SIMPLE PORK CHOP DINNER
Canned soup creates a comforting gravy for tender pork and potatoes in this simple meal-in-one from Mike Avery of Battle Creek, Michigan. Feel free to vary the amount of onion soup mix in the recipe to suit your family's tastes.
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place carrots and potatoes in a 3-qt. slow cooker. Top with pork chops, onion, soup mix and soup. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
Nutrition Facts :
BAKED PORK CHOPS WITH ROASTED POTATOES, PARSNIPS AND CARROTS
Really easy, one pan meal that takes minutes to put together and has a wonderful, light flavour. Includes vegetables and potatoes.
Provided by Nat Da Brat
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
- Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
- (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
- Then place in oven for 15 minutes.
- While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
- Then place them in the tray on top of vegetables and add the apples.
- Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
- Return to oven.
- Cook for around 45 minutes until the meat is tender and the vegetables are golden.
- Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.
COUNTRY PORK CHOP DINNER
Jean Lawson shares this treasured recipe that pairs tender chops with hearty carrots and potatoes. "This satisfying supper, smothered in a golden sauce seasoned with thyme, is truly spirit-warming," notes the Dover, Delaware cook.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 362mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.
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
PORK CHOP SKILLET DINNER
This pork chop skillet dinner is a weeknight meal victory. Ready to serve in under an hour, it couldn't be easier to make! Pork chops, onions, carrots and potatoes come together in a skillet with just a dash of salt and pepper for the perfect pork chop dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
- Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.
Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 65 mg, Fat 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg
PORK CHOPS WITH POTATOES AND SPICY BROCCOLI RABE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Cut the potatoes into 1/2-inch cubes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes.
- Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 1 tablespoon olive oil, the lemon zest and the chiles and their oil.
- Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tablespoon olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145 degrees F, 4 to 5 minutes. Transfer the pork chops to plates.
- Season the potatoes with 1/2 teaspoon salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.
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.
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
SKILLET PORK CHOPS WITH POTATOES AND ONION
A great cold-weather dish that takes little prep time and yields tender chops.
Provided by chefjenwin
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
- In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
- In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
- Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 354 calories, Carbohydrate 31.2 g, Cholesterol 44.4 mg, Fat 16.4 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 4.9 g, Sodium 1078.7 mg, Sugar 2.9 g
PORK CHOPS WITH POTATOES AND ONIONS
A quick one-pan recipe from AllRecipes-Daily Dish. The recipe called for 3 bouillon cubes but I cut it to two and may try one the next time--just for the sake of lowering the sodium content.
Provided by Lorrie in Montreal
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat.
- Coat the pork chops with flour, and place in the skillet.
- Brown about 4 minutes on each side.
- In a small bowl, mix the Parmesan cheese, salt, and pepper.
- Sprinkle 1/2 the Parmesan cheese mixture over the pork chops.
- Layer chops with the potatoes.
- Sprinkle with remaining Parmesan cheese mixture.
- Top with onion slices.
- In a small bowl, dissolve the beef bouillon cubes in hot water.
- Stir in the lemon juice.
- Pour over the layered pork chops.
- Cover skillet, and reduce heat.
- Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160°F (70°C).
Nutrition Facts : Calories 480.6, Fat 23.8, SaturatedFat 7.4, Cholesterol 82.5, Sodium 799, Carbohydrate 37, Fiber 3.4, Sugar 4, Protein 29.5
PAN SEARED PORK CHOPS WITH GLAZED CARROTS
These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) 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 Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
- Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
- Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
- Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
- Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
- Place carrots atop the chops and drizzle with glaze.
PORK CHOPS, POTATOES, AND ONION CASSEROLE
This is a very simple pork chop casserole that Mom used to make. The recipe I have from her has no amounts on it, so I estimated what I use.
Provided by GibbyLou
Categories Pork
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- Heat a skillet with grease, oil, or crisco if using. Lightly brown the chops.
- While the chops are browning, peel and slice the potatoes and put on to boil. Cook about 5 minutes, just so they are not real hard.
- Drain potatoes. Pour into greased round casserole dish. Slice onions on top of the potatoes. You can add a Tbsp or so of water or dot with butter. Add salt and pepper. Top with chops.
- Cover and bake at 325 about 30 to 40 minutes.
PORK CHOP AND POTATO CASSEROLE
My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.
Provided by WANTU
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h20m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 705.4 calories, Carbohydrate 37.9 g, Cholesterol 122.7 mg, Fat 46.8 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 17.7 g, Sodium 635.9 mg, Sugar 5.3 g
PORK CHOPS & POTATOES
Make and share this Pork Chops & Potatoes recipe from Food.com.
Provided by Robin W
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat Oil in non-stick skillet over medium-high heat.
- Add chops and cook 10 minutes or until well-browned.
- Remove chops.
- Add potatoes, onion and oregano.
- Cook five minutes or until browned-stirring occasionally.
- Add chops, chicken broth and peppers.
- Heat to boil.
- Cover and cook over low heat 5 minutes or until done.
- Serves 4.
Nutrition Facts : Calories 428.8, Fat 18.3, SaturatedFat 5.5, Cholesterol 75, Sodium 271.6, Carbohydrate 36.9, Fiber 4, Sugar 3.5, Protein 28
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