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Pork Chop Recipes

Here is a collection of pork chop recipes from Gramma Cookie's Kitchen. Please enjoy these recipes and if you have any favorite pork chop recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

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Pork Chop Casserole

  • 3/4 cup uncooked rice
  • 4 pork chops (1 1/4 to 1 1/2 inch thick)
  • 1 tomato (sliced)
  • 1 green pepper (sliced in rings)
  • 1 onion (sliced)
  • 1 can (10 ounces) of beef broth
  • 1/2 cup water (if needed)
  • 1 teaspoon Worcestershire sauce

Preheat oven to 375 degrees F. Place rice in a buttered casserole dish. Brown chops and arranges on top of rice. Place tomatoes, green pepper, and onion on top. Add beef broth and Worcestershire sauce. Cover and bake for 60 to 75 minutes. Test chops for tenderness. Add water if needed.
This pork chop recipe will serve 4.

Pork Chop and Potato Casserole

  • 6 pork chops
  • 5 medium potatoes (peeled and sliced)
  • 1 tablespoon butter
  • seasoning
  • 1 onion (sliced)
  • 2 cans (10 ounces) of mushroom soup
  • 1 cup water

Brown the pork chops. Place the sliced potatoes in a buttered casserole dish. Sprinkle with seasoning and dot with butter. Add onion and top with browned pork chops. Mix the soup and water together and pour over the pork chops. Cover and bake in a 350-degree oven for 90 minutes.
This pork chop recipe will serve 4 to 6.

Baked Pork Chops with Dressing

  • 8 pork chops
  • 6 slices of stale bread
  • milk or water to moisten
  • 1 onion (finely minced)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sage powder
  • 1 egg

Pan-fry pork chops until golden brown, cover with water, and simmer gently for 25 minutes. Add enough milk to the bread to just moisten it. When soft, press out any excess liquid and combine with onion, salt and pepper, sage, and beaten egg. Put chops into a casserole dish and cover with dressing and bake at 350 degrees F. for about 90 minutes, basting the dressing frequently with the liquid in which the chops were simmered.
This pork chop recipe serves 4 to 6.

Pork Chops with Apricot

  • 2 teaspoons butter
  • 6 pork loin chops
  • 1 onion (chopped)
  • 1 teaspoon flour
  • 1 can (10-ounce) halved apricots
  • 2 tablespoons tomato puree
  • 1 orange (sliced and rind grated)
  • 2 bay leaves
  • 3 tablespoons vinegar
  • seasoning

Melt the butter in a skillet and fry the pork chops until brown. Put the pork chops into a shallow casserole dish. Fry the onion in the fat left in the skillet. Stir in the flour and cook for several minutes. Remove from heat. Run the juice from the apricots through a sieve, and save the apricots for a garnish. Place into the frying pan and stir the apricot juice, tomato puree, orange rind, bay leaves, vinegar, and seasoning. Bring to a boil while stirring and cook for a couple of minutes. Pour mixture over chops and bake in the oven at 400 degrees F. for 30-35 minutes. Place chops on a heated serving dish and garnish with apricot and orange slices.
This pork chop recipe will serve 6.

Orange Pork Skillet

  • 6 pork chops
  • 2 ounces butter
  • 6 ounces of fresh orange juice
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon Tabasco sauce
  • 1 orange
  • 2 apples

Trim the excess fat from the chops and brown on both sides in melted butter. In a bowl mix the orange juice, brown sugar, ginger, spice, and Tabasco sauce. Pour over the chops. Cover and simmer gently for 45 minutes. Baste the chops with the orange juice occasionally while cooking. Cut the unpeeled orange and apple into small, neat pieces and add to the pork chops during the last 5 minutes of cooking.
This pork chop recipe will serve 6.

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