Grandma Ednas Imperial Pork Chops Recipes

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GRANDMA EDNA'S CAJUN PORK



Grandma Edna's Cajun Pork image

My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. -Tonya Cline, Greenville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 12 servings (2-1/4 cups sauce).

Number Of Ingredients 13

1 small onion
1 celery rib
1 small green pepper
3 tablespoons butter
3 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon paprika
1/2 teaspoon each salt, white pepper and pepper
1/2 teaspoon ground mustard
1/2 teaspoon hot pepper sauce
1 boneless pork loin roast (4 pounds)
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 167mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

GRANDMA EDNA'S IMPERIAL PORK CHOPS



Grandma Edna's Imperial Pork Chops image

Make and share this Grandma Edna's Imperial Pork Chops recipe from Food.com.

Provided by CelestialShannon

Categories     Chicken

Time 1h45m

Yield 4-8 serving(s)

Number Of Ingredients 8

2 cups breadcrumbs
3/4 cup parmesan cheese
1/4 cup chopped fresh parsley or 3 tablespoons dried parsley
1 teaspoon garlic powder
2 teaspoons salt
1/4 teaspoon pepper
pork chop
1/2 cup melted butter

Steps:

  • Mix all ingredients.
  • Coat each pork chop with melted butter.
  • Coat then with bread crumb mixture.
  • Arrange on a shallow baking pan.
  • Bake one and a half hours or longer in 350 degree oven uncovered.
  • Make as many pork chops as desired.
  • Save the leftover crumb mixture in the fridge in plastic container.
  • Chicken can be substituted.

Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 18.5, Cholesterol 77.5, Sodium 2010.5, Carbohydrate 40.5, Fiber 2.7, Sugar 3.7, Protein 14.9

GRANDMA'S PORK CHOPS



Grandma's Pork Chops image

Provided by Daisy Martinez

Categories     Pork     Fry     Sauté     Dinner     Meat     Pork Chop     Spice

Yield Makes 6 regular or 4 Daisy servings

Number Of Ingredients 7

Six to eight 1-inch-thick loin pork chops (3 to 4 pounds)
3 tablespoons Dry Rub , homemade or store-bought
Juice of 3 oranges
Juice of 1 lemon
2 tablespoons cider vinegar
2 cloves garlic, smashed
Canola or other vegetable oil

Steps:

  • 1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
  • 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
  • 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets - if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY



Grandma's Pork Chops in Mushroom Gravy image

This is my Grandma's pork chop recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but it's great for a special dinner, and my husband loves it!

Provided by HEIDIHELM

Categories     Braised Pork Chops

Time 1h30m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium heat. Add garlic, and sauté until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove pork chops to a baking pan or Dutch oven.
  • Pour mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping up any bits of pork that are stuck to the pan.
  • Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  • Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes.
  • Remove chops from the pan to a serving platter, and place the dish on the stovetop over medium heat. Stir together cornstarch and water. When the juices in the pan come to a boil, slowly stir in cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over chops, and serve.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g

GRANDMA'S BAKED PORK CHOPS



Grandma's Baked Pork Chops image

Make and share this Grandma's Baked Pork Chops recipe from Food.com.

Provided by Delilah26

Categories     Pork

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup packed brown sugar
1/2 teaspoon sage
1 teaspoon dry mustard
4 pork chops, bone in
salt, to taste
pepper, to taste
2 tablespoons water
1 dash paprika
3 medium onions

Steps:

  • Cut onions into chunks and boil for 10 minutes.
  • salt and pepper chops and place in large baking dish.
  • cover chops with onions.
  • combine all other ingredients and mix thoroughly.
  • pour mixture over chops and onions.
  • bake at 375 degrees for an hour.

Nutrition Facts : Calories 940.5, Fat 29.1, SaturatedFat 9.9, Cholesterol 150.1, Sodium 182.7, Carbohydrate 124.5, Fiber 2.6, Sugar 113, Protein 47

GRANDMA'S PORK CHOPS



Grandma's Pork Chops image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 8

4 thick boneless pork chops
1 egg, beaten
1/2 cup milk
1 1/2 cups Italian bread crumbs
Cooking oil for browning
1 large onion, sliced
1/4 cup water
Pepper to taste

Steps:

  • Preheat oven to 350 degrees F. Rinse pork chops. Mix egg and milk and beat well. Coat pork chops with egg mixture then coat with bread crumbs. Brown in large skillet with oil, turning once about 5 minutes or just until browned.
  • Layer baking dish with onions, pour water into baking dish, top with pork chops. Season with pepper to taste. Top with more onions.
  • Cover with foil, bake 25 -30 minutes or until done.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY



Grandma's Pork Chops in Mushroom Gravy image

This is my Grandma's pork chop recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but it's great for a special dinner, and my husband loves it!

Provided by HEIDIHELM

Categories     Braised Pork Chops

Time 1h30m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium heat. Add garlic, and sauté until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove pork chops to a baking pan or Dutch oven.
  • Pour mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping up any bits of pork that are stuck to the pan.
  • Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  • Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes.
  • Remove chops from the pan to a serving platter, and place the dish on the stovetop over medium heat. Stir together cornstarch and water. When the juices in the pan come to a boil, slowly stir in cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over chops, and serve.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g

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