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.