Baked Pork Chops And Vegetables Food

OVEN-ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
• Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
• Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
• Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

EASY OVEN BAKED PORK CHOPS

Steps:

• Preheat the oven to 375
• Prepare the ingredients: rinse, trim and cut the brussels sprouts in half. Cut the sweet potatoes and potatoes into chunks about an inch in size (similar to the size of the Brussels sprouts halves). Chop the garlic and shallots and squeeze the lemon juice.
• Heat 1 tablespoon olive oil in a skillet over medium to high heat, once the skillet is heated, pat the pork chops dry with a paper towel and add them to the skillet. Cook for about 3 minutes until they start to brown. Flip them over and brown the other side and remove them from the skillet.
• Add the Brussels sprouts, sweet potatoes, onions and garlic to the pan with the remaining olive oil and cook them for about 5 minutes over medium heat.
• Remove the pan from the heat, stir in the lemon juice and cover the pan
• Bake at 375 covered for 15 minutes until the vegetables start to become soft
• Remove the cover add the pork chops and bake for 10 to 15 minutes more until the pork reaches 145 and the vegetables are cooked to a texture that you like.

VEGETABLE PORK CHOP DINNER

Steps:

• Layer carrots, onion and raisins in a 13-in. x 9-in. baking dish; drizzle with oil. Cover and bake at 325° for 15 minutes. Sprinkle pork chops with salt, pepper and paprika; place over vegetables. Cover and bake for 30 minutes. Uncover and bake 20 minutes longer or until pork juices run clear.

BAKED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
• In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
• Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

BAKED PORK CHOPS WITH VEGETABLE RICE

Steps:

• In large skillet over medium-high heat, heat oil.
• Brown chops on both sides; remove and set aside.
• Add onion and garlic to skillet; cover and cook about 5 minutes, until softened.
• Add rice, curry powder, cumin and oregano; stir to coat rice.
• Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
• Bring to boil; reduce heat, cover and simmer for 10 minutes.
• Transfer mixture to 13 x 9 baking dish.
• Nestle pork chops into rice; pour any juices from meat over top.
• Cover and bake in 350 oven for 30 to 35 minutes or until rice is tender and liquid absorbed.
• discard bay leaf.

OVEN BAKED PORK CHOPS WITH POTATOES

Steps:

• Set oven to 400*.
• toss potatoes with 1T oil, salt and pepper. Place in roasting pan big enough to hold potatoes and chops. (I used an iron skillet) and roast for 15 minutes.
• Meanwhile mix marinade ingredients and slather on pork chops.
• When potatoes have cooked 15 minutes add pork chops to the pan. Cook 10-15 minutes depending on size. Stir potatoes.
• Turn chops and baste with pan juices. Stir potatoes. Return to oven for another 10-15 minutes.
• turn on broiler. Baste chops again and broil for a few minutes until carmelized and golden.
• Serve, scraping the juices onto the chops and potatoes. Garnish with parsley if desired.

PORK CHOPS AND ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 424°F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
• Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
• Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
• Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.

BONELESS PORK CHOPS WITH VEGETABLES

Steps:

• Spray inside of slow cooker with cooking spray.
• Combine mushroom soup with chicken broth and pour into slow cooker.
• Place chops on top of soup and sprinkle with pepper.
• Add green beans and potatoes and cover and cook on low 4-5 hours or on high 2-2 1/2 hours.
• Stir and serve!

SAUCY PORK CHOPS WITH VEGETABLES

Steps:

• In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.