Loris Baked Pork Chops And Veggies Food

BAKED TERIYAKI PORK & VEGGIES

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.

ROSEMARY-GARLIC OVEN BAKED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Spray baking sheet with cooking spray. Combine coating mix, cheeses and seasonings in pie plate.
• Dip moistened chops, 1 at a time, in coating mixture, turning to evenly coat both sides of chops. Place on prepared baking sheet; lightly press coating mixture into chops to secure. Sprinkle with any remaining coating mixture.
• Bake 10 to 15 min. or until chops are done (145ºF). Remove chops from oven; let stand 3 min. before serving.

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.

LORI'S BAKED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F.
• Pour a small amount of olive oil into casserole and brush to cover the bottom.
• Place the pork chops in the casserole.
• Sprinkle tops with salt and pepper.
• Bake for 15 minutes without a lid.
• While chops bake prepare the stuffing by sauteeing the onions and celery in olive oil until soft.
• Remove to a small mixing bowl.
• Add a small amount of olive oil to the pan and toast the bread cubes until slightly browned.
• Add the to the onion mixture.
• Stir in the oregano and milk.
• Let cool then add the asaigo.
• Remove the pork chops from the oven and place a teaspoon of pesto on the tops.
• Cover with the stuffing and sprinkle with olive oil and balsamic vinegar.
• Return to the oven for 15 minutes or until the chops are 155 degrees F.
• Take the chops out of the oven and sprinkle with a small amount of balsamic vinegar again.
• Serve while warm.

LORI'S BAKED PORK CHOPS AND VEGGIES

Steps:

• Heat oven to 350. Spray 13 x9 glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic powder.
• Heat 12-inch non stick skillet over medium-high heat. Sear pork chops for 4 minutes on each side. Then place pork chops in baking dish.
• In large bowl, mix potatoes, veggies, soup, sour cream and thyme. Spoon mixture over pork chops and cover with foil. Bake for 30 minutes.
• Sprinkle with stuffing mix and press into mixture gently. Bake uncovered for another 20-25 minutes or until meat is no longer pink.