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May 20, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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Robbie's Favorite Pork Chop Recipes
Here are three recipes for Julia PA, who requested pork chop recipes in the 5/19 newsletter. The third recipe calls for port steaks, but I have used pork chops with great success. This recipe is from a 2007 newsletter and was shared by Chris NM. I have also altered the recipes using boneless chicken breasts instead of pork chops.
Robbie IN

Apple Crumb Pork Chops

4 (1" thick pork chops, cut with pockets)
Apple Crumb Stuffing (below)
salt & pepper to taste
1 Tbsp. butter
3 Tbsp. water

Stuff pockets of pork chops with apple Melt butter in a large heavy skillet. Brown pork chops on both sides. Add water; reduce heat. Cover and simmer 50-55 minutes or until pork chops are tender.

Apple Crumb Stuffing

1 cup soft bread crumbs
1/2 diced apple
3 Tbsp. minced onion
3 Tbsp. raisins, chopped- optional
Salt& pepper to taste
1/2 tsp. sugar
pinch of ground sage
1-1/2 tab butter or margarine, melted

Combine all ingredients; mix well
Makes about 1-3/4 cups
Robbie IN

Cranberry Onion Soup Pork Chops

1 (16 oz.) can whole cranberries
1 envelope dry onion soup mix
Garlic salt
6 pork chops

Grease 9x13 pan lightly. Set aside. Mix cranberries and onion soup mix. Lay pork chops in pan. Sprinkle with pepper and garlic salt. Spread mixture over pork chops and bake at 350 degrees
uncovered for 40 to 45 minutes.
Robbie IN


1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
1 tsp. paprika

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg on a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides, and cooked through, about 5 minutes per side.

Remove the pork to a platter, and keep warm. Add onion and mushrooms to the skillet, and cook until lightly browned. Pour in water, and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened, but do not boil.

Spoon over the pork cutlets, and serve immediately.

*What I did: I followed the instructions till the water and bouillon. I used 1 can of chicken broth instead. I also mixed 1 tsp. of paprika into the cornstarch and sour cream. Also, after the onions and mushrooms were lightly browned and sour cream mixture added, I then added the cutlets back to the mixture, covered and slowly simmered for 30 minutes. Next time I would place it all in a baking dish after all the browning and bake on low for 40 minutes. This was excellent!
Chris in NM
Robbie IN
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Pan Fried Pork Chops Recipe

This is for Julia in PA

I received this recipe probably 40 years ago from a German lady and are the best I have ever had. Even my Son-in-Law could not believe how good they are because he thinks everything should be cooked on the grill. The first trick is to find a butcher who will cut you bone in pork chops about 1 1/2" thick.

4 pork chops
Several egg whites whisked until frothy not stiff like meringue
Saltine crackers crushed finely
Small amount of flour

Season pork chops with salt, pepper ad small amount of nutmeg. Dip chops in egg whites, coat with cracker and flower mixture. Brown both sides to a golden brown in about 1/2" oil of your choice. Some people like them a little rare but I like to put them on a rack on a cookie sheet in an of 350 for about 15 - 20 minutes. The secret ingredient is the nutmeg. Also they are not dry when you don't cook them too long.
Janis in Texas
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I find the pork chops come out falling off the bone (unless they are boneless) in this recipe, which I just cooked last night, and the platter was clean:

Creole Pork Chops Recipe

4 to 6 pork chops
1 8-ounce can tomato sauce
1 cup water or bouillon
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2Tablespoons Lea & Perrins Worcestershire Sauce
1 teaspoon Kitchen Bouquet
Dash of hot sauce (1/8 teaspoon)
1 Tablespoon corn starch mixed in 1/4 cup of cold water

Brown pork chops in heavy skillet on both sides. Sprinkle chopped onion and bell pepper over pork browned chops, followed by the tomato sauce and water. Add the salt, pepper, Worcestershire sauce, Kitchen Bouquet and hot sauce. Let this simmer over a medium to medium-low heat for 45 minutes (so long as you can see a little simmering in the sauce while cooking). If too much of the liquid cooks away, add a little water. After about 35 minutes, mix the cornstarch and water and pour into skillet to thicken the gravy a little. This can be served over rice or pasta, with a side veggie and salad for a wonderful meal. I think it is important to use Lea & Perrins Worcestershire Sauce to achieve the optimal result.

I've never cooked this in a crock pot, but it looks to be a recipe that would be great for that.
Mary in Louisiana
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Joan's Favorite Pork Chop Recipes

Pork Chops with Paprika Dill Sauce

6 pork chops
1/2 cup flour, seasoned with salt & pepper
4 T butter or margarine
4-6 med. onions, chopped
2-4 cloves minced garlic
2-4 T paprika
2 tsp. chicken granules or cubes dissolved in 2 cups boiling water
2 cups sour cream
4 tsp dried dill weed

Dredge chops in seasoned flour. Reserve 2 T. Heat butter in large skillet and brown chops on both sides; set chops aside. Add onions and garlic to skillet and sauté over med. heat 6-8 minutes or til tender, stirring occasionally. Stir in paprika and granules or boullion and cook over high heat to deglaze the pan. Add chops, bring to a boil, reduce heat, cover and simmer 45 minutes or til chops are tender. Remove chops. Blend sour cream and 2 T reserved flour (more, if needed). Stir dill weed into sour cream; then stir into onion mixture and cook and stir over med. heat just til sauce thickens and is smooth. Serve chops and sauce over noodles. Serves 6.

Pork Chops with Sauerkraut

6 pork chops(spread with a mixture of 1 tsp. horseradish and 1-2 tsp. of Dijon mustard, if desired on both sides)
1 medium onion, chopped
1/2 lb. bacon, chopped
4-6 potatoes, cubed
2-3 cloves minced garlic
1- 16 oz can sauerkraut
1-1/2 cups white wine
1/2 cup white-wine Worcestershire sauce

Brown chops, remove. Cook bacon in skillet til brown, remove with slotted spoon. Add onion and garlic, cook 2 min. Add chops and remaining ingredients. Cover, cook over medium to medium-low heat 1 hour to 1 and 1/4 hours til potatoes are cooked and sauce thickens. Serves 6
Joan from Linden, NJ
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Skillet Pork Chops with Mushroom Soup Gravy

I have made this easy, fast dish for years and everyone loves it.

6 Pork Chops 1/2 “ thick
1 can cream of mushroom soup mixed with 1/2 can water
1/2 tsp. kitchen bouquet (optional)

Salt & pepper chops and brown lightly in oil. Drain fat and add mushroom soup mixture. Cover & simmer for 40 minutes or until tender.

I usually serve mashed potatoes with the chops as the gravy is very tasty.
Dorie in Wisconsin
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Pork Chops Oreganata Recipe

1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
2 tablespoons
fresh lemon juice
1 teaspoon
chopped fresh oregano
( can also use dried)
1 teaspoon mint, dried (optional)
3 garlic cloves, minced
4 (4-ounce) boneless pork chops
1/2 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper

Cooking spray

Combine first 6 ingredients in an 11 x 7–inch baking dish. Add pork, turning to coat. Let stand 30 minutes, turning pork occasionally. Preheat broiler. Remove pork from baking dish; discard marinade. Sprinkle pork evenly with salt and pepper. Place pork on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until done.
Artemis in NYC
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BBQ Pork Chops Recipe

4 to 5 lb. pork

3 large onions
1 Tbsp. brown sugar
4 Tbsp. lemon juice
1 c. water
2 Tbsp. butter (oleo)
3 Tbsp. vinegar
2 c. catsup (tangy is optional)
1 Tbsp. mustard
2 Tbsp. Worcestershire sauce
1 tsp. hot sauce (optional)

Place ribs, pork chops or riblets into baking pan. Mix sauce ingredients and pour over pork. Bake at 350° for 1 to 1-1/2 hours.
Makes 6-8 Servings
Lisa TX
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Great Crock Pot Pork Chops Recipe
Makes 6-8 Servings

6 to 8 lean pork chops
1/2 c. flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic salt
2 Tbsp. oil
1 can chicken and rice soup

Dredge pork chops in mixture of flour, salt, dry mustard and garlic salt. Brown in oil in a large skillet. Place browned chops in crock-pot; add can of chicken and rice soup. Cover and cook on low 6 to 8 hours (high 3-1/2 hours).
Lisa TX
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Potatoes and Pork Chop Casserole

4 pork chops (1/2 inch thick)
4 medium potatoes, peeled and sliced thin
1 envelope Lipton onion mushroom soup
1 1/2 c. water

Preheat oven to 350°. Brown chops in large skillet and drain. In greased 2-quart oblong baking dish, arrange potatoes, then chops. Add soup mix, thoroughly blended with water. Bake, covered, for 1 hour or until potatoes are tender.
Makes 4 servings.
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Quick Chicken Salad

3 cups cubed cooked chicken breasts
2 stalks diced celery
1 small onion, diced
1 cup Miracle Whip or mayonnaise
1/2 cup Marzetti cole slaw dressing
1 T. sugar
Salt & pepper

Cook 3 cups medium shell macaroni until tender, rinse with cold water.

Mix all together and chill for a couple of hours before serving.
Dorie in Wisconsin
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Mushroom Delight Appetizers

2 8-oz. pkg. fresh mushrooms
5 slices bacon (more or less according to taste)
1 pkg. blue cheese

Wash the mushrooms and place on a cookie sheet. Dort with butter and about 5 slices of bacon that has been cut into 1” pieces. Place under broiler. Just before bacon is done, crumble blue cheese on top. Return to broiler for one minute. Serve immediately.
Artemis in NYC 
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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
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Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 

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New Mexico Pork Chops

6 pork chops, center cut and extra thick
1 large onion, sliced
1 bell pepper, sliced
2 ribs celery, sliced
3 carrots, sliced lengthwise
6 small potatoes, sliced
1 (10 3/4 oz.) can Campbell's tomato soup
1 soup can water
dash of Tabasco sauce
salt and pepper to taste

Brown pork chops in vegetable oil. Place in large casserole. Top with remaining ingredients. Cover and bake at 350° for 1 to 2 hours or until tender.
Makes 6 servings
Linda NM

Pork Chop with Apples

4 one-inch thick pork chops
2 apples
2 tsp. butter or margarine
4 tsp. brown sugar
salt and pepper to taste

Trim all fat from chops. Place chops in baking dish. Cut apples in half and remove cores. Place each half apple on a pork chop. Spread butter or margarine on each apple and sprinkle each with 1 teaspoon brown sugar, salt and pepper. Bake in 350° oven for 45 minutes to 1 hour.
Makes 4 servings

Applesauce Kraut Pork Chops

6 center loin chops
1 (16 oz.) can kraut
1 (8 oz.) can applesauce
1/4 c. onion, finely chopped
2 Tbsp. brown sugar
3/4 tsp. caraway seed

Trim fat from chops; fry until 1 tablespoon fat accumulates. Discard trimmings. Brown chops on both sides in hot fat. Remove chops. Drain excess fat. Combine kraut, applesauce, onion, brown sugar and caraway seed. Pour in skillet. Place chops on top and season. Cover and simmer on stove top for 35 or 40 minutes or until chops are tender.
Serves 6.
Mary J

Glazed Pork Chops

1 c. apricot preserves
1 bottle (8 oz.) Russian salad dressing
1 pkg. (1-1/4 oz.) onion soup mix
1/4 tsp. garlic powder
1/2 tsp. oregano
4-6 pork chops

In medium saucepan, combine all ingredients except pork chops. Simmer uncovered 10-15 minutes. Fry or bake pork chops. Arrange in baking dish. Cover chops with sauce. Bake until hot in 300° preheated oven about 20 minutes.
Makes 4-6 servings.

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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com