Oven-Fried Pork Chops

Serves: 4

3 T. butter, melted
1 egg
2 T. water
1 C. cornbread stuffing mix
4 pork chops

Place butter in 13 x 9 baking dish. Mix egg and water together in a shallow bowl; beat until combined. Dip pork chops in egg mixture; then in stuffing mix to coat. Place chops on top of melted butter in baking dish. Bake for 20 minutes at 425 degrees, turn and bake 10-15 minutes more or until browned.

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Tips: These pork chops were easy to put together with a nice crisp coating without the deep-frying. My husband has been avoiding gluten so I made these with some gluten-free cornbread that we had made the night before. I crumbled the cornbread and added sage, parsley, salt, pepper and onion powder. Then I just used this in place of the stuffing mix. We served the pork chops with mashed potatoes and a nice green salad. Easy prep dinner and you're done!

Recipe from The Four Ingredient Cookbook

Asian Pork Chops

Serves: 4

4 pork chops
1 T. lemon juice
1/2 c. soy sauce
3 garlic cloves, minced
1 tsp. ground ginger
Salt & pepper
Hot, cooked brown rice (optional)

In a small bowl, whisk together lemon juice, soy sauce, garlic, ginger, salt & pepper. Marinate pork chops in sauce for at least 30 minutes in the refrigerator. After pork chops have marinated, place in a large skillet over medium-high heat. Cook, covered, for 6-8 minutes on each side or until no longer pink in the middle. Serve with brown rice, if desired.

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Tips: These were tasty, simple pork chops that were easy to put together and needed only a small amount of extra time for the marinating. Our family has been going to brown rice a lot more lately but any type of rice or pasta along with a veggie or salad make this a great filling meal.

Recipe from The $5 Dinner Mom Cookbook

Glazed Pork Chops

Serves: 4

4 pork chops
1/3 c. plus 1 T. cider vinegar, divided
3 T. soy sauce
3 garlic cloves, minced
1 1/2 tsp. cornstarch

In a non-stick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic; pour over pork chops. Cover and simmer for 8-10 minutes or until meat is no longer pink. In a bowl, combine cornstarch and remaining vinegar until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened.

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Tips: These were very simple pork chops to put together and goes great with rice or noodles. In my opinion, any type of pork chops can be used just make sure you adjust the cooking time accordingly. I also shared this recipe at Frugal Follies' Frugal Food Thursday.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Spicy-Sweet Ribs and Beans

Serves: 8

2 (16 oz.) cans pinto beans, drained
3-4 lbs. country-style pork ribs, fat trimmed
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 (10.5 oz.) jar red jalapeno jelly
1 (18 oz.) bottle hickory-flavored barbecue sauce

Place beans in the bottom of crock pot. Sprinkle ribs with garlic powder, salt and pepper. Place ribs on broiler pan. Broil 5 1/2 inches from heat for 18-20 minutes or until browned, turning once. Add ribs to crock pot and sprinkle with onion. Combine jelly and barbecue sauce in a small saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently. Cook on high for 5-6 hours or on low for 9-10 hours.

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Tips: These ribs had a great flavor and were not too spicy so don't let the jalapeno jelly scary you away. I found the jelly in the jams & jelly section at the grocery store on the very top shelf. The meat should fall off the bone when it's ready so a slotted spoon is probably the best to remove both the meat and beans. You can also use one large can of pinto beans in place of the two smaller cans.

Recipe adapted from Southern Living: Slow-Cooker Cookbook

Peach Pork Chops

Serves: 5

1 can (29 oz.) peach halves
5 pork loin chops (1-inch thick)
1 T. oil
Salt & pepper
1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 can (8 oz.) tomato sauce
1/4 c. cider vinegar

Drain peaches, reserving 1/4 cup juice; set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to crock pot. Sprinkle with salt and pepper. In a bowl, combine brown sugar, cinnamon and cloves; mix well. Add tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves on top. Cover and cook on low for 6-8 hours or until meat is tender.

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Tips: Crock pot recipes are great for anytime of the year because they are a warm winter meal or keep you from using your oven in the summer. I liked these pork chops because the ingredients were simple and it was easy to put together.

Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes

Pork-n-Rice Skillet

Serves: 4

1/2 c. onion, chopped
1 can (14.5 oz.) beef broth
1 1/3 c. instant rice, uncooked
1 tsp. yellow mustard
1 can (16 oz.) diced tomatoes, undrained
1/4 c. ketchup
1 tsp. dried parsley
1/2 c. green pepper, chopped
1 1/2 c. roast pork, cooked

Spray a large skillet with oil or non-stick cooking spray. Saute onion for 5 minutes or until tender. Stir in beef broth, rice and mustard. Bring mixture to a boil. Add tomatoes, ketchup, parsley and green pepper; mix well. Reduce heat and simmer for 20 minutes, stirring occasionally. Add pork; mix well. Continue simmering for 5 minutes or until mixture is heated through, stirring often.

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Tips: This was a nice dish with a unique flavor due to the ketchup/mustard mix. However, I must warn you - if you do not like mustard this might not be the dinner for you. Mustard is one food I absolutely loathe however I will try new dishes like this just to be adventurous. I didn't taste the mustard in the dish as much as I could smell it when it was cooking (which I don't like either). Since the rest of my family found no problem with this dinner, I figure that most other people won't either. Let me know what you think. For the cooked pork, leftovers are great in this dish or find a lone pork chop and cook it up before you start.

Recipe from Grandma's Comfort Food Made Healthy

Garlic-Rosemary Pork Chops

Serves: 4

4 pork chops, 3/4 to 1-inch thick
Salt and pepper
1 T. oil
4 large garlic cloves, sliced thin
1 c. chicken broth
1/2 tsp. dried rosemary
1 tsp. red wine vinegar
2 T. butter

Pat chops dry with paper towel and season with salt and pepper. Heat oil in large skillet over medium-high. Cook chops until well browned and meat registered 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil. Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and scrape up any browned bits with wooden spoon. Simmer about 5 minutes or until reduced by half. Add any accumulated pork juices back to pan and stir in rosemary, vinegar and butter. Pour sauce over chops.

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Tips: Wow! These pork chops were awesome. The sauce really is easy to make and has so much flavor. I was amazed what a great taste the pork chops had with just salt and pepper on them and a little bit of sauce. We served these with brown rice and green beans and it made a wonderful meal. I also shared this recipe at Simply Sweet Home's Friday Favorites & Harrigan Howdy's Recipe Share Party.

Recipe adapted from Cook's Country Magazine

Pork Potato Casserole

Serves: 4-6

4-6 pork chops
4-5 potatoes, peeled & cut in 1/2-inch slices
1 can cheddar cheese soup
1/2 soup can milk

Place two layers of potatoes on the bottom of a greased casserole dish. Place pork chops on top. Combine soup and milk. Pour over pork chops. Bake, covered, at 350 degrees for 1 hour. Uncover, increase temperature to 375 degrees and bake for an additional 30 minutes.

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Tips: Cheesy potatoes with pork chops - simple, comfort meal in my book. This is perfect with a can of green beans or a fresh green salad.

Recipe from The Four Ingredient Cookbook

Honey Pork Chops

Serves: 4

2 T. brown sugar
3 T. honey
1/4 tsp. salt
1/8 tsp. pepper
4 pork chops
Hot, cooked rice

In a small bowl, whisk together brown sugar, honey, salt and pepper. Place the pork chops in a large skillet and brush the honey glaze both sides of each chop. Cook over medium-high heat for 5-6 minutes on each side or until chops are no longer pink in the middle. Serve with rice.

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Tips: Not much needs to be said about a simple yet yummy pork chops dish. As always, $5 Dinner Mom has created a wonderfully easy and frugal meal that all families can enjoy.

Recipe from The $5 Dinner Mom Cookbook

Sweet & Sour Crockpot Pork

Serves: 4-6

5 boneless pork chops
1 T. oil
1 can (15 oz.) crushed pineapple
1/2 c. green bell pepper, chopped
1/2 c. water
1/3 c. brown sugar
2 T. ketchup
1 T. quick-cooking tapioca
3 tsp. soy sauce
1/2 tsp. dry mustard
Hot, cooked rice

In a large skillet, brown pork chops in oil on both sides. Drain fat. Transfer to crock pot. In a bowl, combine remaining ingredients(except rice); mix well. Pour over pork chops. Cover and cook for 8-10 hours on low or 4-5 hours on high. Serve over rice.

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Tips: This was a tasty crock pot meal that didn't take too much work to put together. If tapioca is not something you normal keep on hand consider adding a small box to your pantry. It is nice for thickening stews such as French Beef Stew. I haven't tried tapioca pudding yet but I keep thinking that I should give it a try. I'll let you know how it turns out. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe from 365 Favorite Brand Name Slow Cooker Recipes & More

Garlic Pork Chops

Serves: 4

4 pork chops (about 1 1/2 lbs.)
1 T. olive oil
2 garlic cloves, minced

In a large skillet, marinate the pork chops in the olive oil and garlic for at least 30 minutes in the refrigerator. Place skillet over medium-high heat and saute the chops for 6-8 minutes on each side or until no longer pink in the middle. The cooking time may vary depending on the thickness of the chops.

Tips: I love garlic so these pork chops were super simple to put together and had a wonderful flavor. The marinating is done in the skillet to save you from dirtying extra dishes. I made these with Garlic Mashed Potatoes and together the meal should be under $5. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe from The $5 Dinner Mom Cookbook

Pork Stir-Fry

Serves: 4

3/4 c. orange juice
1/3 c. corn syrup
3 T. soy sauce
1 T. cornstarch
1 T. grated orange peel
1/4 t. ground ginger
2 large carrots, sliced
1 celery rib, sliced
2 T. oil, divided
1 lb. pork loin, cut into thin strips
Hot cooked rice

Combine the first six ingredients; set aside. In a large skillet or wok over medium heat, stir-fry carrots and celery in 1 tablespoon oil for 3 minutes. Remove vegetables and set aside. In the same skillet, stir-fry pork in remaining oil for 3-5 minutes or until no longer pink. Return vegetables to skillet. Stir in orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce is thickened. Serve over rice.

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Tips: This is a good, basic stir-fry with ingredients you probably have on hand. To get the orange peel just right, I use my Microplane Grater/Zester. It works great for this as well as grating chocolate. If this isn't exactly what you're looking for, check out my other stir-fry recipes. I also shared this recipe at Simply Sweet Home's Friday Favorites.


Recipe from Taste of Home 30-Minute Cookbook

Sausage Rice Skillet

Serves: 4

1 lb. ground pork sausage
1/2 c. onion, diced
1/2 c. green pepper, diced
1 pkg. (6.9 oz.) chicken-flavored rice mix
2 1/2 c. water

Cook sausage in large skillet over medium heat until it begins to brown; add onion and pepper. Continue cooking until sausage is done and onion and pepper are tender; drain. Add seasoning packet from rice mix; stir well. Add rest of mix; saute 3-4 minutes, stirring frequently. Add water and bring to a boil. Cover and reduce heat; simmer for 20-25 minutes or until rice is cooked.

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Tips: The original recipe called for spicy sausage but I found sweet sausage on sale plus I was afraid that my kids would find the spicy sausage too much to handle. So either variety should work fine. Look for chicken rice mix (I think I used Rice-a-Roni) to go on sale then keep it in the pantry until you find sausage on sale. If you live at higher altitude, make sure to watch the rice. It might need an extra 1/2 cup of water before it gets completely cooked. I also shared this recipe at Momtrends' Food Friday.

Recipe from Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Asian-Style Country Ribs

Serves: 4

2 lbs. country-style pork ribs
Pepper
1/4 c. teriyaki sauce
1/4 c. orange marmalade
2 T. ketchup
1 garlic clove, minced

Rub each rib with pepper. Place in a single layer in crock pot. Combine teriyaki sauce, marmalade, ketchup and garlic. Pour evenly over ribs. Cover and cook on low for 6-8 hours.

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Tips: I love cooking country-style pork ribs in the crock pot because they always come out so moist and tender. They usually fall right off the bone. These were great served over hot, cooked rice. You can use the extra sauce in the crock pot to put over your rice. Serve this with some cooked veggies or a salad and dinner's served! If you need some other options for your country-style ribs, try Oven-Barbecued Ribs or Saucy Country Ribs.

Recipe from CD Kitchen

Sausage Stew

Serves: 5-6

1 pkg. (16 oz.) smoked sausage, cut into 1/2-inch slices
1 onion, chopped
2 garlic cloves, minced
1/2 red bell pepper, cut into 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1 zucchini, cut into 1/2-inch slices
2 can (14.5 oz. each) stewed tomatoes, undrained
1 t. basil
1/4 t. crushed red pepper
1/4 t. salt

In a large skillet, cook sausage, onion and garlic over medium-high heat for 3 minutes. Add bell peppers and zucchini; cook 5 minutes, stirring occasionally. Add stewed tomatoes with liquid, basil, crushed pepper and salt. Bring to a boil. Reduce heat. cover; simmer 25 minutes, stirring occasionally.

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Tips: I don't cook with smoked sausage very often mostly because it is not exactly the healthiest of meats. However, when I find a good sale I'll usually pick one up and find a new recipe to go with it. This stew was filling and I loved all the different vegetables it uses. It would be great in the fall if you have fresh veggies from your garden. Try making some bread to go with this stew such as Baking Soda Biscuits, Yogurt Cornbread or Easy Cornbread or plan ahead and make White Rice Bread in the bread machine.

If your family enjoys mushrooms, they could be added with the bell peppers and zucchini but my husband won't touch them with a ten-foot pole. He also has a thing about large chunks of hot tomatoes so he was not too pleased about the stewed tomatoes. When I make this again, I will either cut or blend up the tomatoes to avoid that issue. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe adapted from 365 Favorite Brand Name Slow Cooker Recipes & More

Orange Pork Stir-Fry

Serves: 4

1 pkg. Italian salad dressing mix
1/3 c. orange juice
3 T. oil
2 T. soy sauce
1 lb. pork loin, cut into strips
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed
Hot, cooked rice

Mix together dressing mix, juice, oil and soy sauce. In a large skillet or wok, combine one tablespoon of dressing mixture and pork strips. Cook and stir over medium heat for 5-7 minutes or until meat is no longer pink. Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp-tender. Serve over rice.

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Tips: This was a nice chicken stir-fry that was easy to put together. The orange flavor was a little on the light side but the overall flavor was still good. I also shared this recipe at Momtrends' Friday Food.

Recipe adapted from Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Oven-Barbecued Ribs

Serves: 4-6

3-4 lbs. country-style pork ribs
1 1/2 c. water
1 c. ketchup
1/3 c. Worcestershire sauce
1 t. salt
1 t. chili powder
1/2 t. onion powder

Place ribs in a greased roasting pan. Bake, uncovered, at 350 degrees for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Pour sauce over ribs. Cover and bake for 1 1/2 hours. Uncover; bake 30 minutes longer, basting once.

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Tips: These ribs were super easy to put together! Look for country-style ribs on go on sale and the other ingredients you probably already have on hand. I love meals like this that you can put in the oven early. Then just come back when it's almost finished, make a quick salad and dinner's ready. I cooked half the package of ribs (4 ribs) and cut the sauce in half. For my young family, that was just the right amount. If you want to try a similar country ribs recipe, try Saucy Country Ribs. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Teriyaki Pork Chops

Serves: 4

4 pork chops
Salt & pepper
1 pkg. (16 oz.) frozen stir-fry vegetables
1/3 c. teriyaki marinade & sauce
2 T. orange marmalade
Hot, cooked rice
4 sheets (12 x 18 inches each) heavy duty aluminum foil or 8 sheets of regular strength foil

Spread out sheets of foil, if using regular foil put 2 sheets on top of each other. Lightly spray top sheet of foil with non-stick cooking spray. Center one pork chop on each sheet of foil. Sprinkle with salt & pepper. Top each pork chop with vegetables. In a small bowl, combine teriyaki sauce and marmalade; spoon evenly over each pork chop. Bring up long sides of foil and double fold top then sides, leaving room for circulation inside. If using oven, place packets on a cookie sheet and bake at 350 degrees for 25-30 minutes or until internal temperature of pork chop reaches 160 degrees. If using barbecue, grill packets over medium-high heat on covered grill for 13-16 minutes. Serve over rice.

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Tips: These pork chops are very easy to put together and don't let the foil packets scare you off. See the tips on the Reynolds site for foil packet instructions. They are great for cooking pork chops or chicken breast with the veggies inside and help keep the meat nice and moist. Plus your clean up is practically done for you! I also shared this recipe at Dining with Debbie's What On The Menu Wednesday.

Recipe from Reynolds Wrap

Pork Chow Mein

Serves: 3

3/4 c. uncooked instant rice
2 T. butter
1/2 t. salt
3/4 c. onion, chopped
2 celery ribs, sliced
3/4 c. green pepper, chopped
1 t. chicken bouillon granules
1 3/4 c. boiling water
1 c. cooked, cubed pork
1 T. cornstarch
1 T. cold water
1 T. soy sauce
Chow mein noodles

In a skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp-tender. Dissolve bouillon in boiling water; add to the rice mixture. Add pork; bring to a boil. Reduce heat; cover and cook for 5 minutes or until rice is tender. Combine cornstarch, cold water and soy sauce until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chow mein noodles.

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Tips: Disclosure statement - My kids did not like this dinner. However, my husband and I did and it was a great way to use up the leftovers from South Shore Pork Roast. Between the celery, green peppers and chow mein noodles I think the crunchiness was just a bit too much for the little tikes. I actually used instant brown rice and just let it cook about 8 minutes. I also used one chicken bouillon cube in place of the granules. Try mixing the cornstarch, water and soy sauce in a small container with a lid and shake it really hard. This method is easier than trying to get the lumps out by stirring it in a bowl. I also shared this recipe at Hospitality Haven's Taste the World.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes

South Shore Pork Roast

Serves: 5-7

1 boneless pork loin roast
1 c. onion, chopped
1 c. carrots, sliced
1 t. paprika
1 can (14.5 oz.) chicken broth.
2 T. flour
1/4 c. water
1 1/2 t. parsley
1/2 t. salt
1/8 t. pepper
1/2 c. sour cream

Put roast in crock pot; place carrots and onions around roast. Sprinkle roast and vegetables with paprika. Pour chicken broth over all. Cook on low for 7-8 hours or until internal temperature reaches 160 degrees. Prior to serving, remove a majority of liquid with a baster or ladle and put in a medium saucepan. Combine flour and water until smooth. Stir slowly into saucepan. Stir in salt, pepper and parsley. Bring to a boil over medium heat and stir until thickened. Stir in sour cream until heated through. Serve gravy over sliced roast.

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Tips: This isn't a fancy pork roast but served the gravy and some mashed potatoes it made a tasty meal. Also save the leftovers for Pork Chow Mein.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes