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I use this for Pork Chops-simple and inexpensive

sprinkle on granulated beef bouillioun
pepper
and some soy sauce if you have it

lay out in a baking pan

add 1 can of Campbell's Cream of Mushroom soup mixed with 1/2 cup water
and a can of mushroom's or fresh is fine too.

smother the meat with that and bake at 325 for about 45 minutes....

tender and yummy! 😀
 
Originally posted by: lavagirl669
I use this for Pork Chops-simple and inexpensive

sprinkle on granulated beef bouillioun
pepper
and some soy sauce if you have it

lay out in a baking pan

add 1 can of Campbell's Cream of Mushroom soup mixed with 1/2 cup water
and a can of mushroom's or fresh is fine too.

smother the meat with that and bake at 325 for about 45 minutes....

tender and yummy! 😀
Click to expand...

Would cream of chicken work?
 
I like pork chops when they're cooked using Shake-n-bake. 😱

Pork loin needs a rub or marinade.

I'm trying really hard not to giggle like a 7th grader.
 
rub with rosemary, thyme, salt, pepper, and some lemon. then roast it at a low temperature for a long time. should be damn tender.
 
Originally posted by: Bryophyte
I like pork chops when they're cooked using Shake-n-bake. 😱

Pork loin needs a rub or marinade.

I'm trying really hard not to giggle like a 7th grader.
Click to expand...

I can pork your loin if you'd like. 😛 :Q 😉
 
Originally posted by: ElFenix
rub with rosemary, thyme, salt, pepper, and some lemon. then roast it at a low temperature for a long time. should be damn tender.
Click to expand...

I don't have any rosemary or thyme. 🙁 But I do have some lemon juice.
 
Originally posted by: Orsorum
Originally posted by: Bryophyte
I like pork chops when they're cooked using Shake-n-bake. 😱

Pork loin needs a rub or marinade.

I'm trying really hard not to giggle like a 7th grader.
Click to expand...

I can pork your loin if you'd like. 😛 :Q 😉
Click to expand...

:Q:evil:
 
Originally posted by: nakedfrog
Parsley, Sage, Rosemary and Thyme...
Heh, how about BBQ sauce?
Click to expand...

I'm leaning toward browning each side for ~1 minute, then throwing in some soy sauce and schezuan sauce and simmering. Sound good?
 
Slice it about 3/4" thick
Pound it thin.
Salt and pepper it.
Fry in butter till browned.
Remove
Add one minced shallot.
Cook for about 30 seconds.
Add 1 cup low sodium chicken broth
Add 1 teaspoonful Dijon Mustard
Reduce by half.
Add 3 tablespoonfuls each balsamic vinegar and real maple syrup.
Put pork back into liquid and reduce to almost syrup consistency.

Serve
 
Originally posted by: WinstonSmith
Slice it about 3/4" thick
Pound it thin.
Salt and pepper it.
Fry in butter till browned.
Remove
Add one minced shallot.
Cook for about 30 seconds.
Add 1 cup low sodium chicken broth
Add 1 teaspoonful Dijon Mustard
Reduce by half.
Add 3 tablespoonfuls each balsamic vinegar and real maple syrup.
Put pork back into liquid and reduce to almost syrup consistency.

Serve
Click to expand...

Okay, i'm doing that tomorrow. 😀
 
Originally posted by: Orsorum
Originally posted by: WinstonSmith
Slice it about 3/4" thick
Pound it thin.
Salt and pepper it.
Fry in butter till browned.
Remove
Add one minced shallot.
Cook for about 30 seconds.
Add 1 cup low sodium chicken broth
Add 1 teaspoonful Dijon Mustard
Reduce by half.
Add 3 tablespoonfuls each balsamic vinegar and real maple syrup.
Put pork back into liquid and reduce to almost syrup consistency.

Serve
Click to expand...

Okay, i'm doing that tomorrow. 😀
Click to expand...

That is a fave. Sometime when you get a pork tenderloin (smaller than a loin roast), I'll give you a Memphis rub recipe that works well for BBQ-like quality from the oven 😀

 
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