Grandma Ednas Imperial Pork Chops Recipes

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GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY



Grandma's Pork Chops in Mushroom Gravy image

This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!

Provided by HEIDIHELM

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h15m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
  • Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  • Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g

GRANDMA EDNA'S CAJUN PORK



Grandma Edna's Cajun Pork image

My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. -Tonya Cline, Greenville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 12 servings (2-1/4 cups sauce).

Number Of Ingredients 13

1 small onion
1 celery rib
1 small green pepper
3 tablespoons butter
3 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon paprika
1/2 teaspoon each salt, white pepper and pepper
1/2 teaspoon ground mustard
1/2 teaspoon hot pepper sauce
1 boneless pork loin roast (4 pounds)
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 167mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

GRANDMA'S EASY BAKED PORK CHOPS



Grandma's Easy Baked Pork Chops image

Grandma made these easy pork chops for special suppers, like birthdays.

Provided by Kathie Carr

Categories     Steaks and Chops

Time 50m

Number Of Ingredients 7

1 1/2 c catsup
1 1/2 c brown sugar
1/4 c lemon juice
1/4 c water
8 thin cut pork chops
1 thinly sliced onion
salt and pepper to taste

Steps:

  • 1. Stir together catsup, brown sugar, lemon juice, and water to make a sauce. Place pork chops in a buttered 9 by 13 inch pan. Spread onion slices over pork chops and pour sauce over all.
  • 2. Sprinkle with salt and pepper as desired. Cover pan with lid or foil. Bake at 350 degrees for 30 minutes. Uncover and continue to cook for 10 more minutes. Serve hot with baked potato or fries.

GRANDMA'S BAKED PORK CHOPS



Grandma's Baked Pork Chops image

Make and share this Grandma's Baked Pork Chops recipe from Food.com.

Provided by Delilah26

Categories     Pork

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup packed brown sugar
1/2 teaspoon sage
1 teaspoon dry mustard
4 pork chops, bone in
salt, to taste
pepper, to taste
2 tablespoons water
1 dash paprika
3 medium onions

Steps:

  • Cut onions into chunks and boil for 10 minutes.
  • salt and pepper chops and place in large baking dish.
  • cover chops with onions.
  • combine all other ingredients and mix thoroughly.
  • pour mixture over chops and onions.
  • bake at 375 degrees for an hour.

Nutrition Facts : Calories 940.5, Fat 29.1, SaturatedFat 9.9, Cholesterol 150.1, Sodium 182.7, Carbohydrate 124.5, Fiber 2.6, Sugar 113, Protein 47

GRANDMA EDNA'S IMPERIAL PORK CHOPS



Grandma Edna's Imperial Pork Chops image

Make and share this Grandma Edna's Imperial Pork Chops recipe from Food.com.

Provided by CelestialShannon

Categories     Chicken

Time 1h45m

Yield 4-8 serving(s)

Number Of Ingredients 8

2 cups breadcrumbs
3/4 cup parmesan cheese
1/4 cup chopped fresh parsley or 3 tablespoons dried parsley
1 teaspoon garlic powder
2 teaspoons salt
1/4 teaspoon pepper
pork chop
1/2 cup melted butter

Steps:

  • Mix all ingredients.
  • Coat each pork chop with melted butter.
  • Coat then with bread crumb mixture.
  • Arrange on a shallow baking pan.
  • Bake one and a half hours or longer in 350 degree oven uncovered.
  • Make as many pork chops as desired.
  • Save the leftover crumb mixture in the fridge in plastic container.
  • Chicken can be substituted.

Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 18.5, Cholesterol 77.5, Sodium 2010.5, Carbohydrate 40.5, Fiber 2.7, Sugar 3.7, Protein 14.9

GRANDMA'S PORK CHOPS



Grandma's Pork Chops image

Provided by Daisy Martinez

Categories     Pork     Fry     Sauté     Dinner     Meat     Pork Chop     Spice

Yield Makes 6 regular or 4 Daisy servings

Number Of Ingredients 7

Six to eight 1-inch-thick loin pork chops (3 to 4 pounds)
3 tablespoons Dry Rub , homemade or store-bought
Juice of 3 oranges
Juice of 1 lemon
2 tablespoons cider vinegar
2 cloves garlic, smashed
Canola or other vegetable oil

Steps:

  • 1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
  • 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
  • 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets - if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.

GRANNY'S SLOW-COOKED SUNDAY SMOTHERED PORK CHOPS



Granny's Slow-Cooked Sunday Smothered Pork Chops image

Make and share this Granny's Slow-Cooked Sunday Smothered Pork Chops recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

4 pork loin chops with bone (each 1 1/2-inches thick)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/3 cup all-purpose flour
1/3 cup canola oil or 1/3 cup other neutral oil
2 yellow onions, thinly sliced
3 tablespoons finely chopped garlic
1 cup chicken stock (homemade or store bought, unsalted)
1 cup water
2 tablespoons Worcestershire sauce
1 tablespoon white vinegar or 1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon molasses
1 teaspoon ground allspice

Steps:

  • Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.
  • In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.
  • Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
  • In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.
  • Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.

Nutrition Facts : Calories 410, Fat 25, SaturatedFat 3.6, Cholesterol 60.8, Sodium 1134.9, Carbohydrate 21, Fiber 1.6, Sugar 5.2, Protein 24.9

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