One Pan Pork Chops With Red Potatoes Green Beans Food

SHEET PAN PORK CHOPS, POTATOES, AND GREEN BEANS

Steps:

• Preheat the oven to 400 degrees.
• Toss the potatoes with olive oil, salt, and pepper. Lay them out in a single layer on a baking sheet and place in the oven for 20 minutes.
• Meanwhile, mix together the ketchup, brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, garlic powder, chili powder, and pepper. Brush the pork chops with the marinade on both sides, reserving about a quarter of the marinade.
• Remove the sheet pan from the oven and push the potatoes to one side. Place the pork chops and beans on the baking sheet. Season the green beans with salt and pepper.
• Return to oven and cook for 10 minutes. Open the oven and spoon the remaining marinade on top of the pork chops. Return to oven for 5-10 minutes, depending on thickness. If desired, turn the oven up to broil the last 2-3 minutes to caramelize the top.

RANCH PORK CHOP SHEET PAN SUPPER

Steps:

• Preheat the oven to 475 degrees F.
• In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
• Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
• In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
• Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

SHEET PAN PORK CHOP DINNER

Steps:

• Preheat the oven to 400°F. Spray a large sheet tray with cooking spray.
• Place the potatoes on one half of the tray and the green beans on the other half.
• Drizzle the whole tray with the olive oil and sprinkle the creole seasoning, garlic powder, onion powder, and black pepper over all the veggies.
• Toss the veggies until coated in the oil and spices, I find it is easiest to do this by hand.
• Bake for 20 minutes, flipping the veggies around halfway through.
• While the veggies cook, mix together the honey, garlic, Italian seasoning, creole seasoning, and black pepper together in a small bowl.
• Place the pork chops and seasoning mixture into a large bowl and mix until the pork chops are coated.
• Push the veggies to one side of the sheet tray and add the pork chops directly onto the tray.
• Bake for an additional 12-15 minutes until the pork chops reach at least 145°F. Serve immediately.

ONE-PAN HONEY MUSTARD PORK CHOPS AND VEGGIES

Steps:

• Preheat oven to 400℉.
• Line a large rimmed baking sheet with parchment paper.
• Toss halved potatoes with 1 Tbsp. melted ghee and spices (thyme, garlic and onion powders, oregano, sage and salt). Arrange potatoes cut-side down on baking sheet. Bake 25 minutes in preheated oven.
• While the potatoes are baking, place pork chops and Honey Mustard in a shallow dish and turn chops to coat. Sprinkle with salt and pepper.
• Trim ends from green beans and toss with remaining ½ Tbsp. melted ghee and a pinch of salt.
• After 25 minutes, remove pan from oven and push the potatoes to one side (no need to flip them).
• Add pork chops and green beans to the pan.
• Bake an additional 10-15 minutes or until pork chops register 145℉ on an instant-read thermometer and vegetables are done. If veggies need a little more time to cook, remove pork chops to a plate and cover to keep warm then return veggies to the oven to roast a bit longer.
• Sprinkle with chopped fresh parsley and lemon wedges, if desired.

BRAISED GREEN BEANS POTATOES AND PORK CHOPS

Steps:

• Rub chops with 2-tablespoons olive oil. Season with 1-teaspoon salt, 1-teaspoon black pepper and rub garlic over both sides.
• Place pork chops in a braising pan and sear both sides 1-2 minutes or until browned. Do not over crowd the pan. Remove chops and place on a plate.
• Add onion and saute' for 2-3 minutes.
• Add Zinfandel wine and reduce by one-half.
• Add ham stock, pork chops, green beans and potatoes. Season with salt and pepper.
• Place bay leaves, peppercorns, juniper berries, fresh herbs in cheesecloth, tie-off with string and place Sachet in pan.
• Bring to a full-boil, reduce to a simmer covered for 30-35 minutes, or until beans are tender.
• Serve Brasied Green Beans in warm bowls.
• Garnished with fresh chopped parsley.

PORK CHOPS WITH GREEN BEANS AND POTATOES

Steps:

• -Pre-heat oven to 400 degrees.
• -Heat about 1/2" oil in a 12" skillet.
• -Brown pork chops in oil; about 5 minutes per side.
• -Use 2 corning ware dishes: Between the 2 dishes divide 1/4 teaspoons salt and 1/4 tsp pepper.
• -Put 3 pork chops in each dish.
• -Add potatoes, green beans, onions and oil from skillet.
• -Add more salt and pepper on top of everything. Probably 1/4 tsp salt and 1/4 tsp pepper.
• -Cover with aluminum foil. Bake for 1 hour.