BAKED PORK CHOPS WITH POTATOES
Good southern baked dish that is kid and stomach friendly. My GrannyN would fix this quite often in the winter months and served turnip greens or collards as a side with a cake of cornbread. My DH thinks it's too bland, but for those of us who can't eat tomatoes and spicy hot foods everyday it's just fine. The recipe below is for two but can easily be doubled.
Provided by GrandmaG
Categories Pork
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring 2 cups water to a boil.
- Add bouillon cubes and bay leaf.
- Remove from heat and set aside to allow to cool.
- Layer potatoes in casserole dish.
- Layer onion slices on top of potatoes.
- Place pork chops on top of onions.
- Remove bay leaf from broth then whisk flour in chicken broth.
- Pour over pork chops and potatoes.
- Salt and pepper to taste.
- Cover dish with aluminum foil.
- Bake in preheated 350°F oven for one hour and thirty minutes.
OVEN BAKED PORK CHOPS WITH POTATOES
I found this recipe by Nagi on a site called Recipetineats.com. "Made with ingredients you already have in your pantry.....slathered in a country style sauce then baked until sticky and golden. Also great with chicken". I used two pork chops and 4 Yukon gold potatoes. Kept the marinade amount the same. We were licking our plates.
Provided by surus
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 567.7, Fat 24.9, SaturatedFat 6.9, Cholesterol 137.3, Sodium 470.7, Carbohydrate 39.2, Fiber 3.8, Sugar 10, Protein 45.3
PORK CHOPS WITH POTATOES
Steps:
- Heat the oven to 325 degrees F/160 degrees C.
- Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.
- Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.
MOM'S OVEN PORK CHOPS AND POTATOES
Mom's Oven Pork Chops and Potatoes includes just six simple ingredients. This method of baking results in a fork-tender pork chop that the whole family will enjoy.
Provided by Barbara
Categories Casserole Entree Main Course
Time 1h35m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Spray a baking dish with nonstick cooking spray.
- Season both sides of pork chops liberally with salt and pepper.
- Heat vegetable oil in large skillet over medium high heat.
- Brown both sides of pork chops. Move to prepared dish.
- Slice scrubbed potatoes and arrange over pork chops in baking dish.
- Season with 1/8 teaspoon pepper and 1/2 teaspoon salt.
- Spread mushroom soup over potatoes.
- Cover tightly with foil. Bake for 1 hour. Remove foil and continue to bake for 20 more minutes or until potatoes are fork tender.
- If desired, broil for 3-5 minutes. Let casserole sit for 10 minutes before serving.
Nutrition Facts : Calories 419 kcal, Carbohydrate 30 g, Protein 36 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 95 mg, Sodium 1004 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PORK CHOPS BAKED WITH POTATOES AND PEARS
If you don't have (or want to use) parsnips, feel free to substitute turnips or carrots. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Wash, peel, and slice the parsnips into 1 inch thick peices (same for carrots, but if using turnips, cut in half, then slice into 1/2 inch thick slices). Scrub and slice the potatoes into 1/2-inch thick slices.
- Place into a large bowl and coat lightly with olive oil. Add 1/2 of the thyme (2 Tbsp), garlic cloves, salt and pepper. Pour into a baking dish and bake in the oven for 10-15 minutes.
- While the vegetables are in the oven, mix the remaining thyme, softened butter, and seasoning. Rub onto the chops. Quarter pears and scoop out the seed center.
- Place the chops and pears in the tray with the parsnips and potatoes. Cook about 30 minutes until the meat is tender and the vegetables are golden.
Nutrition Facts : Calories 733.2, Fat 37.7, SaturatedFat 11.6, Cholesterol 152.6, Sodium 755.8, Carbohydrate 53.6, Fiber 8.4, Sugar 12.8, Protein 46.1
OVEN BAKED PORK CHOPS
Make and share this Oven Baked Pork Chops recipe from Food.com.
Provided by Tammi
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven tho 425 degrees.
- Place butter or margarine in a 13x9x2 pan.
- Put pan in oven for 3 minutes or until butter is melted.
- Stir together egg and milk.
- Put stuffing mix in a resealable bag and crush (or leave as is).
- Dip pork chops in egg mixture.
- Coat with stuffing mix.
- Put chops on top of melted butter in pan.
- Bake 20 minutes.
- Turn.
- Bake 10-15 minutes more.
PORK CHOPS BAKED ON TOMATO AND ROSEMARY POTATOES
These chops are cooked on boulangere-style potatoes - thinly sliced potatoes, onions and tomatoes cooked slowly with stock and butter until they are meltingly tender. An Ainsley Harriot recipe.
Provided by English_Rose
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Season the chops on both sides with some salt and pepper. Heat the oil in a large frying pan, add the chops and fry over a medium heat for 1-2 minutes on each side until nicely browned. Set aside on a plate.
- For the potaotes: Put the chicken broth, butter, garlic, rosemary leaves, 1/2 tsp salt and some fresh ground black pepper into a pan and bring up to a gentle simmer.
- Add the potatoes and onion and cook gently for 5-10 minutes, or until just tender when pierced with the tip of a knife but not falling apart. This will depend on your potatoes.
- Spoon half the potatoes and onions over the base of a lightly buttered 4 pint shallow ovenproof dish and cover with the sliced tomatoes and a little seasoning.
- Spoon the remaining potatoes and onions on top, season lightly and bake in the oven for 40 minutes.
- Overlap the pork chops on top of the potatoes and return them to the oven for a further 20-25 minutes, until the potatoes are tender and the chops are cooked through.
Nutrition Facts : Calories 640.8, Fat 28.7, SaturatedFat 12.5, Cholesterol 154.4, Sodium 444.5, Carbohydrate 47.8, Fiber 7, Sugar 6.4, Protein 47.6
PORK CHOPS WITH LEMON ROAST POTATOES
Roast pork chops with olives, potatoes, lemon wedges and garlic for a tasty and gluten-free weeknight dinner
Provided by Katy Gilhooly
Categories Dinner
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pour the oil into a roasting tin and put in the oven to heat. Put the potatoes, garlic and half the lemon wedges into a large pan. Cover with cold salted water and bring to the boil, then simmer for 10 mins. Drain the potatoes, discarding the lemon and garlic. Toss the potatoes with the lemon zest, oregano and seasoning, then carefully transfer to the hot oil in the roasting tin and roast for 30 mins.
- Meanwhile, finely chop the olives in a small food processor with some pepper. Press the olives onto both sides of the pork chops, then add the chops to the roasting tin and cook for a further 15-20 mins. Just before serving, heat a dry frying pan until very hot. Tip in the spinach, cook for 20 seconds or so until wilted, then set aside in a colander to drain. Season, then serve with the pork, potatoes and remaining lemon wedges.
Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
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