Famous Pork Chops

Ingredients

* 1 cup crushed butter crackers
* garlic salt to taste
* ground black pepper to taste
* 3 eggs, beaten
* 4 pork chops
* 1/2 cup butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

Notes: I used Saltine crackers instead of Ritz, I used 2 eggs and when you place the butter make sure you don't put the butter on top of the chops. On some of my chops I put it on top of them and it made the cracker mix soggy. The ones I didn't put the butter directly on top of...I LOVED the crunch! Loved this recipe and the simplicity.

Parmesan Bread Pork Chops

1/3 cup Italian style bread crumbs
2 tablespoons grated Parmesan cheese
4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)
1 egg, beaten
2 cups diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (8 oz) tomato sauce
1 small green bell pepper, chopped (1/2 cup)

1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.

Prep Time: 5 min
Cook Time: 17 m4 servings

Pork Chops in Cream Sauce

Sorry the picture is kind of small, but it is the best I could find. I really like this recipe.. I have varied it a little as I have made it more often. If you love Pork this will be for you!

6 loin pork chops
1 beef bouillon cube
½ cup water
2 Tablespoons flour
2 Tablespoons brown sugar
¼ cup water
2 Tablespoons finely chopped onion
½ cup dairy sour cream
1 Tablespoon ketchup
1 garlic clove minced

In a large skillet, brown pork chops. Add ½ cup water, brown sugar, onion, ketchup, garlic and bouillon cube. Cover; simmer 30-40 minutes or till tender. Remove chops to serving platter and keep warm. In a small bowl, combine flour with ¼ cup water; slowly add to cooking liquid, stirring constantly. Cook until thickened. Stir in sour cream, heat thoroughly. DO NOT BOIL. Serve sauce over chops.
Makes 6 servings.

Sides to add with it.... Rice or mashed potatoes.

Easy North Carolina Pulled Pork Barbeque

Ever been to a pig-pickin'? If, not, you've missed out! This is a simple slow-cooker recipe for those of you who, like me, enjoy that vinegar-based, "pulled-pork" barbeque that is a North Carolina specialty. Real barbeque is cooked for hours and hours in an outdoor cooker with hickory chips. This recipe is a fantastic, easy substitute for the real stuff! This is usually eaten on a sandwich, using any soft bun you like. I served this with coleslaw, pickles and grapes. This sauce is also a really good marinade for grilled chicken.

2.5 lb. pork roast (or pork shoulder)

buns

Rub

1 T. paprika

1 T. pepper

1 T. brown sugar

1/2 T. salt

Sauce

2 c. vinegar

1/2 T. brown sugar

1 t. cayenne pepper

1-2 t. red pepper (depending on how hot you want it!)

1/2 T. hot sauce (opt.)

1-2 T. ketchup

1 t. Liquid Smoke (opt., but good: found in a smallish bottle near Worcester Sauce at WalMart)

Mix the rub ingredients together and rub onto your roast. For best flavor you can put the rub on the night before and let it sit in the fridge overnight (I didn't do this, but I'm sure it tastes even better).

The next morning, put your roast in your slow cooker. Pour the 2 c. of vinegar around the roast. Yes it smells terrible, and will for half of the day, but it's worth it! Do not bother with the other ingredients for now. Put the lid on, and cook on low for 10-12 hours. Meat can be cooked on high and will be done in 4-5 hours, but will be less tender. Mine was mostly frozen, so I cooked it on high for 2 hours, then turned to low for 4 hours.

Once your meat is done, remove it from the cooker, and shred it finely with a fork. Add in remaining sauce ingredients to the vinegar in the slow-cooker, mixing well. Liquid Smoke gives things a slightly smokey, outdoor-wood-chipped-barbeque flavor. Put your shredded pork back in the pot, mixing well. The meat really soaks up the sauce, so you may find yourself making more sauce if needed. Keep pork on low or warm for another 30 min. or until ready to serve. Serve with more sauce if desired.

Serves 6

Pork Chops with Maple Mustard Glaze

This can be easily doubled.

1 T. butter
4 (4 oz) boneless pork loin chops, trimmed
1/2 t. salt
1/4 t. pepper
1/2 c. chicken broth
1/4 c. maple syrup
2 T. Dijon mustard
1 t. fresh sage
1 t. fresh thyme
2 t. heavy cream (half & half works too)

1. Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper, add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.

2. Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.

Cafe Rio Sweet Pork

Cafe Rio Sweet Pork

3-5 lb pork loin or pork roast

1 1/2 cans Coca Cola (2 c. or 16 oz) (I used Coke Zero and it worked fine)

1 c. sugar

7 oz. can of chipotle peppers in adobo sauce

2 t. dry ground mustard

2 t. ground cumin

2 cloves garlic, crushed or minced

1. place can of peppers in bowl and cover with coke. Once the peppers are no longer coated with adobo sauce, remove them and throw away (you can leave a few in if you like it super HOT!)

2. Combine all ingredients (except pork) in a blender and mix.

3. Place pork roast in crock pot and pour sauce over the top. Cook on high 4-6 hours or low 7-9 hours. Carefully turn roast over halfway through cooking.

4. Remove pork and shred, then throw back in a mix with juice. use slotted spoon to remove.

5. serve on rolls, in flour tortilla, lettuce wrap or with Cafe Rio Cilantro-Lime Rice.