JEAN's PORK CHOPS

1 pkg. Lipton Garlic Herb dry packet
2 tbsp. vegetable oil
4 bone-in pork chops

Mix dry packet with vegetable oil, spread over both sides of pork chops.  Place in pan and bake at 425 degrees for 30 mins.

Remove pork chops, then add 1/2 cup water to drippings in pan.  Stir until all is mixed.  Use as a dipping sauce for pork chops.

MOM’S PORKCHOPS

The secret to these melt-in-your-mouth tender, delicious pork chops is to let them simmer for several hours. While you are at church is just about the right amount of time and you come home to a fabulous dinner almost ready.

4 pork chops (preferably the bone-in variety; they are more tender and usually cheaper)

2 Tablespoons cooking oil

2 cans Cream of Mushroom soup

1-2 cans water

Salt and pepper

In an electric skillet, brown both sides of the pork chops in oil; the browner the better, though not burned. Salt and pepper each chop on one side. When they are browned, turn the skillet down to simmer (around 225F). Mix soup and water in a separate bowl, then pour over the browned chops. Put the lid on and let simmer about 4 hours. When you return from church, remove the cooked pork chops, and use the soup/drippings as gravy over mashed potatoes. Depending on the consistency, you may need to add a little water to thin the gravy, or water with a little corn starch to thicken.

Variations: Bread the pork chops in a flour, salt, and pepper mixture prior to browning, or use 1 can each Cream of Mushroom and Cream of Chicken soup.

PORK BARBACOA

5-6 lb. pork loin
21 oz. Dr. Pepper
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chilis in Adobo
6 oz. red taco sauce
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper

Put pork roast in a crock pot. Cover 1/2 way with water and cook on low for 10-12 hours. Drain liquid.

Using a glass or metal bowl, rinse chilis with a small amount of Dr. Pepper. Toss out the chili's unless you like it really spicy.

Mix remaining ingredients, including chilis chopped fine (if you like it spicy), until sugar dissolves. Add to roast and cook on low 4 more hours. Take out roast and shred. Add back to sauce and cook 2 more hours.

Serve with tortillas, cheese, black beans, rice, lettuce, pico de gallo, lime and tomatillo dressing.

PORK TENDERLOIN

1 1/2 lb. pork tenderloin
4 Tbsp. butter
2 Tbsp. honey.

Preheat oven to 375 degrees. Tie up ends of tenderloin so it's all about the same diameter. Roll in salt and pepper. Melt the butter and honey in a frying pan and brown the tenderloin about 5 minutes on all sides. Place in oven and cook about 15 minutes. De-glaze pan with 1/4 cup water and pour over tenderloin.

Pork with Apples

This is a great main dish but for saving time you don't have to use the apples.

2 TBSP oil
4 pork chops, thinly sliced (you can also use a pork roast and just slice in really thin)
2 green onions, diced
1 1/2 cups apple juice
1/4 cup heavy or whipping cream (I use 2% milk most of the time)
2 medium red apples, cored and cut in slices
1 tsp salt
1 TBSP cornstarch
Pepper

In skillet over medium heat, in hot oil, cook apples until tender--about 5 minutes. Turn slices once. Remove to warm platter; keep warm. In oil, cook pork chops until browned--about 10 minutes, turning once. Add onions, salt, pepper and 1 1/4 cups apple juice; heat to boiling. Reduce to low; cover and simmer about 10 minutes or until meat is fork-tender. Remove pork from pan. In a small cup, blend remaining apple juice and cornstarch. Pour into skillet and cook until smooth and thickened; stirring constantly. Return pork to pan and add cream. Serve over rice.