have 3 pork chops usually i just put a little olive oil salt pepper and cavenders on them but open to ideas if anyone has something that is easily created, off to class will check this later!

roasted with onion, mushroom soup & some salt/pepper. Probably wont need salt.

This is my mom's recipe:

Mexican Pork Chops and Beans

Ingredients:

1 Reynolds Cooking Bag Large Size
2tbsp. Flour
1 8oz. Jar Pace Thick and Chunky Salsa
2tbsp. Lime Juice
3/4tsp. Chili Powder
1/2tsp. Garlic Powder
4 Pork Chops 1/4inch Thick
1 16oz. Can Red Kidney Beans
2 Medium Bell Peppers Cut in Thin Slices


Preheat oven to 350 degrees. Shake flour in cooking bag, place in 13x9x2-inch baking dish or pan. Add salsa, lime juice, chili powder and garlic powder to bag, squeeze bag to blend ingredients. Place pork chops in bag. Spoon beans and peppers on and around pork chops. Close bag with tie, cut 6 1/2 inch slits in top of bag. Bake until pork chops are tender about 35-40 minutes. Remove from oven let stand in bag for 5 minutes. Serve.

I love it, and it's really easy.

this sounds really good minus the beans, i'm gonna pick up the ingredients next time I go to the store, thanks!

Np! Hope it comes out yummy. =-]

i usually season, put in foil and then cover with veggies... (onion, bell peppers, jalepenos)
then serve with somethign like boiled red potatoes..


pork chops sounds nummy tho

This post was edited by TJI_KS on Sep 27 2012 07:27am

shake and bake pork chops and then pan fry

1. Thaw the pork chops overnight in the refrigerator or on a clean counter top in a tight bag. You can also put the frozen pork chops in some cold water and let it set for a few minutes.

2. Preheat oven to 350 degrees. Let the oven get hot for at least 10 minutes before placing the pork chops in the oven.

3. Cut some onion and green peppers real fine. Place in a small bowl and set aside.

4. If you plan on adding potatoes or carrots, peel and clean them. Cut them in little pieces and place in a bowl.

5. Wash your hands with soap and warm water before handling the meat. Also make sure your work surface is clean by cleaning off the surface with bleach.

6. Wash your pork chops off real good in hot water. You can cut the fat and bone off if you choose.

7. Season your pork chops with salt and pepper on both sides. Place in a large bowl.

8. Place aluminum foil in a cooking pan. Make sure the pan is wide enough, so that all of your pork chops can fit in it. Don’t let the aluminum foil hang out of the pan. Just cut enough that it will fit your pork chops and vegetables.

9. Lightly spray the aluminum foil with cooking spray or cooking grease. Your pork chops won’t stick to the foil.

10. Place your seasoned pork chops on top of the aluminum foil. Place your cut up onions and green peppers on top of each pork chop.

11. Place potatoes and/or carrots around the pork chops.

12. Put the pork chops in the oven and cook for one hour. After an hour, stick a fork or knife inside of the pork chop to see if it’s done. Do the same for your vegetables.

13. Once your pork chops are done, take them out of the oven with an oven mitten and let it set for 10 minutes. You are ready to eat and serve.

i know many people that are like this, i take 5 seconds rinsing my hands under water to form hamburgers and people will be like, that didnt seem like long enough to say the alpahbet....or like i grab a untensil to stir a pot of spagetti boilin...wHAT YOU DONT THINK YOU HAVE TO WASH YOU HANDS???. when dealing with food that your going to cook a sterile work enviroment is a waste of time, look at butcher shops or a hunter cleaning his kill in the woods. any kind of disease, bacteria, fungus, ect that your going to get on the meat, is going to be killed in cooking. prior to preparing food that needs to be cooked about the only thing you have to worry about is dirt, you dont want rocks, pebbles, sand ect in your food.


now after preparing food is a whole diffrent story and its like 20 times more important to clean after. pork can have diffrent bateria, salmonella for one, cooking pork kills the salmonella, but your cutting board, and counter and hands dont get cooked. so lets say i just trimmed up some raw pork and now i want to make up some salads. say i use the same cutting board, now the salad has salmonella all over it, the salad dosnt get cooked, and every one who eats the salald gets salmonella. all because you didnt clean up afterwards and nothing to do with cleaning up before hand. just as well your hands and the counter are just as likely to spread the salmonella. Cross Contamination.

cleaning up after preparing cooked food is like 20 times more important then cleaning up before hand.

Now if your preparing food that is not cooked, its just as important to wash before as after, as there is no cooking to kill germs ect.








as far as the pork, id do a 1 part salt 1 part sugar 4 parts water brine to let the pork sit in over night.

rub some pepper, salt, and garlic on them, pop them in a roasting pan, tightly cover the pan with allumin foil, and cook at 325 for 1.5 hours - 2.5 hours depending on how many and how thick the chops are.

This post was edited by Ylem122 on Oct 16 2012 01:10am

Shake and Bake.