Cheryl’s Cuisine

By Cheryl Radkiewicz

Raw_Pork_Chops_on_Cutting_Board_SmallHow do you plan your weekly menus for your family?  Every week I’m prompted to plan mine by perusing  grocery store newspaper ads and e-mails.  This week I’m thinking pork chops. Not every night, of course, but maybe two dinners with chops served different ways and a variety of side dishes.

My husband doesn’t care for leftovers, however, I love them, so they become my next-day school lunches.   So this month, I’m presenting some of my favorite ways to serve pork chops.

Drunken Pork Chops:

6-8 pork chops
Salt and pepper, to taste
1 can beer
1/4 cup brown sugar
1/3 cup ketchup

Season pork chops with salt and pepper.   Fry chops until nicely browned on both sides.  Meanwhile, mix beer, ketchup and brown sugar in a bowl.  Pour over browned chops.  Let simmer 30-40 minutes.   Serve with noodles or mashed potatoes on the side. 


Marinated Chops:

6 oz. soy sauce
1 Tbsp. dry mustard
1 Tbsp. sugar
2 cloves garlic, minced
4-1″ thick loin pork chops

Combine soy sauce, mustard, sugar and garlic.  Marinate chops several hours, turning once.  You can either grill over medium-hot coals 7-10 minutes per side or until done or broil until done.


Sour Cream Pork Chops:

4 thick pork chops
2 Tbsp. vegetable oil
1 small onion, sliced
2 cups beef broth
1- 8 oz. can sliced mushrooms, drained
2 tsp. prepared mustard
2 Tbsp. chopped parsley
Salt and pepper, to taste
1 cup sour cream

Brown pork chops in vegetable oil in a large skillet over medium heat; drain.  Separate onion slices into rings and arrange over pork chops.  Mix beef broth, mushrooms, mustard, parsley, salt and pepper in a bowl.  Pour over onions.  Simmer for 1 hour or until pork chops are cooked through.  Stir in sour cream.  Cook for 15 minutes on low heat.  Serve with hot cooked rice of pasta.  Serves 4.


Pork Chops with a Kick:

2 Tbsp. butter, softened
1/4 cup chopped Vidalia onion
3 garlic cloves, minced
cayennepepper1/4 cup prepared mustard
2 Tbsp. cider vinegar
2 Tbsp. light brown sugar
1 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. Worcestershire sauce
6-1″ thick pork chops
3/4 cup ketchup
1/2 cup chili sauce
1/3 cup water

Combine butter, onion, garlic, mustard, vinegar, brown sugar, salt and cayenne in a bowl.  Add Worcestershire sauce to make a paste.  Spread over pork chops.  Place in broiler.  Broil for 5 minutes.  Mix ketchup, chili sauce and water in a small bowl.  Pour over pork chops. Bake, covered, at 350 degrees for 1 hour or until chops are tender.  Serves 6.


Baked Pork Chops with Bread Stuffing:

4-6 thin pork chops
2 cups soft bread cubes
3 Tbsp. chopped onion
2 Tbsp. butter
1/2 cup water
1/4 tsp. poultry seasoning or thyme
1 can cream of mushroom soup

Preheat oven to 350.  Melt butter.  Brown chops slowly on both sides.  Place chops in single layer in shallow pan.  Mix bread cubes, onion, poultry seasoning and 2 Tbsp. water.  Top each chop with 1/4 of the mixture.  Combine soup and 1/2 cup water in same pan used for browning chops.  Cook 5 minutes.  Pour over chops and stuffing.   Bake, uncovered, for 1 1/2 hours.


Brandied Apple Pork Chops:

6 center cut pork chops, 1-  1 1/2″ thick
Apple juiceFresh thyme
1/3 cup olive oil
2 apples, cored and sliced
1 onion, sliced
1 Tbsp. flour
1/2 cup apple juice
1/2 cup heavy cream
3 Tbsp. brandy
Salt and pepper, to taste

Heat 1/2 the oil in a large saute’ pan.  Saute’ onions and apples until soft.  Remove from pan and keep warm.  Add remaining oil and heat; place chops on top of thyme sprigs in saute’ pan.  Brown chops until done, about 8-10 minutes per side.  Remove from pan and keep warm.  Add flour to remaining juices in pan, stir over medium heat, slowly add apple juice, stirring constantly. Add remaining ingredients and season to taste.  Remove thyme from chops.  To serve, top each pork chop with apples, onions and sauce.  Serves 6.

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