Pork-choppin' it!

I don't remember growing up eating a lot of pork, besides the occasional ham, or pork roast. Maybe my memory is just bad, sorry mom!

It seems just seems that lately I have either discovered, or re-discovered how great pork chops are. They are fairly inexpensive, versatile, and a fast and easy dinner solution. So, as my tribute to pork chops, I thought I would list my four favorite, and quickest ways to prepare them.

1. Arrange 4-6 chops in a 9x13 casserole pan. Sprinkle both sides with onion soup mix. Pour about 1/2 cup water in the bottom of the pan. Bake at 400 for 20-30 minutes, or until cooked through.
*My favorite sides for this dish are applesauce (what else), cornbread, summer squash and zucchini.

2. Layer 4-8 pork chops in crockpot and add 2-3 cans of your favorite cream based soups. I usually combine cream of mushroom with cream of chicken. Cook on low for 6-8 hours (great for Sundays, wink). Pork chops should be practically falling apart, creating more of a pork chop gravy!
*Serve with mashed potatoes, green beans and a green salad.

3. Brown 4 pork chops for two minutes on each side and arrange on a 8x8 inch pan. In the same skillet soften 1 chopped green bell pepper, and 1 chopped onion. Add 1 14 1/2 oz can stewed tomatoes, 2 cups fresh, or thawed corn kernels, 1/2 cup salsa, 1 1/2 tsp dried oregano, and 1/2 tsp ground cumin. Pour mixture over pork chops and bake covered for about 45 minutes, or until pork chops are tender. So healthy, so colorful, so summery!
*Serve with baked potatoes and sour cream with a big helping of diced summer melons.

4. Arrange 4-6 chops in a 9x13 inch casserole pan. Sprinkle each side with 1/2 packet of a dry ranch dip mixture. Pour 1/2 cup water into bottom of the pan. Bake at 400 for 20-30 minutes, or until chops are cooked through.
*Serve with seasoned rice, steamed carrots and hmmm, applesauce!

*Food tip: Anyone who watches Food Network as religiously as I did already knows this, but whenever dealing with pork, or steak, you should let your meat rest for just a few minutes before serving, or cutting into it. The juice gets a chance to redistribute and you're meat will be much juicier and flavorful if you let it sit, just 3-5 minutes.