Nancy’s Boneless Stuffed Pork Chops
2 extra thick boneless pork chops
salt & pepper or Mrs. Dash Table Blend, to taste
2 cups plain dry bread crumbs for stuffing
1 small sweet or yellow onion, chopped
2 TBLS butter or margarine
1 tsp ground sage
1 medium egg
2 to 3 TBLS chicken broth or water (add more if too dry)
Pre-heat oven to 350 degrees. Melt butter in a small skillet. Cook onions until soft. In a bowl, combine stuffing with onions, sage, egg and broth or water, blending well. Meanwhile, slice chops lengthwise down the middle, taking care not to cut all the way through. Stuff chops with equal amounts of the sage & onion stuffing, and secure with toothpicks. Sprinkle both sides of chops with salt and pepper or Mrs. Dash. Place in a lightly brush a baking pan with vegetable oil, or a light coating of cooking spray. Bake for 45 to 55 minutes. Do not allow to overcook, as stuffing will become too dry. Serves 2.
New England Stuffed Pork Chops
4 thick boneless pork chops
½ tsp onion powder
½ tsp each, salt & pepper
2 cups fresh sauerkraut, drained (can sub. rinsed canned sauerkraut)
1 medium Macintosh apple, cored and chopped
1 TBLS dark brown sugar
¼ tsp dry mustard
4 slices spiced apples (optional)
Pre-heat oven to 350 degrees. Cut a slit in pork chops to create a pocket. Sprinkle both sides of chops with salt and pepper. Set aside. In a bowl, combine remaining ingredients, blending well. Stuff sauerkraut mixture into pockets in chops and secure with toothpicks. Place chops in a lightly oiled baking pan. If desired, top each slice with a spiced apple. Cover with aluminum foil. Bake for 30 minutes. Uncover, and continue baking for an additional 20 to 25 minutes, or until chops are nicely browned. Serves 4.
June's Pork Chops Diablo
6 bone-in pork chops
¾ tsp salt
½ tsp black pepper
1 to 2 TBLS vegetable oil
6 green pepper rings (optional)
2 8 oz. cans tomato sauce
½ cup water
½ cup sweet or yellow onions, diced
2 TBLS brown sugar
1 tsp spicy brown or yellow mustard
1 tsp bottled hot sauce (optional)
Pre-heat oven to 350 degrees. Heat oil in a large skillet. Sprinkle chops with salt and pepper, and brown in hot oil. Drain off fat. Place chops in a lightly oiled baking pan. If desired, top each chop with a green pepper ring. In a saucepan, combine remaining ingredients, blending well. Heat to boiling. Reduce heat to low and simmer, stirring, for 8 minutes. Pour over chops and bake for 1 hour, or until chops are tender. Serves 4 to 6.
Pork Chop Casserole
4 lean pork chops
2 large white potatoes, sliced
½ TBLS onion powder
1/2 tsp each, slat & pepper (can sub. Mrs. Dash)
1 can condensed cream of mushroom soup
Pre-heat oven to 350 degrees. Lay chops in a casserole or baking pan. Cover with potatoes and sprinkle with seasonings. Pour soup over potatoes and meat. Cover and bake for 1 hour and 15 minutes. Serves 3 to 4.
German Style Chops with Cabbage
4 thick bone-in pork chops
½ tsp salt
¼ tsp black pepper
2 TBLS vegetable oil
1 can condensed cream of celery soup
¼ cup whole or 2% milk
½ cup yellow onion, chopped
¾ tsp caraway seed
1 bay leaf
½ tsp cider vinegar
1 tsp granulated sugar
1 small head red cabbage, cut into 4 wedges (can sub. green cabbage)
4 large carrots, peeled, halved and quartered
Season chops with salt and pepper. Heat oil in a Dutch oven. Brown chops in oil. Drain off fat. Stir in soup, milk, onions, caraway seed, bay leaf, vinegar and sugar. Return pork chops to Dutch oven. Cover and simmer on low heat for 20 to 25 minutes. Add carrots and cabbage replace lid and continue cooking for 20 longer, stirring occasionally. Uncover and cook, stirring for about 5 minutes more. Remove bay leaf. Spoon sauce over cabbage and chops before serving. Serves 4.
Pork Chops L'Orange
2 lbs thick boneless pork chops
1 tsp Mrs. Dash Lemon Pepper (or any brand) seasoning (can sub. black pepper)
2 TBLS all-purpose flour
1 orange, sliced very thin
½ cup orange juice (with pulp, if available)
!/4 to ½ tsp ground cinnamon
Pre-heat oven to 350 degrees. Lightly oil or spray a casserole dish or baking pan. Sprinkle both sides of chops with lemon pepper and dust with flour. Place in baking pan and arrange orange slices over top. Pour juice over chops and lightly sprinkle cinnamon over them. Cover with foil and bake for 1 to 1 ½ hours. Serves 4 to 6.
Nancy’s American Chop Suey
2 small boneless thin cut pork chops, or, 2 small pork cube steaks, sliced into ½ inch wide strips
½ (8 oz.) package medium egg noodles, cooked
1 medium onion, sliced
1 ½ T BLS butter or margarine
½ tsp black pepper
2 ½ TBLS teriyaki sauce
Crispy rice noodles (optional)
In a hot skillet, melt butter. and black pepper. Add onions and cook until soft. Drain off most of butter. Stir in pork and cook over medium heat, stirring, until pork is grey. Stir in noodles and sauce, and continue to cook until pork is tender and noodles are heated through. If desired, top with crispy noodles. Serves 2 to 4.
Pork Chops with Linguini
6 pork chops, (not boneless), cut about ¾ inches thick
1 lb package linguini, cooked according to package directions
2 TBLS vegetable oil
1 ½ tsp salt
¾ tsp black pepper
¼ TBLS onion powder
1 tsp garlic powder
1 ¾ cups ketchup
½ cup cider vinegar
2 TBLS light brown sugar
½ tsp Worcestershire sauce
1/3 cup water
Pre-heat oven to 350 degrees. Cook pasta. While pasta is cooking, Brown chops in oil in a large skillet. Layer cooked spaghetti in the bottom of a large roasting pan. Place chops on top and sprinkle with salt and pepper. In a saucepan, stir together remaining ingredients. Heat for 5 minutes, stirring. Pour sauce over pasta and pork chops. Bake, covered, for 1 hour to 1 hour 15 minutes. Serves 4 to 6.
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