gramadona

1. Brown chops in a deep skillet, season with salt and pepper. Turn heat down to simmer and
add a can of diced tomatoes, a chopped onion and fresh green beans on top. Cover and simmer
for about 30 to 45 minutes checking frequently to maintain liquid level. Serve with rice or noodles.

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

Pennyhal

I was wondering why my pork chops have been so tough when years ago I never had a problem. I thought it was just my imagination and I must be doing something wrong. At least now I know the answer. Thanks everyone!

cassiemae

The last ones I made were tough also everything is getting worse.

KrissyD.

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

Mariah

Sounds good. Will be trying it before long.
Thanks, Mariah

Onebyone

I fry pork chops in a hot skillet with a little bit of oil until browned on both sides. Then I add a little chicken stock and cover. Simmer for about 4 minutes then uncover and let the stock evaporate. The chops will get a golden brown glaze as you turn them. You can add onions to the stock for smothered, caramelized onions. Now I'm hungry.