Slow Baked Pork Chop Pounders Recipes

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

TENDER OVEN BAKED PORK CHOPS

Steps:

• Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.
• If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder. You can put it in a shaker bottle and use for up to 6 months.
• Melt 1/4 cup of the margarine in a large frying pan. On medium to medium high heat, brown the chops on both sides. So they have a pretty brown color to them. About 3 to 4 minutes on each side.
• Spray a roaster pan with cooking spray.
• Slice up a medium size onion and layer the bottom of the roaster pan.
• Layer the browned up chops over the onion. DO NOT let the chops overlap. It is important that they are in a single layer.
• In a separate mixing bowl, mix together the water, dry gravy mix, gravy darkener and the cream of mushroom soup. Season this to taste with the Lawry's Seasoning Salt and Paula Deen House Seasoning.
• Pour this mixture over the pork chops.
• Melt the last 1/4 cup of butter in the frying pan, and saute the thinly sliced fresh mushrooms. I season them with salt and pepper and a splash of Italian dressing.
• Put a pile of the mushrooms on the top of each of the pork chops. Or you can also just mix the sauteed mushrooms in with the gravy. I have done it both ways.
• Bake COVERED at 300°F for two and a half hours. Do not remove the cover at all while baking.
• The gravy thickens up on its own. Just serve pork chops on a platter accompanied with homemade mashed potatoes, vegetable and salad.

MOIST AND TENDER BAKED PORK CHOPS

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Mix together black pepper, seasoning salt, garlic & onion powder. Rub evenly all over each pork chop. (Season to your taste. My husband doesnt like his as salt so I season his less.)
• 3. Heat olive oil in a frying pan over med-high heat. Lay pork chops on pan and allow to sear for 2 minutes without moving them. Flip the pork chops over and allow to sear for 1 minute longer.
• 4. Remove pork chops and place in an oven safe baking dish. I use a 19 x 13 pyrex baking dish.
• 5. Pour in the water. You will want the water to come about 1/3 the way up the pork chop.
• 6. Cover baking dish tightly. I use tinfoil and seal the sides very tight. Place in preheated oven.
• 7. Bake for 1 1/2 to 2 hours. Your pork should be at 160 degrees when done. I would not check until at least an 1 1/2 hours have past. You will let out all the steam that is keeping the chops moist.
• 8. The juices in the baking dish make a wonderful gravy.

SLOW-BAKED PORK CHOP POUNDERS

Steps:

• Mix marinade ingredients in saucepan, and bring to a boil.
• Let marinade cool.
• Marinate each 3" thick pork chop overnight in the cooled marinade.
• Preheat oven to 375 degrees F.
• Place pork chops in baking pan and cover tightly with foil.
• Bake for 2 hours.
• Combine dry mustard, water, and brown sugar, making sure mixture is lump free.
• Add ketchup and chili sauce to mixture.
• When chops are tender, remove from oven and turn oven temp down to 350.
• Dip chops in ketchup/chili sauce mixture and return to pan.
• Bake an additional 30 minutes, uncovered.
• This last step is optional; grill for 15 minutes over small bed of coals raised as high as possible.