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Preheat the oven to 400 degrees F (200 degrees C). Whisk eggs in a shallow dish. Sprinkle pork chops with salt and pepper, if desired. Dip pork chops in eggs, and allow excess to drip off. Coat pork chops in breadcrumbs. Place pork chops on a baking rack lightly coated with cooking spray; set rack in a rimmed baking sheet.
These 3 Ingredient Pork Chops are super simple and you only need three ingredients: pork chops – there are so many kinds of pork chops and any of them will work – I used sirloin chops this time but pork loin chops and shoulder chops work great. I would keep the boneless and rib chops for recipes that are grilled or cooked on the stove top.
Instructions. Add pork chops to a 6 quart or larger slow cooker. Pour gravy over pork chops, then sprinkle dry ranch dressing mix over gravy. Cover and cook on LOW for 6 to 8 hours or until pork chops are fully cooked and tender. Serve and enjoy!
Step 3: Pour the ranch-soup mixture over the top of the pork chops. Step 4: Put the lid on the crock pot and set it to low heat for 4-6 hours or high heat for 2-3 hours until the pork chops are tender and cooked through to 145°F. Step 5: Take the pork chops out of the slow cooker, and stir the sauce.
Instructions: Preheat oven to 425ºF. Line a 9×13-inch baking pan with aluminum foil. Combine the brown sugar and Italian dressing mix. Coat both sides of the pork chops with the brown sugar mixture. Place in prepared pan. Top pork chops with any remaining brown sugar mixture. Bake for 20 to 25 minutes.
Sprinkle the ranch dressing mix over the pork chops. Pour the entire contents of the can of mushroom soup over the ranch covered pork chops. Put the lid on the Crock Pot and set it on high heat. Cook on high for one hour, then turn it down to low heat. Cook on low heat for 4 hours, until the pork chops are super tender.
A full printable version of this recipe with ingredient measurements is available at the bottom of this post. STEP ONE: Place the pork chops in the Crock Pot and season them with salt and pepper. STEP TWO: In a medium bowl, combine the soup, ranch dressing mix, and water. Mix them until well combined. STEP THREE: Pour the soup mixture over the ...
How to prepare and cook 3 ingredient baked pork chops. Preheat oven to 350 F. Take your fresh pork chops, rinse with cool water, and pat dry. Trim excess fat if necessary. Spread a thin layer of caesar dressing in a 9X13 dish. Take your pork chops and generously coat both sides of the pork in the dressing. Place coated pork chops in the 9X13 dish.
BROWN 4 pork chops in a greased frying pan over medium heat. You’re not cooking the chops through, but rather searing each side briefly for extra flavor. SPRINKLE each pork chop with some salt and pepper and place them in the Crock Pot. POUR 1 (10.75 ounce) can of cream of chicken soup over the pork chops and cover with the lid.
Preheat oven to 400. Combine the Ranch seasoning mix and paprika in a small bowl and stir well. Season both sides of pork chops generously with the seasoning mix. Heat olive oil in a large oven-safe skillet over medium-high heat. Add pork chops and sear until brown and crisp, about 3 minutes per side.