I need a recipe for boneless pork chops - that I can cook in the oven?

Has anyone got a tried and true recipe that you use frequently? Thanks!I need a recipe for boneless pork chops - that I can cook in the oven?
1/4 cup of butter divided.


2 large onions sliced.


4 to 6 pork chops.


2 tabl.. brown sugar.


1tabl. ketchup.


1 tabl. of flour and 1 cup of ginger ale.preheat oven to350 melt butter in skillet add onions and brown put in a 2 quart bake dish them brown the chops place chops over the onions sprinkle with brown sugar. blend ketchup with flour to form a paste; add ginger ale and stir well pour over pork chops. bake until chops are tender about a hourI need a recipe for boneless pork chops - that I can cook in the oven?
In a medium mixing bowl combine:


2-3 eggs


1/4 cup dijon mustard


Pepper (to taste) also salt.


1/2 cup half and half.





Season pork chops on both sides w/ salt pepper


dip into egg mixture.


Then dredge the chops in seasoned bread crumbs.


Arrange chops on a sheet pan (sprayed w/ food release.


Bake 30-35 at 350*
put thawed pork chops in a shallow pan with the usual spices on them , salt, pepper, garlic, onion, bake at 350 till browned then mix a can of cream of mushroom soup with a can of milk and then pour this over them and continue baking till done though, should take no more than a hour or so total depending on how thick your chops are
Take a cup of uncooked rice and put on bottom of lightly greased baking dish. Make your 2 cups of liquid out of a can of cream of mushroom soup and water. Pour over your rice. Place the pork chops on top and season with salt and pepper. Cook covered for about 45 minutes or until rice absorbs liquid. Easy and taste great. You can add veggies like more mushrooms or broccoli as well.
Low Fat Pork Chops Recipe


Ingredients


4 pork chops, thick --


boneless


1 egg white


2 tbsp pineapple juice --


unsweetened


1 tbsp soy sauce


1 tsp ginger


1 tsp garlic powder


1 cup italian seasoned bread --


crumbs


1 tsp paprika








Directions





Mix together Pineapple Juice, Soy Sauce, Ginger and Garlic Powder. In


a flat dish mix together bread crumbs and Paprika. Dip pork chops in


wet mixture and then coat with bread crumb mixture. Bake on each side


for 25 minutes at 325 degrees.
use your boneless chops in this recipe, its sooooo good


Apple Sauced Pork Chops





1 1/4 cups cooked rice


1/3 cup raisins ( I leave out the raisins )


1/4 cup chopped apple


Dash pepper


4 1 1/2 inch thick center cut pork chops


salt and pepper


1 tablespoon olive oil


1/4 cup dry white wine or chicken broth


1/4 cup cold unsalted butter, cut into chunks


1 1/2 cups balsamic vinegar


1 teaspoon sugar


1/4 cup chopped apples





In a bowl, combine rice, raisins, 1/4 cup apple and a dash pepper. Using a sharp knife, cut a pocket in each pork chop by making a 2 inch long slit in the fat side of chop. Work knife inside, cutting almost to the bone, but keeping the original slit small. Using a spoon, carefully push about 1/3 cup of the stuffing into each pocket. To keep the stuffing in the pockets, insert 1 or 2 wooden toothpicks diagonally into each chop near the pocket opening. Season chops on both sides with some salt and pepper. In a large skillet, cook chops in hot olive oil till golden brown, turning once. Arrange chops in a 13 x 9 x 2 inch baking dish. Bake, uncovered, in a 350F oven for 45 to 50 minutes or till no pink remains, juices run clear and thermometer inserted in the stuffing registers 160F. Remove from oven and keep warm. In small saucepan, heat wine over medium high heat till boiling. Boil gently 3 to 5 minutes or till reduced by half. Reduce heat to medium. Whisk in butter chunks, one at a time. Don't boil. Remove from heat. Stir in vinegar, sugar and 1/4 cup apple. Serve over chops. Serves 4.
Put 1 cup of rice (white or brown) in the bottom of your baking dish.


Lay the pork chops in a single layer on top of the rice.


Mix one can of condensed cream of mushroom, celery or broccoli soup with one can of water.


Add 1 package of Lipton onion soup mix.


Pour over pork chops.


Sprinkle with paprika and salt and pepper to taste.


Cover with aluminum foil and bake about 1 hour, until liquid is absorbed and pork is done. Remove the foil for the last 15 minutes if you would like it to brown.





Bert
Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes Recipe courtesy Emeril Lagasse, 2004


Show: Emeril Live


Episode: Home Cookin'

















22 saltine crackers, finely crushed


3/4 cup plus 2 tablespoons flour


1 teaspoon salt, divided, plus more for seasoning


3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning


3/4 teaspoon Emeril's Original Essence, recipe follows


3/4 teaspoon baking powder


2 large eggs


3 cups plus 1/3 cup whole milk


8 boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each)


2 to 2 1/2 cups vegetable oil


8 ounces cooked and crumbled andouille sausage


Buttermilk Mashed Potatoes, recipe follows








In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.


In a separate small bowl, whisk together the eggs and 1/3 cup of milk.





Season pork chops lightly with salt and freshly ground pepper on both sides. Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture. Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.





Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the pork chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 minutes, or until golden brown. Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through. Place the pork chops on a paper towel-lined plate and keep warm while you make the gravy.





Carefully discard most of the oil from the pork chops, reserving 2 tablespoons plus any browned bits in the bottom of the skillet. Heat the oil over medium-low and add the andouille sausage, stirring until warmed through and fragrant. Add the remaining 2 tablespoons of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes. In a slow, steady stream, add the remaining 3 cups of milk, 1/2 cup at a time, whisking continuously. Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened. Season the gravy with the remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon freshly ground black pepper. Serve immediately over chicken fried pork chops and buttermilk mashed potatoes.











Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme


Combine all ingredients thoroughly.





Yield: 2/3 cup





Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.











Buttermilk Mashed Potatoes:


2 pounds Idaho potatoes, peeled and cut into 1-inch pieces


1 1/4 cups buttermilk


4 tablespoons unsalted butter


1 teaspoon salt


1/4 teaspoon ground black pepper


Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.





Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve with the pork chops.
i use this garlic an herb sauce with lemon juice that you can actually buy from and grocery store its great and taste like you spent a long time cooking it. And for quick pork chops i use oven fry its really really good.
Salt and pepper your chops, coat them with flour, place in a baking dish and bake at 350degrees for 15-20 minutes checking them occasionally. When they brown on one side, turn them over so that the other side can brown. They will have the taste of fried without the extra oil, and they will be juicy.
I would suggest you put them under the grill, about 8'; from the top element and grill for about 7 minutes each side. (3/4';-1'; thick)


Add a few more minutes if they are thicker.


Use a rack in the roasting pan to catch the fat as it drips out.
SAVORY HERB WITH GARLIC BAKED PORK CHOPS


1 envelope Lipton Recipe Secrets- Savory Herb with Garlic Soup Mix*


1/3 cup plain dry bread crumbs


4 pork chops, 1 inch thick


1 egg, well beaten


Preheat oven to 400'. In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. Arrange chops on baking sheet. Bake uncovered 20 minutes or until done, turning once.


* Also terrific with Lipton Recipe Secrets-Golden Onion Soup Mix or Lipton Recipe Secrets Onion Soup Mix