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Add flavor to pork chops

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By Susan Lowery

 

 

 

 

Lots of my meals are based on pork chops or pork tenderloin slices. I think pork chops have the best flavor, but my girls always liked the tenderloin slices better because there were no bones.
There are as many ways to cook them as there are cooks. Here are three good ones I have made a lot. Mom’s recipe for pork chops with sour cream was a staple in my house. Dad and I liked it served with mashed potatoes. The pineapple pork slices are great served with rice, as are the pork chops and apples.  

Mom’s Pork Chops with Sour Cream
6 pork chops, about 3/4 inch thick
Salt, pepper to taste
2 T. oil
2 medium onions, chopped
1 can beef consommé
3 T. flour
1 c. sour cream
Sprinkle chops with salt and pepper on both sides, then brown in oil on both sides, adding the onions when you’re browning the second side.  Add consommé, cover and simmer 30-40 minutes or till meat is done.  Mix together flour and sour cream and pour over chops and onions and simmer, uncovered, an additional 10-15 minutes.  Serves 6.

Pineapple Pork Slices
6 pork loin slices, about 3/4 inch thick
Salt, pepper to taste
3 T. oil or butter
1 can pineapple slices
Season pork with salt and pepper and brown on both sides in oil or butter (butter best.)  Put pineapple slices on top of pork, then add pineapple juice (add water to juice to make 1 cup.)  Cover and simmer 45-60 minutes (or put in oven at 350 degrees, covered.)  Turn pork and pineapple occasionally to prevent sticking.  Serves 4-6.

Momo’s Pork
Chops and Apples
4 center cut pork chops, 3/4 inch thick
Salt, pepper to taste
2 T. butter
1-2 apples, peeled and sliced
1/4 c. golden raisins
1/2 c. apple juice or cider
Sprinkle chops with salt and pepper, then brown in butter on both sides.  Top browned chops with apple and raisins, and pour apple juice or cider over the top.  Cover and simmer over low heat 40-60 minutes or till tender.  Serves 4.