Pork Chop Potato Soup

4-5 boneless pork chops
2 Tbsp. oil
4 cups water
3-4 med. potatoes
4 more cups water
1 pkg. (4 oz.) instant potatoes with the works
salt & pepper to taste
cheese

Cut pork chops into 1/2" (approx.) pieces.  Put in a large pot with oil.  Saute on high until all has started to brown.  Add 4 cups water, cover and simmer until meat starts to fall apart (1-1 1/2 hrs. depending on meat).  Cut potatoes into cubes.  Add the other 4 cups of water and simmer until potatoes are done.  Add package of instant potatoes, salt & pepper.  Stir to mix.  Add more water if you want a thinner soup.  Sprinkle with cheese when serving.

Comment:  This soup came to me out of the blue.  I had a package of boneless pork chops that I had found on sale.  I spotted a package of instant potatoes with the works in the pantry and decided since it's cold outside soup would be good.  This worked perfectly!  I'll not change a thing when I make it again.  Well... I might add some chopped green onions.  Maybe a little bacon bits.

Slow Cooker Chops or Ribs

 6 lean pork chops or 2 lb. Country Rib Boneless Pork

 1/2 cup of flour

 1 tbsp. salt

 1 (10 oz.) can chicken and rice soup

 1 1/2 tsp. dry mustard

 1/2 tsp. garlic powder

 2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder and brown in oil in skillet. Place browned pork chops in crock-pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.

Comments:  The original recipe called for pork chops but I found some Country Boneless Ribs on sale so decided to give them a try.  They were about 1 1/2" thick and about 4-5" long.  They were perfect!!  I did use my gluten free baking mix instead of flour and sprinkled a little onion powder and some pepper into my flour mixture.  These served 6 easily and they were so tender that they pulled apart with a fork.  This is a simple, must try recipe.

Taco Pork Chops - from 1983 cookbook (Mexican Pork Chops)

6 pork chops (1/2 to 3/4 inches thick)
1/2 tsp. salt
1 Tbsp. vegetable oil
3/4 cup uncooked rice
1 1/2 cups water
1 can (8 oz.) tomato sauce
1 pkg. (1 1/4 oz.) taco seasoning mix
1/2 cup shredded cheese
1 green onion cut into rings (optional)

Preheat oven to 350 degrees.  Sprinkle pork with salt.  Heat vegetable oil in frying pan.  Brown pork on both sides.  Drain on paper towels.  Spray 9 x 13 x 2 baking dish with non-stick spray.  Sprinkle rice evenly in the bottom of the dish.  Place pork on top of rice.  In a bowl combine water, tomato sauce, and taco seasoning.  Pour over pork and rice.  Cover tightly and bake 1 to 1 1/2 hrs. or until rice is done.  Remove cover, sprinkle with cheese and garnish with green pepper rings if desired.  Cover and bake for 15 minutes longer.  Serves 6

Comments:  This recipe was in a 1983 cookbook called Dixie Delights (St. Francis Hospital Auxiliary, Memphis TN).  The only change I made was my rice.  I used brown with wild rice which took 1 1/2 hrs. in cooking time due to the wild rice.  So if you use any other rice it will probably be done within the hour.  This dish came out with the pork chops being fork tender and the rice perfectly seasoned.  This is a dish I'll make many times again.

Pork Chops & French Fried Onions

 

4 boneless pork chops

¼ cup mayonnaise

¼ cup milk

1 heaping Tbsp. mustard

¼ cup flour

¼ cup Panko bread crumbs

½ cup crushed French fried onions

 

Preheat oven to 350 degrees.  Place a cookie cooking rack sprayed with non-stick spray on a baking sheet covered with foil.  In one bowl mix mayonnaise, milk and mustard together.  In a second bowl mix flour Panko and crushed French fried onions.  Dip chops in mayonnaise mixture then into crumb mixture.  Place on cookie rack.  Bake 20-25 minutes or until chops are done and crumbs are lightly browned.  If the crumbs start to brown before chops are done, loosely cover them with a sheet of foil. 

 

Tips:  Use a fork to crush the fried onions.  You want them crushed small enough that they will cling to the mayo mixture.  The mayo mixture should be about the consistency of a slightly thick gravy.  You want it to stick to the meat on both sides without running off. 

 

Changes – It was suggested to me by a man I work with that this would probably be good made with zucchini squash instead of the chops.  Thanks John for the suggestion, I’ll have to give it a try.  I also suggest maybe broccoli or change the meat to chicken and even cube steak.  Also, if you don’t have Panko bread crumbs, regular bread crumbs will work too.  I like the Panko for the added crunch when cooked.

 

Pork Chops with Stuffing

4 thin sliced pork chops
1 pkg. (6 oz.) stuffing mix
1 1/2 cups boiling water
2 T butter or margarine
1 can condensed cream of mushroom soup
salt & pepper

Salt and pepper the pork chops. In a non-stick pan lightly brown the chops on both sides, cover with a lid and cook until completely done and tender. Mix stuffing mix, water and butter in a bowl. Pour into 8 x 8 baking dish sprayed with non-stick spray. Place pork chops on top of stuffing, cover with soup and bake in 350 degree oven for 20-25 minutes or until soup is starting to bubble. Serves 4

This dish with a side salad and rolls makes a quick and easy meal. You can always spice it up by adding sauted onions, bell peppers and/or more mushrooms. You could even add a little celery to the stuffing or saute it with your other veggies. A little cheese sprinkled on top adds a twist to the flavor. I like to mix a little cheese in my stuffing, usually blends of Italian or Mexican. This dish can have you in and out of the kitchen in under 45 minutes. It's a tasty looking dish and is great for the working cook.