Sauces for pork chops??

I do a really simple mushroom sauce, just take a package of creamy mushroom soup and make it with about half the amount of water called for. Pour it over the pork chops. It is really tasty and fast and my family loves it. We use the same sauce on chicken, too.

Here are a few more different ways for you to try. Pork Chops with Apricot Sauce 2 boneless pork chops, 3/4-inch thick 4 tablespoons apricot OR peach preserves 1 clove garlic, minced 1 1/2 teaspoons soy sauce 1/2 cup orange juice 1 teaspoon cornstarch Vegetable oil For sauce, in a small saucepan combine apricot preserves, garlic and soy sauce; bring to boiling. Stir orange juice into cornstarch and add to saucepan. Cook over medium heat, stirring constantly, until sauce thickens. Cook and stir 2 minutes more. Remove from heat and keep warm. Heat skillet over medium-high heat. Brush chops lightly with oil and brown on each side; pour half of the orange-apricot sauce over chops. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are just done. Serve chops with remaining orange-apricot sauce. Gingered Chops with Cherry-Orange Sauce 4 pork rib chops, about 8-ounces each 3 tablespoon lemon juice 3 tablespoon chicken broth 3 tablespoons soy sauce 2 teaspoons grated ginger root 2 teaspoons dry mustard 1 garlic clove, crushed Dash cayenne pepper 1 teaspoon vegetable oil 1/2 cup chopped onion 1/2 teaspoon curry powder 2 teaspoons cornstarch 1/2 cup orange juice 1/2 cup chicken stock 1/3 cup dried cherries Make marinade by stirring together lemon juice, chicken broth, soy sauce, ginger, mustard, garlic and cayenne pepper in medium bowl. Place chops in a self-sealing plastic bag; pour marinade over chops; seal bag and refrigerate 8 hours to overnight. Prepare medium-hot fire in grill; remove chops from marinade and discard marinade. Grill to medium doneness over direct heat about 10 to 13 minutes, turning once. Meanwhile, prepare Cherry-Orange Sauce. In medium saucepan, saute onion in vegetable oil until tender, about 2 to 3 minutes; stir in curry powder to blend. Whisk cornstarch with a couple tablespoons of orange juice, set aside. Stir remaining orange juice and chicken stock into saucepan; stir in cornstarch mixture and cook and stir over medium heat until blended and thickened slightly; stir in dried cherries and simmer for 2 to 3 minutes. Set aside and keep warm. To serve: Ladle sauce onto plates and top with shops; garnish chops with additional dried cherries if desired. Fruited Pork Chops 6 boneless pork chops, 3/4-inch thick 1/8 cup vegetable oil 1 (16-ounce) can sliced peaches, drained 1/2 cup apricot or raspberry preserves 1/4 cup western-style barbecue sauce 1 tablespoon finely shredded orange peel 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon minced garlic 1/4 teaspoon ground pepper Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove from pan. Add all remaining ingredients to skillet, stir to blend and bring to boiling. Return chops to skillet. cover tightly; cook over low heat for 5 to 6 minutes, until chops are just done.

Skillet Cranberry Pork Chops Cranberry sauce adds flavor and texture to the sauce for these easy pork chops. INGREDIENTS: 4 to 6 pork chops 2 tablespoons vegetable oil 1 medium onion, sliced 1 can (15 ounces) whole cranberry sauce 1/3 cup ketchup 1/4 cup water 2 teaspoons vinegar 1 teaspoon mustard 2 teaspoons Worcestersire sauce 2 tablespoons brown sugar dash cinnamon dash salt dash pepper 2 tablespoons cornstarch 3 tablespoons cold water PREPARATION: In a large skillet over medium-high heat, sear the pork chops in oil, turning to brown both sides. Add sliced onion and continue cooking for 1 minute. Combine cranberry sauce, ketchup, 1/2 cup water, vinegar, mustard, Worcestershire sauce, brown sugar, cinnamon, salt, and pepper in a bowl; pour over chops. Cover and simmer for 30 to 45 minutes, depending on thickness of chops, until tender. Combine 2 tablespoons cornstarch and 3 tablespoons cold water, stirring until smooth. Gently stir into the pork chop mixture, cooking and stirring until thickened. Serves 4 to 6.

this is a very easy recipe for pork chop sauce. take 1/4 cup honey 1/4 cup orange marmalade 1/2 tsp dry mustard combine all the ingredients in a saucepan , blend them well. heat over medium - low heat and sseve with pork chops or other meats too. this much measurement will make about 1/2 cup of sauce.

try mushroom gravy.. it will be very good for pork chops... or try this following sites... www.allrecipes.com/Recipes/Grandmas-Pork-Chops-in-Mushroom-Gravy/Detail.aspx

Mix one can cream of chicken soup, a fourth cup of catsup, and one tablespoon of worcestershire sauce. Brown pork chops and place into a baking dish. Top with a medium sliced onion and pour soup mix over the top. Cover and bake at three hundred fifty degrees for one hour. Serve over rice.

i don't have the exact measuremnts for this, but mix to your own taste. In a small pot over low to medium heat, mix equal parts ketchup and soy sauce. stir and mix well. add about2 tablespoons sugar, some chopped onion, and about a teaspoon of lemon juice. stir and heat until everything is well blended and heated through. lay your pork chops in a pan, and pour the sauce over them, turning them to coat on both sides. bake in the oven, about 350 until chops are done. hope you enjoy this, as my family always loved it.

My favorite is mushroom soup.....I pour the can into a pot and add spices to taste....garlic powder,onion powder,celery salt,meat tenderizer.....whatever you like and than,about 1/2 an hour before the meat is done,I pour it over the chops.....I always bake mine in the oven.....it makes a great gravy for your potatoes or fries too.....my kids HATE mushroom soup but everytime I make pork chops,they ask for it so it must be good

Apple sauce is soooo easy! Just peel and core apples and chop them into chunks, put about a half an inch of water into a saucepan, drop the apples in and simmer. Stir occaisionally and taste after about 20 minutes to see if you need to add sugar (i always add cinnamon at this point as well) and keep simmering over low heat until the apples break up. It's really easy, I make applesauce all the time. if you have a food mill you don't even have to peel or core the apples, just cut them in chunks and then at the end pass the sauce through the mill. I do "smothered" porkchops sometimes. Dust the chops with flour, then brown them in a bit of oil in a pan. pull the chops off, add thinly sliced onions and sautee for a few minutes, then put the chops back in and add some chicken stock. Turn down to a simmer and let the sauce bubble. It will thicken and it's great to serve over rice or buttered noodles. I put sherry in mine sometimes.

I love pork chops. My dad is a good cook and because he knows that our favorite is pork chops he will prepare that twice a week. He makes the best and simplest sauce there is for pork chops. Now that I'm married I inherited that way of cooking the sauce because I can do the sauce even with my eyes closed. (of course I'm kidding) So here's the ingredients: sliced onion, half cup of soy sauce, 2 tbsps. of white sugar and black pepper to taste. First, saute onions, add the soy sauce and white sugar stir until all the sugar are dissolved then add pepper. Pretty easy ha. I hope you'll try it and love it as well. Happy eating!

How about trying apples, cinnamon and onions. Or simmering raisins, cranberries and some apple cider while baking them in the oven, halfway through pouring this mixture over top. You could also go with curry and make curried pork n' apples. Yummy and enjoy !

www.allrecipes.com/Recipes/Giblet-Gravy/Detail.aspx

I'm aware that everyone of us have different taste but I still want to share what I love to do with my Pork Chops & its sauce... After washing it from the supermarket, I'm mixing some salt and pepper before setting aside. After about 30 minutes or more, I'm bringing my Pork Chops into boil with a little amount of water. When it's already tender, I'm adding oil to fry them. For the sauce, I'm mixing some finely chopped onions, squared chopped red/green bell pepper, finely chopped celery stalks, lemon juice, kikoman sauce, suger, salt and pepper to taste. (It's on your taste to measure the amount of the ingredients. It's also your choice if you want to let it done like that or if you want to let it bring to a boil or whatsoever.) The taste really pass on mine and I really love my own recipes...