DiscussionsEasy Weeknight Dinners

Hi TammY88:

Here are the pork chop recipes. 

I love things that cook by themselves... so this looked good http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=14693 

But it might be alittle late for that. 

This might be a great option: Caesar Pork Chops

Not a ton of things needed. Easy. :) 

Please let us know what you ended up trying! (And how it turned out!)

Sincerely, Cate

If your pork chops are the thick cut ones make a cut in the side and make a pocket.  Lightly fill the pocket with a stuffing.  I add apple and cranberry to my stuffing.  The stuffing I make is just the same kind that I use for turkey or chicken. Sear on both sides. Then bake.  They don't take that long because they are partially cooked when you start baking them. 

I would use a pork rub, then grill them.

1 pkg Lipton soup mix

1cup sour cream

Paperika,  garlic salt

  season the pork chops with the garlic salt and the papirkia brown in hot skillet with tablespoon of oil.  When browned add 1 and 1/2 cup water, soup mix and simmer until fork tender.  remove chops add sour cream to broth stir until blended.  If not thick enough add a mixture of corn starch and water for thicking. add pork chops and serve with rice or potatoes, salad or veg.

THIS recipe sounds scrupous .I an going to try it.

4 boneless pork chops

3 tablespoons French or Italian dressing

1/2 cup Italian Bread Crumbs

In a 1 quart baggy add the dressing and the pork chops.   Coat the chops with the dressing, then add the bread crumbs.  Shake the baggy to coat the chops.  Place chops on cookie sheet and sprinkle remaing crumbs on top.  Bake at 355 degrees about 30 minutes

Serve with apple sauce, potatoes and vegatable of your choice.  .

Hi!  I'm new to this board, and just came across your post.  Here's a recipe that's a favorite in our home, and it works equally well with boneless pork chops or chicken.  I generally make it with chops.  Enjoy!

Opulent Chicken/Pork Chops 

3 or 4 boneless, skinless chicken thighs, OR boneless pork chops

12 ounces mushrooms, cleaned & halved (quartered if large)

Small can artichoke hearts, drained and rinsed to remove brine

1 cup broth (I use College Inn Turkey broth)

1/2 cup dry sherry

4 to 5 tablespoons butter

2-1/2 tablespoons flour

Salt, pepper & paprika 

Sprinkle chicken or chops with salt, pepper & paprika.  In skillet, over medium-high heat, brown meat quickly on both sides in 2 tablespoons hot butter.  Watch carefully so butter does not burn.  Remove from skillet with slotted spoon and place in a casserole that has been coated with non-stick spray.

Reduce heat to medium, and add 2 more tablespoons of butter to skillet.  Saute mushrooms for about 7 minutes (as soon as you begin sautéing the mushrooms, add an additional splash of sherry for added flavor).  Mushrooms do not have to cook until all the liquid is absorbed.  Scoop out mushrooms with slotted spoon and add to meat in casserole.  Add artichokes to casserole.

If pan seems dry, add an additional tablespoon or two of butter.  Stir in flour until smooth, and then add turkey broth and sherry.  Cook 5 minutes until sauce is smooth and thickened.  Pour thickened sauce over the casserole contents.  Cover with foil and bake at 350 degrees for 40 minutes.  Serve over buttered noodles.