Crockpot Pork Chops

On a day that I desperately needed a new recipe, I gave a shout out to my facebook friends begging for something new. My sister in law posted this and I have since tried it and so have a few other friends who read my post and felt the same way. Anyway, super easy and very tasty!

Brown boneless pork chops and place in crockpot with a can of each, cream of mushroom soup and cream of celery soup. (I used two cans each for my family and four pork chops.) Turn on low all day, about 6-8 hours. Serve over white rice and some steamed veggies. Enjoy!

Saucy Pork Chops

Prep Time:5 min
Total Time:50 min
Makes:4 servings, one chop each

What You Need
4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
1 tsp. ground ginger
1 tsp. garlic powder


PREHEAT oven to 400ºF. Place chops in 8-inch square baking dish.
COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops.
BAKE 45 min. or until chops are cooked through (160ºF). Mine cooked faster than 45 min.

Serving Suggestion
Serve with a hot baked potato and steamed broccoli.

CrockPot Pork Chops

WINNER WINNER PORK CHOP DINNER!!!

Ingredients:
Pork chops (however many you need)
onion
butter or oil
cream of mushroom soup
milk
fresh mushrooms (optional)

Directions:
In saucepan, brown chops on both sides in butter/oil with onion. Season with salt and pepper (or any other seasoning that you want to use). Spray bottom of crock pot with PAM. Put chops, onion from the saute, 1 can cream of mushroom soup (if you have more then 4 chops, i would use 2 cans), 1/2 cup milk, (again, maybe 1 cup milk if you have more then 4 chops), and fresh mushrooms (optional) in crock pot. Cook ALL DAY (at least 8 hours) on low. The longer, the better. The soup and milk make for a really great gravy. Serve with rice and veggies.

Over Fried Pork Chops

I've used this receipe from Betty Crocker- yummy!
4 boneless pork chops about 3/4 inch thick.
1 egg
2 Tbs. milk
salt & pepper
Crushed stuffing mix
2 Tbs. butter

Heat Oven to 425'
Melt butter in oven in 9x13 pan ( while you prepare meat)
Mix egg, milk, salt n pepper in bowl
Place crushed stuffing in another bowl
Dip chops in egg mixture then crumb mixture.
Place in pan
Cook 10 minutes on one side- turn over cook 10 minutes on other side until juices are clear!
ENJOY-

San Francisco Pork Chops - Crockpot Style

1 T vege oil
4 pork chops
2 cloves garlic, minced
1/4 C chicken broth
1/4 C soy sauce
2 T brown sugar
1 t crushed red pepper (depending on your spiciness level)
2 t cornstarch
2 T water
cooked rice

Heat oil in a large skillet. Brown the pork chops on both sides. Put the pork chops in the crock pot.
Add garlic to the skillet and stir for one minute until garlic is softened. Throw that into the crock pot.
Mix broth, soy sauce, brown sugar and crusher red pepper flakes together until sugar is dissolved. Pour over pork chops.
Cook on high for 4 hours or low for 7. Remove the pork chops.
Mix the water and cornstarch until smooth, mix into the sauce in the crockpot. Put the chops back into the crockpot, cook another 30 minutes.
Serve over rice.

We shred the pork chops into the sauce to eat it, but you can serve the pork chops whole and just pour the sauce over the top.