Recipe: Pork Chop Recipes (3)

Hi Darlene:
With or with-out the bone they cook the same, --Luv 'em.
I get 'em at Sam's too.

Here y'are:

PORK CHOPS SIMMERED IN SAUCE

INGREDIENTS:
MEAT:
4 Thick Pork Chops (1 - 1/2 inches thick).
2 Tbs Dijon Mustard.
2 Tbs Water.
1+ Cup Flour (or as needed).
2 Tbs Lard or Oil.
1/2 Lg Onion (sliced thin).

SAUCE:
10oz Can Concentrated Cream of Celery Soup.
5oz 2% Milk (1/2 soup can).
1 Tbs Honey.
2 Tbs Catsup.
1/2 Tsp Fines Herbs.
1/4 Tsp Nutmeg.
Salt and Pepper to taste.INSTRUCTIONS:
In a medium bowl combine and blend mustard with 2 Tbs water.
Spread the flour on a separate plate for dredging.
Rub the pork chops all over with the mustard mixture.
Dredge pork chops with flour, let set 10 minutes to allow flour adhere to meat.
In a large skillet, heat lard or oil to frying temperature,
Meanwhile blend the celery soup, milk, honey, catsup, nutmeg, salt and pepper with the remaining mustard mixture and set aside for later use
Brown the meat in hot lard, but do not cook it done, place browned meat on a plate and set aside.

To the juices remaining in the skillet, saut the onion, until soft and transparent.
Add the soup - condiment mixture to the onions in the skillet, cook and stir until bubbly.
Return the pork chops to the skillet.
Reduce heat and simmer for about 1 hour or until the meat is tender.

ENJOY jsPORK CHOPS IN stuff

INGREDIENTS:
4 Pork Chops, thick cut
2 tbs Dijon Mustard, divided use
2 Tbs Lard or Oil
1/2 med Onion, sliced thin
Flour as needed

2 Tbs Ketchup
1 Tbs Honey
Salt, Pepper and Nutmeg to taste
10oz can Cream of Celery Soup
5oz Lo-fat Milk or Water (1/2 soup can)INSTRUCTIONS:
Coat the meat with mustard, then dredge with flour.
In a large skillet, brown the meat on both sides in lard or oil, over medium-high heat.
Transfer the meat to a plate and set aside.
Skim off and discard any excess grease from the pan.
Saut the onions in the juices remaining in the pan, until transparent and tender.
Return the meat to the pan and set aside.

In a small saucepan, combine milk, honey, remaining mustard, celery soup, ketchup and spices, heat and stir until bubbly, simmer for 3 - 5 minutes.

Pour the sauce mixture over the meat in the skillet.
Simmer for 1 hour or until meat is tender.

ENJOY! j

STUFF - what is it?? it s the sauce, what do you serve with it, potatoes? or maybe rice? then on the other hand noodles would be good, each time you taste the sauce something else would be good with it.
It s my other (she says better) half s wife-ly duty : ) to make something to go with this, when she decides and starts I ll say-or-may-be or on the other hand may-be - and all she does is GLARE at poor li l me : (
We both enjoy it , hope you will too. jsDEVILED PORK CHOPS

INGREDIENTS:
1 Tbs Lard or Oil.
2 + Lbs Pork Chops or Pork Steaks.
1 Sm Onion (chopped).
1 Med Carrot (chopped).
1 Rib Celery (chopped).
2/3 Cup Water.
3 Tbs Dijon (type) Mustard.
1 Tbs Brown Sugar (packed).
1 Tbs Worchestershire Sauce.
Salt and Pepper to taste.INSTRUCTIONS:
Heat lard or oil in large non-stick skillet.
Brown the meat on both sides, remove from pan, drain on paper towels and set aside until later .
Skim off and discard any excess grease, leaving the dredgings.
To the juices remaining in the skillet add the onion, carrot and celery, cook and stir until softened.
Add water, mustard, Worchestershire sauce, brown sugar, salt and pepper, stirring constantly while bringing it to a boil.
Return the meat to the skillet, reduce heat and simmer for 30 to 45 minutes or until the meat is done.

ENJOY js