Pork Chops in Broth - Recipes - Page 10

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Results 91 - 100 of about 960 for pork chops in broth

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91. EASY PORK CHOPS HAWAIIAN

In skillet, brown chops and pour off fat. Add ... cornstarch; stir in sauce. Cook; stir until thickened. Serve with cooked rice. Serves 4 to 6.

92. PORK CHOPS IN CHIVE CREAM SAUCE

Sprinkle chops with salt and pepper. In large skillet, melt butter and ... saute lightly. Add broth and chives to skillet, bring ... noodles sprinkled with chives.

93. PORK CHOPS WITH ITALIAN SAUSAGE SAUCE

Sprinkle chops with salt and pepper. In skillet over med heat, add ... chops. Pour in broth and tomato sauce. Sprinkle with ... Good served with pasta.

94. EASY CROCK-POT PORK TENDERLOIN

Add all ingredients to Crock-Pot in the evening (7 to 8PM). ... the next day - Dinner is ready! Prep time is 10 minutes and dinner is fabulous!!

95. ROASTED PORK LOIN WITH HERB MUSTARD CRUST

Preheat the oven to 350°F. ... tablespoons olive oil in a large fry pan until ... Add in chicken broth, reduce to medium heat ... top. Serve hot. . Thome

96. CROWN ROAST OF PORK WITH WILD RICE STUFFING

Preheat oven to 400°F. Place roast on rack in long shallow roasting pan. Cook ... apricots, Madeira and broth to juices in pan. Cook ... kumquats, if you wish.

97. BAKED PORK TENDERLOIN WITH GRAVY

Brown pork in butter (2 tablespoons). Saute vegetables in remaining butter. Add chicken broth, cover and bake at 325 degrees for 1 hour. Serves 4.

98. PORK CHOP AND SCALLOPED POTATOES

Brown pork chops in oil. Remove from heat. Melt ... Add milk and broth slowly. Cook stirring constantly until ... for 1 hour. Makes 4 servings.

99. PORK CHOPS WITH MUSHROOM BARLEY

In saucepan, bring to boil barley, ... 1/2 cups chicken broth and salt. Cover, then simmer ... toss. Meanwhile, bake pork chops. Remove to warm platter. ... barley and pork chops.

100. ITALIAN STIR-FRIED PORK AND BROCCOLI

Heat oil in wok or skillet. Add pork and garlic; stir fry until browned. Drain grease. Add broth and boil. Add broccoli, cover ... Parmesan cheese. Serves 4.

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