Moms Oven Pork Chops And Potatoes Food

ONE PAN RANCH PORK CHOPS WITH CRISPY POTATOES

Steps:

• Preheat oven to 400F (200C). Line a large, rimmed baking sheet with foil (for easy clean up) and spray with cooking spray.
• In a small bowl, whisk together olive oil, butter, garlic and ranch seasoning.
• Place potatoes in a single layer on the baking sheet and drizzle with about half of the oil mixture. Toss to coat.
• Place in the oven for 15 minutes to give the potatoes a head start in the cooking.
• Remove potatoes from the oven and place pork chops on the baking sheet with the potatoes.
• Brush pork chops with remaining oil mixture and place baking sheet back in the oven to cook for an additional 10-15 minutes, or until pork is golden and cooked through.
• For a crispy, charred finish place the sheet pan under the broiler for 2-3 more minutes.

PORK CHOPS WITH SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. , In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired., In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. , Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

MOM'S BEST PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

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 CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

PORK CHOPS & POTATOES

Steps:

• Heat Oil in non-stick skillet over medium-high heat.
• Add chops and cook 10 minutes or until well-browned.
• Remove chops.
• Add potatoes, onion and oregano.
• Cook five minutes or until browned-stirring occasionally.
• Add chops, chicken broth and peppers.
• Heat to boil.
• Cover and cook over low heat 5 minutes or until done.
• Serves 4.