Main Dishes - Pork

Breaded Pork Chops       

1/2 C. Bisquick   
12 Saltine Crackers, crushed (1/2 C.)
1 tsp. Seasoned Salt   
1/4 tsp. Pepper
1 Egg   
2 Tbs. Water
4 – 6 1/2” Pork Chops   
1 – 2 Tbs. Oil

Mix Bisquick, cracker crumbs, seasoned salt and pepper.  Mix egg and water in separate bowl.  Heat oil in large skillet on med-high heat.  Dip chops in egg mixture, then coat with dry mixture.  Cook chops 10 – 15 minutes, turning once, until done. 

This also works well with boneless chicken breasts.

CREAMY RANCH PORK CHOPS & RICE

1 tbsp. vegetable oil           
4 - 6 pork chops
1 can Cream of Mushroom Soup   
1 soup can milk
1 pkg. Ranch salad dressing mix       
Rice, cooked
California Blend Vegetables, cooked

Heat oil in skillet. Add chops and cook until browned. Remove chops.
Add soup, milk and salad dressing mix to skillet. Heat to a boil.
Put chops back in, cover and cook over low heat 20 min. or until done.
Serve rice covered with vegetables and gravy alongside the pork chops.

PORK CHOP CASSEROLE    

4 – 1/2” thick Pork Chops   
1 Tbs. Oil
1 can Cream of Mushroom Soup   
1/2 C. Milk
1/2 C. Sour Cream   
1/4 tsp. Pepper
1 can French Cut Green Beans   
1 1/2 C. Cheddar Cheese
24 oz. Frozen Hash Browns, thawed   
2.8 oz. can French Fried Onions

Brown pork chops in oil.  Meanwhile, combine the following in 9x13” dish:  soup, milk, sour cream and pepper.  Add green beans, 1 C. cheese and half the can of French Fried Onions.  Fold in potatoes.  Arrange pork chops on top, cover with foil, and bake at 350º for 45 – 50 minutes, or until chops are tender and potatoes are done.  Uncover and top with remaining cheese and onions.  Bake an additional 10 minutes, or until lightly browned.