Pork Chops

My mom used to make this when I was a child....these chops are sooo tasty and tender....Fairly easy.....I don't have the nutrition on this recipe but you can look up each ingredient and go from there...

Large Deep Skillet with lid
4-6 Boneless Chops..Not the thin ones
4-6 medium potatoes..peeled and small cubed
2-3 carrots....thin sliced
1 cans tomato soup
1 can water
olive oil
1tbs Worcestershire sauce
Salt and pepper to taste

heat skillet on med high on stove..

Dry the chops with paper towel ...Rub with olive oil each side

brown chops both sides (you dont have to cook all the way done)just enough to hold the juices in the meat..

while you do this put all your chopped vegs in a large bowl

in separate bow..l mix soup,and one can of water,worcestershire sauce together, Pour over the Vegetables and mix..

When Chops are browned (do not drain) ..Pour Your Veg mix over top of them....Salt and Pepper

put lid on skillet..once it come to a boil turn on simmer....

Cook about 45 mins-hr until Potatoes and Carrots are soft...I will smush a couple of potatoes and stir a couple of times (this helps thicken the soup from the starch of the potatoes)..

when done I take off burner and remove lid and let sit for about 10 mins to thicken the soup....and ohhh so yummy!!!

Enjoy!!!!!

I just buy a tasty rub from my local butcher and slather it on and cook in a skillet. I would look for a pork rub that you like. It saves on calories and it's delicious. I usually cook my pork chops like 6-7 minutes on each side and they are ready to go.

These are amazing! And so low cal!

http://allrecipes.com/recipe/baked-soy-lemon-chops/detail.aspx

Pork chops rubbed in crushed fennel seeds is divine - sweet and aniseedy - oh so yum!!!

I smear some mustard on my chop then cook in the oven. gives it a lovely taste.

Come with me and take a walk on the Asian side... the fat content in pork chops is PERFECT for this dish.

Its a Chinese pork stew - commonly served in the winter time or when someone is sick. Glass-noodles, soured cabbage (you can easily use sauerkraut but drain it and rinse), paper thin white onions, fresh thin ribbons of napa cabbage. Some fresh vegetable stock (not canned, ugh, definitely not canned)

Slice up your pork real thin, season it with a seasoned sesame oil with garlic, black pepper, red pepper flakes to your liking, a little chinese-5 spice..

This is a stew that you throw together, filled with tons of the vegetables, throw your glass noodles in (mung bean noodles work great too!), you can even use authentic shirataki noodles if you want to also.

Get to a nice hot temp in the pot, add your thinly sliced pork - the fluid cooks it fast..

Serve in a big noodle bowl....

OHHHHHH SOOOOOO GOOD!

I eat this year round...

bump! I'm always looking for creative pork recipes (nom nom)

bump