Favorite Pork Chop Recipes

Pork chops have never been my favorite food.  It is the meat that I would make out of duty since I felt it necessary to rotate some pork into our diet with our chicken, fish and beef.  It also was the meat that would often end up being thrown away when leftover after sitting in the fridge for a few days.  I don't have any qualms about where on the pig the chops come from nor do I worry that pigs are not technically "clean" animals, which, to some, may deem them non-kosher.  I personally would usually just rather have chicken or fish instead of "the other white meat." 

However, two pork chop recipes do remain my favorites and have redeemed the entire pork chop species in my mind :).  They are simple family recipes that are easy to prepare, can be done a few hours in advance (aka when the children are napping or at school) and produce moist, tender results.  Both are great if paired with plain buttered egg noodles, a veggie and applesauce.  Enjoy!

Nana's Baked Pork Chops
4-6 1/2" pork chops, either bone-in or boneless
flour
bread crumbs
2 eggs, beaten
3/4c. milk
vegetable oil

Place 2-4T vegetable oil over med-hi heat into a skillet or Corning Ware, preferably one that can be placed directly into the oven.  Put the flour and bread crumbs into separate shallow plates/bowls.  Dip the chops into flour, then egg, then bread crumbs.  Coat evenly and place into the skillet.  Pan fry until browned, adding more oil if needed.  Remove meat to a plate.  Add the milk to the same skillet, scraping up all of the brown bits.  Cook until boiling and then remove from the heat.  Either add the chops back to the pan if it can go right into the oven or pour the milk mixture over the chops in another oven-safe dish.  Turn chops to fully coat in the milk mixture.  **This will appear really strange, almost unappetizing, but the milk will help to make the chops tender while keeping the coating crispy and bubbly.**  Place into a preheated 350 degree oven for 45 minutes to 1 hour; closer to 1 hour for bone-in chops and closer to 45 minutes for boneless.  Enjoy!

German-Style Pork Chops
4-6 1/2" pork chops, either bone-in or boneless
1 can sauerkraut
1/2 pound bacon
2T. brown sugar
PAM cooking spray

Preheat oven to 350.  Spray a Corning Ware or oven-safe dish with PAM.  Pan fry the bacon in a skillet and set aside to cool.  Drain excess grease.  In the same skillet using the light coating of oil from cooking the bacon, brown the pork chops; they will be raw in the middle.  Place in the dish.  Meanwhile, add the sauerkraut to the same skillet and saute.  Break the bacon into pieces,  Add the brown sugar and bacon to the skillet and continue to saute until golden and coated.  Pour this mixture on top of the pork chops.  Bake for 30 minutes, covered.  remove cover and bake for 15 more minutes.  Enjoy!