Best Country Style Pork Chops Recipes

COUNTRY-STYLE PORK CHOPS

Steps:

• Heat oil in large skillet on medium heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender and release most their liquid, stirring occasionally. Spoon into medium bowl; stir in gravy.
• Add chops to skillet; cook 3 to 5 min. on each side or until evenly browned on both sides. Season with pepper.
• Pour gravy mixture over chops; simmer on medium-low heat 10 to 15 min. or until chops are done (145ºF). Transfer chops to platter, reserving gravy mixture in skillet. Let chops stand 3 min.
• Meanwhile, stir sour cream into mushroom mixture in skillet; cook on low heat 2 to 3 min. or until heated through, stirring frequently.
• Spoon mushroom mixture over chops.

OLD COUNTRY STYLE PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 300 degrees.
• In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
• Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
• Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
• Cover the skillet and transfer to the oven.
• After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
• Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
• Serve and enjoy with some hot bread and butter and a salad and you're good to go!

COUNTRY STYLE PORK CHOPS

Steps:

• Season chops and dredge in flour.
• beat egg and mix with water.
• dip chops in egg and dredge in breadcrumbs.
• fry in oil and butter.

OLD COUNTRY STYLE PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 300 degrees.
• In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
• Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
• Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
• Cover the skillet and transfer to the oven.
• After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
• Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
• Serve and enjoy with some hot bread and butter and a salad and you're good to go!

COUNTRY STYLE PORK CHOPS!

Steps:

• 1. Tenderize pork chops.
• 2. In large frying pan, heat oil on medium.
• 3. Combing flour, bread crumbs, salt, pepper, season salt in small bowl. Rub pork chops in flour mixture coating all of the meat. Place into frying pan. Cook till brown on each side, bout 5 minutes.
• 4. While pork chops are browning, open can of cream of mushroom soup and add to crock pot. Then add 1/2 can of milk to to crock pot. Stir together.
• 5. Place pork chops in crock pot when browned. Set crock pot on low for a minimum of 3 hours. Serve hot. Enjoy!