3/4 cup crushed saltines (about 20 crackers)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 to 1/4 teaspoon rubbed sage
3 tablespoons Dijon mustard
4 pork rib chops (1/2 inch thick and 7 ounces each)
1/4 cup canola oil

Directions
In a small bowl, combine the cracker crumbs, thyme, pepper and sage.
Spread mustard on both sides of pork ; coat with crumb mixture.
In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.

Yield: 4 servings.

4 pork chops, about 3/4-inch thick
2 tbsp brown sugar
1 garlic clove, minced
1 tsp coarsely ground black pepper
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Pat pork chops dry with paper towels.
In a small bowl stir together brown sugar, cloves, black pepper, salt, nutmeg and cloves.
Rub both sides of chops with seasoning mixture.
Grill chops over medium-hot coals turning once about 10 to 12 mins.

Serves 4
Amount Per Serving Cals 170 Cals from Fat 45 Total Fat 5g 7%
Carbs 8g 2% Dietary Fiber < 1g 0% Sat Fat 1.5g 7% Chol 65mg 21% Protein 22g 36% Sod 330mg 13%

4 pork chops trimmed of fat
1 cup low-fat buttermilk
1 cup fine dry breadcrumbs
2 tsp dried basil
2 tsp paprika
1 tsp lemon pepper
1/2 tsp garlic salt

Allow pork chops to soak in buttermilk, refrigerated, for at least 1 hr.

Combine bread crumbs and remaining spices spread mixture onto wax paper.

Coat each pork chop in dry mixture. Place pork chops on greased cookie sheet and bake in a 425 degree oven for 20-25 mins or until chops are no longer pink inside.

Serves 4

4 pork chops trimmed of fat
1 cup low-fat buttermilk
1 cup fine dry breadcrumbs
2 tsp dried basil
2 tsp paprika
1 tsp lemon pepper
1/2 tsp garlic salt

Allow pork chops to soak in buttermilk, refrigerated, for at least 1 hr.

Combine bread crumbs and remaining spices spread mixture onto wax paper.

Coat each pork chop in dry mixture. Place pork chops on greased cookie sheet and bake in a 425 degree oven for 20-25 mins or until chops are no longer pink inside.

Serves 4

Breaded Italian Pork Chops

1/4 cup Italian bread crumbs..Ground Flax seed..
2 tbsp shredded parmesan cheese
1/4 cup all-purpose flour..Almond flour
2 large egg whites, lightly beaten.. 1 large egg with 1 tbs water will work
here..
2 tsp olive oil
4 (2 oz each) boneless pork loin chops

Combine bread crumbs and Parmesan cheese in a shallow dish.
Place flour in another shallow dish place egg whites in a third shallow dish. Dredge pork in flour dip in egg whites and dredge in breadcrumb mixture.
Heat oil in large nonstick skillet over medium-high heat. Add pork to pan.

6 pork loin chops, approx. 1/2 to 3/4 inches thick
1 box corn flakes, crushed
2 tablespoons garlic powder
1 tablespoon kosher salt
2 freshly ground black pepper
1 tablespoon rubbed sage
4 eggs, slightly beaten
1 cup flour

Combine the corn flake crumbs, garlic powder, salt, pepper and sage together in a large flat pan. Mix well.

Beat the eggs in a medium bowl. Pour the flour into a large bowl.

4 tenderloin chops
3 tablespoons flour
1 teaspoon sage
1 onion
1 can cream of mushroom soup
1 soup can full of milk
2 teaspoons beef bouillon
2 tablespoons A1 sauce
1/4 cup parsley

Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth.

Pour over chops, coating all.

Cover and microwave at 30% for 15 min. Turn and rearrange chops and push beneath sauce. Cover and microwave 15

Vegetable oil cooking spray
1/4 cup garlic-herb bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried sage
2 tablespoons low-fat or nonfat mayo
1 egg white
4 (3-4 ounces) boneless pork loin chops
1 tablespoon all-purpose flour

Preheat the oven to 375 degrees F.

Spray a 12x8-inch (2-qt) glass baking dish or shallow pan with cooking spray. In a shallow bowl combine bread crumbs, cheese and sage. Mix well.

In another shallow bowl combine mayo and egg white and beat until smooth.

4 tablespoon salt
2 tablespoons freshly ground black pepper
2 tablespoons dark brown sugar
2 tablespoons ground thyme
2 tablespoons onion powder
1 tablespoon cayenne pepper
4 center cut, bone-in pork chops
Special equipment: applewood chips, soaked for 1 hour

Buttermilk BBQ Sauce:
1 cup apple cider
1 tablespoon brown sugar
1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce
1 tablespoon buttermilk

1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 oz.) frozen vegetable combination, (broccoli, cauliflower,carrots)
1 tbsp. butter
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in pork chops, 3/4" thick (about 2 pounds)

Heat the oven to 400°F.

Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat.

Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange the pork on the stuffing.

8 pork chops
1 C. ketchup
1 can celery soup
1/2 C. chopped onion
1 or 2 tbsp. Worcestershire sauce

Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish.

Bake at 275 degrees for 2 hours

6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 oz.) can mandarin oranges, drained
1/2 tsp. ground cloves
Pepper, to taste

In a skillet, brown pork chops on both sides in oil.
Top with oranges; sprinkle with cloves and pepper. cover and simmer for 35 minutes or until meat juices run clear.

Serves 6.

6 to 8 lean pork chops
1/2 c. flour
1 tbsp. salt
1 (10 oz.) can chicken and rice soup
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder.
Brown in oil in skillet. Place browned pork chops in crock pot. Add can of soup.
Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.

Pork chops
Salt and pepper
Sage, powdered or ground
Bread crumbs

Season the pork chops with salt, pepper and a light dusting of sage.
Dip seasoned pork chops in bread crumbs.

Fry pork chops in hot oil for about 20 minutes or until golden. The juices should run clear when the chops are sufficiently cooked. Remove half of the pan juices and make a pan gravy in saucepan, if desired.
Fry the cored and sliced apples in the remaining pan juices. Season the cooking apple slices with a bit of salt and pepper.
Serve the pork chops with the fried apple slices.

2 tsp. vegetable oil
1/3 cup onion, finely chopped
1/3 cup celery, finely chopped
2/3 cup ketchup
1/3 cup molasses
1/3 cup water
1 Tbs. plus 1 tsp. red wine vinegar
1-1/4 tsp. dry mustard
1/8 tsp. cayenne pepper, or to taste
4 center cut pork loin, about 6 oz. each, cut 1inch thick

Heat oil in a heavy nonstick saucepan over medium heat. Cook onion and celery 5 minutes.
Stir in remaining ingredients, except chops, and salt to taste. Mix well and bring to a boil. Reduce heat to low and simmer about 15 minutes, stirring occasionally. Prepare broiler.

1/4 cup Italian seasoned bread crumbs
1/4 cup freshly-grated Parmesan cheese
4 pork loin or rib chops (1-inch thick)

Preheat barbecue grill. In a shallow pie plate, combine bread crumbs and
Parmesan cheese; coat pork chops with the crumb mixture.

Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and
cook 25 to 35 minutes or until the internal temperature reaches 155°F on a meat
thermometer; turn after 15 minutes.

Remove from grill and transfer onto a serving platter.

Makes 4 servings.
　

6 (4 ounce) pork loin chops, trimmed
1 (10 3/4 ounce) can Campbell's 98% Fat Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 clove garlic, minced, or 1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 medium potatoes, thinly sliced
1 onion, sliced

Procedure
In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.

In a crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat.

Ingredients
6 medium red skin potatoes -- thinly sliced
1 medium onion, chopped
12 ounces zesty onion gravy
4 boneless pork loin chops (3 oz each)
1/2 teaspoon garlic pepper blend

Procedure
Heat oven to 350ºF.
Spray 13x9 inch baking dish with nonstick cooking spray. Arrange potato slices in sprayed baking dish; top with onion.

Pour gravy over potatoes and onion. Cover tightly with foil.

Bake at 350ºF for 30-35 minutes or until potatoes are tender.