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Pork Chops Deluxe Recipe

Ingredients
  • 6 boneless pork chops, trimmed
  • 2 tablespoons water
  • 1 can diced tomatoes, undrained (14.5 ounce can)
  • 1 can condensed golden mushroom soup, undiluted (10.75 ounce can)
  • 1/3 cup chopped onion
  • 2 teaspoons Dijon mustard
  • 1 pound fresh mushrooms, sliced
  • 1/4 teaspoon salt
  • 3 cups hot cooked rice
  • 2 tablespoons minced fresh parsley
Directions
Coat skillet with nonstick cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside. Add juice, soup, onion, mustard, mushrooms and salt to skillet; mix well. Return chops to skillet. Cover and simmer for 30 minutes or until pork is tender. Stir in tomatoes; heat through. Combine rice and parsley. Serve the pork chops and sauce over rice.
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Cooking Tips & Advice
Pork Chops Chops are smaller cuts from the loin primal cut. They are individual serving cuts that are sliced to various thicknesses. Depending in the size of the chop, 1 or 2 chops may be served as a single serving.
Grilling is a cooking method that uses a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. When grilled properly, the meat will have a crisp flavorful outside coating with a moist center. Grilling infuses the pork with a smoky flavor from the meat juices that drip during the grilling process.
Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavor and tenderness of various cuts of pork can be consistently achieved when care is taken to follow the recommended pork cooking time and temperature guidelines.
Chops Chops are among the most popular fresh lamb cuts. The most tender and expensive chops are cut from the loin and rib.
Direct Indirect Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.
Glossary Terms
The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat.
Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.
Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.
The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.
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