Time 25m Number Of Ingredients 7 Steps:
Season Salt and pepper both sides of the pork chops. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into oil. (Less dishes) Heat canola/vegtable oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 to 3 pork chops at a time, 4 to 5 minutes on the first side; 3 to 5 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate covered with paper towels and repeat with remaining pork chops.
Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside. Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat. Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 30m Yield 4 servings. Number Of Ingredients 15 Steps:
In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Time 25m Yield 2 serving(s) Number Of Ingredients 7 Steps:
In 12" skillet, cook bacon on med hi heat. Remove bacon from skillet, but leave bacon drippings. Add 1 TBSP butter and diced onion. When transparent, remove from skillet. Reduce heat to medium, lightly salt and pepper both sides of pork chops and place in skillet. Brown both sides (approx 2-4 minutes each). Chop up bacon, and add both bacon and cooked onion to skillet. Add 3/4 cup water (add more if you want more gravy), 1 TBSP butter, cover and simmer until cooked (5-10 minutes - but can simmer for up to 45 minutes easily). Just before serving, mix 2 TBSP cornstarch with cool tap water (approx 1/4 cup). Place pork chops on plates, add corn starch/water mixture to gravy/drippings in skillet and bring to quick boil stirring frequently to form thick gravy.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Season the 8 pork chops with the seasoned salt and ground pepper; flour the pork chops on both sides. In large iron skillet, heat up shorting until very hot. Reduce heat to medium. Place prepared pork chops into skillet and fry until a dark golden brown on both sides. Drain all grease from skillet except one tablespoon. Add 4 cups of warm water; cover with lid and simmer until a thick gravy forms. Let it sit for 10 minutes.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
Sprinkle pork chops with 2 teaspoons Creole seasoning. In a large skillet, brown pork chops in oil. Remove and keep warm., Drain one can tomatoes; discard liquid. Add tomatoes to skillet with the remaining can of undrained tomatoes, black-eyed peas and remaining Creole seasoning, stirring to loosen browned bits from pan., Bring to a boil and return chops to pan. Reduce heat; simmer, uncovered, for 2-4 minutes or until a thermometer reads 145°. Sprinkle with cheese if desired. Let stand for 5 minutes.
