Pineapple Upside Down Chops

Submitted to recipegoldmine.com by Treva Key

3/4 cup apricot preserves
2 tablespoons butter or margarine
4 boneless center cut pork chops (about 1-inch thick)
1 tablespoon oil
4 fresh pineapple rings (about 1/4-inch thick)
1 1/2 cups uncooked instant rice
1/2 cup water

Heat oven to 350 degrees F.

Spoon preserves and butter into 8- or 9-inch-square baking pan. Place in oven until butter is melted; stir to combine and spread over bottom of pan.

Meanwhile, brown chops in hot oil over high heat, approximately 2 minutes per side.

Place pineapple rings in baking pan. Sprinkle rice evenly over surface of pan; pour water over rice. Place one browned chop on top of each pineapple ring. Cover and bake for 30 minutes. Remove cover and bake an additional 30 minutes.

To serve, turn pan over onto serving platter.

Makes 4 servings.

Mexican Skillet Pork Chops

4 (5 ounce) boneless pork chops
1 cup salsa
1 green bell pepper, chopped
1 cup onion, chopped
Salt and pepper to taste

Season pork cops to taste. In a nonstick skillet brown pork chops on both sides. Add salsa, bell pepper and onion. Simmer for 30 minutes.

Fruit and Nut Stuffed Pork Chops

6 thick pork chops, with stuffing pocket cut
1/4 teaspoon pepper
2 cups Italian seasoned breadcrumbs, divided
1/2 cup peeled chopped apple
1/3 cup shredded Cheddar cheese
2 tablespoons finely chopped pecans, toasted
1/4 teaspoon salt
1/8 teaspoon apple pie spice
2 tablespoons melted butter
1 cup orange juice, divided

Sprinkle chops with pepper; set aside.

Combine 1 1/2 cups breadcrumbs with remaining ingredients except for 1/2 cup orange juice. Stuff each chop and coat with remaining breadcrumbs.

Preheat oven to 350 degrees F.

Place chops in a 13 x 9 x 2-inch baking pan and drizzle with remaining orange juice. Bake, covered, 20 minutes. Uncover and bake another 30 to 35 minutes. Serve immediately.

Fruit and Nut Stuffed Pork Chops (for 2)

2 thick pork chops, with stuffing pocket cut
Pinch pepper
2/3 cup Italian seasoned bread crumbs, divided
1/6 cup peeled chopped apple
1/9 cup shredded Cheddar cheese
2/3 tablespoon finely chopped pecans, toasted
Pinch salt
Pinch apple pie spice
2/3 tablespoon melted butter
1/3 cup orange juice, divided

Sprinkle chops with pepper; set aside.

Combine breadcrumbs with remaining ingredients except for half the orange juice. Stuff each chop and coat with remaining breadcrumbs.

Preheat oven to 350 degrees F.

Place chops in a 13 x 9 x 2-inch baking pan and drizzle with remaining orange juice. Bake, covered, 20 minutes. Uncover and bake another 30 to 35 minutes. Serve immediately.

French Pork Chops

6 pork chops
1/2 cup water
1/2 teaspoon thyme
1 teaspoon parsley
1 can cream of mushroom soup
1/2 cup sour cream
1 can onion rings, divided

Brown chops well.

Combine water, thyme, parsley, soup, sour cream and 1/2 can onion rings. Pour over chops. Top with remaining onion rings. Bake at 350 degrees F for 1 hour.

Sesame Butterfly Chops

4 boneless loin pork chops, butterflied (about 1 pound)
1 tablespoon sesame oil
2 tablespoons sesame seed
1 teaspoon dry ginger
2 tablespoons soy sauce
1/4 cup dry white wine
1/2 pound fresh mushrooms, sliced
2 scallions and tops, sliced
1 teaspoon butter

Heat sesame oil in heavy skillet over medium heat. Add chops and brown, sprinkling with sesame seed and ginger. When both sides are browned, add soy sauce and white wine to skillet. Cover and cook over low heat 10 minutes.

Uncover skillet, add mushrooms and onions; stir gently to saut?, 1 to 2 minutes.

Remove chop to serving platter. Add butter to pan, stirring constantly to de-glaze pan. Pour mushroom-onion sauce over chops to serve.

Creamy Santa Fe Cutlets

Source: Dinner’s On … 15 Minutes Away

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound 1/4-inch thick pork cutlets
3 teaspoons oil
1/2 cup salsa
1/2 cup frozen corn
1/4 cup water
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro

Combine flour, salt and pepper; dredge pork cutlets in flour mixture.

Heat 2 teaspoons oil in a nonstick skillet. Saute half the cutlets 1-1/2 minutes per side until cooked. Remove to a side plate.

Repeat with remaining oil and cutlets. Cover to keep warm.

After removing cutlets from skillet, add salsa, frozen corn and water. Simmer 1 minute.

Off the heat, stir in reduced-fat sour cream and chopped cilantro.

Makes 4 servings.

Barbecued Pork Chops

1 can cream of mushroom soup
1/2 cup barbecue sauce
1/2 cup chopped onion
1/2 cup ketchup
1 tablespoon Worcestershire sauce

Mix together. Pour over pork chops and bake 1 1/2 to 2 hours at 375 degrees F.