Looking for an awesome (non-fried) recipe for pork chops. :)


Canning Squirrel
11 Years
Mar 6, 2008
Floresville, Texas
One of my dear friends had a pig and cow butchered recently. She gave me a bunch of meat (she is pretty wonderful). I am planning to use some pork chops for dinner tonight but not sure what I want to do with them. We don't really eat fried foods very often (though some fried pork chops is starting to sound awfully yummy) so I thought I would see if anyone has a favorite pork chop recipe I might be inclined to try tonight.
Please, save my family from the grease!!!!! LOL Thanks!!!


11 Years
Aug 18, 2008
Marinate in apple sauce, red wine vin, sugar, garlic. rosemary and a touch of cumin......bake or saute....Really good when u saute w/ apples and onion in pan w/chops....serve w/stuffing YUMMMMM!!!! (now I'm hungry

Mojo Chick'n

Empress of Chickenville
11 Years
Mar 8, 2008
Republic of Chickenville
I use this for pork, turkey or chicken - tastes great with any of them ---

Take one packet of dried onion soup mix, mix in a bowl with 1 can of Whole cranberry sauce (not the jellied kind), put over the meat in a cake pan (or other type pan) in the oven - bake at 350 for however long it takes to cook the meat - doesn't taste too sweet - more a sweet/savory mix. Tenderizes tough cuts, too.

My kids scrape off the cranberry stuff on top, or you can eat it with it on - either way it is good.

Peace -
Last edited by a moderator:


Addicted to Quack
12 Years
Aug 5, 2007
Southwest Georgia
I use this alote with pork chops around here and my 4 kids love it......

I take a 13x9 inch glass baking pan and line the chops in the bottom I season the meat with just a little season-all ..... (remember to spray the bottom of the pan first)
I use cream if onion soup, but you can use what ever kind you like, and spread it over the chops....I like mine a little like gravy so I thin it out with a little water or broth of some kind... If you choose to thin it out do this before putting over the chops.....
Take some potatoes and slice them the long way and spread them over the top of the chops.....the amount you use depends on how many people you are feeding, it takes atleast a half of a 10lb bag for a family of 6 here....
I then take some onions and slice them into rings and layer them on top of the potatoes, once again this is optional, I have one kid that does not eat onions and he just scraps them off, sprinkle over the top with a little garlic salt/powder
Bake in 350 degree oven for about 1 hour (or untile meat is done) and you have your self a complete meal....

the gravy is awesome over rice too......
Last edited:

Linda in San Diego

11 Years
May 11, 2008
San Diego
I don't fry my pork chops though they start off in the skillet to get browned. They finish up in the oven.
The recipe below is very close to what I do. I use chicken broth, not beef, sometimes 1/2 broth and 1/2 rice. I don't add the veggies, but that is just me. Browning the rice in the pan drippings adds lots of flavor.


6 lean pork chops
2 tbsp. vegetable oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 tsp. thyme
1 c. uncooked rice
2 c. chicken or beef broth
Salt and pepper to taste

Salt and pepper meat; brown chops on each side in oil. Remove from skillet. Drain off excess fat. Add onion, celery and green peppers and rice to skillet. Stir to loosen brown particles of meat. Cook until vegetables are tender and rice is golden. Stir in thyme and broth.
Pour all in baking dish; place chops on top of rice mixture. Cover and bake 30 minutes until rice is tender and liquid absorbed. Serves 6.


In the Brooder
11 Years
Sep 4, 2008
Panhandle of Texas
Long time favorite of my family is (and sorry this recipe has never been written down, just observed lol)

lightly brown porkchops in pan on stove on low heat

while they are cooking in a deep cooking pan (I personally use my crockpot cuz I prefer this simmers for a good 2-4 hours to make pork chops specially tender) empty 1 (12oz) can of cream of mushroom soup and 1 (12oz) can of cream of chicken soup. (2 cans of chicken if you don't like mushroom) I also put diced up real mushrooms cause me and my hubby love them. cook on med to high heat

when pork chops done, add them to the soup mixture ( might need to add a bit of water if you don't like the soup to be so thick) I simmer for 2-4 hours or you can serve immediately.

we serve the pork chop soup on top of mashed potatoes or a bed of rice.

Linda in San Diego

11 Years
May 11, 2008
San Diego
For this one I use a deep heavy pot that I have because it ends up being huge. I adapted it from one I found called Skillet Pork Chops with onions. The original recipe is at [http://allrecipes.com/Recipe/Skillet-Pork-Chops-with-Potatoes-and-Onion/Detail.aspx]All Recipes[/url]

The changes I made are that I always forget the parmesian cheese part and during the last 15 to 20 minutes I add cut up broccoli to the top to steam in the pot on top of everything else. This is why it goes in a deep pot rather than in a skillet.

I also love it because it is a complete meal in one pot and it is quick to prepare.

New posts New threads Active threads

Top Bottom