I have some pork loin chops that I'm thawing for dinner but I'd like to try something different tonight. My usual preparations consist of sauted apples, breaded, with stuffing (inverted) and gravy. What else can you do with chops? It doesn't seem like recipe books spend as much time on pork recipes as they do chicken for some reason...

Pork Loin Roast with Parmesan Sauce A pork loin is oven-roasted with a fennel bulb, garlic, onion, celery, carrots, peas, and pancetta, in a Vermouth sauce with cream and parmesan cheese. Ingredients: * 1 lb. fennel bulb * 10 garlic cloves * 1 cup half and half * 1 1/2 cups chicken stock or broth * 3 lbs. boneless pork loin * 1 t. salt * 1/2 t. pepper * 2 Tb. olive oil * 1 cup finely chopped onions * 1 cup chopped celery * 1 cup chopped carrots * 4 oz. diced pancetta * 1 cup dry Vermouth * 3/4 cup frozen peas, thawed * 1 cup Parmesan cheese Method Slice tops from fennel; quarter the bulb. Place in roasting pan with garlic cloves. Preheat oven to 325. Put cream and stock in roasting pan. Salt and pepper the pork. Brown in hot oil in frying pan for 3-4 minutes per side. Place in roasting pan. Saute onions, carrots, celery, and pancetta in frying pan till vegetables are tender. Add vermouth; cook, scraping up browned bits in frying pan, till vermouth is reduced by about half in volume. Pour mixture over pork. Place in oven and roast for 1 hour, or till pork is 150 to 160 degrees. Remove from oven. Place pork on cutting board to rest for 15 minutes. Separate juice from pan veggies. Place the veggies on a heat-proof serving platter in a warm oven. Place juices in frying pan; add peas and Parmesan cheese; heat through. Carve roast. Add to serving platter. Spoon some sauce over; pass remainder.

Sanfransisco chops - my fave!! Ingredients 4 pork chops, about 1 1/2 lbs(1/2 to 3/4 inch thick) 1 tablespoon oil 1 clove garlic, minced Sauce: 2 teaspoons oil 4 tablespoons dry sherry or broth 4 tablespoons soy sauce 2 tablespoons brown sugar 1/4 teaspoon crushed red pepper flakes 2 teaspoons cornstarch 2 tablespoons water Directions Trim pork chops of fat Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Saute garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through. 30 to 35 minutes. Add a little water, 1 to 2 Tbsp. if needed to keep sauce from cooking down too much. Turn once. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve. Tips: Boneless pork chops can be used.

You will love these Mike’s Pork Chops 4 boneless pork chops 1/2-3/4� thick ¾ C parmesan cheese, finely grated 1C plain or Italian bread crumbs 2 eggs – lightly beaten 6T oil 1T butter Wash pork chops, pat dry Salt and liberally pepper the pork chops Dip in parmesan cheese, coat well, shake off any excess Dip in eggs both sides, get off excess Dip in bread crumbs Put oil and butter in pan Put on medium to medium high Let oil and butter heat up Put pork chops in skillet; cook 6-7 minutes on each side until crisp. Don’t keep flipping them. Cook one side then the other. Remove and serve

Sorry, my answer seems stupid now, I'm trying mikes suggestion next time...

Hi KM I like to make a glaze. ketchup, mustard, brown sugar and water, untril the texture you like and enough to cover. bake 350 45 minutes. very good

spicy pork chops 3 medium pork chops 1 clove garlic, peeled and minced 1/2 cup orange juice 1 tsp. honey 1 tsp. Worcestershire sauce dash cayenne pepper brown pork chops on one side in heavy skillet, turn. mix the garlic,orange juice,honey, Worcestershire sauce and pepper together and pour them over pork chops. lower heat and simmer, uncovered, for 15 minutes, until pork is tender and sauce will be thick. watch carefully at the last few minutes, as the sauce can burn up quickly.

EASY BAKED PORK CHOPS Printed from COOKS.COM -------------------------------------------------------------------------------- 4-6 boneless pork loin chops 1 can Cream of Mushroom Soup 1 soup can water 1 pkg. onion soup mix Preheat oven to 350°F. Place chops in baking dish. In bowl, combine soups with water. Pour mixture over chops. Cover with foil and bake for 30-45 minutes, depending on thickness of chops. This dish creates its own gravy and is great served with rice! Submitted by: Lisa Witherspoon

this sounds odd but a local Italian reataurant had it and it was PHENOMINAL! Grill the pork chops and at the end of the grilling baste on a mixture of molasas and balsamic vinegar...not sure of the quantity, but it was pretty think, so mostly the molasas. I have made it at home a few times....very good and very different! Oh...you don't have to grill them...you can do them in up in a pan on the stove........I just love having a reason to get the grill going and have a beer

SOMERSET PORK CHOPS; 4 lean pork chops 25g/1oz butter 1 medium sized, thinly sliced onion 25g/1oz flour 150ml/quarter pt cider 75ml/eighth pt water 1 clove garlic (optional) salt and pepper pinch sage 2 tbsp fresh cream 1. Fry the pork chops in butter together with the onion. When the chops are brown (sealed), remove from the pan. Continue cooking onions until they are soft. 2. Add the flour to the pan and cool gently until brown. Stir in the cider, water, garlic, salt , pepper and sage. 3. Place the pork chops and onions in a shallow dish. Pour the sauce over. Bake covered in a moderately hot oven 190C/375F/gas 5 for 30-40 minutes. 4. Pour the cream over the chops and serve immediately. Serves 4 (2 if you have two each). PORK WITH CHEESE AND BEER; 4 loin pork chops 25g/1oz butter, melted 175g/6oz crumbled Lancashire cheese 2 level tsp made mustard 4 tbsp brown ale Garnish: 4 grilled tomatoe halves. 1. Stand chops in grill pan. Brush with melted butter. 2. Grill for 7 to 10 minutes, depending on thickness. 3. Turn over. Brush with more butter. 4. Grill further 7-10 minutes. 5. Combine cheese with mustard and beer. 6. Spread equal amounts over each chop. 7. Grill until brown. 8. Transfer to warm serving dish and garnish each with a grilled half tomato. Serves 4 (or 2 if you have 2 each)