Written By: kittencal on July 31, 2010 2 Comments

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This also will work well using a small pork roast in place of the pork chops, for more flavor and less cooking time you may want to brown the chops on both sides in oil first

Servings 4


8 pork chops (no less than 3/4-inch thick)

1 (24 ounce) bottle barbecue sauce

1 cup prepared Italian salad dressing

1/2 cup brown sugar, packed

3 tablespoons Worcestershire sauce

1 medium onion, finely chopped

3 large garlic cloves, minced

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/4 teaspoon cayenne pepper, option or to taste


In a bowl mix the barbecue sauce sauce with the next 8 ingredients until well combined.

Place the pork chops in the slow cooker then pour the sauce over the chops, mix slightly to make certain the chops are coated with the sauce.

Cover and cook on high setting for 3-4 hours or on low setting for about 6-7 hours (cooking times will vary).

Written By: kittencal on April 3, 2010 Leave a Comment

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Taken from my “Favorites” folder!…

Your going to LOVE these pork chops and even more if you use fresh sliced pineapple!…

Plan ahead the pork needs to marinade for at least 6 hours or up to 24 hours and must sit out at room temperature for 2-3 hours before grilling

Yield 6 pork chops


3/4 cup packed brown sugar

3/4 cup Italian salad dressing

6 tablespoons pineapple juice (use the juice from the can and water if needed to make 6 tablespoons)

4-1/2 tablespoons soy sauce

2 to 3 garlic cloves, finely minced (garlic must be very finely minced or better yet crushed!)

1/4 teaspoon cayenne pepper (you could omit I like to add it in and I usually add in a lot more!)

6  bone-in pork loin chops (1-inch thick, I use center-cut)

1 (20 ounce) can sliced pineapple, drained (use the juice for the marinade)


Using a fork prick holes all over and on both sides of each pork chop.

In a medium bowl combine the brown sugar with salad dressing, pineapple juice, soy sauce, garlic and cayenne.

Pour about 2/3 cup into a large resealable plastic bag; add the pork chops, seal bag and turn to coat.

Place in refrigerator for at least 6 hours or overnight (overnight is even better) turning the bag a few times while chilling.

Cover and refrigerate remaining marinade for basting.

When ready to grill drain and discard marinade from pork.

Place the pork chops on a plate and allow to sit at room temperature for 2-3 hours.

Grill uncovered over medium heat for 8 minutes on each side.

Place pineapple slices on grill.

Baste pork and pineapple with reserved marinade.

Grill 5-8 minutes longer or until a meat thermometer reads 160 degrees.

Place a pineapple slice on each chop.

Written By: kittencal on January 31, 2010 1 Comment

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Fresh sauteed mushrooms may be replaced for the canned, do not use the thin fast fry chops for this
Servings 4-6


6 center-cut pork chops (about 3/4-inch thick)

fresh ground black pepper

oil, for browning the pork chops

2 (10 3/4 ounce) cans condensed golden mushroom soup, undiluted

1/4 cup grated Parmesan cheese

1/4 cup light cream (optional, use for a thinner sauce)

1 medium onion, chopped

1 teaspoon garlic powder

1 (10 ounce) can sliced mushrooms (or use fresh sauteed in butter before using in this recipe)

1 cup grated cheddar cheese (optional or to taste)


Preheat oven to 350 degrees F.

Butter a 13 x 9-inch baking dish.

Heat oil in a skillet over medium-high heat (use enough oil to coat the bottom of your skillet).

Season the pork chops with black pepper and brown on both sides in hot oil (about 3 minutes per side).

Place the browned pork chops in the baking dish in one layer.

In a bowl combine all remaining ingredients except the cheddar cheese, until well blended, then pour over the chops (lifting and turning the chops to coat with the sauce).

Cover and bake for about 45 minutes (cooking time will vary depending on the thickness of your pork chops).

Uncover and bake for another 15 minutes.

At the end of cooking sprinkle with grated cheddar cheese and return to oven for a few minutes to melt the cheese (the cheddar cheese is only optional).

You will also find this recipe on Recipezazz.com

Written By: kittencal on January 26, 2010 2 Comments

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I have made this many times it’s very good and can also be cooked in the oven
Use 3/4-inch thick pork chops for this, for extra heat add in a finely chopped jalapeno
Servings 6

8 center-cut pork chops
salt and pepper (I use seasoned salt)
1 (3 pound) can pork and beans
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1/3 cup barbecue sauce
1-1/2 teaspoons garlic powder
3/4 cup ketchup
1/4 cup brown sugar
1/4 teaspoon cayenne pepper, optional


    Season the pork chops with salt and pepper.

    Heat oil in a large skillet over medium-high heat.

    Add in pork chops and brown on both sides (about 3 minutes per side) set aside.

    In a bowl mix together the pork and beans, chopped onion, chopped green pepper, BBQ sauce, garlic powder, ketchup, brown sugar and cayenne pepper (if using).

    Spread half of the bean mixture on the bottom of crockpot

    Place the pork chops on top of the bean mixture.

    Top with remaining bean mixture.

    Cover and cook on HIGH setting for 1 hour, reduce heat to LOW setting and continue cooking for another 6 hours or until the chops are tender.

      Written By: kittencal on January 25, 2010 1 Comment
      Crockpot Sweet “N” Sour Pineapple Pork Chops

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      Easy sweet and sour tangy pork chops with very few ingredients and little effort

      This also will work well using bone in skin on chicken thighs, for extra flavor and reduced cooking time you may want to season the pork chops (or chicken) lightly with salt and pepper then brown in hot oil about 3 minutes per side first, all amounts may be doubled

      If using previously frozen then thawed pork chops or chicken hand squeeze out as much moisture as possible then pat dry using paper towels, you will need a 3-quart crockpot for this

      Servings 2-4


      1 (8 ounce) can crushed pineapple, undrained (do not drain the juice)

      1 cup honey barbecue sauce

      1 small onion, chopped

      2 garlic cloves, minced

      2 tablespoons mild Heinz chili sauce

      4 bone-in center-cut pork loin chops (about 3/4-inch thick)


      In a bowl combine the crushed pineapple with juice, barbecue sauce, chopped onion, garlic and chili sauce; pour half into a greased crockpot.

      Top with the pork chops, then pour remaining sauce over the top of the chops.

      Cover and cook on LOW setting for 5-6 hours or until the meat is tender.

      You will also find this recipe on www.recipezazz.com

      Written By: kittencal on June 30, 2009 Leave a Comment

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      A favorite casserole that also works well using bone-in chicken but because of the longer cooking time it is not recommended to use  boneless skinless chicken breasts they cook in a shorter time will become overcooked and dry, use the thicker cut  pork chops for this about 3/4-inch thick and try to slice the potatoes all the same thickness, fresh sauteed mushrooms may be replaced for the canned

      Servings 4


      8 boneless pork chops (about 3/4-inch thick or use as many pork chops that will fit into the baking dish)

      fresh ground black pepper (more to add to the soup mixture)

      4-5 medium russet potatoes, thinly sliced

      4-6 tablespoons oil (can use butter and oil)

      1 large onion, chopped (or use 2 medium onions)

      1 large celery rib, diced

      4 garlic cloves, minced

      pinch cayenne pepper, optional

      1 (10-ounce) can sliced mushrooms, drained

      2 (10-3/4 ounce) cans condensed cream of mushroom soup, undiluted (can use 1 can each condensed cream of mushroom and cream of chicken)

      1 teaspoon garlic powder

      1 (8-ounce) container sour cream

      1/2 cup milk

      1/3 cup fresh grated Parmesan cheese

      1/2 teaspoon seasoned salt (can use white salt)

      2 cups shredded cheddar cheese, divided


      Preheat oven to 325 degrees F.

      Grease a 13 x 9-inch baking dish.

      Arrange the potato slices into the baking dish (does not have to be in one layer).

      In a medium skillet heat oil over medium-high heat.

      Lightly season the pork chops with black pepper (do not season with salt).

      Brown the pork chops on both sides (about 3 minutes per side) remove to a plate and set aside.

      To the same skillet add in onion and celery; saute until softened (about 3-4 minutes).

      Add in the, cayenne and canned mushrooms; cook stirring for 2 minutes; sprinkle the mixture over the top of the potatoes in the baking dish.

      In a bowl whisk together the 2 cans of condensed soup with 1 teaspoon garlic powder, milk,  sour cream, 1/3 cup Parmesan cheese, 1 cup shredded cheddar cheese, 1/2 teaspoon salt and 1 teaspoon fresh ground black pepper.

      Spoon the soup mixture over the onions and potatoes in the baking dish (lifting up the potato slices slightly to coat in the soup mixture).

      Arrange the browned pork chops over the top.

      Cover with foil and bake in a preheated 325 degrees F oven for 1-1/2 hours or until the pork chops and potatoes are tender are tender.

      Remove from oven the sprinkle the top with remaining 1 cup shredded cheddar cheese and return to oven for another 5-8 minutes.

      Written By: kittencal on June 8, 2009 1 Comment

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      Since the dry onion soup mix already has large amount of sodium make certain to use only low sodium condensed mushroom soup, fresh sauteed mushrooms may be used in place of canned, this may be doubled and baked in a 13 x 9-inch baking pan and keeping the garlic at the same amount

      Serve with mashed potatoes

      Servings 4


      3 potatoes, peeled and sliced about 1/2-inch thick

      1/3 cup butter (can use a little more or as needed)

      4-5 center-cut pork chops (about 3/4-inch thick, with bone or without, use 5 if you can fit one more in your pan)

      fresh ground black pepper

      garlic powder

      1 medium onion, chopped

      4 garlic cloves, minced (garlic lovers can use more)

      1/8 teaspoon cayenne pepper, or adjust to taste

      1 (10-1/2 ounce) can low-sodium condensed cream of mushroom soup, undiluted

      1 cup light cream (can use evaporated milk)

      1/2 package dry onion soup mix

      2 teaspoons Worcestershire sauce

      1 cup canned sliced mushrooms, drained (I just use the whole can)

      1 cup shredded cheddar cheese, optional


      Preheat oven to 350 degrees F.

      Set oven rack to lowest position.

      Grease a 2-quart casserole dish.

      Place the sliced potatoes into the baking dish.

      Season the pork chops with black pepper and garlic powder.

      Melt butter in a skillet over medium high heat; add in the pork chops and brown on both sides (about 3 minutes per side) remove and place on top of the sliced potatoes.

      Add in the onion to the skillet and cook until the onion is lightly browned (this may take about 6 minutes or more) scraping any browned bits that have accumulated on the bottom of the skillet.

      Add in the garlic and cayenne and cook for 2 minutes.

      Mix in mushrooms soup, light cream, dry onion soup mix, Worcestershire sauce and sliced mushrooms; bring to a simmer stirring constantly.

      Season with black pepper, then pour over the chops and potatoes.

      Bake covered for 30 minutes, then uncover and continue baking for another 30 minutes or until the potatoes are tender.

      If desired after cooking sprinkle 1 cup shredded cheddar cheese over the top and allow to melt.

      You will also find this recipe on Recipezazz.com

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