both sides
and cooked through.
Lemonade Pork Chops

Serves 8
Ingredients:
1 (6oz) can frozen lemonade
concentrate, thawed
1/3 cup soy sauce
2 pounds thick cut pork chops
Method:
1. Combine lemonade concentrate, soy
sauce, celery salt, seasoned salt, and
garlic powder. Place steaks in the
mixture, cover, and marinate overnight

in the refrigerator.
2. Preheat broiler. Broil until brown on
Citrus Grilled Pork Chops & Bacon

with Mint Fig Sauce
Serves 6
Ingredients:
1 cup orange juice
6 slices applewood smoked bacon
6 fresh figs
1 cup fresh mint leaves
1 tablespoon honey
1 pinch sea salt and pepper to taste

Method:
1. Combine 1 cup orange juice, 2
tablespoons olive oil, and minced garlic
in a bowl. Pour over pork chops in a
dish and marinate in the refrigerator for
at least 8 hours.
2. Place figs and mint leaves into a
blender, and puree. Add balsamic
vinegar, 3 tablespoons olive oil, honey,
and 1/2 cup orange juice and puree.
Season with sea salt and pepper.
4. Wrap each pork chop with a slice of
bacon, securing with toothpicks. Season
5. Grill the pork chops until pork is

through.
6. To serve, pour mint-fig sauce over the
pork chops.
Classic Marinated Pork Chops

Serves 6
Ingredients:
1/3 cup soy sauce
1/4 cup vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
Method:
1. Mix together all except pork chops.
Pour over pork chops in a baking dish
and marinate in a refrigerator overnight.
2. Preheat an outdoor grill, and grill
until pork chops are brown on both sides
and cooked through.
Orange Pork Chops with Grapefruit

Relish
Serves 4
Ingredients:
4 cups water
2 cups orange juice
1/2 cup salt
1/2 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
2 grapefruits, juiced
1/4 cup brown sugar
1 tablespoon red pepper flakes
1 grapefruit, peeled, sectioned

Method:
1. Combine water, orange juice, 1/2 cup
salt, light brown sugar, garlic powder,
oregano, and thyme. Pour over pork
chops in a dish and marinate in
refrigerator for 1 hour.
2. Mix together grapefruit juice, 1/4 cup
brown sugar, and red pepper flakes in a
saucepan and cook, stirring, until sugar
is dissolved and mixture comes to a
boil. Reduce heat and cook until syrupy,
about 15 minutes. Remove 3 tablespoons
of the mixture and set aside. Add half of
the grapefruit sections to the syrup
mixture and cook for 5 to 10 minutes.

3. Preheat broiler.
4. Place the pork chops on a foil-lined
baking sheet and brush each side with
the reserved grapefruit juice syrup.
Season with salt and pepper.
5. Broil until brown on both sides and
cooked through.
6. Place remaining fresh grapefruit
sections on the pork and drizzle relish
over the top.
Garlic-Lime Pork Chops

Serves 6
Ingredients:
1/3 cup Italian salad dressing
1/3 cup salsa
4 1/2 teaspoons lime juice
4 1/2 teaspoons minced fresh cilantro
1 1/4 teaspoons lime peel, grated
1/4 teaspoon hot pepper sauce
6 boneless lean pork loin chops
Method:
1. Combine all ingredients, except the
chops. Pour 1/2 cup of the marinade
over chops in a dish and refrigerate for

8 hours or overnight. Reserve remaining
marinade.
2. Preheat broiler.
3. Broil until brown on both sides and
cooked through. Baste with reserved
marinade.
Vietnamese Pork Chops

Serves 6
Ingredients:
2 tablespoons honey
2 tablespoons fish sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh ginger root, minced
1 teaspoon Chinese five-spice powder
1 teaspoon sesame oil
1 teaspoon minced shallot
1/2 onion, chopped
2 lemon grass, chopped

1/4 teaspoon salt
6 boneless center-cut pork chops
Method:
1. Combine brown sugar, honey, fish
sauce, 3 tablespoons of vegetable oil,
soy sauce, Worcestershire sauce, ginger,
five-spice powder, sesame oil, shallot,
garlic, onion, lemon grass, salt, and
pepper. Pour over pork chops, turning to
coat, and marinate in and refrigerate for
8 hours or overnight.
through.
Grilled Rosemary Pork Chops

Serves 4
Ingredients:
1 cup soy sauce
1/2 cup water
2 tablespoons dried rosemary, crushed
Method:
1. Combine soy sauce, water, brown
sugar, and rosemary. Set half of the
mixture aside. Pour the other half of the
mixture over pork chop sin a dish and
marinate in a refrigerator for 3 hours.

Honey-Lime Pork Chops

Serves 6
Ingredients:
1/2 cup lime juice
1/2 cup soy sauce
2 tablespoons honey
Sauce:
1 1/2 teaspoons honey
1/2 teaspoon lime juice
Dash pepper
2 tablespoons water
Method:
1. Mix together lime juice, soy sauce,
honey and garlic. Pour over pork chops
in a baking dish and turn to coat.
Marinate in a refrigerator for 8 hours or
overnight.
3. Grill chops until brown on both sides.
4. To serve, pour sauce over chops.
Sauce:
1. Mix together broth, garlic, honey, lime
juice, browning sauce and pepper in a
small saucepan and bring to a boil.

2. Combine cornstarch and water and
stir into broth mixture. Return to a boil;
cook and stir for 1-2 minutes or until
thickened.
Lemon & Honey Pork Chops

Serves 4
Ingredients:
1 cup soy sauce
3/4 cup water
1/2 cup brown sugar
1 tablespoon honey
1 dash lemon juice
4 pork chops
1 cup ketchup
1/2 cup cocktail sauce
1/4 cup brown sugar
2 tablespoons water
1 1/2 teaspoons ground dry mustard
Method:
1. Combine soy sauce, water, brown
sugar, honey, and lemon juice in a
saucepan and bring to a boil. Remove
from heat and allow to cool. Pour over
pork chops in a baking dish, turning to
coat, and marinate in the refrigerator 3
to 6 hours.
3. Cover pork chops and bake 30
minutes.
4. Mix together ketchup, cocktail sauce,
brown sugar, water, and mustard. Pour
over pork chops, and continue baking 30
Pork and Pepper Stir Fry with Garlic

Marinade
Serves 4
Ingredients:
Marinade:
Stir Fry:
4 boneless pork loin chops, cubed
3 tablespoons fresh ginger root, finely
chopped
1 tablespoon hot chili paste
5 tablespoons teriyaki sauce
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1/4 cup blanched slivered almonds
2 tablespoons chopped fresh mint
Method:
1. Combine rice wine vinegar, garlic,
brown sugar, olive oil, and salt and
pepper. Add pork, turning to coat, then
cover, and allow to sit for 1/2 hour.
2. Toast almonds in a hot, dry wok until
golden brown and fragrant.
3. Add vegetable oil and heat. Add

marinated pork pieces, ginger, and chili
paste, stirring to mix.
4. Add teriyaki sauce, and increase heat.
Cook, stirring constantly, until pork is
white.
5. Add peppers, and stir fry until most of
the liquid has evaporated. Top with
toasted almond slivers and fresh mint.
Caribbean Jerk Pork Chops

Serves 6
Ingredients:
3/4 cup water
1/3 cup lemon juice
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
6 lean pork chops

Method:
1. Blend together water, lemon juice,
onion, brown sugar, green onions, oil,
salt, allspice, cinnamon, black pepper,
thyme, and cayenne pepper in a blender
or food processor until smooth. Set
aside 1/2 cup for basting.
2. Place pork chops in a lightly greased
9x13 inch baking dish. Pour remaining
marinade over the pork, cover, and
refrigerate for 12 to 24 hours.
4. Grill chops, covered, until cooked
through.
Citrus Marinated Pork Chops & Ham

Steak
Serves 2
Ingredients:
2 oranges, zested, juiced
2 limes, zested, juiced
5 cloves garlic
1/2 cup loosely packed cilantro leaves
1/2 cup extra-virgin olive oil kosher
2 (1 1/2 inches thick) boneless pork
chops
1 cup shredded Swiss cheese
2 (3oz) ham steaks
2 dill pickle slices
Method:
1. Blend together orange juice, orange
zest, lime juice, lime zest, garlic,
cilantro, and olive oil in a blender.
Season with kosher salt and pepper, then
puree until smooth.
2. Divide mixture in half and refrigerate
one half and set other half aside.
3. Butterfly chops and pound flat.
Marinade in the non-refrigerated half of
the vinaigrette and refrigerate for 4 to 6
hours.
5. Open out the pork chops and sprinkle
1/4 cup of the Swiss cheese on the
bottom half of each pork chop. Cover the
cheese with ham steaks, followed by a

layer of sliced pickles. Sprinkle
remaining Swiss cheese over the top.
Fold the top half of the pork chop over
the filling, and secure with toothpicks.
6. Cook until brown on both sides and
cooked through.
7. To serve, drizzle the reserved
vinaigrette over the chops.
Cuban Spiced Pork Chops

Serves 2
Ingredients:
Juice of 2 limes
2 garlic cloves, crushed
14 teaspoon fresh ground pepper
Method:
1. Trim pork chops of fat.
use to marinate pork chops in
refrigerator for at least an hour.

3. Broil 8-10 minutes or until cooked
through.
Pork Chops in
Alcohol
Slow Cooker Sweet and Sour Pork
Chops
Serves 6
Ingredients:
1 large onion, cut into 1-inch cubes
1 large carrot, peeled and diced
2 stalks celery, cut into 1/2 inch pieces
1 small green bell pepper, cubed
1 (4oz) jar whole mushrooms, drained
1 cup canned diced pineapple in juice
2 1/2 pounds large boneless pork chops
1 cup reserved pineapple juice from the

can
2 tablespoons sherry wine
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce
1/4 teaspoon ground white pepper
1/4 teaspoon minced fresh ginger root
1/4 teaspoon mustard powder
2 dashes hot pepper sauce, or to taste
1 (6oz) can tomato paste
Method:
1. Place onions in the bottom of a slow
cooker.
2. Layer carrots over onions, then layers
of celery, mushrooms, and pineapple.
pepper. Layer over vegetables.
4. Mix together remaining ingredients,
pour over chops.
5. Cover and cook on low for 6 to 8
hours.
Pork Cacciatore in White Wine

Serves 4
Ingredients:
1 onion, sliced
1 (28oz) jar pasta sauce
1 (28oz) can diced tomatoes
1 (8oz) package fresh mushrooms, sliced
2 large cloves garlic, minced
1/2 cup dry white wine
4 slices mozzarella cheese
Method:
brown on both sides. Place chops in
slow cooker.
2. Cook onion in oil in skillet until
browned.
3. Add mushrooms and bell pepper,
cooking until soft. Add remaining
ingredients and pour over pork chops.
4. Cook on low for 7 to 8 hours.
5. To serve, place a slice of cheese over
each chop, and drizzle with juices from
the cooker.
Orange-Kahlua & Herb Pork Chops

Serves 6
Ingredients:
6 pork chops
1 1/2 teaspoons garlic salt
1 teaspoon dried rosemary leaves,
crushed
1/2 teaspoon dried basil leaves, crushed
1 orange, thinly sliced
1 lemon, thinly sliced
1/2 cup Kahlua
1/2 cup water
2 teaspoons chopped green onion
Method:
both sides. Season chops with garlic
salt, rosemary, and basil.
2. Place slices of orange and lemon over
pork. Pour coffee liqueur and 1/4 cup
water over all. Cover and simmer for 30
3. Mix cornstarch with remaining water.
Pour into the skillet and cook, stirring,
until thick. Garnish with green onions,
and serve.
Creamy Marsala Pork

Serves 6
Ingredients:
1 cup flour
1 tablespoon minced fresh rosemary
1 teaspoon dry mustard powder
1 teaspoon salt
6 (4oz) pork chops
1 onion, sliced
1 (4oz) package sliced mushrooms
mushroom soup
1/2 cup Marsala wine
Method:
1. Combine flour, rosemary, mustard,
salt, garlic powder, and pepper in a
bowl. Coat pork chops in the seasoned
flour.
3. Combine onion, mushrooms, and
garlic in a slow cooker. Add pork
chops, cream of mushroom soup and
Marsala wine.
4. Cover, and cook on low 6-8 hours or
until pork is tender.
Smokey Barbeque Pork in White

Wine
Serves 8
Ingredients:
1/2 cup white wine
1 teaspoon white pepper
2 teaspoons liquid smoke flavoring
4 cloves garlic
2 teaspoons freshly ground black pepper
2 tablespoons hot pepper sauce
5 pounds boneless pork chops
2 tablespoons barbeque sauce
2 medium onions, finely chopped
1 medium green bell pepper, finely
chopped
1 medium red bell pepper, finely
chopped
1 medium yellow bell pepper, finely
chopped
Method:
1. Place pork in slow cooker.
2. Combine wine, white pepper, liquid
smoke, garlic, black pepper, pepper
sauce, and Worcestershire sauce, and
pour over the pork.
3. Cover, and cook 4 to 5 hours on low,
4. Shred pork with a fork. Mix in
remaining ingredients.
5. Continue cooking 30 minutes, or until
Marinated Pineapple Pork Chops In

Wine
Serves 6
Ingredients:
1 medium onion, finely chopped
1/4 cup Sautrne wine
1/4 cup soy sauce
1 tablespoon dry mustard
6 pork chops
1 (15.25oz) can crushed pineapple
Method:
1. Combine onion, Sauterne wine, soy
sauce, vegetable oil, and dry mustard.

2. Place pork chops in the mixture,
cover, and marinate in the refrigerator 8
hours, or overnight, turning once.
3. Preheat grill. Place pork chops on the
grill, and cook 5 to 7 minutes on each
side, or until pork is cooked through.
4. Top with crushed pineapple and
brown sugar. Remove from heat and
serve.
Pork Chops with Blackberry Port

Sauce
Serves 6
Ingredients:
1/2 teaspoon salt
2 shallots, minced
2 teaspoons dried thyme leaves
3/4 cup sweet port wine
3/4 cup blackberry juice
2 teaspoons water
2 cups fresh blackberries

Method:
pepper. Cook in a skillet until brown on
both sides. Remove from skillet and set
aside.
2. Add shallots and thyme into the skillet
and cook until the shallots start to
become translucent, about 1 minute.
3. Add port wine, blackberry juice,
chicken broth, and balsamic vinegar and
bring to a boil. Cook until reduced by a
third, about 5 minutes.
4. Mix cornstarch and water into a paste,
and stir into the sauce. Cook until
thickened, stirring constantly, about 1
minute.
5. Reduce to a low heat, and stir in the
blackberries, simmering until hot.
6. Return the chops to the skillet, turning
to fully coat. Serve hot, topped with
sauce.
Summer Vegetables & Pork Pasta

Serves 6
Ingredients:
1 (16oz) package seashell pasta
6 boneless pork loin chops, cubed
Worcestershire sauce to taste
1 medium green bell pepper, chopped
1 yellow squash, cubed
1 zucchini, cubed
3 cloves garlic, finely chopped
1 (14.5oz) can diced tomatoes with juice
2 tablespoons tomato paste

1/4 cup red wine
2 1/3 tablespoons dried basil
2 bay leaves
1 dash red pepper flakes
Grated Parmesan cheese for topping
Method:
1. Bring a large pot of lightly salted
water to a boil. Add seashell pasta,
cook until al dente, about 8 to 10
minutes. Drain and keep warm.
2. Place pork, Worcestershire sauce,
salt, and pepper in a heated skillet,
stirring to coat the pork. Cook and stir
until pork is cooked through, about 10

minutes. Remove the pork, and set aside.
3. Cook and stir the green pepper,
squash, zucchini, mushrooms, onion, and
garlic in the skillet for 3 to 4 minutes.
Return the pork to the skillet.
4. Add remaining ingredients and stir to
mix well. Reduce heat to low, and
simmer 35 minutes.
5. Remove bay leaves, and serve over
cooked pasta with a sprinkling of
Parmesan cheese.
Orange Tarragon Pork Chops in

White Wine
Serves 4
Ingredients:
2 teaspoons olive oil
2 tablespoons dry white wine
1/2 teaspoon dried tarragon
2 tablespoons water
Method:

2. Add wine, orange juice, and tarragon,
and bring to a simmer. Reduce heat,
cover and simmer, stirring occasionally,
for 10 to 15 minutes or until pork is
cooked through. Remove the pork chops
from the skillet, set aside, and keep
warm.
3. Dissolve cornstarch in water and add
to the skillet, stirring until the sauce
thickens, about 1 minute.
4. To serve, pour sauce over the pork
chops.
Basil-Marsala Pork Chops

Serves 6
Ingredients:
1 tablespoon garlic salt
6 pork loin chops
2 teaspoons dried basil
1/2 cup Marsala wine
Method:
2. Mix together flour and garlic salt.
Coat the pork chops thoroughly in the
mixture.
greased 9x13 inch baking dish, and
sprinkle with basil.
4. Cover and bake for 45 minutes. Pour
in Marsala wine, and continue baking,
uncovered, for 15 minutes, basting
occasionally with the wine. Season
chops with salt and pepper to serve.
Tangy Pepperoni and Cashew Pork

Serves 2
Ingredients:
1/2 onion, cut into chunks
1/2 green bell pepper, chopped
1 sprig fresh basil for garnish
1/2 cup white wine
1 tablespoon tomato paste
1 dash Worcestershire sauce
1 pinch dried thyme
1 pinch dried parsley

1/2 cup chopped pepperoni
1 tomato, chopped
1/3 cup cashews
Method:
1. Cook pork in oil in a wok until brown
on both sides. Remove from wok and set
aside.
2. Add garlic, onion, and green pepper
and cook until tender.
3. Add chicken broth, wine, and tomato
paste. Mix in Worcestershire sauce,
thyme, parsley, salt, and pepper. Cook
until heated through, then stir in
pepperoni.
4. Return chops to wok. Cover and cook
for 15 minutes, until sauce has thickened

and pork chops are cooked through.
5. Mix in tomato and cashews, and cook
until heated through. Scoop sauce over
chops and garnish with basil sprigs.
White Wine Pork Chops in Creamy

Mushroom Sauce
Serves 8
Ingredients:
Salt, to taste
Ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
1 (8oz) package sliced fresh mushrooms
Method:
pepper. Cook in butter in a skillet until
brown on both sides. Add wine, and

continue cooking for 6 minutes. Remove
chops and keep warm.
2. Add cream and mushrooms into the
skillet. Increase heat to high; cook for 5
minutes, stirring frequently. Return
chops to skillet and heat through.
Fennel-Garlic Pork Chops in White

Wine
Serves 4
Ingredients:
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed
1 cup white wine
Method:
1. Season pork chops on both sides with
garlic salt.
2. Heat oil in a skillet. Place pork chops
in the skillet and place 10-15 fennel
seeds on top of each pork chop.
3. Add wine. Cover, reduce heat and

simmer for 20 minutes, turning chops
half way through. If the wine evaporates,
you can add a little more.
Alfredo Pork Chops with Grapes &

Almonds
Serves 4
Ingredients:
1 (10oz) container Alfredo pasta sauce
1 (4oz) package fresh mushrooms,
chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh oregano
1/2 teaspoon dried dill weed
2 tablespoons chopped fresh parsley

1 tablespoon butter
12 seedless red grapes, halved
1/3 cup toasted sliced almonds
2 tablespoons chopped fresh parsley for
garnish
Method:
1. Heat Alfredo sauce in a small
saucepan or microwave, and keep
warm.
2. Cook mushrooms in 2 tablespoons of
oil in a skillet for 1 minute. Add basil,
oregano, dill, and 2 tablespoons parsley.
3. Continue cooking until the mushrooms
begin to release their liquid, then pour in
wine. Simmer until the wine has reduced

by half. Stir in butter. Transfer mixture to
a bowl and keep warm.
pepper. Cook pork chops in oil in a
5. To serve, layer pork chops, then
mushroom mixture, then Alfredo sauce.
Sprinkle grapes and almonds over the
top, and garnish with parsley.
Golden Mushroom Pork Chops in

White Wine
Serves 5
Ingredients:
5 pork chops
2 (10.75oz) cans condensed golden
mushroom soup
10 3/4 fl oz white cooking wine
1 cup water
1 (4oz) jar mushrooms, drained
Method:
1. Season chops with salt and pepper
and cook in a skillet until brown on both
sides.
2. In a bowl, combine mushroom soup,
wine, water and mushrooms.
3. Add soup mixture to the pork chops.
Cover and simmer on low heat for 1
hour or until chops are cooked through.
Vegetable Pork and Egg Noodles in

White Wine
Serves 8
Ingredients:
1 medium green pepper, diced
2 pounds boneless pork, cubed
1 (10.5oz) can condensed chicken broth
3/4 cup white wine
1/2 teaspoon pepper
1 (16oz) package wide egg noodles,
cooked
1 medium tomato, seeded, diced

1/2 cup cold water
1/4 cup sour cream
Method:
1. Saut green pepper in oil in a skillet
until crisp-tender. Remove and set aside.
2. Cook chops in the skillet until brown
on both sides. Stir in the broth, onion,
wine or broth, garlic and pepper.
3. Reduce heat to medium high, cover,
and cook for 12 minutes, stirring
occasionally.
4. Add tomato and reserved green
pepper to the skillet. Mix together flour
and cold water until smooth and add to
pork mixture. Bring to a boil, stirring,

for 2 minutes or until thickened.
5. Reduce heat to low and stir in sour
cream and browning sauce.
6. Serves over cooked noodles.
Pork Chops with Italian Sausage

Serves 4
Ingredients:
1/4 pound sweet Italian sausage
1 onion, slivered
1/4 pound mushrooms, sliced
1/4 cup dry red wine
Method:

from the skillet and set aside. Drain
drippings, reserving 1 tablespoon.
3. Remove casing from sausage and
crumble the sausage meat into the skillet.
Add onions and mushrooms. Cook,
stirring until onions and sausage are
lightly brown. Add garlic.
inch baking dish, spooning sausage
mixture over them.
5. Pour in wine and tomato sauce.
Sprinkle with Italian seasoning.
6. Cover and bake for 45 minutes or
Creamy Onion Pork Chops in White

Wine
Serves 6
Ingredients:
3/4 cup white wine
1/2 cup heavy cream
1 tablespoon garlic powder
Method:
1. Coat pork chops with the onion soup
mix. Cook in oil in a skillet until brown
on both sides. Remove from skillet and

set aside.
2. Pour white wine into the pan and
bring to a boil, stirring well. Reduce
heat to low and add heavy cream, garlic
powder and salt and pepper.
3. Return pork chops to the pan, turning
to coat in the sauce. Simmer until pork is
cooked through, 5 to 10 minutes.
Spicy Peach-Glazed Pork Chops in

White Wine
Serves 4
Ingredients:
1 cup peach preserves
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon chili paste
1 pinch ground cinnamon
1/2 cup white wine
Method:
1. Combine peach preserves,

Worcestershire sauce, and chili paste.
2. Season chops with ginger, cinnamon,
salt, and pepper.
4. Pour white wine into the skillet and
stir well, scraping the bottom and sides.
Add peach preserves mixture.
5. Return chops to the skillet, and turn to
coat. Reduce heat to medium low, and
cook for about 8 minutes on each side,
Garlic Pork Marsala

Serves 4
Ingredients:
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 pound boneless pork loin chops,
pounded thin
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 cup Marsala wine
Method:
1. Combine flour, salt ,garlic salt, garlic
powder, and oregano. Coat pork chops
in mixture.
2. Heat butter and olive oil in a large
skillet and cook pork until brown on
both sides.
3. Add mushrooms and minced garlic,
and stir until well mixed.
4. Add wine, stirring well. Cover and
simmer until pork is cooked through and
sauce is thickened, about 15 minutes.
Add a small amount of wine if you
prefer the sauce thinner.
Sun-Dried Tomato & Vegetable Pork

with Fettuccine & Red Wine
Serves 4
Ingredients:
8oz uncooked fettuccine
2 large apples, peeled, cored, chopped
1 shallot
1 tablespoon basil
1/4 cup red wine
1 teaspoon ground nutmeg
Freshly ground black pepper to taste
1/2 red onion, chopped

1 cup chopped sun-dried tomatoes
1 cup chopped fresh broccoli
1/2 red bell pepper, chopped
Method:
1. Cook pasta in a pot of salted water
for 8 to 10 minutes, or until al dente.
2. Puree apples, shallot, basil, and red
wine in a blender.
3. Season chops with nutmeg and
pepper, and drizzle Worcestershire
sauce over the top. Cook in oil in a
skillet until brown on one side. Add
onion and garlic, turn the chops and
cook until brown on the other side.
4. Add sun-dried tomatoes, broccoli,
and red bell pepper into the skillet.

Continue cooking until broccoli is tender
and pork is cooked through.
5. Stir in the apple mixture, and cook
until heated through.
6. Serve over the cooked pasta.
Taiwanese Pork Chops in White Wine

Serves 4
Ingredients:
1 tablespoon sugar
1/2 tablespoon white wine
1/2 tablespoon Chinese five-spice
powder
Cornstarch
Method:
1. Mix together soy sauce, garlic, sugar,
white wine, and five-spice powder.
Pour over chops in a baking dish, turning

to coat, and marinade in the refrigerator
for 1 hour.
2. Lightly sprinkle cornstarch on both
sides of the chops and cook in a skillet
through.
Honey Mustard Pork Chops with

Citrus in White Wine
Serves 8
Ingredients:
1/3 cup honey
1 tablespoon apple cider vinegar
1 teaspoon white wine
2 teaspoons onion powder
1/4 teaspoon dried tarragon
8 thin cut pork chops
Method:
1. Combine honey, orange juice, vinegar,

wine, Worcestershire sauce, onion
powder, tarragon, and mustard. Pour
over pork chops in a baking dish and
marinade in the refrigerator for 2 hours.
3. Grill chops until brown on both sides
and cooked through.
Creamy Cider Pork Chops

Serves 4
Ingredients:
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive or vegetable oil
2 cups apple cider
4 medium red potatoes, cubed
1 medium onion, cubed
1 large carrot, cubed
1 small turnip or rutabaga, peeled,
cubed

3/4 cup half-and-half cream
Method:
1. Mix together thyme, salt and pepper
and rub over both sides of pork chops.
both sides. Remove from skillet and set
aside.
2. Add cider to the skillet, stirring well.
Add potatoes, onion, carrot and turnip
and return the pork chops to the skillet.
Bring to a boil then reduce heat, cover
and simmer for 1 hour or until pork is
cooked through and vegetables are
tender, stirring occasionally.
3. Place pork chops and vegetables on a
serving platter and keep warm. Bring the

pan juices to a boil and cook,
uncovered, until reduced to 3/4 cup.
4. Mix together flour, nutmeg and cream
until smooth. Add to the skillet and bring
to a boil, stirring for 2 minutes or until
thickened. Serve over pork and
vegetables.
Hickory Grilled Lemon Pork Chops in

White Wine
Serves 2
Ingredients:
1/2 cup white wine
1/2 teaspoon dried sage
2 teaspoons dried parsley
Pepper, to taste
Hickory wood chips
Method:
1. Combine wine, oil, lemon juice,

garlic, sage, parsley, and pepper. Pour
over pork chops in a baking dish, turning
to coat, and marinate in the refrigerator
for 2 to 4 hours.
2. Soak hickory chips in a bowl of water
for at least 30 minutes.
3. Preheat an outdoor grill and put the
soaked hickory chips over the coals.
4. Grill chops, covered, until brown on
Pork Chops with Cinnamon Peach

Riesling Sauce
Serves 4
Ingredients:
1 cup Riesling wine
3 peaches, pitted, cut into thin wedges
Method:

pepper and cook in oil in a skillet until
3. Place the pork chops in a baking dish
and bake until cooked through, about 20
minutes.
4. Meanwhile, pour the Riesling wine
into the skillet, and bring to a simmer,
stirring well. Simmer until the wine has
reduced to half then add the peaches and
sprinkle in the cinnamon, nutmeg, and
brown sugar.
5. Reduce the heat to medium, and cook
until the peaches are tender, about 15
minutes.
6. To serve, spoon the peach sauce over
the pork chops.
Pork Chops with Black Cherry-Red

Wine Sauce
Serves 4
Ingredients:
1/4 cup butter
3/4 cup sliced shallots
1 1/2 cups fresh black cherries, pitted,
halved
2 tablespoons red wine
1/4 cup beef broth
1/4 teaspoon dried rosemary leaves,
crumbled
Method:
pepper, then cook in oil in a skillet until
3. Place chops on a foil-lined baking
sheet. Bake for 20 minutes or until pork
is cooked through.
4. Meanwhile, melt butter in the skillet.
Add shallot and cherries and cook until
softened.
5. Add red wine and beef broth, and
bring to a simmer. Season with
rosemary, and simmer until the sauce has
reduced and thickened. Season with salt
and pepper.
6. To serve, pour red wine mixture over

chops.
Spicy Italian Pork Chops in White

Wine
Serves 4
Ingredients:
1/4 cup extra virgin olive oil, divided
4 boneless pork chops, pounded thin
4 cloves garlic, thinly sliced
1 large tomato, diced
1/4 teaspoon red pepper flakes
Method:

pepper, and quickly sear on both sides in
2 tablespoons of oil in a skillet. Remove
from heat, and set aside.
2. Saut the garlic in the remaining oil
for about 30 seconds. Add tomato,
chicken broth, wine, parsley, and red
pepper flakes. Cook, stirring, until
thickened, about 2 minutes.
3. Return pork chops to the skillet, and
continue cooking 5 to 10 minutes, or
until pork is cooked through
4. To serve, pour tomato and broth
mixture over the pork chops.
Apricot-Glazed Pork Chops in White

Wine
Serves 4
Ingredients:
1/3 cup apricot preserves
1/3 cup fruity white wine
Method:
1. Combine apricot preserves, wine, and
ground ginger.
pepper and cook in oil in a skillet until

through. Remove chops from the skillet.
3. Reduce heat to medium low. Pour in
apricot mixture and simmer for 4
minutes or until thickened.
4. Return pork chops to the skillet,
turning to coat; and cook 1 minute.
Rosemary Sherry Pork Chops

Serves 4
Ingredients:
1/2 teaspoon dried parsley
4 pork chops
2 tablespoons dry sherry
1 teaspoon fresh rosemary, chopped
Method:
1. Mix together flour, garlic powder,
onion powder, parsley and salt and
pepper to taste. Coat pork chops in the
mixture.
2. Cook chops in oil in a skillet and until
3. Add chicken broth, sherry and
rosemary. Layer sliced onion over
chops, reduce to a low heat, cover and
simmer for 15 minutes, turning half way
through.
4. Season with salt and pepper to taste.
Pork Loin Chops with Apple Cider &

Sherry Sauce
Serves 4
Ingredients:
4 pork loin chops
Salt to taste
1/2 teaspoon poultry seasoning
1 (8oz) container frozen apple cider
concentrate
1/4 cup dry sherry
Method:
2. Season chops with salt, pepper, garlic
powder, and poultry seasoning. Cook in
Drizzle Worcestershire sauce over
chops, and pour in apple cider. Transfer
to a greased 9x13 inch baking pan.
3. Bake for 25 minutes.
4. Remove chops and keep warm in an
oven warmer. Transfer juices from the
pan back to the skillet and heat over a
medium-high heat. Add sherry and boil
until sauce thickens, stirring frequently.
Serve sauce over chops.
Cinnamon Apple Pork Chops in Sherry

Serves 6
Ingredients:
6 pork chops
3 large apples, peeled, cored, sliced
1/2 cup dry sherry
Method:
both sides.
3. Layer apple slices on the bottom of a

4. Sprinkle with brown sugar and
cinnamon. Dot with butter. Top with
pork chops and season with salt and
pepper to taste. Pour sherry over all.
5. Cover and bake for 1 hour or until
Asian-Style Pork Chop Bake

Serves 6
Ingredients:
1/2 cup teriyaki sauce
1/4 cup dry sherry
2 teaspoons fresh ginger root, minced
1 dash ground allspice
6 pork chops
Method:
2. Combine teriyaki sauce, orange juice,
sherry, ginger root, garlic, pepper and

allspice and mix well. Add pork chops,
cover, and marinate in refrigerator for 6
hours, turning occasionally.
3. Transfer to a baking dish and bake for
30 to 40 minutes, or until meat is cooked
through.
Hungarian Pork Chops

Serves 4
Ingredients:
4 pork chops
1 cup sour cream
1/4 cup dry sherry
1/4 cup ketchup
1 bay leaf
Method:
pepper to taste then coat in flour.

3. Mix together sour cream, sherry,
ketchup, Worcestershire sauce, paprika
and bay leaf and pour over chops. Cover
and let simmer gently over a low heat
for about 1 hour, or until chops are
cooked through.
Classic Pork Chops in Beer

Serves 6
Ingredients:
6 pork chops
2 tablespoons steak seasoning
1 (12 fl oz) can or bottle beer
1 (18oz) bottle barbeque sauce
2 onions, sliced
Method:
1. Season pork chops with steak
seasoning. Cook in a skillet until brown
on both sides. Remove from skillet.
2. Pour one can of beer into the skillet
and stir. Add barbecue sauce and
onions, then place pork chops back into

the pan. Simmer, covered, on low for 1
to 2 hours.
Beer-Crumbed Pork Chops with

Parmesan
Serves 4
Ingredients:
1 (12 fl oz) bottle beer
1 teaspoon Old Bay Seasoning
1 pinch salt and freshly ground black
pepper
4 boneless pork loin chops, pounded
thin
1/3 cup freshly grated Parmesan cheese
1 cup panko crumbs
2 eggs
Method:
2. Mix together beer, Worcestershire
sauce, garlic, Old Bay Seasoning, salt,
pepper. Add pork chops and marinate
for 30 minutes.
3. Combine panko crumbs and Parmesan
cheese in a small bowl. In a separate
bowl, whisk eggs until frothy.
4. Dip each chop into the egg, then coat
in the crumb mixture. Place in a greased
5. Bake for 50 minute, turning half way
through. Raise temperature to 350 F
(175 C), and cook until pork is cooked
through.
Simple Beer Pork Chops

Serves 8
Ingredients:
2 cups ketchup
1 (12 fl oz) bottle beer
8 pork chops
Method:
2. Mix together ketchup, brown sugar
and beer and pour into a 9x13 inch
baking dish. Place pork chops on top.
3. Bake for 1 hour, or until pork is
cooked through.
Grilled Jamaican Jerked Pork Loin

Chops in Beer
Serves 8
Ingredients:
1/2 (12oz) bottle lager style beer
3 fl oz dark rum
1/4 cup molasses
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons minced ginger
1 scotch bonnet chili pepper, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
1 1/2 teaspoons ground allspice
2 teaspoons ground cinnamon

1 teaspoon ground nutmeg
2 bay leaves
8 (6oz) pork loin chops
Salt and cracked black pepper to taste
Method:
1. Combine all ingredients except for
pork chops and salt and pepper. Pour
over pork chops in a dish and marinade
in the refrigerator overnight.
3. Season the chops with salt and
cracked black pepper and grill until
through.
Orange Spice Pork Chops

Serves 4
Ingredients:
1 (6oz) can frozen orange juice
concentrate, thawed
1 1/2 cups rum
1 habanero pepper, seeded
4 thick cut boneless pork chops,
butterflied
Method:
1. Combine orange juice, rum and
habanero chili pepper and puree until
smooth.

3. Add orange juice mixture and reduce
heat to low. Cover and simmer for 30
minutes. Flip chops over and simmer for
30 more minutes or until chops are
cooked through.
Somerset Pork with Cream and

Apples
Serves 4
Ingredients:
1/4 cup butter
1 teaspoon chopped fresh thyme
1 large onion, sliced into thin rings
1 Cox apple, cut into thick rings
1 red apple, cut into rings
1 teaspoon white sugar
1 1/8 cups dry hard cider
3 tablespoons heavy cream
Method:
2. Cook pork chops in half of the butter
in a skillet until brown on both sides.
Transfer to a 9x13 inch baking dish and
season with thyme.
3. Fry onion and garlic in remaining
butter until softened. Layer over and
around the chops.
4. Fry apple rings for a few seconds on
each side, then transfer to baking dish.
Sprinkle with sugar.
5. Drain drippings from a skillet. Pour in
apple cider and stir. Simmer, then pour
over the pork chops and apples. Season
6. Bake, covered, for 30 to 40 minutes,

or until pork chops are cooked through.
7. Place pork chops and apples on
serving plates. Stir cream into the juices
in the dish and serve over pork chops.
Pork Loin Chops in Spiced Apple

Cream
Serves 4
Ingredients:
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 pinch ground allspice
1 tablespoon butter
1 cup apple cider
1/2 cup half-and-half or cream
Method:
1. Season pork chops with 1/2 teaspoon
salt, and 1/2 teaspoon pepper.
2. Mix together flour, 1/2 teaspoon salt,
1/2 teaspoon pepper, nutmeg, and
allspice. Coat chops with the mixture.
3. Cook chops in butter and oil in a
4. Add apple cider and bring to a boil.
Reduce heat to medium-low, cover, and
simmer until pork is cooked through.
Remove pork and keep warm.
5. Increase heat to medium- high.
Dissolve cornstarch in the chicken broth,

and stir into simmering cider. Cook for
1-2 minutes until thickened.
6. Stir in the half-and-half and simmer
until hot. Serve sauce over the pork
chops.
Creamy Brandy Flamb ed Pork

Chops
Serves 4
Ingredients:
1/4 cup butter
1/2 pound mushrooms, sliced
1 tablespoon butter
1/2 cup brandy
1/2 cup hard apple cider
1/2 cup heavy cream
1 Granny Smith apple, thinly sliced
Method:
2. Combine flour, salt and pepper and
use to coat pork.
3. Cook pork chops in 1/4 cup butter
through.
3. Add mushrooms and remaining butter
and cook until tender. Remove skillet
from heat.
4. Pour brandy over the pork chops, and
carefully light with a match. Once the
flames burn out, remove pork chops and
keep warm.
5. Pour apple cider into the skillet and
cook over a medium heat until liquid is
reduced by half.
6. Add cream and cook until reduced by

half.
7. Add apple slices and cook for 5
minutes or until tender.
8. To serve, spoon the apple- mushroom
sauce over the pork chops.
Thanksgiving Pork Chops

Serves 4
Ingredients:
1/4 teaspoon freshly ground pepper
1/4 cup apple cider or juice
1/2 cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice
concentrate
Method:
1. Season chops with pepper and cook

2. Add apple cider. Cook, covered over
low heat for 5-6 minutes or until chops
are cooked through. Drain.
3. Mix together cranberry sauce, honey,
orange juice concentrate, ginger and
nutmeg. Pour over chops. Cook for 1 to
2 minutes, until heated through.
Creamy Apple Pork Chops with Apple

Brandy
Serves 4
Ingredients:
1/2 teaspoon seasoned salt
1/4 cup butter
3 Granny Smith apples, peeled, cored,
sliced
3 cups sliced fresh mushrooms
1 teaspoon salt
1 cup apple brandy

1 cup heavy cream
Method:
1. Combine flour and seasoned salt and
coat chops evenly.
2. Cook chops in a skillet in the butter
skillet and set aside.
3. Add onions, apples, and mushrooms
to skillet, cooking until soft. Stir in
thyme, salt, pepper, and apple brandy.
4. Return chops to skillet and simmer for
about 10 minutes. Mix in cream and
simmer, without boiling, until sauce
thickens, about 10 minutes longer.
Gingered Pork Chops in Orange Juice

& Brandy
Serves 4
Ingredients:
2 teaspoons ground ginger
Salt to taste
1 tablespoon brandy
1 1/2 cups orange juice
Method:

2. Combine flour, ginger, salt and pepper
and use to coat chops. Cook chops in oil
in a skillet until brown on both sides.
Transfer to a greased 9x13 inch baking
dish.
3. Add onion to the skillet, and cook
until translucent. Add brandy and stir
well. Pour over pork chops. Pour orange
juice over pork chops.
4. Cover and bake for 45 minutes, or
until chops are cooked through.
5. To serve, pour liquid from the dish
over the pork.
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The Perfect Pork

The Best Pork

The fat should be of a smooth

the meat from the backbone, the

Getting The Best

and the tastiest while on the other

the tough ones generally need to be

The number of joints cooked

variations in cooking times.

There are diverse methods of cooking

way, you can either season with salt

1. The chops are completely immersed

paper towel to drain the fat.

Gives crispness, flavor and good

attracted to your cooking as bees to

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10 tablespoons garlic powder

Spicy Cumin-Coriander Pork Rub

3. Can be stored in an airtight container.

Sweet Pepper Pork Rub

Rosemary, Lime & Ginger Pork

Chili Pineapple Pork Marinade

Sauces & Glazes

simmer until sugar is dissolved.

Sweet & Spicy Mustard Sauce

2. Add plum jam, chili sauce, grape

1/4 teaspoon salt

Crunchy Hot Pork Salad

2 tablespoons butter, melted