Best 7 Pork Chop Supper Recipes

ONE-SKILLET PORK CHOP SUPPER

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings., In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. , Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.

COUNTRY PORK CHOP SUPPER

Steps:

• Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. , Stir in potatoes; cover and cook on low for 4-5 hours. Stir in vegetables and cook 1 hour longer or until meat and potatoes are tender.

BARBECUED PORK CHOP SUPPER

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

ZUCCHINI PORK CHOP SUPPER

Steps:

• In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.

PORK CHOP SUPPER CASSEROLE

Steps:

• Cut apple widthwise in half. Peel and chop half of apple; set aside. Cut remaining half into three rings; set aside. , Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil for 3-4 minutes on each side. Transfer to a greased 11x7-in. baking dish; keep warm., In same skillet, cook and stir rice and onion in drippings until rice is lightly browned. Stir in the water, bouillon and remaining salt. Stir in chopped apple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Spoon rice mixture around pork chops. In a small bowl, combine the butter, brown sugar and cinnamon; brush over apple slices. Arrange apple slices on top of chops. , Cover and bake at 350° for 25-30 minutes or until meat juices run clear and rice is tender.

PORK CHOP SUPPER

Steps:

• Place flour in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides. Sprinkle with thyme, salt and pepper. , Peel potatoes and cut into 3/4-in. cubes. Add the potatoes, carrots and onion to the skillet. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until a thermometer reads 145°.

SLOW COOKER PORK CHOP SUPPER

Steps:

• In a small nonstick skillet, brown chops in oil. Meanwhile, place the sweet potato, onion and apple in a 1-1/2-qt. slow cooker., Combine the brown sugar, cinnamon, salt, nutmeg and pepper; sprinkle over the top. Layer with pork chops and sauerkraut., Cover and cook on low for 3-4 hours or until meat is tender.