{ Farmer's Pork Chops and Potatoes }

 

As much as I love pork chops, I find that they are a kind of meat that is very limited in the way we fix it. So, with that in mind, I tend to make it the same way, over and over. 

 

Nothing wrong with that, but sommetimes you want to shake things up a bit, do something different. 

 

 

When I first saw this recipe, I thought "ok, that's it, this is the one." 

 

Imagine if you will, a bed of creamy potatoes and onions, topped with fried pork chops. It has everything you could love it in, and it is also one of the easiest meals to throw together. 

 

The most you'll have to do is dredge the chops in flour and then give them a quick fry on both sides.

 

The oven does the rest of the work. Oh, and you have to make the bechamel (white) sauce too, but that's pretty quick and easy. 

 

As we sat around the table, everyone started dishing up and commenting on how good it smelled and looked.  Then the ooh and aahs started.  

 

Dinner is usually a very animated noisy meal, everyone is talking about their day, or a game or a movie they saw, or something interesting that happened that they read about or watched on TV.

 

But those days where the meals are divine? The noise is very much diminished as everyone is more interested in devouring what is on their plates.

 

Give these pork chops a try and then let me know what you thought.  You won't be disappointed!

 

 

 

Farmer's Pork Chops and Potatoes 

 

 

Ingredients

Boneless Pork Chops

Russet Potatoes, peeled and sliced thinly

1 medium red onion, thinly sliced

Salt, pepper, garlic powder to taste

Parsley to taste

Flour

 

Bechamel sauce

1 stick butter

1/2 cup of flour

About 3 cups of milk

Salt, pepper and nutmeg to taste

 

 

Instructions

Preheat your oven to 350 degrees F.  Spray a 13x9 inch casserole dish and set aside.

 

Peel the potatoes and slice thinly.  Place a layer on the bottom of the casserole dish, top with a layer of thinly sliced onion.  Season with salt, pepper and garlic powder.  Add another layer of potatoes and another layer of onions and seasonings.

 

In a small pot, make the bechamel sauce.  I used a stick of butter and half a cup of flour, then poured in about 3 cups of milk.  Seasoned it with salt, pepper and some nutmeg.

 

Stir until thickened, then set aside for a minute or so just so it thickens a bit more.

 

Pour the sauce over the potatoes, sprinkle on some fresh parsley, and then bake in the oven for 20 minutes.  

In the meantime, season the pork chops with salt, pepper and garlic powder.  Dredge them in flour, then quickly fry them in a little oil, on both sides until brown.  Don't cook them completely.

When the potatoes come out of the oven, layer the chops on top of the potatoes, then pop back in the oven for an hour, until potatoes and chops are completely cooked through.

Serve immediately.

{ Pork Chops in Mustard Sauce }

You guys, I have one of the tastiest pork recipes for you all.

I love pork but I get a little tired of making it the same way, over and over again.  I don't know, I just find that pork is a bit harder to find good recipes for, and that's probably just me, but anyway, in my attempt to find a different way to fix pork, I turned to my old Teleculinaria Portuguese Cooking Magazine.

The Teleculinaria magazine is a really old one but is always filled with the yummiest recipes.

Back to the pork.  No joke, this was one of the tastiest meals we've had in a while, I paired with some Pressure Cooker Twice Baked Potatoes and a salad, and everyone raved.

Pork Chops in Mustard Sauce

8 pork tenderloin chops (I use the pretty thin ones and usually make 2 for each person)
Salt and pepper to taste
Garlic
Butter to fry the chops
2 cups Heavy Cream
1 tablespoon Spicy Mustard (you don't have to use spicy, just make sure it's a good mustard, not the yellow hotdog mustard)
Parsley



Season the chops with the salt and pepper and some fresh garlic.  Set aside and let sit for about 30 minutes.

Fry the chops in some butter until nicely browned and completely cooked through.  Transfer to a baking dish to keep warm. 

In a small bowl mix the heavy cream and the mustard.

In the skilled you fried the chops in, scrape up the bits, add the heavy cream and mustard mixture, and mix well.  Let it come to a boil so that it thickens a bit, then pour over the chops.  Sprinkle on some parsley and serve immediately.

Costoletas de Cebolada - Pork Chops in Tomato Sauce

I love pork chops but quite honestly, I get tired of fixing them the same old way.  I had chops on the menu a few days ago and decided to make them the way that I make the Portuguese steaks in tomato sauce.

The recipe is already here on the blog, so I'm not going to share it with you again, but I'll give you a link and you can go and take a look.  All you do, is switch out the pork for the steaks, and that's all.

Bifes de Cebolada (Portuguese Pepper Steak)

These are phenomenal served over white rice, or mashed potatoes or even fries.

Pork Chop Casserole

My family loves pork chops, but I sometimes get tired of preparing them the same way, either fried, or breaded or grilled.

I'm always on the hunt for a different way to make them, and when I came across this recipe at Bev Cooks, I had to give it a try.  I was a little reluctant at first, as I have never made pork chops in a casserole, but I have to tell you that it was delicious and the whole family enjoyed it.

Pork Chop Casserole

Source:  Bev Cooks

What it took for 4 to 6:

* 5 boneless pork chops, cut in half (making 10 small chops, which is obvious, because you know how math works. sorry)
* 1/2 cup all-purpose flour
* 3 large red potatoes, cut into 1/8″ slices (use a mandolin if you have one!)
* 1/2 white onion, thinly sliced into rings (use that mandolin)
* 1 (10 3/4 oz) can cream of mushroom soup
* 1 1/2 cup shredded cheddar cheese
* salt and pepper, to taste
* parsley, for garnish
* vegetable oil, for frying


Preheat oven to 375.

Place the flour in a shallow dish and lightly dredge each pork chop through the flour, shaking off any excess flour. Shake that thang. Season both sides with salt and pepper.

Heat 2-3 Tbs. of oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. It’s okay if it doesn’t cook all the way through. We have baking yet to do. Oh that rhymed.

Arrange the bottom of a 9×13 baking dish with half the potato slices. Overlap just tad. Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices. Then arrange the onion rings on top of the taters. Sprinkle with a little salt and pepper.

Pour the cream of mushroom soup into a medium bowl. Fill 3/4th of the can with water, then add to the cream of mushroom. Whisk to combine. Evenly pour over the casserole.

Top with shredded cheese and bake for 30 to 45 minutes, or until the potatoes are tender and fork pierce-able.

Garnish with parsley and serve!

Lemon Pok Chops with Mustard Sauce

I've pulled out all my old cookbooks and I'm determined to use them for my menu planning.

Much as I love having the internet at my disposal and knowing that I can just do a quick search, I feel that we're losing ourselves along the way, and the wonderful old cookbooks we love are just sitting on a shelf, collecting dust.

So, I'm done with that business.  I've already disconnected from Facebook, and now the next step is to use mostly cookbooks for our meals, with one or two online recipes once in a while.

The first cookbook I grabbed from my pile was my much loved Best of Cooking in South Africa.  Reminds me of home and is filled with gorgeous pictures and delicious recipes.

Not to mention, it's making me go back to cooking with grams and millilitres, which is how I learned to begin with.

Right, now onto the first recipe I'm making.....

Lemon Pork Chops with Mustard Sauce

1 pound pork chops
1 teaspoon of dried sage
1 and half cup breadcrumbs
1 teaspoon salt
3/4 cup buttermilk or yogurt
1/4 cup mayonnaise
1 and a half tablespoons lemon juice

Mustard Sauce
1 cup of milk
1 egg yolk
2 teaspoons dry mustard
4 teaspoons flour
2 teaspoons brown sugar
2 teaspoons apple cider vinegar
pinch of salt
small knob of butter (pat of butter)


Remove rind and most of the fat from the chops.  Crush sage between fingers after measuring and mix with crumbs and salt.  Mix yogurt, mayonnaise and lemon juice.   Dip chops into yogurt mixture, then into crumbs and chill for 2 to 3 hours.

To bake, preheat oven to 375 degrees.  Lightly oil base of large baking dish, heat for a few minutes, then arrange chops in single layer, turning once.  Cover and bake for 1 hour, then uncover and bake for 30 minutes more.

For the sauce, put all ingredients, except butter, into the top of a double boiler, whisk well and then stir over simmering water until thick and smooth.  Finally, stir in butter.
Serves about 6.

Drunken Pork Chops

This recipe is from Siggy Spice.

I am always looking for new ways to make pork, it's one of those meats that I tend to get bored with easily and need some diversity.

The chops come out really tender and full of flavor.  Be forewarned though, you need to use an Amber Ale or a Black Ale, apparently Guiness is too strong.



Drunken Pork Chops

5-6 pork chops- bone-in or boneless, your choice
Salt and pepper to taste
1 bottle of beer (the darker the beer, the more flavorful the sauce)
1/2 cup brown sugar
1/3 cup ketchup

Put a little bit of extra virgin olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer for 40-45 minutes. Remove pork chops and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form. Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice.

Do you often find yourself looking for more ways to make Pork Chops?

I love cooking them but sometimes I get so bored with the usual that I want something different, so while looking around Picky Palate a while back, I came across this recipe.  Really Really simple, 3 ingredients and that's it.

They were pretty good, tender and it was an easy way to prepare dinner without having to sit at the stove, which with this Arizona heat is always a blessing.

Ranch House Crockpot Pork Chops

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.


Yes, that's IT.  I know, I know, you may be thinking that it's not enough to make it delicious but trust me it is.   Now Jenny served them with Parmesan Mashed Potatoes, but I went with Baked Potatoes as requested by my 8 year old and a quick salad.  Yum!

Costeletas Panadas - Breaded Pork Chops

This was dinner Thursday night.
I don’t have a recipe for you because I think that everyone pretty much knows how to bread and fry a steak or chicken or whatever it may be.

But here are a few tips for you.

When frying food that is previously cooked, I usually stick to just a dip in egg and then rolled in bread crumbs. When you’re frying food that is raw you should always go with, flour then egg, then breadcrumbs. Now don’t think that I’m telling you this because there’s some sort of rule or law about it, I’m just telling you the way I do it.

If you’re cooking for more than one or two and you know it will be a while between the time the food is done frying and the actual sitting down to eat, you should double up and do flour, egg, breadcrumbs, egg, breadcrumbs again. It will give you a double thick crust which also serves kind of as a wall between the steak and the crust and will keep it from going soggy faster.

You know how when you do a chicken fried steak, after a while the breaded part is no longer crispy and it’s more of a soggy mess? That’s what I’m talking about.
So, nothing out of this world, just a few little tips that I’ve picked up along the way and thought I would pass it along.


© 2006 - 2012 Full Bellies, Happy Kids - All Rights Reserved

Pork Chops in a Tomato Sauce

Cebolada is just the Portuguese name for a tomato and onion sauce.  I've made Bifes de Cebolada before, which is Steaks cooked with tomato and onion, it's pretty much cooked in layers, as if you were making a lasagna and layering the onions, steaks, tomatoes and repeating etc.

 I've been a little under the weather the past few days and honestly haven't felt like cooking much at all.  I also get a little bored with the usual pork chops and wanted something different, so I decided to use the pork chops instead of the steaks I usually use for this recipe.  The result was very good.

Febras the Cebolada - Pork Chops with Tomatoes and Onions

1 lb pork tenderloins
1 medium onion, sliced
olive oil
salt and pepper to taste
2 garlic cloves, chopped
1 bay leaf
paprika to taste
1 large can of tomato sauce
white wine or beer (I used a little beer this time, but if you don't want to use any alcohol drink, you can just add water)

In a large saucepan, add a little bit of olive oil and a layer of sliced onions, place the pork chops on top and season with salt and pepper, a bay leaf, paprika and the chopped garlic.  Add another layer of onions and pour the tomato sauce over it all.  Pour on about 1/4 cup or so of beer/wine/water.  Cover and cook over medium heat for about 15 minutes or so until the pork chops are cooked through.

That's it.  Super simple and you'll love the gravy that it makes.  Serve with rice or mashed potatoes or fries or whatever you wish, just be sure to drizzle that gravy over everything....Yum.

Portuguese Pork Chops and Potatoes

I already have another version of this recipe up on my blog but Portuguese cooking as with many other ethnic dishes, is all about places, people and different parts of the country.



I haven't really been making Portuguese food lately and I've been craving it and missing it like crazy, so I've decided that the next two week menu will be a trip of sorts, down memory lane for me.  Appetizers, Main Dishes, Desserts, you name it.  Hope you're up for it.

Here's just a little preview of the kind of food I'll be serving to the family and to you, if you wish to try.

Minho (Portuguese pronunciation: [ˈmiɲu]) is an historical province of Portugal. It was established as an official province in 1936 and dissolved in 1976. It consisted of 23 municipalities, with its capital in the city of Braga. Today, the area would include the districts of Braga and Viana do Castelo. Minho has substantial Celtic influences and shares many cultural traits with neighbouring Galicia in Spain. The region was part of the Roman Province and early medieval Kingdom of Gallaecia. Historical remains of Celtic Minho include Briteiros Iron Age Hillfort, the largest Gallaecian native stronghold in the Entre Douro e Minho region, in North Portugal.

Costeletas de Porco a moda do Minho

Pork chops prepared in the traditional Minho way

Ingredients:
Pork Chops
Garlic
Bay Leaf
Salt
White Wine
Onion
Olive oil
Bacon, thinly sliced

Potatoes for frying
Parsley


I like doing this in the morning so it has a few hours for the flavors to really sink in, but you can also do it an hour or so before cooking.  I put the pork chops in a bowl and add the spices, garlic, bay leaf, salt and the white wine.

Chop the potatoes into cubes OR you can use baby potatoes if you wish.  Fry them until nice and golden, set aside.

In a skillet, add a little bit of olive oil, fry the pork chops on both sides until nice and brown.  (do NOT throw out the marinade, keep that you're going to need it).  Once the chops are cooked, remove them and keep them warm.

Add the sliced onion and the bacon to the skillet and cook until bacon is done but not crispy.  Add the marinade to the skillet and allow to simmer for about 5 minutes.

At this point, you're going to add the fried potatoes and let them cook for a minute or so, just to soak in all that good gravy.

Right before you serve, you can add the pork chops to the skillet too so they can warm up a bit more.

I like to serve mine all together in one dish and sprinkled with parsley.  Enjoy!

Smothered Pork Chops

Delicious, absolutely delicious.

I had a few good pork chops in the freezer and when dinner time came around I just didn't want to make them the same ol way, so I went in search of a good recipe and found one at Joelen's Culinary Adventures.

I did things a bit different, but for the most part I stuck with the recipe.

Smothered Pork Chops
recipe adapted from Cook's Illustrated

3 ounces bacon (about 3 slices), cut into
1/4-inch pieces
2 tablespoons all-purpose flour
1 3/4 cups canned low-sodium chicken broth
Vegetable oil
4 bone-in, rib-end pork chops,
1/2 to 3/4 inch thick
Ground black pepper
2 medium yellow onions, halved pole to pole and sliced thin (about 3 1/2 cups)
8 oz sliced white button mushrooms
Salt
2 tablespoons water
2 medium garlic cloves, pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves plus some for garnish


Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).

Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat. (I didn't cook the mixture until light brown, I was in a hurry and didn't have time to waste)

Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper.

Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

Reduce heat to medium and add 1 tablespoon oil, onions, mushrooms, 1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.

Return chops to skillet in single layer, covering chops with onions and mushrooms.

Pour in warm sauce and any juices collected from pork; add bay leaves. (the recipe doesn't say to add the bacon back in, but come on....you can't just get rid of bacon, I couldn't do it, so in it went and I'm so glad I did it)

Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

Pork in a Creamy Wine Sauce

I was not feeling well yesterday so when dinner time rolled around, the last thing I wanted to do was be standing over the stove cooking anything.

I had some pork stew meat out and just threw this dish together, the result was a really delicious creamy dish that we all loved.

Pork in a Creamy Wine Sauce

1 lb pork stew cubes (if you can't find the cubed pork, you can also use some boneless pork chops cut into bite size pieces)
1 medium onion, thinly sliced
1 garlic clove, sliced
olive oil
bay leaf
salt and pepper
white wine
butter
heavy cream

In a large skillet, add a little bit of olive oil, the pork, garlic, onions, salt and pepper and bay leaf. Cook for a minute or two, then add about 1 cup of white wine.

Cover and cook on medium heat for about 20 minutes or until meat is cooked through. Keep checking often, don't let it dry up, just add a little bit of water at a time and a few blobs (lol) of butter.

Once the meat is cooked, add some heavy cream. Now I know I'm not giving you exact amounts because I just eyeball these things.

The more cream you add the more gravy you'll have, so it's entirely up to you. Add a tablespoon or so of flour and using a whisk stir really well until it is all dissolved, you don't want any lumps, just a smooth creamy gravy.

When gravy is thickened, remove from heat, add a little bit of parsley and serve over rice or mashed potatoes.

It is SO tasty and really filling. Enjoy!

Pork Chops in the Slow Cooker

I love these pork chops, they are so flavorful and so tender and you would think it took a lot of work to prepare this dish or that you had to use all these fancy ingredients, when in fact you didn't.

The gravy is really good on mashed potatoes or rice (my kids favorite) and let's not forget that anything you can throw in the crockpot in the morning and not have to worry about all day, is perfect for those mid week meals.

Slow Cooked Pork Chops

• 6 pork chops (I prefer boneless)
• 1/2 cup flour
• 2 tsp. salt
• 1 1/2 tsp. ground mustard
• 1/2 tsp. garlic powder
• oil for frying chops
• 1 can cream of chicken soup
• 1/3 cup water

Mix the flour, salt and garlic powder together. I use a ziploc bag so it's minimal cleaning afterwards. Drop the chops into the flour mixture and shake really well until completely covered. Brown them in a little oil, you don't need to cook them all the way through, just a minute or two on each side until they're nice and brown. Transfer to the crockpot.

Mix the soup and water together. Pour into the skillet, stir well scraping the bottom for all the yummy pieces left by the chops. Pour over the chops and cook on low for 6 to 8 hours.

Serve with mashed potatoes or rice.....but be sure to drizzle some of that yummy gravy on top. Mmmmmm!

Pork Chops Supreme

When I get tired of the usual Pork Chops recipes, I go back to this one. It's one of those real down home comfort dishes that leave you licking the fork and begging for more. So quick and easy to make too. 

PORK CHOPS SUPREME

 

 

6 pork chops (I use the loin ones without the bone) 

salt and pepper 

paprika 

1/4 cup celery, chopped 

1 packet onion/mushroom soup 

1 cup water 

half a can of evaporated milk (6 oz) 

1/4 cup cold water 

parsley 

2 tablespoons flour 

 

 

Season the pork chops with salt, pepper and paprika. 

 

In a large skillet, add a little bit of olive oil and cook the chops slowly until brown. When the chops are brown, drain off the excess oil and then add the onion/mushroom soup, the celery and 1 cup of water. 

 

Cook for 30 minutes over low heat until the pork chops and celery are completely cooked through. In the meantime, in a small bowl, mix the 1/4 cold water, the flour and the parsley. 

 

Remove the pork chops to a serving dish and keep warm. 

 

Add the evaporated milk and the flour mixture to the drippings in the skillet and stir until combined and thickened. Pour over the pork chops and serve immediately. 

 

You can serve it with mashed potatoes or fries or rice or noodles or whatever you like. Because Nicholas is a HUGE rice fan, that is what I served with the pork chops. Yum Yum!

Pork Chops w/ Hollandaise Cheese Sauce

Another great way to use those pork chops that you have NO clue what to do with. I used some Butterfly Pork Chops for this meal. 

 

Pork Chops w/ Hollandaise Cheese Sauce 

 

 

4 Butterfly Pork Chops 

salt and pepper

 garlic powder

olive oil 

1 packet of Hollandaise sauce 

shredded cheddar or mozzarella cheese 

 

 

Season pork chops with salt and pepper and garlic powder. In a skillet, add a little bit of olive oil and fry up the chops until cooked through and starting to brown.

 

Remove from skillet and set the skillet aside for the rice. Make the hollandaise sauce according to the package directions, then add some shredded cheese. I added about 1 cup but you can add more or less, according to your taste. 

 

Pour the hollandaise sauce over the pork chops and serve with fries or rice.

Rice w/ green beans 

2 cups cooked rice 

1 can green beans, drained 

garlic powder 

salt and pepper 

onion flakes 

 

 

Cook rice according to directions. In the skillet that you cooked the pork chops in, add a little bit of water, about 1/4 cup or something, add the green beans and the seasonings....simmer for a 3 to 5 minutes and then add the cooked rice.

Stir until well combined and serve with the pork chops.

Lemon Oregano Pork Chops

Another hit from Marie, they were SO good.

*Lemon and Oregano Pork Chops*
Serves 4

These tasty chops are quick, easy and flavourful. I have included a simple recipe to make some lemon mayonnaise, just using ingredients to hand, which is the perfect accompaniment. Sometimes the simplest meals are the tastiest!

Finely grated zest and juice of one large lemon
4 ounces dry bread crumbs
2 tsp dried oregano
salt and black pepper to taste
4 boneless pork loin chops
2 TBS sunflower oil
To serve:
Lemon mayonnaise

Take a shallow plate and on it mix together the bread crumbs, lemon zest and oregano. Set it aside.

Squeeze the lemon juice iinto another shallow plate and set it aside.

Place the pork chops into a plastic bag, one at a time, and beat it with the length of your rolling pin on each side until they are half as thick as they started out. Season each one generously with some salt and pepper on each side. Working with one at a time, dip them first in the lemon juice and then into the bread crumb mixture until they are well coated.

Heat the oil in a large frying pan over high heat and cook the pork for about 3 minutes on each side, until the crumbs are crisp and nicely browned and the pork is just cooked through.

Serve each on a heated plate with some lemon mayonnaise. Boiled new potatoes and a simple steamed vegetable such as green beans or carrots go very well with these.

Breaded Pork Chops!

Ok now these are pretty good, I don't know if I would use as much cream cheese next time though, so I'll leave that to your discretion.

BREADED PORK CHOPS

1 egg
3/4 cup seasoned bread crumbs
4 bone-in pork loin chops
1 carton (8 ounces) spreadable chive and onion cream cheese
3 tablespoons chicken broth
2 tablespoons milk

In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip pork chops into egg, then coat with crumbs. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake uncovered, at 350º for 25-30 minutes or until a meat thermometer reads 160º.

In a small saucepan, combine the cream cheese, broth and milk. Cook and stir over medium heat for 5 minutes or until smooth and blended. Serve with pork chops.

Yield: 4 servings



The reason I'm showing you the bread crumbs is because I didn't use the flavored ones, I used plain ones with just some salt, pepper and garlic powder

Dip the pork chops in the egg

Then through the breadcrumbs and place them on a baking dish

See the cream cheese you're going to use?? It's so bad, but so good.....


Mix it with the broth and milk until it's nice and creamy....spoon over the pork chops.

I served mine with some Yellow Saffron rice which the kids just LOVE.