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*~ Pork Chops ~*

Posted by on Nov. 4, 2010 at 12:53 AM
  • 59 Replies
1 mom liked this

     Cranberry Pork Chops

Cranberry Pork Chops Recipe

  • 4 Servings
  • Prep/Total Time: 30 min.


  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 2 tablespoons butter
  • 1 cup chicken broth, divided
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 cup sliced green onions
  • 1/4 cup dried cranberries
  • 1/8 teaspoon pepper
  • 3 teaspoons cornstarch
  • Hot cooked rice


  • In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a meat thermometer reaches 160°. Remove chops to a serving dish and keep warm.
  • In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 167 calories, 10 g fat (5 g saturated fat), 43 mg cholesterol, 311 mg sodium, 9 g carbohydrate, 1 g fiber, 10 g protein.

by on Nov. 4, 2010 at 12:53 AM
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Replies (1-10):
by on Nov. 9, 2010 at 10:41 PM


Posted by asanabria123 on Oct. 17, 2009 at 3:50 AM







This is my recipe for pork chops. 

Marinate them with balsamic vinegar, olive oil, garlic, sliced onions and a little bit of minced oregano.

Use a skillet (I use Lifetime cookware) and put the pork chops in medium heat.  When it boils, reduce heat to slow and let them cook there for a while, turning them from time to time.  The water that generates the pork chops while cooking will evaporate and the pork chops will turn golden brown.  They will be so tender that the meat might get out of the bone!!!!  My girl don't like any other meat than this one.  You can serve it with mashed potatoes, white rice and pink beans, baked potatoes or with your favorite meal.

It is easy and taste great.  You won't regret it.

by on Nov. 14, 2010 at 12:12 AM

    • mrsmac79
    • by    on Oct. 30, 2009 at 9:55 AM
    • Salad w/ grilled porkchop

      Romaine lettuce

      grilled porkchop (slice)

      grapes ( cut in half)


       shredded cheese



       black pepper

      mix all ingredients toghether and whatever dressing you prefer. ( used ranch dressing)

      Result= quick, healthy, and SOOO DELICIOUS!!! 

by Luci on Jan. 10, 2011 at 11:06 PM


Baked Pork Chops

1/2 cup of soy sauce
2 garlic cloves, minced or 1 teaspoon garlic powder
1 teaspoon black pepper
!/2 of a medium chopped onion
1 pound pork chops

Mix the soy sauce, garlic, pepper and onion in a large zip-lock bag. Place the pork chops in the marinade and if you have time let them marinate overnight and if not just for a few hours. Bake them at 375 degrees for about 30 minutes. (4-5 servings)

by Luci on Jan. 10, 2011 at 11:06 PM


Baked Pork Chops over Rice

1 medium onion, chopped

2-3 ribs celery, chopped

1 Tablespoon oil

2½ cups chicken broth (or 2 ½ cups water+2 Tablespoons chicken base or severalchicken bouillon cubes.

1 small can mushrooms

1 cup rice

4 pork chops

Sauté onion & celery in oil. Place rice in greased 2 qt. baking dish. Empty mushrooms and the liquid over rice. Spread sautéed vegetables over rice. Brown pork chops in same pan used for vegetables. Meanwhile, heat water in small saucepan and add base, or substitute chicken broth for water & bases. Place pork chops over rice. Pour boiling broth over all.

Cover pan with foil. Bake at 350 for 30-45 min or till rice and meat are tender.

by Luci on Jan. 10, 2011 at 11:08 PM


This recipe is from Mrs. Wilkes Boardinghouse in Savannah

Baked Pork Chops

Six 3/4" pork chops
2 Tablespoons catsup
1 Tablespoon Worcestershire sauce
2 Tablespoons cooking oil
1 Tablespoon lemon juice
1 Tablespoon soy sauce
Preheat oven to 350. Place chops in baking dish. Whish remaining ingredients in a small bow. Spread half the mixture over the chops. Bake, uncovered, for 30 minutes. Turn the chops and spread remaining mixture on the other side. Bake, uncovered, for 30 minutes more.


by Luci on Jan. 10, 2011 at 11:09 PM


Fried Pork Chops with Cream Gravy
3-4 Pork Chops
1 cup flour
1 teaspoon Lawrey's Seasoning Salt
½ teaspoon pepper
1/4 cup vegetable oil
1 cup chicken broth & 1 cup milk or half & half

Preheat oven to 300. Season Pork Chops on both sides with salt and pepper. Add rest of seasoning to flour in a flat dish. Dredge pork chops in seasoned flour. Set aside while you heat oil in large heavy skillet over medium high heat.(You can re-dredge them if you like a lot of coating) When oil is hot, add pork chops. Make sure they aren't touching. They need room to fry. After 4-5 minutes, when they are golden brown on bottom, turn over. Reduce heat to medium-low and cover skillet. Continue cooking for 4-5 minutes or until chops are golden brown on bottom. Remove chops from skillet and place in oven in baking dish or pan, to stay hot while making gravy. Place remainder of seasoned flour in skillet where chops were fried. (Should be about 2 Tablespoons of flour and two tablespoons of grease in pan)Stir and cook 3-4 minutes. Add 1 cup chicken broth and 1 cup milk or half & half. Stir until thickened. Taste and season with salt & pepper if needed. Serve with mashed potatoes or rice.

by Luci on Jan. 10, 2011 at 11:09 PM

  Chinese Pork Chops

6 pork loin chops
1 small onion,, chopped
1 green pepper, chopped
1/3 cup ketchup
3 tablespoons brown sugar
3 tablespoons soy sauce
3 tablespoons water
1 garlic clove, minced
1 teaspoons ground ginger

Use non-stick cooking spray to coat crock pot. Place chops in bottom. Combine the rest of the ingredients in a small bowl and pour over chops. Cook on low 3 to 4 hours or until meat is tender. Serve over rice with cooking juices.
Notes You can thicken it with cornstarch and water if the sauce is too thin.

by Luci on Jan. 10, 2011 at 11:11 PM


Iowa Pork Chops (Mark Martin Style)

Yield: 4 servings

4 To 6 loin pork chops
3/4 cup Soy sauce

2 tablespoons Olive oil1 tablespoon Ketchup

1 medium Onion, chopped

1 To 2 garlic cloves, minced

Freshly ground black -pepper, to taste

Place the pork chops in a glass dish or plastic bag. Mix together remaining ingredients and pour over chops. Refrigerate for 2 to 4 hours (no more than 4 or all you'll taste is soy sauce). Turn chops from time to time. Grill chops over hot coals in a covered cooker for 3 to 4 minutes per side. Then stand the chops up on their chine bones, cover the cooker and grill for exactly 14 minutes. That's it! Pork chops to perfection. Serves 4 to 6.

NOTE: The marinade may be saved in the refrigerator for 1 more batch of chops.

by Luci on Jan. 10, 2011 at 11:14 PM


A tender and flavorful dish from New Orleans. Preparation starts the night before you plan to serve the dish. It’s pronounced pan-NAYED and goes great with red beans and rice.

Pane’ed Porkchops

6 center cut pork chops
1 cup buttermilk
1 cup fresh French bread crumbs
salt and black pepper
Vegetable shortening or lard for frying

The night before, put pork chops into several feezer bags. Pour some of the buttermilk into each bag. Refrigerate overnight.

Spread breadcrumbs onto cutting board. Remove pork chops from bags one at a time and sprinkle with salt and pepper. Lay the pork chops on top of the bread crumbs. Pound the pork chops with a meat mallet to about 1/4″ thick, turning over several times to coat with the breadcrumbs.

Put about 1/8″ of vegetable oil in a skillet over medium heat. Fry pork chops until golden brown, about 10 minutes on each side. Serve over red beans and rice.
Serves 6.

by Luci on Jan. 10, 2011 at 11:15 PM


Ranch Pork Chops

1 cup Italian-seasoned breadcrumbs
2 Tablespoons grated Parmesan cheese
1/3 cup bottled Ranch Dressing
6 pork chops, 1/2" thick
Combine bread crumbs and Parmesan cheese in shallow dish. Place dressing in another shallow dish. Dip pork chops in dressing, then coat in crumb mixture. Place in ungreased 13x9x2" baking pan. Bake uncovered at 375 for 25 minutes.

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