PORK CHOPS WITH TERYAKI SAUCE – Idaho Falls Temple

INGREDIENTS:
 1 Tbsp Cornstarch
½ cup water
¼ cup brown sugar
¼ cup soy sauce
¼ cup vinegar
1 clove / 1 tsp garlic
1 tsp ground ginger

INSTRUCTIONS:
 Mix together and heat until thick and hot. Pour over uncooked pork chops (or pork tenderloin). Bake at 350⁰ for about 45 minutes or until pork is done (Tenderloin will take longer).

Baked Pork Chops

Got this recipe from Allrecipes.com

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
1 cup Italian-style seasoned bread crumbs (probably could have gotten away with less)
4 tablespoons olive oil (I only used 1 T for the first 3 and 1 more for the second 3)
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine ( i didn't use this, I just doubled milk but you could use chicken broth or white grape juice too)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 3-5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Note: I didn't cook for 1 1/2 hours, mine only cooked for about an hour. I also didn't cover the pork chops with the gravy, but left it as optional...we had it over brown rice, and my kids had the gravy, but I didn't use it..still really good!

Pork Chops and Rice Casserole

4-5 Pork chops* (not too thick)
1 Cup uncooked rice (NOT minute)
1 Can Cream of Chicken Soup
1 Can Chicken and Stars (Or other condensed soup)
1 Cup Water

Season and brown pork chops on both sides (optional). Place them in greased (I used Pam spray) 9x13 pan. Spread rice in-between pork chops. Top rice and chops with cans of soup (I mix the soups together in a separate bowl and then spread it over the top). Pour water over top. Use a fork to get air bubbles out from between the layers. Bake at 350 degrees for one hour.

*You can also use chicken with this same recipe, or a combination of both pork chops and chicken.