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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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4
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Posted:
Jan 17, 2009 2:14 PM
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Next time do the browning, then add a bit of marinara under and on top and sprinkle with mozzarella. Instant pork chop parmesan!
I like this recipe:
Mexican Pork Chops
4 Boneless pork chops
1 tbs veg oil
1 clove garlic, minced
1/2 onion, diced
1/2 bell pepper, diced
1 can diced tomatoes
1 can corn, drained
1 can kidney beans, rinsed and drained
3/4 c uncooked white rice
1 sm can diced green chilies
1/2 tsp cumin
1/2 tsp chili powder
salt
pepper
1/2 c chicken stock
Preheat oven to 350°.
Brown the pork chops in the oil, set aside on paper towels. Saute the onions, garlic and peppers in the same pan until softened. Add in all the rest of the ingredients and stir to combine. Bring to a boil, then transfer to a greased 13x9 pan. Arrange pork chops on top.
Bake covered 30-35 minutes.
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Posts:
28
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Posted:
Nov 13, 2008 11:49 AM
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Thanks! These sound great. Last night I ended up dipping in egg, then in italian bread crumbs mixed with a little johnny's and then browned in a pan with veggie oil and baked at 350 for 45 minutes. They turned out with pretty good flavor but were a little tougher and dryer then I would have hoped.
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253
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Posted:
Nov 11, 2008 11:12 AM
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Brown the chops in a skillet. Make a glaze of vinegar, dijon mustard & fruit jelly of your choice. I think it's 2 tablespoons each. Very good!
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1,965
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Posted:
Nov 11, 2008 10:56 AM
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because i replied to your post...i think...
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Posts:
1,787
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Posted:
Nov 11, 2008 10:49 AM
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Forgot to add that I will toss in a touch a tabasco to give it a little heat and usually a little extra brown sugar b/c I like sweet  .
Where did the "EDIT" button go? It's on this post but not on my other one
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Posts:
1,965
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Posted:
Nov 11, 2008 10:44 AM
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that sounds yummy, biscuit. ill have to wait for hubby to have a soccer game, so i can sneak over to my moms to make it...
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Posts:
1,787
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Posted:
Nov 11, 2008 10:29 AM
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Here's a recipe I grew up with but never got from my mother. A few years ago we had dinner at a friends house and she fixed the pork chops this way. It was like being transported back to my childhood I got the recipe from here and make it when I'm feeling nostalgic.
4 pork chops (bone in or no bone), brown both sides in skillet w/a bit of veg oil. Transfer to greased baking dish. Mix together: 1/2 c ketchup, 1/2 c HOT water; 1 TBS flour; 2 TBS brown sugar and 1 tsp mustard (prepared or dry). Pour over pork chops and bake 350 for 30 min or until cooked through (for pork it's 160)
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Posted:
Nov 10, 2008 6:25 PM
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A friend of mine gave me this recipe, because I always complained that my pork chops were to dry,,,,,She said dip them in egg, then crushed ritz cracker crumbs,,,little oil in bottom of baking dish,,,put in pork chops and bake 350 about 45 minutes (If real thick, a bit longer) They are very moist and really good.
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Posted:
Nov 10, 2008 5:37 PM
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I always just this recipe---has some extra ingredients but it's really good & it's something that the kids enjoy, too!!!
Prep Time:
15 minTotal Time:
45 minMakes:
4 servingsWhat You Need
1 lb. potatoes (about 3 small), cut into 1-inch chunks 1/4 cup KRAFT Light House Italian Dressing 4 bone-in pork chops (1-1/2 lb.), 1/2 inch thick 4 tsp. GREY POUPON Dijon Mustard 1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix 1/4 tsp. dried rosemary leaves, crushed 2 cups hot cooked baby carrots Make It
HEAT oven to 375°F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
SPREAD chops with mustard. Mix coating mix and rosemary in shallow dish; add chops to coating mix, turning over to coat both sides of each chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes.
BAKE 30 min. or until chops are done (160°F) and potatoes are tender. Serve with carrots.
Kraft Kitchens Tips
How to Make Cleanup EasyA foil-lined pan makes cleanup a breeze since it
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Re: Boneless Pork Chops with honey
Posted:
Nov 10, 2008 5:10 PM
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at what temp are they baked
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Posted:
Nov 10, 2008 5:08 PM
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Cook sliced onion in oil (olive oil preferred) until soft. Add chops, add salt and pepper. Brown the chops on both sides. Then generously sprinkle each chop with SAZON seasoning. Cover, lower heat. Slow cook for about 30 mins. Less for thin chops; more for thicker chops.
They come out very tender.
McCormick makes sazon seasoning so you don't have to have a Latin grocer nearby or pay for over-priced Goya.
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Moderator_Sky
Posts:
1,521
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Posted:
Nov 10, 2008 4:18 PM
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I always do them this way and while it seems simple, they come out with some great flavor:
Drizzle extra-virgin olive oil on the pork chops
Sprinkle kosher salt on them
Apply fresh cracked black pepper
Repeat for the other side
Then I toss them on the Foreman Grill for about 10 min (depending on the thickness). Mm.
It's not Slow Cooker (since that is the category you posted in), but I don't know any slow cooker recipes for pork chops that I've really liked.
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Posts:
2
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Posted:
Nov 10, 2008 4:07 PM
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I have used a marinade mix that works well and you can either cook in the oven,grill, or pan fry the pork chops.
1 1/2 cup soy sauce
3/4 brown sugar
4 Tbls. dijon mustard/spicy mustard
2 Tbls. worchetshire sauce
2 1/2 cup Sprite or use 20 oz. bottle
Marinade for any where from 4 to overnight if you want.
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Posted:
Nov 10, 2008 4:06 PM
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I take the boneless chops & season them with the following: I sprinkle a little bit of Southern Flavor on them, then put a light coat of Dale's Seasoning & Worcestershire Sauce & marinate for around 20 minutes. Then, I put the chops in a deep pan ontop of the stove & put the lid on & let cook slow for around 15 minutes. They are tender & taste like steak. My kids, age 10, 4 & 1 LOVE them!
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