I'm so not creative today. I have some pork chops I took out of the freezer and I can't decide what I want to do with them. Any P2 friendly ideas?

This is one of my standards. I usually do it a day ahead but standing at room temp for an hour would probably do the same thing.
http://www.3fatchicks.com/forum/show...ighlight=chops
I sometimes put a slice of lemon on top before I add the onions.

i will be making parmesean encrusted pork chops tomorrow. fast, simple and a family fav:

in a ziploc type bag i put parmesean cheese, pepper, paprika, italian spice mix (oregoeno basil and ???) a bit of salt and some pepper.
i add the pork chops... shake till covered

place ina spoke pattern on a micorwave safe plate and cover with press and seal. cook for about 3-4 minutes on one side, flip them cook again uncovered
another 3-4 minutes depending on how thick they are

can also be baked at 350 20 minutes on each side or thereabouts...

I'm sold on both ideas! I have 4 pork chops and there is only 2 of us so I will have Nessa's recipe tonight and Ruth's tomorrow. That way I can let them marinate for the full day as suggested.

Nessa..I'll definetly be filling in those ??? with granulated garlic. Oregano basil and garlic sounds good. Been craving garlic like crazy!

Thanks ladies!

oh yes garlic and onion powder for sure!

My standby buckets of crushed garlic and low sodium soy sauce marinate for a half hour or so on the grill pan depending on thickness 7-10 per side

I like to marinate pork chops in ranch dressing and then rub them with chili powder before grilling or baking. Yummm!

the biggest thing about pork chops:

DO NOT OVERCOOK THEM!

Mm, when I saw the thread title, I myself thought of parmesan crusted pork chops. That sounds delicious.

I bet they can be made like Chicken parmesan, coated in parmesan and baked and then topped with spaghetti sauce and mozzarella and more parm.

Most of the time I season the pork with tarragon, garlic & pepper, sear it in a pan on the stove in a bit of EVOO, then pop it in the oven with a lid on the pan to finish cooking. I use boneless cuts, about 1/2 inch thick and cook in the oven for about 30 minutes. If I think about it, I will turn them half way through cooking. The pan lid keeps the moisture in and the pork moist and tender.

you can coat it with ground flax parm minced onion and S& P

My favorite recipe is for marinated & grilled chops.

Mix a packet of Italian dressing mix with 1 cup of water and 2 cups of white or rose wine. Marinate chops in the mixture for 4-6 hours or more, then grill as usual. They are incredibly moist. You could use regular Italian dressing if you don't have the dressing mix packet. The alcohol pretty much cooks off but the flavor is left.

My favorite recipe for pork chops is a marinate which is so simple.
3/4 cup Italian salad dressing
1 tsp. Worchestershire sauce

We had them grilled last nite and they were delicious.

Before SBD, I used to sprinkle garlic powder and black pepper on each side of the pork chop and cook for 2 minutes on each side. Then mix in 1 can of cream of mushroom soup and 1 cup of white wine(whatever was cheapest) and simmer for a few more minutes on each side and then top with some of those canned french fried onions. It was really quick, easy, and delicious. I think this would be P2 compliant minus the french fried onions.

Nessa...your idea was delicious! I served it with some brown rice with cut up apples, onions, celery, and some spices/herbs.(to try to mimic stuffing) Also had spinach with it.

Going to try Ruth's recipe tonight.

Thank you ladies for all of your suggestions! They all sound great.