swanrd

Brown the pork chops and then add Golden mushroom soup and half a soup can of water. Cover and simmer about 3/4 hour they are really tender and give great gravy for mashed potatoes or rice.

grannypat7925

I brown and put in glass casserole. Add stove top stuffing prepared as box directs, a can of cream of celery soup and put in oven at 350 for about 40 min. Cover with aluminum foil to keep stuffing from overbrowning and then remove the foil the last 10 min. or so of bake time.

dmyers

Shake and Bake! Yummy, crunchy on the outside and juicy in the middle!

Victoria L

I brown them real well on each side, then add a little water and a cup of salsa to the skillet. Continue to cook for 1/2 hour or till done(depending on the thickness) When done, heat more salsa in the microwave, spoon on to pork chop, add shreded cheedar and sour cream. Serve with Spanish rice and refired beans....yummy Mexican dinner. :)

CarrieAnne

I love mine grilled and have to have BBQsauce on them!

Maurene

Wow, you've all made me hungry!! I'm going out to buy pork chops. Pork is the best meat to buy here in Quebec - there's a huge pork industry and there are lots of Quebec recipes for pork that are really delicious.
I find that fresh pork chops are more tender and moist. Not so after they're frozen. If the heat is too high or they're cooked too long they get hard and dry. Have you had your oven temperature check? Maybe it needs calibrating.

suedur

We like this dish. I put a large can of pork and beans in a 9x13 pan, Then lay 6 pork chops over them. Mix 1/2 c packed brown sugar and 1/2 c catsup, 1 teas. mustard, spread this over the pork chops, then add 1 slice of onion on top of each chop. Cover with Reynolds Wrap, and bake in over, 350, for 1 hour. This is good served with baked potatoe.

watterstide

an old family favorite..with cream of mushroom soup!

cat65321

I use the canned French Fried Onion rings. I follow the receipe on the can for boneless chicken breast, but I use nice pork chops. They come out great and my family loves to eat them. If I have leftovers, my son makes a sandwich for lunch the next day.

mshawii

First cut thru the fat to the meat so the edges won't curl, then season with salt, pepper and some oregano, and rub it in. Get a pan hot, add some olive oil and sear the chop, put in a pan with some liquid of your choice, and back slowly for about an hour. At the same time cook a baked potato cut in half with seasonings and olive oil. Makes it a double duty meal. Let the chop rest for about ten minutes so the juices can re-absorb into the chop. If you cut into it too soon it will be dry. I like to bake yam's as well with a pork chop. Do it the same way. this maintains the nutricinal value rather than boiling them with leaches out the nutritional value. Leave the skin on!!! Jan