Tuesday, November 13, 2012

More about Pork

Italian Style Pork Chops

I have spent many hours searching for a pork chop recipe that has great flavor.  Many I have tried just don't make the cut.  They turn out dry or the flavor just overwhelms the meat.  Finally, I found this recipe that is just plain great every time.  It is also simple to prepare.  It is best just as it comes out of the oven when the breading is crispy and hot.  It is still good the next day or after being frozen but loses the crispness that is soooo good!

 This recipe began it's life on All Recipes but I read the comments and tried and tested and made a lot of changes for the better!  

1 cup crushed saltine crackers
1 Tblspn. Italian-style seasoning
1/2 cup grated Parmesan Cheese (Bottled kind)
1/4 teas. garlic pdr.
5 Tblspn. butter, melted
6 bone-in Pork Chops


     Preheat oven to 425 degrees. In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.  Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly.  Place the chops in a 9x13 baking dish.  Bake at 425 degrees for 30 to 40 minutes.  (I check after 25 min. with a thermometer and by cutting in to them to see if the juices are clear.  Please don't let them get over done and dry!)

Monday, November 12, 2012

Favorite Pork Chop Recipes

I have had a special request for some good pork chop recipes.  I have to admit that it has taken some time to get this done but when you taste these you will know they are worth the wait!  The first is a family recipe we have enjoyed for years and are my oldest son's favorite meal.  The second one, (that will be in the next post), came from All Recipes and has wonderful flavor and both are very easy to make.  These are for you Brittani!

  Tender Pork Chops in Mushroom  Soup

(catchy name huh?)


6 bone-in pork chops
2 Tbls. cooking oil
salt and pepper to taste
1 26 oz. can mushroom soup
1/2 soup can milk

In a large fry pan, brown chops in oil on med high heat.
  Salt and pepper them to taste. Remove chops and place in a single layer in a 13x9 (Mine is actually larger about 15x 10 and holds 6 chops very nicely) baking pan. 

 Meanwhile, combine soup and milk in a medium microwaveable bowl.  Warm mixture and then whisk until smooth and blended.  Pour over pork chops and place in oven.  

I cover mine with a heavy cookie sheet.  Bake at 350 for 1 hour.  Serve with rice.