Pork Chop and Apple Casserole

Cook Time: 1 hour, 15 minutes

Ingredients:

• 6 pork chops, about 3/4-inch thick
• 1 tablespoon vegetable oil or butter or combination
• salt and pepper
• 3 tart apples
• 3 tablespoons molasses
• 3 tablespoons flour
• 2 cups hot water
• 1 tablespoon cider vinegar
• 1/2 cup raisins

Preparation:

Sprinkle pork chops with salt and pepper. Heat vegetable oil in a large heavy skillet; brown the pork chops on both sides. With slotted spoon or spatula, transfer pork chops to a large shallow baking dish. Peel and slice apples; arrange over pork chops. Pour molasses over the pork chops and apples. To the drippings in the skillet, add flour; cook, stirring, until browned. Slowly stir in the hot water; cook until bubbly. Add vinegar, salt, and raisins. Pour sauce over apples and pork chops in the baking dish. Cover and bake at 350° for 1 hour.
Serves 6.

Baked Stuffed Pork Chops

Ingredients:

• 6 thick pork chops
• salt and pepper
• 1 package (6 ounces) stuffing mix, chicken-flavored
• 1 1/3 cups chicken broth
• 6 peach halves
• 1 1/2 cups barbecue sauce

Preparation:

Cut into the fatty side of pork chop to make a pocket. Sprinkle chops inside and out with salt and pepper. Prepare stuffing mix according to package directions, using chicken broth. Stuff pork chops. Close openings with toothpicks. Place pork chops in one layer in a shallow baking pan. Spoon barbecue sauce over pork chops. Bake chops at 350° for 1 hour. Top with peach halves and bake 15 minutes longer, basting with pan juices. Skim fat from pan juices and serve with peaches over pork chops.
Serves 6

Boneless Pork Chops With Sauce

Ingredients:

• 1/2 cup flour
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 pounds boneless pork chops
• 1/2 cup butter or margarine
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 4 ounces sliced fresh mushrooms
• 2 cups milk
• salt and pepper to taste
• 2 tablespoons lemon juice

Preparation:

In a pie plate or wide, shallow bowl, combine 1/4 cup flour, paprika, salt and pepper. Lightly dredge chops in flour mixture. In a heavy skillet, melt butter or margarine over medium heat. Brown chops on both sides; transfer to a shallow baking dish. In the same skillet, sauté chopped onion, chopped bell pepper, and chopped celery until onion is tender; add mushrooms and continue cooking until onion lightly browns; add remaining 1/4 cup of flour, blending in well. Add milk slowly, stirring constantly, until sauce is thickened. Taste and season to taste; add lemon juice. Pour sauce over chops in baking pan. Cover with foil and bake at 350° for 1 hour.
Serves 4 to 6.

Barbecued Pork Chops

Ingredients:

• 3/4 cup vinegar
• 3/4 cup ketchup
• 1 1/2 cups water
• 1/2 cup chopped onion
• 2 small cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons Worcestershire sauce
• few dashes hot pepper sauce or ground cayenne pepper
• 3 tablespoons brown sugar
• 8 thick pork loin chops (3 pounds)

Preparation:

In a saucepan mix first 10 ingredients. Bring mixture to a boil; reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Pour sauce over pork chops in a large, deep bowl; cover and refrigerate for at least 4 hours. When ready to cook, arrange chops in a single layer in a large shallow baking dish or roasting pan. Pour sauce over chops. Bake, uncovered, at 350° for 1 to 1 1/2 hours, or until chops are tender, basting occasionally.
Pork chops recipe serves 6 to 8.