Pork Chops Baked With Potatoes And Pears Food

TRAY BAKED PORK CHOPS WITH HERBEY POTATOES, PARSNIPS AND PEARS

Steps:

• Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
• While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.

PORK CHOPS WITH PEARS

Steps:

• In a large frying pan, brown the pork chops in hot oil; drain.
• Transfer the pork chops to a shallow baking pan and season with salt and pepper.
• Arrange the pear halves around the chops.
• Drizzle orange juice over all.
• Sprinkle with brown sugar and cinnamon.
• Pour sherry over all.
• Place butter in the hollow of pears.
• Cover and bake at 350°F for 20 minutes.
• Uncover and continue baking for 20 minutes, until meat is tender.
• Place the pears and pork chops on a platter.
• Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
• Pour over pork chops and pears.
• Enjoy!

PORK CHOPS BAKED WITH POTATOES AND PEARS

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.

PEPPERED PORK WITH CARAMELIZED PEARS AND ROSEMARY POTATOES

Steps:

• Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.
• Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper.
• In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
• While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.
• In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
• Set aside.
• In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside.

HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS

Steps:

• In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
• Over an open-flame grill, sear each side of the pork chops until black grill marks form.
• Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.
• In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.
• In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.
• In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.
• Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
• Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

PORK CHOPS WITH SLICED PEARS

Steps:

• Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

PORK CHOPS WITH PEARS AND CIDER

Steps:

• Preheat the oven to 425 degrees. In a large bowl, toss the potatoes and onions with 2 tablespoons of the olive oil, 3 whole garlic cloves, and the leaves from a sprig of rosemary. Spread the vegetables in a single layer on a baking sheet. Bake 20 to 30 minutes, or until potatoes are light brown and tender when pierced with a fork.
• While the potatoes and onions are in the oven, thinly slice the remaining 3 cloves of garlic. Heat the remaining 3 tablespoons olive oil, sliced garlic, and 4 rosemary sprigs over medium heat in a large cast iron skillet or other heavy-bottomed frying pan. Saute until the garlic is lightly golden and the olive oil is infused with flavors of garlic and rosemary. Remove the garlic slices and set aside. Discard the rosemary.
• Season the pork chops with salt and freshly ground black pepper. Return the skillet to the stove and heat the infused oil in pan over high heat. Arrange the chops in the pan and sear until nicely browned, 1 to 2 minutes. Turn the chops and brown on the second side, 1 to 2 minutes longer. Add the pears to the pan, lower the heat, and continue cooking until pears become tender and lightly brown and the chops cooked through, about 10 minutes. Remove the chops and pears from the pan and pour all but 1 tablespoon of oil from the pan.
• Pour the cider in the pan and reduce by half over medium high heat, continuously scraping the bottom of the pan to remove any browned bits. Add the stock and reduce by half again. Add the butter, stirring until melted, and season to taste with salt and pepper. Return the pears to the pan.
• To serve, place a chop on each of four plates, next to some roasted potatoes and onions. Spoon the pan sauce and several wedges of pear over each chop. Garnish with fresh rosemary leaves if desired.

PORK CHOPS AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
• In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
• Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

POTATO AND PORK BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes in a 10x15 inch baking dish and arrange the pork chops over the potatoes. Prepare the onion soup mix according to package directions and pour this over the pork and potatoes.
• Bake at 400 degrees F (200 degrees C) for 30 to 40 minutes, or until potatoes are tender and the internal temperature of the pork reaches 145 degrees F (63 degrees C).

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 CHOPS BAKED ON TOMATO AND ROSEMARY POTATOES

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.

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.

PEAR PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the flour, thyme, salt and pepper. Add pork, a few pieces at a time, and shake to coat., In a large skillet, cook chops in oil and butter over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving plate and keep warm., In the same skillet, saute pear until tender. Serve with pork.

PORK CHOPS WITH PEARS

Steps:

• In a large nonstick skillet, melt butter. Add pears, sprinkle with sugar. Cook and stir for 2-3 minutes or until softened. Remove pears to a serving platter and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, cook chops, uncovered, for 6-8 minutes on each side or until browned and juices run clear. Remove to the platter and keep warm., Combine cornstarch and broth until smooth; add vinegar and rosemary. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and pears.

PORK CHOPS WITH PEAR SAUCE

Steps:

• In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
• Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
• Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

PORK WITH PEARS

Steps:

• Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
• Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

PORK CHOPS BAKED IN PEAR SAUERKRAUT

Steps:

• Heat oven to 375°F.
• Heat oil in a large ovenproof skillet over medium heat.
• Add pork chops and cook about 2 minutes per side, turning once, until lightly browned.
• Remove skillet from heat and remove chops to a plate.
• Sprinkle with pepper and salt.
• Meanwhile drain sauerkraut, rinse under cold water, and squeeze dry with paper towels.
• Mix sauerkraut and puréed pears in the skillet.
• Top with pork chops.
• Bake uncovered, 18 to 20 minutes, until centers of chops are opaque and barely pink.
• Serve with mashed potatoes.
• Note: My supermarket stores the bagged sauerkraut in the meat section near the bratwurst and other sausages.
• It really is better tasting than any of the canned or jarred kinds I've tried, if you can find it.