Ingredients

1. 2 pork cutlets (about 5 ounces each)
2. 2 tablespoons all-purpose flour
3. 1/4 teaspoon seasoned salt
4. 1/8 teaspoon pepper
5. 1 egg
6. 2 tablespoons milk
7. 1/4 cup dry bread crumbs
8. 1/4 teaspoon paprika
9. 1 to 2 tablespoons vegetable oil
10. SAUCE:
11. 2/3 cup chicken broth, divided
12. 1-1/2 teaspoons all-purpose flour
13. 3 tablespoons sour cream
14. 1/8 teaspoon dill weed
15. Salt and pepper to taste

Directions

1. Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
2. In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. Stir 1/3 cup broth into a skillet, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. Yield: 2 servings.

Nutritional Facts1 serving (1 each) equals 341 calories, 19 g fat (6 g saturated fat), 157 mg cholesterol, 687 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein

Ingredients

1. 4 large red potatoes, cubed
2. 2/3 cup cubed process cheese (Velveeta)
3. 1- 1/2 cups cubed fully cooked ham
4. 2 tablespoons dried minced onion
5. 1- 1/3 cups condensed cream of celery soup, undiluted
6. 1-1/3 cups 2% milk
7. 2 tablespoons all-purpose flour
8. 1/2 teaspoon pepper

Directions

1. In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion.
2. In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir before serving. Yield: 4 servings.

Ingredients

1. 4 boneless pork loin chops (7 ounces each)
2. 1 teaspoon lemon-pepper seasoning
3. 1/2 teaspoon garlic salt
4. 1 tablespoon butter
5. 1 cup chopped pecans
6. 1/4 cup lemon juice

Directions

1. Sprinkle pork chops with lemon-pepper and garlic salt. In a large skillet over medium heat, cook chops in butter for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving.
2. Add the pecans and lemon juice to the skillet; cook and stir for 1 minute or until heated through. Spoon over pork chops. Yield: 4 servings.

Ingredients

1. 4 boneless pork loin chops (1-inch thick and 6 ounces each)
2. 2 tablespoons lemon juice
3. 1 teaspoon ground parsley
4. 2 tablespoons Dijon mustard
5. 1 garlic clove, minced or 1/8 tsp. garlic powder, or 1/2 tsp. minced garlic
6. 1 teaspoon grated lemon peel
7. 1/2 teaspoon dried thyme
8. 1/4 teaspoon salt
9. Lemon wedges

Directions

1. Drizzle pork chops with lemon juice. Combine the parsley, mustard, garlic, lemon peel, thyme and salt; brush over both sides of chops.
2. Place pork on a greased broiler pan. Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.. Serve with lemon wedges. Yield: 4 servings.

Ingredients

1. 4 bone-in pork chops (3/4 inch thick and 7 ounces each)
2. 1/2 teaspoon salt
3. 1/4 teaspoon pepper
4. 1 medium onion, cut into 1/4-inch slices
5. 1 medium lemon, cut into 1/4-inch slices
6. 1/4 cup packed brown sugar
7. 1/4 cup ketchup

Directions

1. Place the pork chops in a 3-qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low for 6 hours or until meat is tender. Yield: 4 servings.

Ingredients

1. 1/2 teaspoon salt
2. 1/4 teaspoon pepper
3. 1/4 teaspoon paprika
4. 1/4 teaspoon dried thyme
5. 4 boneless loin pork chops (1/2 inch thick)
6. 1 tablespoon vegetable oil
7. 1 small onion, sliced

Directions

1. Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops.
2. In a skillet, brown chops in oil for 1-2 minutes on each side. Place each chop in the center of a large piece of heavy-duty aluminum foil (about 12 in. x 9 in.). Top with onion slices. Seal foil tightly; place pouches on a baking sheet.
3. Bake at 450° for 25 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape. Yield: 4 servings.

Ingredients

1. 1/2 cup packed brown sugar
2. 1/3 cup Dijon mustard
3. 5 tablespoons cider vinegar
4. 2 tablespoons molasses
5. 1 tablespoon ground mustard
6. 6 bone-in pork loin chops (6 ounces each)

Directions

1. In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened.
2. Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally. Yield: 6 servings.

Ingredients

1. 4 bone-in pork loin chops (3/4 inch thick)
2. 1/3 cup plus 1 tablespoon cider vinegar, divided
3. 3 tablespoons soy sauce
4. 3 garlic cloves, minced
5. 1-1/2 teaspoons cornstarch

Directions

1. In a nonstick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic; pour over the chops. Cover and simmer for 8-10 minutes or until the meat is no longer pink.
2. In a bowl, combine the cornstarch and remaining vinegar until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Yield: 4 servings.

Ingredients

1. 1 egg, lightly beaten
2. 1 teaspoon lemon juice
3. 1/2 cup seasoned bread crumbs
4. 1 tablespoon butter, melted
5. 2 teaspoons grated lemon peel
6. 1 teaspoon dried basil
7. 4 boneless pork loin chops (1-1/4 inches thick and 6 ounces each)

Directions

1. In a shallow dish, combine egg and lemon juice. In another shallow dish, combine the bread crumbs, butter, lemon peel and basil. Dip pork chops in egg mixture, then coat with crumb mixture.
2. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 160° and juices run clear. Yield: 4 servings.