Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, really good pork chops. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Really Good Pork Chops is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Really Good Pork Chops is something that I have loved my entire life.
A Tasty Twist On The Family Favourite. I love the tender texture of pork chops from the slow cooker! The flavor of this sauce is similar to barbecue, but with a little extra kick.
To begin with this recipe, we must first prepare a few ingredients. You can have really good pork chops using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Really Good Pork Chops:
- Get 6 pork chops
- Make ready 2 eggs, beaten
- Get 1 envelope Lipton onion soup mix
- Prepare 1 packages Ritz crackers, crushed
- Prepare 1 Melted butter
By Chef John Pork Chop and Cabbage Casserole These pork chops are wicked good! My sister in law, Deb, is from New England and was the first person I ever heard say something was wicked good. We tease about her accent - being from the Midwest and all, WE speak with the correct accent. Remove the pork chops to a clean serving platter and cover loosely with foil.
Instructions to make Really Good Pork Chops:
- Preheat oven to 350°F.
- Grease shallow baking pan.
- Beat eggs in a separate bowl.
- Mix onion soup mix and crushed crackers into another bowl.
- Dip pork chops into eggs and then dip into onion mix/crackers.
- Place on baking pan and lightly sprinkle melted butter onto chops.
- Bake for 45-55 minutes.
Editor's Tip: Just like a good steak, a pork chop should rest before you cut into it. Feast your eyes on these tasty ways to dress up your chops. Whether you're cooking an easy weeknight meal or for a dinner party, these recipes can't be beat. Pork chops are a tender, quick-cooking cut of meat — so quick-cooking, in fact, that they're very easy to overcook. This is why I like to start the chops on the stovetop, where they get a good sear, and then transfer them to the oven to finish cooking.
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