Best Melindas Slow Roasted Pork Chops Recipes
MELINDA'S SLOW ROASTED PORK CHOPS
Just got this from my friend Melinda back in Pennsylvania. She said to stand them up in a loaf pan to cook them. I used skewers to help hold them up.
Provided by CulinaryQueen
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275F/135°C.
- In a shallow dish or bowl, mix the flour, garlic powder, salt and pepper.
- In another shallow dish or bowl, place the beaten egg.
- Put the breadcrumbs in another dish.
- Heat the olive oil in a large fry pan.
- Dredge each chop in the flour mixture, then the egg, then the breadcrumbs.
- Fry chops in oil about 2-3 minutes each side.
- Run a metal skewer through all chops and stand up in a loaf pan with the fat side of the chops facing up.
- Bake for 2 hours.
Nutrition Facts : Calories 397.2, Fat 26.1, SaturatedFat 6.8, Cholesterol 127.9, Sodium 296.3, Carbohydrate 12.8, Fiber 0.7, Sugar 0.8, Protein 26.2
SLOW-ROASTED HARVEST PORK CHOPS
A hearty, unpretentious dish for folks who like their meat and potatoes. Chops are fall-off-the-bone tender and permeated with the flavor. I usually throw some cut potatoes in the casserole dish to eat as a side.
Provided by LexingtonMom
Categories Pork
Time 3h8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Sear chops in oil to just brown. Sprinkle with salt and pepper.
- Mix together equal parts ketchup and orange juice (or pineapples in juice)--I usually use about 1 cup of each, but you need enough to cover chops in next step.
- Layer chops in casserole dish with sauce between them.
- Bake covered in 300 degree oven for 3 hours.
Nutrition Facts : Calories 321.5, Fat 19, SaturatedFat 5.5, Cholesterol 75, Sodium 513.2, Carbohydrate 14.3, Fiber 0.2, Sugar 12.6, Protein 23.5
PERFECT SIMPLE ROASTED PORK CHOPS
Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.
Provided by Rhonda Elaine
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
- Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg
TENDER OVEN BAKED PORK CHOPS
This recipe is foolproof. The pork chops turn out VERY tender. I have tried many other recipes for pork chops in the oven, and I always go back to this tried and true recipe of mine. My husband eats about 3 or 4 chops every time I make it. He also makes sure to tell me to make enough for leftovers. Make sure to buy pork chops with the bone. The bones add more flavor, and the meat is more moist. I would also suggest to NOT buy "thin" cut pork chops. Enjoy!!
Provided by Jill L. Margaritta
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.
- If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder. You can put it in a shaker bottle and use for up to 6 months.
- Melt 1/4 cup of the margarine in a large frying pan. On medium to medium high heat, brown the chops on both sides. So they have a pretty brown color to them. About 3 to 4 minutes on each side.
- Spray a roaster pan with cooking spray.
- Slice up a medium size onion and layer the bottom of the roaster pan.
- Layer the browned up chops over the onion. DO NOT let the chops overlap. It is important that they are in a single layer.
- In a separate mixing bowl, mix together the water, dry gravy mix, gravy darkener and the cream of mushroom soup. Season this to taste with the Lawry's Seasoning Salt and Paula Deen House Seasoning.
- Pour this mixture over the pork chops.
- Melt the last 1/4 cup of butter in the frying pan, and saute the thinly sliced fresh mushrooms. I season them with salt and pepper and a splash of Italian dressing.
- Put a pile of the mushrooms on the top of each of the pork chops. Or you can also just mix the sauteed mushrooms in with the gravy. I have done it both ways.
- Bake COVERED at 300°F for two and a half hours. Do not remove the cover at all while baking.
- The gravy thickens up on its own. Just serve pork chops on a platter accompanied with homemade mashed potatoes, vegetable and salad.
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