Country Porkchops Recipes

COUNTRY PORK CHOP SUPPER

Steps:

• Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. , Stir in potatoes; cover and cook on low for 4-5 hours. Stir in vegetables and cook 1 hour longer or until meat and potatoes are tender.

COUNTRY STYLE BAKED PORK CHOPS

Steps:

• Season each pork chop with salt and pepper.
• in a bowl, combine brown sugar and ketchup and stir it up real well.
• Place pork chops in a large baking dish and cover with them with the mixture. Add onion slices to the top of each pork chop.
• Place pork chops in a large baking dish and cover with them with the mixture. Add onion slices to the top of each pork chop.
• Cover with aluminum foil and bake at 375 degrees F for 35-50 minutes.
• Baste pork chops halfway through cooking. Cook for remaining time uncovered.

PORK CHOPS IN COUNTRY ONION GRAVY

Steps:

• Generously spray 12-­inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork chops in skillet about 6 minutes, turning once, until brown on both sides. Remove pork from skillet; cover to keep warm.
• Reduce heat to medium. Add onions to skillet; cook 3 minutes. Stir in broth and pepper. Return pork to skillet; spoon onion mixture over pork. Cover tightly and simmer 12 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°.
• Mix milk and flour in small bowl. Add to skillet; cook 2 to 3 minutes, stirring constantly, until thickened.

COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY

Steps:

• Mix flour, salt and pepper in a plate or shallow dish.
• Dredge pork chops in seasoned flour (reserve unused flour).
• Heat 4 tablespoons of oil in a large skillet.
• When hot, add the flour coated pork chops and brown on medium-high.
• Turn and brown on the other side.
• Add 1/4 cup water.
• Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
• Remove cover, increase the heat and recrisp the chops.
• Remove chops to a paper towel lined plate.
• Stir up any flour "crispies" to loosen.
• Add more oil if needed to make about 3 tablespoons.
• Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
• Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
• If the gravy is too thick, add some water.
• Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
• Season with salt and pepper.
• Serve pork chops with cream gravy.

OLD COUNTRY STYLE PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 300 degrees.
• In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
• Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
• Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
• Cover the skillet and transfer to the oven.
• After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
• Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
• Serve and enjoy with some hot bread and butter and a salad and you're good to go!

COUNTRY PORK CHOP DINNER

Steps:

• In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.

KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY

Steps:

• To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.;

COUNTRY FRENCH PORK CHOPS

Steps:

• Season chops to taste with salt andpepper.
• Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side.
• Remove from skillet, place on platter and cover.
• Add broth to skillet and bring to a boil, scraping up browned bits with a spoon.
• Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes.
• Whisk in butter and parsley.
• Reduce flame to medium low; return chops and accumulated juices to skillet.
• Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes.
• Serve at once.

COUNTRY-STYLE PORK CHOPS

Steps:

• Heat oil in large skillet on medium heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender and release most their liquid, stirring occasionally. Spoon into medium bowl; stir in gravy.
• Add chops to skillet; cook 3 to 5 min. on each side or until evenly browned on both sides. Season with pepper.
• Pour gravy mixture over chops; simmer on medium-low heat 10 to 15 min. or until chops are done (145ºF). Transfer chops to platter, reserving gravy mixture in skillet. Let chops stand 3 min.
• Meanwhile, stir sour cream into mushroom mixture in skillet; cook on low heat 2 to 3 min. or until heated through, stirring frequently.
• Spoon mushroom mixture over chops.