Foil Baked Pork Chops And Veggies Food
BAKED TERIYAKI PORK & VEGGIES
Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. -Billie Pock, Spring Creek, Nevada
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer. , Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.
Nutrition Facts : Calories 322 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 613mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
BAKED PORK CHOPS AND VEGETABLES
With pork chops, veggies and stuffing, this casserole is a hearty meal-in-one.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 470, Carbohydrate 40 g, Cholesterol 85 mg, Fat 2, Fiber 5 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1/2 g
LAMB CHOPS AND VEGETABLES IN FOIL
My favorite recipe. I've been making it for 40 years, and everyone seems to like it. It's fun to make and to serve. Even people who don't like or have never tried lamb like this.
Provided by Sabine Oyer
Categories Meat and Poultry Recipes Lamb Chops
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 1 piece of heavy duty aluminum foil vertically on a work surface and 1 large piece aluminum foil horizontally on top, large enough to cover 1 lamb chop and vegetables..
- Place 1 lamb chop in the middle of the aluminum foil and rub with 1/2 tablespoon garlic, salt, pepper, and rosemary. Repeat with remaining chops.
- Stack zucchini, carrots, mushrooms, and onion on top of each lamb chop. Place 1 tablespoon of butter on top and drizzle with 1 teaspoon of lemon juice. Top each with 1 square of feta cheese. Tightly seal each package by wrapping the first piece of foil around the meat and vegetables, followed by the second.
- Bake in the preheated oven until lamb is cooked but still pink in the center. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C). Serve each person their own individual parcel.
Nutrition Facts : Calories 714.6 calories, Carbohydrate 21.1 g, Cholesterol 198.9 mg, Fat 51.1 g, Fiber 4.4 g, Protein 43.1 g, SaturatedFat 26.3 g, Sodium 680.7 mg, Sugar 10.5 g
PORK CHOP FOIL PACKETS
A delicious blend of pork and vegetables topped with a creamy mushroom and onion sauce and baked in foil.
Provided by DHANO923
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Tear 4 large pieces of aluminum foil, each about 14 inches long. Spray each lightly with cooking spray.
- Mix condensed soup, onion soup mix, and pepper together in a small bowl until well blended.
- Dividing ingredients evenly, place some sliced potatoes on the center of each piece of foil, followed by a pork chop, carrots, mushrooms, green beans, and the condensed soup mixture. Fold the packets by bringing the 2 long ends of foil together and folding over twice to make a seal. Seal the short ends by folding each end over 2 to 3 times; this allows the meat and vegetables to steam. Place the packets on a large cookie sheet.
- Bake in the preheated oven until chops are no longer pink in the center and potatoes are tender, about 30 minutes. Allow packets to sit for 5 minutes before opening.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 56.1 g, Cholesterol 65 mg, Fat 10.5 g, Fiber 6.3 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 1180 mg, Sugar 5.6 g
PORK CHOPS & MUSHROOMS, BAKED IN FOIL
I think this is the perfect dinner party recipe! Easy enough for a beginner cook to handle and yet really impressive! I see no reason why you can't prepare this recipe in advance, up to the wrapping in foil stage, then refrigerate it until you're ready to cook it - perhaps adding 15 minutes to the cooking time. You could substitute a half and half mixture of ordinary sour cream and double cream for the creme fraiche, but the creme fraiche is best and won't separate. This dish is rich, so it only needs simple side dishes. I serve it with Potatoes Anna Recipe #103214 and a steamed green vegetable. It also reheated well in the microwave the next day. It's adapted from a Delia Smith recipe.
Provided by Kookaburra
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180C (350F).
- Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
- In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown.
- Transfer cooked chops to the foil lined baking tin.
- Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
- Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
- Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
- Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
- Spoon this mushroom mixture evenly over the pork chops.
- Sprinkle LIGHTLY with a little more salt and pepper.
- Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
- Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
- Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour.
- Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
- Serve with simple side dishes as this is a rich meal.
Nutrition Facts : Calories 293, Fat 29.2, SaturatedFat 18.2, Cholesterol 96.6, Sodium 385.1, Carbohydrate 6.9, Fiber 0.9, Sugar 1.4, Protein 3.4
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