4 loin chops, bone-in 1 can Campbell's Pork & Beans 1 pork & bean can of water
Saute pork chops until browned on both sides. Add can of pork & beans, then can of water. Simmer until liquid reduces to a thick sauce. Serve with copious amounts of bread and butter, for sopping up the sauce.
This was always one of my favorites:
Place 4 to 6 pork chops, any style, in a crock pot. Add one can of Bush's Homestyle (or any other flavor you like) baked beans and one bottle of your favorite barbeque sauce. Turn on low and go away for about 9 or 10 hours.
Note: If you use bone-in chops, it is best to wrap them in cheese cloth so you can remove the meat and bones together.
Driving is like coloring. You gotta stay between the lines!
Posts: 120 | Location: Chinatown | Registered: April 18, 2007
I like to season them with cinnamon, a little salt, and a little pepper and cook 4-7 minutes per side (for thinner ones) in a skillet.
Take the chops out, add 1/4 cup of apricot preserves, a splash of a sweeter white wine and 1/4 c chicken broth or water (you can leave the wine out). Sprinkle in a little more cinnamon, whisk until it's relatively smooth, then return the chops to the skillet and turn them a couple of times to get coated.
Apricot Glazed Pork Chops. Easy.
(We have a lot of chops in our freezer right now.)
Sprinkle on a little salt & pepper; cook 4-7 minutes per side. Remove, add 1/2 c chicken broth, a tablespoon of lime juice, a sprinkle of red pepper, and 1/4 c peanut butter; whisk until it smooths out. Thai peanut sauce!
We might eat them with some sort of pan sauce pretty frequently...
Add a pat of butter to the skillet when you take the chops out; add 1/2 c of apple juice, 1/2 cup of applesauce, and a sprinkle of cinnamon to pan; put the chops in and turn them a couple of times. I don't like that one a lot, but I don't really like pork and apples together.
