Pork Chops California Recipes

SAN FRANCISCO PORK CHOPS

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
• Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
• Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

PORK CHOPS CALIFORNIA

Steps:

• Preheat oven to 350 degrees.
• Butter/grease 9"x13" baking dish.
• Spread sliced potatoes evenly in baking dish.
• Layer sliced onions on top of potatoes.
• Spread Cream of mushroom soup over all (if you use the new creamier cooking version of this soup, you don't need to add water. If using the old version, add only a few drops of water to make it more spreadable).
• Season both sides of pork chops with salt, pepper, paprika and parsley.
• Position chops on top of potato/soup mixture, pressing chops into soup so that each chop has a coating of soup.
• Turn each chop over and repeat pressing action.
• Bake uncovered for one hour or until potatoes are tender.