Bacon Swiss Pork Chops

Juicy pork chops topped with bacon and cheese. This 5 ingredient Bacon Swiss Pork Chops recipe is quick, easy, low carb, and an instant family favorite! Thank you The Gracious Wife

6 bone-in pork chops
Salt and pepper
2 tablespoons olive oil
2-4 garlic cloves minced
9 bacon strips uncooked, cut in half
1 cup shredded Swiss cheese

• Season pork chops with salt and pepper. Set aside.
• In a small mixing bowl, combine olive oil and minced garlic.
• Brush oil and garlic over pork chops with a pastry brush.
• Place 3 half strips of bacon on each pork chop.
• Bake at 425° for about 12-15 minutes, or until fully cooked (internal temperature reads 145°F).
• Remove pork chops from the oven and sprinkle cheese on immediately to melt. 
• Let rest for 3 minutes before serving.
• Serve warm.

Lemon Garlic Pork Chops

Elevate your Chops with a wonderful zesty sauce. Perfect for a quick easy meal. Thank you The Mountain Kitchen 

4 1-inch thick pork chops
Kosher salt and freshly cracked black pepper to taste
2 tablespoons extra virgin olive oil divided
2 cloves garlic minced
⅓ cup white wine
½ cup chicken broth
zest + 1 tablespoon lemon juice of one lemon
1 tablespoon fresh parsley chopped
1 teaspoon fresh rosemary chopped

• Season the pork chops with salt and pepper, to taste. 
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. 
• Add pork and cook, turning once, until pork is browned and cooked through
• Transfer pork to serving platter and cover to keep warm.
• Add remaining tablespoon of oil to skillet and heat. 
• Add garlic to the oil. 
• Cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). 
• Add wine and broth. 
• Increase heat to high. 
• Cook, stirring to scrape up browned bits from bottom of the pan, until liquid is reduced by two-thirds, about 5 minutes.
• Remove the pan from the heat. 
• Stir in a little more salt and pepper, lemon zest and juice, and herbs.
• Serve pork chops drizzled with sauce.

Pork Chop and Hashbrown Casserole

An easy, hearty, one dish dinner. Just simply throw the ingredients together and toss it in the oven – easy as pie

5 pork chops
1 (10.5 ounce) can condensed cream of celery soup
1 cup sour cream
½ cup milk
1 (2 pound) package frozen hash brown potatoes
1 cup chopped onion
1 cup shredded Cheddar cheese

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook pork chops in a large skillet over medium-high heat until brown, 2 to 3 minutes per side. 
• Transfer pork chops to a plate and set aside.
• Combine condensed soup, sour cream, and milk in a large bowl; mix well. 
• Add hash browns and onion; stir to coat. 
• Pour mixture into a 13x9-inch baking dish and sprinkle with cheese. 
• Arrange pork chops on top.
• Bake in the preheated oven until potatoes are cooked through and pork chops are tender, about 50 minutes. 
• An instant-read thermometer inserted into the center of chops should read at least 145 degrees F (63 degrees C).

Recipe: All Recipes

Creamy Pork Potpie

This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. Thank you Taste of Home

1/4 cup butter, cubed
1/2 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup whole milk
2-1/2 cups cubed cooked pork
2-1/2 cups frozen broccoli-cauliflower blend
1-1/2 cups shredded cheddar cheese
1/2 teaspoon seasoned salt
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

• Pre heat oven to 425°
• In a large saucepan, melt butter. 
• Stir in flour until smooth; gradually add broth and milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add the pork, vegetables, cheese, seasoned salt and pepper; heat through.
• Transfer to a greased 11x7-in. baking dish.
• On a lightly floured surface, roll pastry into an 11x7-in. rectangle. 
• Place over pork mixture. 
• Brush with egg.
• Bake, uncovered for 18-22 minutes or until golden brown. 
• Let stand for 5 minutes before serving

Slow Cooker Parmesan Honey Pork Roast

A delicious and easy pork roast with a crispy crust, and a sauce thats a nice balance of sweet and savory. Thank you Your Homebased Mom

1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

• Cut roast in half.
• Transfer to a 3-qt. slow cooker. 
• In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. 
• Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
• Remove meat to a serving platter; keep warm.
• Skim fat from cooking juices; transfer to a small saucepan. 
• Bring liquid to a boil. Combine cornstarch and water until smooth. 
• Gradually stir into pan. 
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Slice roast; serve with gravy.

Garlicky Butter Chive Parmesan Pork Chops

Grilled and then baked with a garlicky, cheesy, butter baste, Garlicky Butter Chive Parmesan Pork Chops are simple and rustic, uses common ingredients, and packs whole lot of flavour into each and every bite! Thank you Lord Byron's Kitchen

12 whole pork chops, thin sliced and boneless (about 3-4 ounces each)
1/2 cup butter, softened
2 tablespoons olive oil
2 tablespoons dried chives
1/4 cup parmesan cheese, finely grated, plus more for garnish
4 cloves garlic, grated
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup green onions, sliced, for garnish (optional)

• Preheat your oven to 350 degrees.
• Line a baking sheet with aluminum foil and set aside.
• In a bowl, whisk together the butter, olive oil, chives, parmesan, and garlic. Set aside.
• Lightly salt and pepper both sides of the chops.
• Over medium-high heat, grill the pork chops for 2-3 minutes on each side – just until dark grill marks appear.
• Transfer the grilled pork chops to the baking sheet. Smear the top of the chops with half the butter mixture.
• Bake for 15 minutes.
• Remove from the oven, flip the chops and smear with the remaining butter mixture.
• Return to oven and bake for another 15 minutes.
• Garnish with freshly chopped green onions and parmesan cheese. Serve immediately.

Creamy Crock Pot Pork Chops Potatoes & Onions

A comfort food dinner that only takes a few ingredients and a few minutes to prepare. Thank you The Wholesome Dish

1 medium yellow onion sliced
2 lbs. red potatoes chopped
1.5 lbs. boneless pork chops 4 chops that are 3/4 inch to 1 inch thick
1 (10.5 oz.) can cream of mushroom soup
1 (1 oz.) package dry Ranch dressing mix
1/4 teaspoon ground black pepper

• Add the onion to a large crock pot. 
• Spread into an even layer. 
• Top with a layer of potatoes. 
• Top with a layer of pork chops.
• In a medium bowl, add the soup, ranch mix, and pepper. 
• Whisk until well combined. 
• Spoon out the sauce and spread it over the pork chops.
• Cover the crock pot. 
• Cook on low for 8 hours (RECOMMENDED) or high for 4 hours.

Sesame-Ginger Pork Patty with Grilled Pineapple

Ditch the bun and serve this Asian-inspired Sesame-Ginger Pork Patty with with sweet Grilled Pineapple on top of a zesty watercress-and-carrot salad.... or... just put it on a bun! Thank you Eating Well

3 tablespoons reduced-sodium soy sauce
2 scallions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons sesame oil, divided
1 pound ground pork
1 tablespoon rice vinegar
4 pineapple rings, ¼ inch thick
4 cups watercress (about 1 large bunch), tough stems removed

1 cup shredded carrot

• Combine soy sauce, scallions, garlic, ginger and 1 teaspoon sesame oil in a small bowl.
• Place pork in a medium bowl. 
• Add half of the sauce mixture to the pork and gently combine without over mixing. 
• Form into 4 patties, about ¾ inch thick. 
• Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.
• Cook either on  a grill rack or in a non stick pan
• Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155°F, 4 to 5 minutes per side. 
• During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.
• Combine watercress and carrot in a large bowl. 
• Toss with 2 tablespoons of the reserved sauce. 
• Divide the salad among 4 plates. 
• Top each portion with a pineapple ring and a burger. 
• Drizzle any remaining sauce on top.

Skillet Pork Chops With Mushroom Gravy

Filling, pretty healthy, veggie-packed and delicious. Thank you 12 Tomatoes

4 boneless pork chops
1 pound crimini mushrooms, sliced
1 cup yellow onion, thinly sliced
3/4 cup low-sodium chicken stock
3/4 cup beef stock
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried thyme, optional
Fresh thyme, garnish, optional
1 tablespoon extra-virgin olive oil, divided
Kosher salt and freshly ground pepper, to taste

• Season pork chops with garlic powder, then generously with salt and pepper.
• Heat 1/2 tablespoon olive oil in a large pan or skillet over medium-high heat. 
• Once hot, sear both sides of pork chops until nicely browned. 
• Remove pork chops to a plate and cover to keep warm.
• Drizzle another 1/2 tablespoon olive oil into skillet,
• Add mushrooms and onion and sauté for 6-7 minutes, or until softened and lightly browned. 
• Season with salt, pepper and dried thyme, if using
• Sprinkle flour over onion and mushrooms and stir until everything is evenly coated. 
• Cook for 2-3 minutes, or until flour has a chance to cook and be absorbed.
• Stir in chicken and beef broths, stirring to scrape up burned bits from the bottom of the pan.
• Bring mixture to a boil, then lower heat and let simmer for 15 minutes, or until gravy has reduced and thickened.
• Return pork chops to skillet and cook for another 10-15 minutes, or until cooked through and tender.
• Remove from heat, spooning gravy over pork chops and garnishing with fresh thyme, if desired.

Pork Carnitas (Mexican Slow Cooker Pulled Pork)

This authentic,,but lighter version.. Mexican Pulled Pork is fall-apart juicy on the inside and crisp and golden on the edges.. Thank you Cafe Delites  

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges , juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)*
2 bay leaves

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
• Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
• Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. 
• Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
• Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. 
• When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. 
• Ladle over about 1/2 cup of left over liquid 
• Continue cooking until the juices begin to reduce down and the meat is nice and crispy!
• To Serve : Season with a little extra salt and pepper if desired. 
• Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! 
• Serve in Tacos, Burritos, or in a salad!

Farmhouse Pork & Cabbage Sauté

Full of autumn apples & cider...a perfect chilly-day dinner. Thank you The Gooseberry Patch

4 bone-in pork loin chops
3/4 t. salt, divided
1/4 t. pepper, divided
6 slices bacon, crisply cooked, crumbled and drippings reserved
1 onion, thinly sliced
16-oz. pkg. shredded coleslaw mix
2 Golden Delicious apples, cored and sliced
3/4 lb. redskin potatoes, cubed
3/4 c. apple cider
1/4 t. dried thyme
1 T. cider vinegar

• Sprinkle pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper 
• Set aside. 
• Heat reserved bacon drippings in a Dutch oven over medium-high heat. 
• Cook chops about 8 minutes, or until golden on both sides and nearly done. 
• Remove chops to a plate and keep warm. 
• Add onion to pan. 
• Cover and cook over medium heat 8 minutes, or until tender and golden, stirring occasionally.
• Gradually stir in coleslaw mix 
• Cook about 5 minutes, or until wilted. 
• Add apples, potatoes, cider, thyme and remaining salt and pepper 
• Bring to a boil. 
• Reduce heat; cover and simmer for 15 to 20 minutes, until potatoes are tender. 
• Stir in vinegar 
• Return chops to pan and heat through. 
• Sprinkle with crumbled bacon. 

Apple Cider Pork Chops

Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry. Serve with mashed potatoes

3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning

3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
1/4 cup dry sherry

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large oven-safe frying pan over medium-high heat. 
• Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. 
• Place in hot oil, and brown on both sides. 
• Drizzle Worcestershire sauce over chops, and pour in apple cider.
• Bake in preheated oven for 25 minutes. 
• Remove chops to a plate, and return frying pan to stove over medium-high heat. 
• Stir sherry into pan, and boil until sauce thickens, stirring frequently. 
• Serve sauce over chops.

Pork Afritada

This One Pan Pork and Veggies is easy and delicious. Thank you Kawaling Pinoy

2 pounds pork belly or pork fillets, cut into 2-inch cubes
2 medium potatoes, peeled and cubed
1 large carrot, peeled and cubed
1/2 green bell pepper, seeded and cut into cubes
1/2 red bell pepper, seeded and cut into cubes
1 (15 ounces) can tomato sauce
1 small onion, peeled and chopped
2 to 3 cloves garlic, peeled and minced
1 tablespoon Worcestershire sauce
2 cups water
1/4 cup oil
salt and pepper to taste

• Heat oil in a pot over medium heat
• Add potatoes and carrots and cook, turning once or twice until lightly browned. 
• Remove from pan and drain on paper towels. 
• Add bell pepper and cook for about 30 to 45 seconds. 
• Remove from pan and drain on paper towels.
• Remove oil from pot except about 2 tablespoons. 
• Add onions and garlic and cook, stirring regularly, until limp. 
• Add pork and cook, stirring occasionally, until lightly browned. 
• Add Worcestershire sauce and cook for about 1 to 2 minutes.
• Add tomato sauce and water and bring to a boil. 
• Lower heat, cover and cook for about 40 to 45 minutes or until pork is tender.
• Add potatoes and carrots and continue to cook until vegetables are fork-tender and sauce is thickened and reduced. 
• Add bell peppers and cook for 1 to 2 minutes or until tender yet crisp. 
• Season with salt and pepper to taste. 
• Serve hot.

 

Apple Cider Glazed Pork Chops

These Apple Cider Glazed Pork Chops are Amazing! Perfectly seasoned, juicy, delicious and ready in under 30 minutes. A great dinner any night of the week! Thank you Delightful Made

1½ lbs  Bone-in Pork Chops
Rub:
2 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
1 Tbsp. olive oil
Apple Cider Glaze:
1½ c. apple cider
¼ c. maple syrup
1 Tbsp. Dijon mustard
½ tsp. crushed red pepper flakes
½ tsp. salt

• Light your gas or charcoal grill and heat to medium high heat.
• In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. 
• Bring to a simmer. 
• While the cider comes to a simmer, prepare the pork rub. 
• In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. 
• Mix thoroughly with a fork. 
• Add the oil to the spice mixture. It will be the consistency of a crumbly paste. 
• Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.
• Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. 
• Grill for about 6 minutes. 
• Flip the chops and thoroughly brush with the glaze on the other side. 
• Grill for about 2 more minutes, flip and brush again. 
• Repeat this process until the chops cook for 10-12 minutes total
• If you're also grilling apples, brush the halved apples with glaze and grill for about 5-6 minutes.
• No need to flip. 
• Serve along with the chops.

 

Moist Brown Sugar Pork Roast

Delicious combination of flavours. Thank you Food 52

1/4 cup vegetable oil
3 tablespoons brown sugar
4-5 pounds pork shoulder (boneless, trimmed of skin and fat)
1 onion, sliced thinly
1 shallot, sliced thinly
2 green onions
4 garlic cloves, chopped
6-8 mushrooms
1/4 cup chicken broth
1 cup soy sauce

• Using a long knife, insert knife into pork shoulder in several places all around roast.
• In a large Dutch oven (or heavy oven-proof pot with a lid) heat the cooking oil. 
• Add ginger and brown sugar and sauté for 1-2 minutes. 
• Add the pork shoulder and brown it on all sides. Remove pork from pot.
• Add onion and mushrooms to pot. 
• Saute until onions are soft and slightly browned. 
• Add garlic and sauté briefly, then wine and soy sauce. 
• Heat and stir to mix.
• Return the browned pork shoulder to the pot. 
• Turn pork over to coat well with marinade. 
• Pile mushrooms and onions on top.
• You can continue straight to roasting here, but refrigerating 3 hours to overnight will help the flavors penetrate the meat. 
• Turn occasionally if you can. 
• Let refrigerated pork roast sit at room temperature for 1 hour. 
• Preheat oven to 300 degrees.
• Cover top of pot with foil and cover with lid. 
• Roast for 3-3 ½ hours. 
• Check the roast once every hour and turn it over. 
• Baste the roast with juices that accumulate in pot.
• For a crustier outside layer, remove pot from oven and turn up the oven to 400 degrees. 
• Transfer roast fat side up to sheet pan lined with foil. 
• Take 3 Tbsp of juices from pot and combine with 2 Tbsp brown sugar. 
• Spread all over top of roast and return to oven for 15 minutes until sugar has caramelized, but not burned.
• Let roast rest out of the oven for 15 minutes before serving. 
• Decant sauce to fat separator or smaller bowl to remove fat, if desired. 
• Remove roast to serving platter, cut and remove strings, then cut meat into thick slices across the grain of the meat.
• Drizzle roast pork with sauce and serve extra sauce along side. 
• Serve with white rice.

Citrus Pulled Pork Tacos

With an interesting combination of chilli, orange and lime, this pork can be used for other dishes like a salad or quesadilla. 

12 good quality sausages (use two packets of six)

1 onion, chopped

2 x 300g pots fresh tomato and herb sauce

540g jar large butter beans, rinsed and drained

freshly chopped herbs, to garnish

Read more at http://www.womanandhome.com/recipes/293228/sausage-and-bean-stew#dZZr2BRyaHKmu8Tm.99

1 tsp dried oregano
1 tsp chipotle chili powder
1 tsp cumin
1 pork loin (2 pounds), cut into 3-inch chunks
1 small onion, peeled and quartered
3 large cloves garlic, minced
1 cup chicken broth or stock
1 Tbsp tomato paste
1 Tbsp honey
1 orange, halved and juiced
1 lime, halved and juiced
salt & pepper, to taste
1 package corn tortillas, warmed
Garnishes as desired

• Preheat the oven to 325°F.
• In a dutch oven, combine the spices (oregano, chili powder, cumin), pork, onion chicken broth/stock, tomato paste, honey, orange and lime juice. 
• Give it a good stir. 
• Over medium heat, bring mixture to a simmer.
• Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
• Remove the meat from the Dutch oven to a cutting board. 
• Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes.
• Meanwhile, shred the meat and return to dutch oven once liquid is reduced. 
• Allow pork to soak up remaining liquid. 
• Season with salt & pepper as desired. 
• Serve with corn tortillas and garnish as desired.

Recipe:  Real Mom Kitchen

12 good quality sausages (use two packets of six)

1 onion, chopped

2 x 300g pots fresh tomato and herb sauce

540g jar large butter beans, rinsed and drained

freshly chopped herbs, to garnish

Read more at http://www.womanandhome.com/recipes/293228/sausage-and-bean-stew#dZZr2BRyaHKmu8Tm.99

12 good quality sausages (use two packets of six)

1 onion, chopped

2 x 300g pots fresh tomato and herb sauce

540g jar large butter beans, rinsed and drained

freshly chopped herbs, to garnish

Read more at http://www.womanandhome.com/recipes/293228/sausage-and-bean-stew#dZZr2BRyaHKmu8Tm.99

Slow-roasted Pork Shoulder with Leeks, Apricots & Thyme

Make your weekend roast really special with creamy leek and apricot stuffing, extra crispy crackling and tender meat. Thank you BBC Good Food

2½ kg/5lb 8oz piece boned and rolled pork shoulder

1 celery stick, cut into chunks

1 onion, thickly sliced

1 carrot, thickly sliced

150ml white wine or medium-dry cider

500ml strong-flavoured chicken or pork stock

1 tbsp plain flour

1 tbsp butter

For the stuffing:

25g butter

2 leeks, cleaned well and shredded

85g chopped dried apricots, soaked for 2 hrs in boiling water to cover, then drained

1 tsp chopped thyme leaf

140g fresh coarse breadcrumbs

• A few hours before you want to cook the pork, remove it from the fridge and dry the skin thoroughly.
•  Leave unwrapped in a cool place to slowly come to room temperature while you make the stuffing.
• Put a large saucepan over a medium heat and add the butter. 
• When it begins to sizzle, add the leeks and cook until they are soft and most of their liquid has evaporated. 
• Stir in the apricots and thyme, season well and transfer to a bowl to cool. 
• When the mixture is cold, stir in the breadcrumbs. Taste and season again if required.
• When you are ready to cook the pork, heat oven to 220C/200C fan/gas 7. 
• Spoon the stuffing into the pocket your butcher has left for you. 
• Wipe any stuffing from the skin, put the pork in a roasting tin and season the skin well with salt. 
• Put the celery, onion and carrot in the tin around the pork, place in the oven and cook for 30 mins.
• Reduce heat to 140C/120C fan/ gas 1 and cook the pork for a further 2 hrs 30 mins. 
• Transfer the pork to a warm serving dish to rest while you finish the gravy.
• Tip out any fat from the roasting tin and reserve for another dish. 
• Put the roasting tin on a medium heat, add the white wine or cider and, using a wooden spatula, scrape the caramelised juices from the bottom of the pan and allow them to dissolve. 
• Let the juices reduce by half.
• Add the stock and simmer for 5 mins. 
• Add the flour and butter, mashed together, and whisk them into the gravy. 
• Taste for seasoning, then strain into a warmed jug. 
• If your pork skin has not crackled, put under a hot grill for a few mins, turning every 30 secs or so, until bubbled and crackling.

Crockpot Pork Chops and Apples

 2 (10 3/4 oz) cans condensed golden mushroom soup

1/2 cup water

1/4 cup apple cider vinegar
1/4 cup packed brown sugar

1 tbsp Worcestershire sauce

1 tsp dried thyme leaves, crushed

8 boneless pork chops, 3/4 inch thick, about 2 lbs

4 large Granny Smith or Jonathan apples, sliced

2 large onions, sliced, about 2 cups

• Add soup, water, brown sugar, vinegar,Worcestershire sauce and thyme in a 4 quart slow cooker
• Stir until well combined.
• Add and combine chops, apples and onions
• Cover and cook on LOW 8 to 9 hours or until chops are cooked through 

Cinnamon Pork Chops

Incredibly easy. Thank you Moms Pantry

4-6 pork chops
1/4 cup vinegar
1 onions chopped
1 tbsp cinnamon
1/2 cup water
2 tbsp sugar
1/2 cup ketchup

• Place pork chops in a roasting pan and bake for 1 hour at 350.
• Drain off fat.
• Combine remaining ingredients in a bowl, and pour over the pork chops.
• Place back in the oven for one more hour.
• Serve with rice or potato, and your choice of vegetables.

Grilled Pineapple Pork Chops

Very easy...and very tasty. Thank you Six Sisters Stuff

1 (20 oz) can pineapple rings, juice reserved
1/2 cup brown sugar
1/2 cup soy sauce
1/2 teaspoon garlic powder
4-6 pork chops

• Mix together the Pineapple juice (reserved from the can of pineapple rings), brown sugar, soy sauce, and garlic powder together in a gallon-sized resealable plastic bag until all the sugar is dissolved. 
• Add the pork chops and zip closed. 
• Store in the fridge for 8-12 hours (the longer, the better!).
• When ready to cook, preheat grill to medium-high heat. 
• Remove chops from bag and place on grill.
• Brush pork chops with marinade while they are cooking to let the flavour really soak in.
• Grill until pork chops are browned and no longer pink inside (about 6-8 minutes per side- depending on thickness of chops).
• While chops are cooking, place pineapple rings on grill and cook until they are warmed through and have slight grill marks on them. 
• Serve pork chops with grilled pineapple on top.