Best 5 Mrs Neidermeyers Pork Chops Recipes

MRS. NEIDERMEYER'S PORK CHOPS

Steps:

• Mix flour, paprika and garlic, celery and seasoned salt together and coat pork chops.
• Brown pork chops in large frying pan.
• Mix water, brown sugar and worcestershire sauce together and add to frying pan.
• Cover and simmer for 40 minutes or until pork chops are tender.

SMOTHERED PORK CHOPS

Steps:

• Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
• Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
• Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
• Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
• To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
• Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
• Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

COLA ONION PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix.
• Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.

MRS G'S PORK CHOPS WITH BERRY SAUCE - PRESSURE COOKER

Steps:

• Preheat the oven to 200°F (for keeping the chops warm at the end).
• In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
• In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
• Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
• Meanwhile, in a small bowl, mix the preserves and mustard.
• Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
• Bring to high pressure (15 pounds).
• Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
• Use natural release. Do NOT quick release the pressure, it may toughen the meat.
• Open the lid with normal caution.
• Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
• Using a wooden spoon, stir the vinegar and brown sugar into the PC, scraping up any browned bits from the bottom and sides of the pan.
• Cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. Add the dried/soaked cranberries to sauce.
• Pour any juices from the chops into the sauce and boil for a few seconds.
• Season with additional salt and pepper.
• Pour the sauce over the pork chops and serve immediately.

CAJUN PORK CHOPS

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.