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What is your favorite recipe for pork chops?

Answer Question

Asked by jmpj8107 at 10:55 AM on Jun. 3, 2011 in Food & Drink

Level 23 (17,504 Credits)
Answers (6)
  • with or without the bones? Thin sliced or thick?

    Answer by Chloesmom1126 at 10:56 AM on Jun. 3, 2011

  • I love to marinate them overnight in Italian dressing and grill them.

    Answer by scout_mom at 10:57 AM on Jun. 3, 2011

  • not healthy- but i like to coat mine in ranch dressing and then roll in bread crumbs and bake in the oven until done. another good one- marinade in the fridge for atleast 30 minutes in olive oil, minced garlic and fresh rosemary. sautee on the stove. also, slow-cook in the crockpot smothered in a can of cream of mushroom, or any creamy soup you like.

    Answer by tnm786 at 10:58 AM on Jun. 3, 2011

  • No recipe - just slap 'em on the grill and serve with grilled potatoes.

    Answer by Anonymous at 11:07 AM on Jun. 3, 2011

  • I like to use red curry as a seasoning with black pepper and garlic powder.. fry them up in a little oil.. if I have some white wine that is past the good to drink stage.. mmmm mmm good.

    Answer by momkelly2 at 12:53 PM on Jun. 3, 2011

  • Pork Chops with veggie sauce

    4 to 6 pork chops
    2 medium onions, chopped
    2 celery ribs, chopped
    1 large green pepper, chopped
    1 15 oz. can stewed or diced tomatoes
    1/2 c. ketchup
    2 Tbsp. vinegar
    2 Tbsp. brown sugar
    2 Tbsp. Worcestershire sauce
    1 Tbsp. lemon juice
    1 beef bouillon cube
    2 Tbsp. cornstarch
    2 Tbsp. water

    Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours. Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more. Usually served over rice.

    Brown chops in skillet. Add rest of ingredients except water and cornstarch. Reduce heat, cover and simmer for 20 minutes. Mix cornstarch and water together and add to skillet, stirring gently to mix. Simmer until sauce thickens.

    Answer by michiganmom116 at 6:20 PM on Jun. 3, 2011

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