pork chops recipes
Filed Under: main dish,pork,cajun  

- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon Creole seasoning
- 1/2 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 4 (1/2 inch thick) boneless pork chops
- 1 teaspoon ground sage

- 2/3 cup packed brown sugar
- 2 tablespoons butter
- 1/3 cup maple syrup
- 3 tablespoons water
- 1 tablespoon cornstarch
- 4 bone-in pork loin chops, 1 inch thick
- 1/2 cup all-purpose flour
- 1/4 cup cider vinegar
- salt and pepper to taste

- For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone
- 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tabl

- 4 thin boneless pork chops or 2 thick bone-in pork chops
- 1 1/2 tablespoons butter
- 1 bay leaf
- 1 large celery stalk, chopped
- 1 tablespoon curry powder
- 1 1/2 cups apple cider
- 2 cups chopped onions

- 1/2 cup dry vermouth
- 2 medium shallots
- 4 pork loin chops or blade-cut pork chops (1/2 inch thick)
- salt and pepper
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary

- 2 tablespoons orange juice
- 4 pork chops or pork steaks
- 1/4 teaspoon cinnamon
- 1 tablespoon oil or shortening
- 1 tablespoon cold water
- 8 pear halves in natural juice (well drained if canned)
- 1 teaspoon cornstarch
- 1 tablespoon butter
- 1/4 cup firmly packed brown sugar
- 1/4 cup dry sherry or orange juice
- freshly ground salt
- fresh ground pepper

- 1 (8 ounce) can pineapple chunks, reserve juice
- 1/8 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 4 pork chops
- 1/3 cup raisins
- 1 tablespoon cornstarch
- 2/3 cup chile sauce

- 6 center cut bone-in pork chops
- 1 teaspoon dried sage
- 2 cubes beef bouillon
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon ground black pepper
- 2 teaspoons salt

- 4 bone-in pork chops, 1/2 inch thick (1-1/4 lb.)
- 1/4 cup Zesty Italian Reduced Fat Dressing
- 1 Tbsp. GREY POUPON Dijon Mustard
- 2 medium red peppers, cut lengthwise into wedges
- 2 zucchini, cut diagonally into 1/4-inch-thick slices