Mrs Thompsons Pork Chops Recipes

MRS. THOMPSON'S CARROT CAKE

Steps:

• In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator.

MRS. NEIDERMEYER'S PORK CHOPS

Steps:

• Mix flour, paprika and garlic, celery and seasoned salt together and coat pork chops.
• Brown pork chops in large frying pan.
• Mix water, brown sugar and worcestershire sauce together and add to frying pan.
• Cover and simmer for 40 minutes or until pork chops are tender.

MRS. MOUNTAIN'S PORK CHOPS

Steps:

• Bring all ingredients except pork chops to a boil in a medium saucepan.
• Simmer on low for 1/2 hour.
• Place pork chops in large baking pan.
• Place one or two slices of onion on each chop and top off with lemon slice.
• Pour sauce over top of chops.
• Cover with foil wrap.
• Bake at 375 degrees for 1 1/2 hours.

TOM'S DOWN TO THE BONE PORK CHOPS!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
• Rinse pork chops and pat dry with paper towels.
• Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops.
• Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.

BALSAMIC PORK CHOPS

Steps:

• Pat pork chops dry with paper towels, and season with salt and pepper.
• Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
• When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork chops from heat and cover to keep warm.
• Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
• Drizzle pan-fried chops with balsamic glaze and serve warm.

MRS. THOMPSON'S PORK CHOPS

Steps:

• Brown chops. Sprinkle with salt and pepper. Add 1 cup water to pressure cooker and cook for 12 minutes. Take chops out and place in warm oven. Add one cup water to pressure cooker and two chicken bullion cubes. Add: 1 teaspoon mustard 1 tablespoon vinegar 1 tablespoon ketchup 1/4 cup brown sugar Stir and add thickening (2 tablespoons flour and water). Pour over chops and serve.