|Asian: One Step at a Time|
|by Jody Vasello|
This work covers 80 of the most popular recipes from the Asian kitchen taken from Chinese, Thai, Vietnamese, Japanese, and Indonesian cuisines.
Results 1 - 10 of 297 for cubed pork chop
In large skillet brown the pork chops, covering them ... dissolve the beef cube in the boiling ... When the rice is done and the chops are tender, serve.
Flour pork chops in seasoned flour. ... 400 degrees, 1 1/2 hours at 350 degrees. Sauce can be thickened with cornstarch. Pour over rice to serve. Serves 4.
In skillet brown pork chops. Add 1/2 ... catsup and bouillon cube. Cover, simmer ... liquid. Cook until thick. Stir in sour cream. Heat and pour over chops.
Cut packets on bone side of pork chops. Mix corn, ... pork chop pockets. Fry pork chops in shortening until brown. Cover and simmer about 1 hour. Serves 6.
Brown meat in ... Add bean sprouts, chop suey vegetables, mushrooms ... occasionally. Water can be added if needed. Cook 1 hour. Serve with rice or noodles.
Trim excess fat from chops. Sprinkle chops ... Meanwhile, dissolve bouillon cubes in boiling water. ... oven dinner: Brown pork chops and prepare ... degrees) for 1 hour.
Make stuffing. Spread ... inch pan. Place pork chops on top of ... soup over the chops. Cover with foil. Bake at 350 degrees for 1 hour or until tender.
I fry onions ... I put the pork chops into the pot. ... thoroughly cooked, I add the gravy master to thicken the gravy, and allow to simmer for 15 minutes.
Brown pork chops on both sides. ... pan. Mix 1 cup mushroom soup with 1/3 cup of water. Drizzle over stuffing and chops. Bake at 350 degrees for 1 hour.
Arrange pork chops in your large ... about 45 minutes or until tender. Serve with steamed rice and a vegetable salad. Rice may be steamed above pork chops.
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