Creamy Lemon Pork Chops Slow cooker

 - 1½ pounds bone in thin pork chop

- 1 (10.5oz) can of cream of chicken soup - 2 lemons - 2 Tbsp minced garlic - dried parsley - salt and pepper how to make: - spray the crockpot , add pork chops and the juice of one whole lemon to the top, add 1 tbsp chopped garlic, place lid on and cook on low for 3 hours then drain. - in a bowl add 1 tbsp chopped garlic, juice of half a lemon, and can of chicken soup, whisk together. - once pork chops are cooked, drain the liquid from the pot, then add your cream mixture to the top, add lemon slices, and dried parsley, place lid back on and cook additional 30 minutes on low.

Video

Ranch Pork Chops (slow cooker)

Dump into freezer bag* or slow cooker 

4-6 pork chops

1 can cream of chicken (or celery or mushroom)

¼ tsp garlic powder

¼ tsp onion powder

pinch each of salt and pepper

*2 cups of water

1-2 chicken bouillon cube

2 Tbs ranch dressing (dry)

4-6 potatoes, diced

4 carrots, diced

Low 8 hours or high 6 hours

*do not add to freezer bag wait until adding to slow cooker

Pork Chops with Barley Casserole

1  C pearl barley
½ C chopped onion
½ C chopped celery
4  T butter, divided
1  garlic clove, minced
2  C chicken broth
1  C orange juice
1 t grated orange peel
½ t dried rosemary, crushed
½ C chopped pecans, toasted
6 pork loin chops (with or without bones)
Salt and Pepper to taste.

GLAZE:
1 C orange marmalade
2 T orange juice
1 T mustard
½ t ground ginger

In a large saucepan, saute the barley, onion and celery in 3 T butter until golen brown and tender. Add garlic; collk 1 minute. Stir in the broth, juice, peel and rosemary; bring to a boil.
Reduce heat; cover and simmer for 35 minutes. Add pecans.

Transfer to a greased 9 X 13 dish.

In a large skillet, brown pork chops on both sides in remaining butter. Sprinkle with salt and pepper.
Place chops on top of barley mixture.

Make glaze by stirring ingredients together and brush half over chops.
Cover and bake at 350° for 45 minutes.
Uncover; brush remaining glaze. Bake 15 more minutes.

Schnitzel (pork) and Gravy

Wiener Schnitzel vom Schwein

4 Pork steaks

3 T Oil+

3 T butter (margarine)

1 C plus 3 T flour

3 C milk

S&P to taste

Over medium/high heat add oil to large skillet

Pour 1 C flour onto large plate, add S&P

Dredge pork steaks with flour and place in hot oil.

(only 2 steaks will likely fit, so do this twice-do not wipe out pan in between)

Once steaks are cooked (4 minutes per side, adding oil if needed)

Remove from pan and cover with foil to retain heat.

To same pan, add butter and flour, cook for 3 minutes stirring constantly and scraping bottom of pan.

Add milk, bring to a boil and reduce heat.

Cook for 5 more minutes or until gravy has thickened.

Pour over schnitzel.

Best served with mashed potatoes.