Country Pork And Potatoes Food

OLD COUNTRY STYLE PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 300 degrees.
• In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
• Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
• Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
• Cover the skillet and transfer to the oven.
• After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
• Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
• Serve and enjoy with some hot bread and butter and a salad and you're good to go!

SKILLET PORK AND POTATOES

Steps:

• Combine one-third of the Peppadews, half of the parsley, the rosemary, 1 teaspoon salt and a few grinds of pepper in a bowl; rub all over the pork. Set aside while you prepare the potatoes.
• Combine the potatoes and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes.
• Heat a large skillet over medium-high heat; add the olive oil. Working in batches, add the pork and cook until browned, 1 1/2 minutes. Flip and cook until browned on the other side, 30 seconds; transfer to a plate.
• Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes. Add the broth and the remaining Peppadews and brine. Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes. Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes. Top with the remaining parsley.

PORK AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl mix chicken soup and mushroom soup with water; whisk well. Place pork chops in a large baking dish. Arrange potatoes on top, then pour soup mixture over entire dish. Bake uncovered for 60 minutes or until potatoes are tender.

COUNTRY PORK AND POTATOES

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9" baking dish with non-stick cooking spray.
• 2. Place potato sticks in baking dish. Mix in Cheddar cheese. Pour prepared gravy over potato/cheese mixture. Bake uncovered for 60 minutes.
• 3. Place pork chops on top of potatoes and push the chops slightly into the potato mixture.
• 4. Bake for 20 - 35 minutes more, or until pork chops are cooked thru (cooked to 145 degrees) and potatoes are tender.
• 5. *Read back of gravy package, some packaged gravies make 1 cup, some make 2 cups. There is no need to heat gravy, just whisk the mix into cold water and pour over potatoes.

PORK CHOPS AND SWEET POTATO GRAVY

Steps:

• Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
• Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PORK CHOPS WITH COUNTRY GRAVY AND MASHED POTATOES

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Sprinkle 1/4 t salt over both sides of pork.
• Add 1 teaspoon butter to pan, stirring until butter is melted.
• Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
• Combine low-fat milk and flour, stirring with a whisk.
• Add the milk mixture to pan, stirring with a whisk.
• Stir in remaining 1/2 t salt, poultry seasoning, and black pepper.
• Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
• While pork cooks, prepare potatoes according to package directions. Serve with pork.

COUNTRY PORK CHOP DINNER

Steps:

• In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.

SCALLOPED POTATOES WITH PORK TENDERLOIN

Steps:

• In a greased 9 x 13 pan put 1/3 of the potatoes.
• Place 1/3 of the cubed meat.
• Add another layer of potatoes then a layer of meat, twice.
• Mix soups, milk, shredded cheese and black pepper.
• Pour the seasoned soup/milk mixture over the casserole evenly.
• Dot the top with butter.
• Bake covered @ 350 degrees for an hour.
• Remove cover and bake another 30 minutes or until tender and golden brown.

BARBARA'S COUNTRY STYLE RIBS, SAUERKRAUT AND POTATOES

Steps:

• In dutch oven, cook ribs in small amount of water until tender.
• Add sauerkraut and caraway seeds.
• Add potatoes and cook until done.
• This can be all put into slow cooker and cooked.

BARBECUED PORK AND POTATOES

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in the next 13 ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Set aside 2 cups for basting. Refrigerate remaining sauce for another use. , Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until partially cooked. Drain and set aside. , Cut each tenderloin lengthwise into eight strips. Thread pork and potatoes on 10-in. metal or soaked wooden skewers, weaving pork around potatoes. Grill, uncovered, over medium heat for 5 minutes on each side. Baste with barbecue sauce. Continue turning and basting 10 minutes longer or until meat juices run clear and potatoes are tender.

SUMMER PORK & POTATOES

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don't bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.
• Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
• Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.

COUNTRY PORK STEW

Steps:

• Heat olive oil in heavy large Dutch oven over medium-high heat. Add pork and stir until pork is brown, stirring constantly, about 4 minutes. Transfer pork to bowl. Add onion, garlic and sage to Dutch oven and sauté until onion is tender, about 10 minutes. Return pork and any juices in bowl to Dutch oven. Season with pepper. Add remaining ingredients. Simmer over medium heat until pork is very tender when pierced with fork, approximately 1 hour.