Best Golden Pork Chops Recipes

CAMPBELL'S GOLDEN MUSHROOM SOUP PORK CHOPS

Steps:

• Sprinkle salt, pepper and garlic powder on the chops.
• Heat a skillet and add oil to coat.
• Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
• Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
• Put chops back in and cover Cook another 5 minutes on low.
• Serve with mashed potatoes as the gravy is YUMMY!

GOLDEN PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
• Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

PORK CHOPS WITH GOLDEN APPLE SAUCE

Steps:

• Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
• Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

PORK CHOPS WITH GOLDEN ONIONS AND WILTED TOMATOES

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then sauté chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Return onion to skillet and add tomatoes, then sauté over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
• Serve chops topped with onion and tomato.

GOLDEN PORK CHOPS

Steps:

• In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11x7-in. baking dish. , Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.

GOLDEN ONION-BAKED PORK CHOPS

Steps:

• Preheat oven to 400. In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture, until evenly coated. On baking sheet, arrange chops. Bake uncovered 20 min. or until thoroughly cooked.

GOLDEN PEACH PORK CHOPS

Steps:

• Drain peaches, reserving 1/4 cup juice (discard remaining juice or save for another use); set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to a 3-qt. slow cooker. Sprinkle with salt and pepper., In a small bowl, combine the brown sugar, cinnamon and cloves. Add the tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves over the top. Cover and cook on low for 6-8 hours or until the meat is tender.

HEALTHIER GOLDEN PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13-inch baking dish. Combine onion, mushrooms, and soup in a separate small bowl. Mix together and spoon over chops.
• Cover and bake in preheated oven for 45 minutes. Uncover and bake for 15 more minutes. (Note: Time could be less or more depending on thickness of chops.) Pork chops are done with their internal temperature has reached 160 degrees F (70 degrees C).
• Pour sauce into a medium pot and bring to a simmer. Whisk together cornstarch and 1/2 cup of sauce in a small bowl. Whisk into pot and simmer until thickened, about 2 minutes longer. Serve with pork chops.

GOLDEN GLOW PORK CHOPS FOR THE CROCK POT

Steps:

• Lightly brown pork chops on both sides.
• Sprinkle chops with salt and pepper and place in bottom of crock pot Place drained peaches on top of pork chops; reserving a 1/4 cup of peach juice.
• Mix together brown sugar, cinnamon, cloves, tomato sauce; 1/4 cup peach juice, and vinegar.
• Pour tomato mixture over peaches and pork chops.
• Cover and cook on low for 4 to 6 hours.

PORK CHOPS, GOLDEN APPLE AND RAISIN SAUCE, WHOLE WHEAT PASTA MAC-N-CHEDDAR

Steps:

• Heat a large pot of water for pasta. Season water with salt and cook pasta to al dente.
• Add apples to a medium pot and stir in cider, sugar, raisins, cinnamon and a pinch of salt. Place pot over medium-high heat and cook until tender, about 12 minutes.
• Season chops with salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add chops and cook 6 to 7 minutes on each side.
• While chops cook, heat 2 tablespoons butter in a sauce pot over medium heat. Whisk in flour and cook a minute then whisk in milk and season with salt and pepper. Grate cheese and stir into sauce and season with nutmeg, to taste, and a dash of hot sauce. Reduce heat to low.
• Add broccoli to pasta last 2 minutes of cook time. Drain and return to pasta pot. Add cheese sauce and stir to coat.
• Add mustard and syrup to chops and glaze, 1 minute.
• Serve pork with apple sauce, macaroni and cheddar with broccoli along side.

GOLDEN GLOW PORK CHOPS

Steps:

• Lightly brown pork chops on both sides in large skillet.
• Pour off excess fat.
• Combine brown sugar or honey, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar.
• Sprinkle chops with salt and pepper.
• Arrange chops in crockpot pot.
• Place drained peach halves on top.
• Pour tomato mixture over all.
• Cover and cook on low for 4 to 6 hours.

PORK CHOPS WITH GOLDEN APPLESAUCE

Steps:

• Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 20 minutes (depends on consistency you prefer), stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
• Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear.
• Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

SLOW COOKER GOLDEN MUSHROOM PORK CHOPS

Steps:

• 1. Saute onions and mushrooms in 1 tablespoon of oil. Remove from pan and brown pork chops in the same pan.
• 2. Place pork chops in slow cooker. Add remaining ingredients to onions and mushrooms. Mix together and spoon over pork chops.
• 3. Cook on low for 6 hours or until tender. Can thicken gravy, if desired, after removing pork chops from the slow cooker.

GOLDEN GLOW PORK CHOPS

Steps:

• 1. In a large frying pan brown pork chops on both sides. Salt & Pepper (i used a little garlic powder too.)
• 2. Place pork chops on bottom of crock pot. Add all the rest of the ingredients in the reserved juice;mix well. Pour over meat. Cook on high for 4 hr, or slow for 8hrs. Pour over rice. rice.

GOLDEN GLOW PORK CHOPS

Steps:

• 1. Lightly brown pork chops on both sides in large skillet. Pout off excess fat. Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar. Sprinkle chops with salt and pepper. Arrange pork chops in crock pot. Place drained peach halves on top of chops. Pour tomato mixture over all. Cook on low for 4 to 6 hours.

GOLDEN BAKED PORK CHOPS

Steps:

• Heat oven to 375'. Spray 15x10x1 baking pan with nonstick cooking spray. In a shallow bowl, combine bread crumbs and margarine; mix well. In another shallow bowl, beat egg with a fork.
• Dip pork into egg; coat evenly with bread crumb mixture. Place in sprayed pan.
• Bake at 375' for 25 to 30 minutes or until pork is no longer pink, turning once halfway through baking.

GOLDEN MUSHROOM PORK CHOPS

Steps:

• Line a cake pan or baking dish with foil.
• Apply a thin layer of golden mushroom soup to the bottom of the pan.
• Add chops.
• Cover chops with rest of golden mushroom soup.
• Cover with foil.
• Bake at 350°F for 1 1/2 hours.

GOLDEN PORK CHOPS

Steps:

• 1. Preheat oven to 300. Heat 2-3 teaspoons oil in dutch oven over medium to medium-high heat until shimmering.
• 2. Meanwhile, pat chops dry with paper towels, then season with salt and pepper. Place in hot oil and cook until pork chops release from pan and are golden.
• 3. Remove chops and sautee onions until softened. Add garlic and mushrooms and continue cooking until onions turn golden and mushrooms are cooked.
• 4. Mix in condensed soup and return chops, making sure to cover them completely.
• 5. Cover and cook for 2-3 hours. Meat should be fork tender. Continue cooking if it isn't.
• 6. Enjoy chops with mashed potatoes, everything topped with the mushrooms and gravy.

CAROLINA GOLDEN PORK CHOPS AND BAKED BEANS

Steps:

• Heat oven to 400°F Heat oil in oven-proof skillet. Cook pork chops 5 minutes or until browned on both sides. Stir in remaining ingredients. Heat to boiling.
• Bake, uncovered, 30 minutes or until pork is no longer pink in center. Stir beans around chops once during baking.

GOLDEN ONION PORK CHOPS - CROCK-POT

Steps:

• Put the sliced onion in the bottom of the crock pot.
• Season the pork chops with salt and pepper, make a single layer on top of the onion.
• Spread the undiluted mushroom soup ontop of the pork chops.
• Cook in the crock pot on low for 4-6 hours.