SEASONING FOR PORK CHOP RECIPES

Name: Stove Top Pork Chop Bake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 4 pork chops or 4 boneless pork steaks; 1 (6 ounce) box Stove Top stuffing mix, prepared; 1 (10 1/2 ounce) can cream of mushroom soup, undiluted (I like low-sodium); 1/4 cup milk; seasoning salt; pepper (you can use pork seasoning of choice instead salt & pepper, I use sage sometimes, don't use a lot of)

STOVE TOP PORK CHOP BAKE RECIPE - FOOD.COM

Stove Top Pork Chop Bake Recipe - Food.com image

Make and share this Stove Top Pork Chop Bake recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 pork chops or 4 boneless pork steaks
1 (6 ounce) box Stove Top stuffing mix, prepared
1 (10 1/2 ounce) can cream of mushroom soup, undiluted (I like low-sodium)
1/4 cup milk
seasoning salt
pepper (you can use pork seasoning of choice instead salt & pepper, I use sage sometimes, don't use a lot of)

Steps:

Season chops with salt & pepper, brown in lightly oiled skillet.
Place in 9x13 pan sprayed with cooking spray.
Preheat oven to 350 deg.
Prepare Stove-Top according to package, spoon over chops.
Mix soup and milk in bowl, pour over top.
Cover with foil and bake 1hr, or a little more until pork has reached safe internal temperature. You can bake longer for increased tenderness if desired, chops will be moist. You can also uncover last 20 mins or so of baking for top of casserole to brown.

Nutrition Facts : Calories 575.8, FatContent 24.4, SaturatedFatContent 7.7, CholesterolContent 139.9, SodiumContent 1237.9, CarbohydrateContent 38.2, FiberContent 1.4, SugarContent 4.6, ProteinContent 47.6

GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP RECIPE ...

Grandma Neely's Fried Pork Chop Vegetable Soup Recipe ... image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Total Time 1 hours 13 minutes

Prep Time 8 minutes

Cook Time 1 hours 5 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 tablespoons butter
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
32 ounces vegetable broth
1 (14.5-ounce) can diced tomatoes
1 large white potato, cubed
1/2 (10-ounce) box frozen corn
1/2 (10-ounce) box frozen peas
5 ounces fresh green beans, cut into bite size pieces
2 tablespoons freshly chopped parsley leaves
Peanut oil, to fry
1 1/2 cups all-purpose flour
1 tablespoon seasoning salt
1 teaspoon ground black pepper
4 (1-inch thick) bone-in center cut pork chops

Steps:

In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.

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