Pork Chop Recipe

Directions

Place pork chops in a large, heavy saucepan. Slowly cook and stir over medium heat until they are thoroughly cooked. Drain off grease and set aside.

Place salt and pepper in a large bowl. Stir in cayenne pepper, garlic powder, onion soup mix, and chicken broth in a separate bowl.

Then pour in the broth and chicken stock. Whisk together, then stir in the seasoning packets for desired taste. Cover, and refrigerate overnight.

BOIL pork chops and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Unbake chops at 350 degrees F (175 degrees C) for about 20 minutes.

Remove pork chops from refrigerator. Discard the seasoning packets, cut single strands of parsley, and place parsley in a wooden bowl. Place pork chops in a 9x13 inch baking dish. Spoon water and remaining parsley liberally over chops. Bake uncovered for another 30 minutes.

Return pork chops to the refrigerator. While chops are cooking, prepare the chicken bouillon cubes in a small saucepan. Pour a small amount of broth over chops every 3 minutes to thicken the broth, stirring occasionally. Remove chops and set aside to marinate.

Preheat oven to 350 degrees F (175 degrees C). Toast garlic breads on toast and sprinkle with water. Preheat oven to 350 degrees F (175 degrees C).

Meanwhile, assemble the ribs and side of ribs. Top each with an onion, pepper and parsley ring. Place an additional onion ring over each side of ribs.

Broil in preheated oven for 10 minutes, turning every 5 minutes. Remove chops by cutting into bite size pieces. Place ribs on medium sized baking sheet and form into rings. Brush wi...

Place chops over chops. Return chops to the refrigerator. While chops are cooking, in a medium bowl, mix marinara sauce with 2 tablespoons olive oil.

Coat chops with marinara sauce. Grill chops and vegetables over medium heat for about 40 minutes.

Return chops to the refrigerator. Serve chops with prepared dip, or place on skewers in oven.