One Pan Roasted Pork Supper Food

RANCH PORK CHOPS AND POTATOES SHEET PAN DINNER

Steps:

• Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
• Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
• In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
• Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
• Garnish with chopped parsley then serve immediately.

EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY

Steps:

• Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
• Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
• Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
• Remove the pork from the skillet and set aside.
• Preheat the oven to 375˚F (190˚C).
• Heat the remaining tablespoon of oil in the skillet.
• Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
• Pour the cider over apples and onion and bring to a simmer.
• Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
• Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
• Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
• Enjoy!

ONE-PAN ROASTED PORK LOIN DINNER WITH BACON, BRUSSELS SPROUTS AND RED POTATOES

Steps:

• Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
• Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
• Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
• Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
• Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
• Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.

ONE-PAN ROASTED PORK SUPPER

Steps:

• Heat oven to 375°F.
• Toss vegetables with dressing and 1/2 tsp. thyme; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 10 min. Meanwhile, mix stuffing mix and water just until blended.
• Cut each tenderloin diagonally into thirds. Spoon vegetable mixture to sides of pan. Spoon stuffing down center of pan; top with meat and remaining thyme.
• Bake 45 min. or until meat is done (145°F). Remove from oven. Let meat stand 3 min. before serving with the vegetables.

EASY PORK CHOP SHEET PAN DINNER

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.
• Rub the mixture onto both sides of the pork chops and set aside.
• Add the chopped potatoes, the baby carrots and green beans to a large sheet pan.
• Pour the olive oil, lemon juice, garlic powder, parsley and salt and pepper over the top and toss well to coat.
• Arrange the veggies to lay as flat as possible on the sheet pan and nestle the pork chops on top.
• Place the sheet pan in your preheated oven and bake for about 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
• Serve immediately with a sprinkling of fresh parsley, if desired.

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.

PORK CHOPS ONE PAN SUPPER

Steps:

• Spray a medium size frypan with veggies cooking spray; heat to medium high.
• Add pork chops and sear on all side, about 5 minutes.
• Add onion slices and cook 'til transparent and just turning brown, about 5 minutes.
• Add stewed tomatoes; bring to a simmer, cover and simmer for 30 minutes.
• Add potatoes around the outside of the pan; simmer 15 minutes, add broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or 'til the potatoes are cooked through.
• Serve hot.

TUSCAN PORK SHEET-PAN SUPPER

Steps:

• Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl.
• Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
• Position racks in the upper and lower thirds of the oven and preheat to 450˚. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl.
• Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
• Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140˚ to 145˚ and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.

EASY ONE-PAN PORK AND SQUASH DINNER

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
• Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
• Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
• Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

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.

ONE POT PORK ROAST DINNER (OR BEEF)

Steps:

• Put meat in a roasting pan surrounded by onions, carrots and celery.
• Sprinkle all over the top of meat and veggies: oregano, garlic powder or use a clove or 2 of fresh, onion powder, salt, pepper, thyme or rosemary pour 2 cans cream of anything soup (like mushroom) on top.
• dump a 24 oz can of whole or stewed tomatoes over top.
• Bake covered at 300 til tender (usually 3-4 hours like any pot roast).
• When done throw all veggies in a bowl with sauce and roast on a plate.