I need a recipe for pork chops

[wilderness]

I need a recipe that is baked in the oven with gravy.  I want ample gravy as it will be baked transported, reheated and then put in a chaffing dish to keep hot.  Not asking much am I? LOL.  I want some flavor in that gravy and creamy.  I will be cooking for 25 at least.  I can make extra gravy to add if necessary to add when reheated.

Thanks

Bet

[cooktocook]

Bet, have you checked out the many pork chop recipes posted in our cookbook? I'm sure you probably have already, but if I run across anything else that might fit what you're looking for, I'll gladly post for you.
Lori

[wilderness]

Thanks Lori.

Bet

[tamaralynn]

Bet-here is one pork chop recipe that I love. It has convenience products, so you may not care to use it, but thought I'd post it anyway.
4 pork chops

1 can cream of chicken soup

1 package pork gravy mix

1 soup can water

½ medium onion, chopped










Dredge pork chops in seasoned flour. Brown in a skillet in 1 T. oil for 3-4 minutes on each side until browned. Remove from skillet, set aside. In same pan brown the onions. Stir in soup, water and gravy mix. Stir and cook until boiling. Place meat back into pan. Cover , reduce heat to low and cook 20-30 minutes or until done, and tender.


This recipe is from Avidcook-Lynne German on the TOH BB. I have used jarred gravy and it worked fine. I would think it could be baked.

[wilderness]

Thanks Tammy.  I don't mind packaged foods or I could make my own condensed cream of chicken soup.  I do that all the time.  How do you think it would far by putting in in the oven in a large pan rather than finishing it on the stove top.

Bet

[cooktocook]

Bet, the recipe Tammy posted for you is delicious. Although it's been quite a few years now since I last made it, I remember being impressed with just how tasty the gravy was with the tender chops. I used a pork seasoning called Amazing Taste Pork Seasoning that Publix sold and mixed it with the soup. 

Like Tammy, I did mine on the stove top, but certainly think it could be done in the oven. Don't know when you will be planning to make your chops, but it sounds like in the near future. If you have time, I maybe you might make a small batch to try it out ahead of time. Eat one and then you could freeze the remaining for yourself when you need to pull a meal on work nights.
Lori

[tamaralynn]

I think it would be just fine in the oven.

[wilderness]

Tammy thanks.  I have some time to try it out.

Bet

[emr]

My Saucy Pork Chops recipe is in the cookbook and it's a favorite of ours.

Brown 4-6 pork chops, place in casserole dish, top with sliced onions if desired, then cover with sauce (1 can cream of chicken soup, 3 Tbsp catsup, 1 Tbsp Worcestershire sauce). Bake covered at 350 for 45 minutes.

[wilderness]

Thanks Elsa, I some how missed that one when looking.

Bet

[annrms]

Bet - This recipe is delicious, but you cut the loin into strips. I made it twice. The second time I substituted brown gravy for the sour cream.
Maybe cut up pork loin would be better for serving to a large crowd??? You could serve it with whole wheat texmati rice and add some parsley for color. The rice kept well in a separate crockpot.
Pork Stroganoff with Buttered Noodles
Ingredients
1 onion
1/2 stick butter
1 tsp vegetable oil
1 tbsp paprika
1/4 tsp smoked paprika (I used more, to taste)
10 oz button mushrooms
1.5 lb pork loin steaks (or pork stir fry pieces)
2 tbsp vegetable oil
1 1/4 cup sour cream
1/4 tsp salt
1/2 tsp black pepper
2 tsp lemon juice
salt
handful of parsley leaves (finely chopped)
For the noodles
14 oz pappardelle (or any long pasta)
1/2 tsp salt
1/2 stick butter
Instructions
1. Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)
2. When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
3. Whilst the pasta is cooking, peel and slice the onion, set to one side and slice the mushrooms
4. Add the butter and oil to a large frying pan and melt over a medium heat.
5. Add the paprika, smoked paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
6. Add the mushrooms and cook for 4 minutes over a low heat.
7. Whilst the mushrooms are cooking, cut the pork into thin strips .
8. Transfer the onion and mushroom mixture to a plate and set aside.
9. Use the same pan and add 1 tbsp of the oil until very hot.
10. Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
11. Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
12. Tip everything back into the pan and stir well.
13. Add the sour cream, salt and bring to a simmer.
14. Cook for 2 minutes until thickened slightly.
15. Add the pepper, lemon juice and check if it needs salt.
16. Serve with the buttered pappardelle and sprinkle with parsley.

[wilderness]

Ann, that sounds good.  I like the idea of the brown gravy.  Again I want to bake it.  I have 16# of pork loin.  Really want to bake it to be sure it is good and tender and easier to keep hot.  I am serving hamburg stroganoff at the September meeting with buttered noodles.  This might work well with pork chops, brown gravy and baked.  Just make the gravy a little thinner since it would be baking for 25 minutes or so and then kept hot in a chaffing dish for about an hour.

Bet