PORK CHOP CASSEROLE
My mom always made this in the fall months when the weather turned colder. My family loves it. Very easy Sunday dinner.
Provided by lisascooking
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
- Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 333.4 calories, Carbohydrate 38.1 g, Cholesterol 59.1 mg, Fat 7.5 g, Fiber 5.7 g, Protein 28.4 g, SaturatedFat 2.7 g, Sodium 730.6 mg, Sugar 7 g
VEGETABLE PORK CHOP DINNER
My family loves these savory chops served with mashed potatoes and salad. This meal is perfect for cold winter evenings.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Layer carrots, onion and raisins in a 13-in. x 9-in. baking dish; drizzle with oil. Cover and bake at 325° for 15 minutes. Sprinkle pork chops with salt, pepper and paprika; place over vegetables. Cover and bake for 30 minutes. Uncover and bake 20 minutes longer or until pork juices run clear.
Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 158mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 31g protein.
HERB ROASTED PORK CHOPS AND VEGETABLES
Roast pork chops with vegetables and herbs for a simple and hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
- In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
- Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.
Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g
OVEN-ROASTED PORK CHOPS AND VEGETABLES
Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
- Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
- Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
- Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.
Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g
ONE PAN RANCH PORK CHOPS AND VEGGIES
The easiest 5-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It's quick, easy and effortless!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place pork chops, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley, if desired.
LAZY VEGETABLE PORK CHOP BAKE
When I am tired and want something DH likes and the clean up later is fast, I make this. Line your baking pan with foil. Serve with baked potato and salad. Simple but good. The apple butter does color the chops a very nice brown.
Provided by WiGal
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In cup, mix together apple butter and corn starch; set aside so cornstarch has a chance to dissolve.
- Put carrots, onion, raisins, dried apples, and garlic (if using) in a single layer in baking pan.
- Sprinkle on sage, lemon pepper and garlic powder (omit garlic powder if using fresh garlic).
- Put pork chops on top of vegetable mixture.
- Spread apple butter mixture onto pork chops.
- Cover and bake at 350* for 1 hour and 20 minutes.
- Uncover and bake 15 minutes longer, or until carrots are done and meat juices are clear.
Nutrition Facts : Calories 399, Fat 14.7, SaturatedFat 5, Cholesterol 75, Sodium 168.1, Carbohydrate 44.8, Fiber 6.1, Sugar 31.8, Protein 24.5
BAKED TERIYAKI PORK & VEGGIES
Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. -Billie Pock, Spring Creek, Nevada
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 613mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
PORK CHOPS WITH LOADED VEGETABLE RICE
Delicately flavored pork chops bake right on top of this loaded vegetable rice medley. This rice is definitely the star of this show!
Provided by Judith Hannemann
Categories Comfort Foods Everyday Meals Pork side dishes vegetarian dishes
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 13x9-inch baking pan.
- Mix the salt, pepper, garlic powder and paprika. Rub into pork chops.
- Heat oil in a large frying pan over medium-high heat. Add garlic and saute for 3 minutes. Add pork chops and brown about 3 minutes each side; remove from pan and set aside.
- Add the stock and rice to the same pan you browned the chops in; bring to a boil. Add all the vegetables to the pan, reduce heat and simmer for 5 minutes.
- Add the vegetable/rice mixture to the prepared baking dish. Stir in Parmesan cheese.
- Place chops on top of rice mixture, cover (you can use aluminum foil) and cook 30-45 minutes (see NOTES).
Nutrition Facts : ServingSize 1 serving, Calories 510 kcal, Carbohydrate 48 g, Protein 37 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 93 mg, Sodium 976 mg, Fiber 3 g, Sugar 5 g
PORK CHOP VEGGIE BAKE
A great, easy recipe that will fill you up! I wanted something different to do with the chops than fry or leave in a crock pot all day. It's a hit here, hope it is at your table, too.
Provided by Upper Crusty
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Put stuffing in a bowl and add the HOT water, mix and let sit while you do the rest of the preparations.
- Spray a 9x13" baking dish with a non-stick coating.
- Place the chops (I use the 1" thick chops from Costco) in the baking dish.
- In another bowl, mix the soup (no water) and vegetables (you can use any cream soup, chicken works nicely, too - same with the veggies, I like the California Mix style). Pour this over the chops.
- Top with the prepared stuffing.
- Cover with tin foil and put in oven for 1 hour.
- Serve and wait for tummies to get really full!
Nutrition Facts : Calories 565.9, Fat 19.2, SaturatedFat 6, Cholesterol 124.4, Sodium 1260.1, Carbohydrate 48.1, Fiber 4.5, Sugar 4.6, Protein 48.4
JUICY BAKED PORK CHOPS
These baked pork chops are the best oven baked pork chops ever! They are so easy to make, super juicy, and flavorful. Rub them with a few pantry staple spices and pop them into the oven for about 18 minutes and dinner will be ready!
Provided by Kristen Stevens
Categories Dinner
Time 23m
Number Of Ingredients 5
Steps:
- Turn your oven to 400 degrees Fahrenheit.
- In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
- Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
- Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.
Nutrition Facts : ServingSize 1 pork chop, Calories 275 kcal, Carbohydrate 1 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
EASY OVEN BAKED PORK CHOPS
Easy oven baked pork chops with vegetables is a one pan meal made with less than 10 ingredients is perfect for a quick and nutritious dinner idea.
Provided by Anne
Categories Dinner
Number Of Ingredients 10
Steps:
- Preheat the oven to 375
- Prepare the ingredients: rinse, trim and cut the brussels sprouts in half. Cut the sweet potatoes and potatoes into chunks about an inch in size (similar to the size of the Brussels sprouts halves). Chop the garlic and shallots and squeeze the lemon juice.
- Heat 1 tablespoon olive oil in a skillet over medium to high heat, once the skillet is heated, pat the pork chops dry with a paper towel and add them to the skillet. Cook for about 3 minutes until they start to brown. Flip them over and brown the other side and remove them from the skillet.
- Add the Brussels sprouts, sweet potatoes, onions and garlic to the pan with the remaining olive oil and cook them for about 5 minutes over medium heat.
- Remove the pan from the heat, stir in the lemon juice and cover the pan
- Bake at 375 covered for 15 minutes until the vegetables start to become soft
- Remove the cover add the pork chops and bake for 10 to 15 minutes more until the pork reaches 145 and the vegetables are cooked to a texture that you like.
Nutrition Facts : Calories 490 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 38 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1/4 pound pork chop, Sodium 196 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
PORK CHOP ~ VEGGIE BAKE
Looking for an easy, savory all in one dish, meal? Look no further as this was one delicious pan of goodness! I used what vegetables I thought would mesh well together, and did they ever. Swap out a vegetable if there's one you don't like. Adjust baking times, if using softer veggies. I couldn't stop eating the veggies...savory,...
Provided by Cassie *
Categories Casseroles
Time 2h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degree F. Spray a deep 9 x 13 casserole, or equivalent in size - such as small roaster, with non stick cooking spray.
- 2. Brown your seasoned chops lightly in oil over medium heat. Set aside.
- 3. Clean & slice veggies - I left the skin on my potatoes.
- 4. In a a medium sized bowl, whisk soups and broth until well combined. Now, starting with potatoes, layer evenly on bottom of dish. Next carrots, celery, turnips and onions. In that order. Salt & pepper.
- 5. Place browned chops on top. Trying not to overlap.
- 6. Pour soup mixture evenly over entire chops and veggies.
- 7. Cover with foil and bake for 1 hour & 15 minutes. Uncover and bake another 20 - 30 minutes, or until veggies test tender. Once vegetables are tender. Sprinkle top with french fried onions.
- 8. Place back in oven for another 10 minutes until onions are browning. Remove from oven, I let set for a few minutes before plating, it will be bubbling hot. Enjoy with some good crusty bread. Delicious!
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- Heat oven to 350°F. Spray 8x8-inch (2-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.
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- Heat a large heavy roasting pan over high heat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until browned. Place pork on a plate (pork will not be cooked through). Reduce heat to medium-high. Add potatoes to pan, cut sides down; cook 2 minutes. Remove pan from heat.
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