Pork chops anyone?

With the summer coming, you can cook pork chops in your crock pot without heating up your kitchen... This recipe is creole inspired. 1 tbsp. oil 4 loin pork chops 2 tbsp. flour 1 can (19 oz.) tomatoes 1/2 green pepper, chopped 1 med. onion, chopped 1 1/4 tsp. salt 1 tbsp. Worcestershire sauce 1/2 c. rice Dredge the chops in the flour and brown on both sides in oil. Add 1 cup water to 1/2 cup rice in bottom of crock pot. Add browned chops and other ingredients. Cook 8 hours on low.

I have a great recipe for you that I think pops will absolutely love! It's called country fried pork chops. Here are the ingredients: 4-6 pork loins with bone-in 1 egg 1.5 cup flour 2 tablespoons chili powder 2 tablespoons Cumin (for an extra smokey down home flavor!) 1/2 cup steak grill seasoning 1/2 cup bread crumbs 2 tablespoons garlic powder (or if you wish to use real garlic, 2 large crushed garlic clove, although personally, the powder works better for this recipe AND tastes better too!) Break egg into a bowl and whisk. Then mix all dry ingredients in another SEPARATE bowl. These will ultimately make for your batter. Then, rinse your chops in lukewarm water (always do this for food safety), then dunk them in, one by one into your egg mix. Once thoroughly covered in egg, then dip into the dry mix and into your frying pan (one saute pan thoroughly coated with 1.5 cup of vegetable oil, be sure to pre-heat first though on medium high). Once all chops have been coated with egg and dry mixtures, you fry them in your fry pan on each side, medium heat for at least 20-30 minutes each side to thoroughly cook. Some sites say less time, but to be safe, always cook a little more to be sure. Then, once browned on both sides, total cooking time should be between 1-1.5 hours, then drain all on a paper plate with napkin to absorb all excess grease. ENJOY! This is one of our favorite recipes :)

why not add pototoes in with it and also add some cheese when it gets close to being finished. I love this meal. My mom use to make it all the time group up. Now I make it.

marinate it over nights on lemon juice and soy sauce. next day fry (dont over fry it) the pork chops one by one when everything is done put it back inside the frying pan and put the marinate sauce. put a little water (just make sure the water is enough not to make the marinate sauce tasteless) when it boils put in in low fire and let it simmer for 15 minutes or until pork chop is tender. then serve. my mom serves this with hard boiled eggs. try it. enjoy. goodluck

My roomie has a big, heavy pan, that she cuts up onions & potatoes, puts the chops (she get really nice ones) in it with salt, garlic (no pepper because I'm eating it & I can't have pork & pepper together.) Then she cooks it fairly low for some time, I don't really know how long, but the potatos are soft, the chops are cooked & the onions are yummy. There is some browning on the bottom layer but thats fine

i like to sprinkle them with worcestershire sauce and a cajun seasoning mix then grill them. if you squeeze a little lime over them a minute or so before you take them off the grill that's also really good.

How about trying this Hawaiian Pork Chops: Ingredients 4 pork loin or rib chops, cut 3/4 inch thick 2 tablespoons cooking oil 1/2 of an 8-ounce can sliced water chesnuts, drained 1/2 of an 8-ounce can bamboo shoots, drained (about 3/4 cup) 1 cup sliced fresh mushrooms 1 9-ounce jar sweet-and-sour sauce (not red sauce) 1 8-ounce can pineapple chunks, drained Hot cooked rice Directions 1. In a large skillet, cook chops in hot oil for about 5 minutes or until brown on both sides. Remove from skillet. 2. Add the water chestnuts, bamboo shoots, and mushrooms to skillet. Cook and stir for 2 to 3 minutes or until browned. 3. Stir in sweet-and-sour sauce and pineapple. Return chops to skillet. 4. Bring to boiling. Reduce heat. Cook over medium heat for 20 to 30 minutes or until pork isdone and juices run clear. Serve with rice. Makes 4 servings.

Mexican Pork Chops and Beans Ingredients: 1 cooking bag, large size 2 tablespoons flour 1 cup thick and chunky salsa 2 tablespoons lime juice 3/4 teaspoon chili powder 1/2 teaspoon garlic powder 4 pork chops, 1/2 inch thick, fat trimmed 1 can (16 oz size) light red kidney beans, drained 2 medium green, yellow, orange, or red sweet peppers, cut into strips Directions: Preheat oven to 350 F. Shake flour in cooking bag; place in 13x9x2-inch baking pan. Add salsa, lime juice, chili powder and garlic powder to bag. Squeeze bag to blend ingredients. Place pork chops in bag. Spoon bans and peppers around pork chops. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until pork chops are tender, 35 to 40 minutes. Let stand in bag 5 minutes. This recipe for Mexican Pork Chops and Beans serves/makes 4 This recipe is simlar to the one that I love, I copied this from http://www.cdkitchen.com/recipes/recs/373/Mexican-Pork-Chops-and-Beans95957.shtml

My dad only likes them with shake and bake. My husbands likes them soaked in terryaki and on the grill, when I can grill them.

I like to do pork chops this way... Preheat the oven to 350. Brown pork chops in a pan. Make enough rice for the people you'll be feeding. Take a large baking pan and line with a baking bag. When the rice is done, open the bag and spoon the rice evenly over the bottom of the bag. Place the pork chops on the rice. Spoon cream of mushroom soup over chops. Close the bag and cook until the soup is all bubbly. This way you have your meat and one of your sides already done.