Harvest Pork Chop Bake Food

HARVEST PORK CHOP BAKE

Steps:

• Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
• Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
• Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.

HARVEST PORK CHOPS

Steps:

• Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops. , In a skillet, brown chops in oil for 1-2 minutes on each side. Place each chop in the center of a large piece of heavy-duty aluminum foil (about 12 in. x 9 in.). Top with onion slices. Seal foil tightly; place pouches on a baking sheet. , Bake at 450° for 25 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.

SLOW-ROASTED HARVEST PORK CHOPS

Steps:

• Sear chops in oil to just brown. Sprinkle with salt and pepper.
• Mix together equal parts ketchup and orange juice (or pineapples in juice)--I usually use about 1 cup of each, but you need enough to cover chops in next step.
• Layer chops in casserole dish with sauce between them.
• Bake covered in 300 degree oven for 3 hours.