Pork Chops With Roasted Peppers And Potatoes Food

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PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS



Pork Chops Smothered with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 4 servings

Number Of Ingredients 12

4 bone-in pork chops, 1 1/2-inches thick, at room temperature
Kosher salt and freshly ground black pepper
3 tablespoons EVOO
4 cloves garlic
1 large onion
1 to 2 cubanelle peppers
1 red bell pepper, seeded
1 red chile pepper
1 teaspoon fennel seeds
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 1/2 cups chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
  • Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
  • While the chops cook, slice the garlic, onion and peppers.
  • Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

SKILLET PORK CHOPS WITH POTATOES AND ONION



Skillet Pork Chops with Potatoes and Onion image

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

2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
⅓ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
¾ cup hot water
1 tablespoon lemon juice

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

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES



One-pot roast pork chops with fennel & potatoes image

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

2 potatoes , cut into 8 wedges
1 fennel bulb , cut into 8 wedges
1 red pepper , halved, deseeded and cut into 8 wedges
4 thyme sprigs
4 garlic cloves , unpeeled
1 tbsp sundried tomato paste
300ml hot chicken stock
4 bone-in pork loin chops

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
  • Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Nutrition Facts : Calories 655 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.54 milligram of sodium

SLOW-COOKER PORK CHOPS WITH POTATOES AND PEPPERS



Slow-Cooker Pork Chops with Potatoes and Peppers image

Vibrant herbs and vegetables cook slowly with pork chops until tender in this rich, satisfying stew made with sazon seasoning, a staple in Puerto Rican cooking.

Provided by Food Network Kitchen

Time 4h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons all-purpose flour
1 tablespoon ground cumin
2 packets sazon seasoning (about 2 teaspoons)
Kosher salt and freshly ground pepper
4 center-cut bone-in pork chops
(about 2 1/2 pounds)
1 14.5-ounce can petite diced tomatoes
1 pound potatoes, peeled and sliced into 1-inch rounds
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup plus 2 tablespoons chopped fresh cilantro
4 cloves garlic, thinly sliced
2 bay leaves
1 tablespoon red or white wine vinegar

Steps:

  • Combine the flour, cumin, sazon, 1 teaspoon salt and a few grinds of pepper in a large bowl. Season the pork chops on both sides with some of the seasoned flour, then transfer to a 6-quart slow cooker.
  • Add the tomatoes, potatoes, onion, bell pepper, 1/4 cup cilantro, the garlic and bay leaves to the bowl with the remaining seasoned flour; toss. Pour the vegetables over the pork chops. Cover and cook on high, 4 hours.
  • Transfer the pork chops to a platter. Skim off the fat from the cooking liquid and discard the bay leaves. Stir the vinegar and the remaining 2 tablespoons cilantro into the slow cooker; season with salt and pepper. Serve the pork chops with the vegetables and cooking liquid.

PAN-ROASTED PORK CHOPS & POTATOES



Pan-Roasted Pork Chops & Potatoes image

An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided
4 small potatoes (about 1-1/2 pounds)
1/2 pound fresh Brussels sprouts, trimmed and halved
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Steps:

  • Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges

PORK CHOPS WITH SWEET AND HOT PEPPERS



Pork Chops with Sweet and Hot Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 center cut loin chops, 1-inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

  • Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

PORK CHOPS WITH ROASTED PEPPERS AND POTATOES



Pork Chops With Roasted Peppers and Potatoes image

Make and share this Pork Chops With Roasted Peppers and Potatoes recipe from Food.com.

Provided by Steph_40135

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
4 pork chops (about 1 lb/500g, 3/4-inch or 2cm thick)
3 medium red potatoes, halved and thinly sliced
1 medium onion, sliced
1 teaspoon dried oregano leaves
1 (10 ounce) can chicken broth (or reduced-sodium)
1/2 cup diced roasted red pepper
1/8 teaspoon ground black pepper

Steps:

  • In large skillet, heat oil to med-high.
  • Add pork chops and cook until browned; set aside.
  • Combine potatoes, onion, and oregano in skillet.
  • Stir-fry 5 minutes, stirring often.
  • Add chops, chicken broth, red peppers, and black pepper.
  • Heat to boil; reduce to low.
  • Simmer, covered, until pork and vegetables are cooked, about 10 minutes.
  • Remove pork and vegetables from seasoned broth; serve broth as a side.

PORK CHOPS WITH LEMON ROAST POTATOES



Pork chops with lemon roast potatoes image

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

5 tbsp olive oil
1kg Maris Piper potato , cut into large, even pieces
6 garlic cloves , left in their skins
2 lemons , 1 zested, both cut into wedges
¼ tsp dried oregano
75g pitted black olives
4 pork chops
100g bag baby spinach

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

BAKED PORK CHOPS WITH ROASTED POTATOES, PARSNIPS AND CARROTS



Baked Pork Chops With Roasted Potatoes, Parsnips and Carrots image

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

4 pork chops
6 medium parsnips
6 medium carrots
15 -20 baby red potatoes
1 onion (peeled and quartered)
1 mutsu apple (quartered, peel on)
1/3-1/2 cup extra virgin olive oil
5 -6 sprigs fresh thyme
8 cloves garlic (skins left on)
1 lemon (zested and juice of half)
salt
fresh ground black pepper

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.

PORK CHOPS WITH ROASTED PEPPERS



Pork Chops with Roasted Peppers image

Serve over Soft, Cheesy Polenta with Shredded and Sauteed Collard Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 8

4 orange or yellow bell peppers (8 to 9 ounces each)
5 pork chops, each 1 inch thick (8 ounces each)
Coarse salt and freshly ground pepper
1 tablespoon minced garlic
2 tablespoons capers, rinsed
1 cup dry white wine
1/4 cup sherry vinegar
Soft, Cheesy Polenta

Steps:

  • Roast peppers directly over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 5 minutes. Transfer to a plastic bag, and let stand 15 minutes. Peel peppers, and discard stems, seeds, and ribs. Tear flesh into thick strips.
  • Heat a large cast-iron skillet over high heat. Generously season chops on both sides with salt and pepper. Brown chops on both sides, turning once, about 4 minutes total.
  • Stir in garlic and capers, and cook 30 seconds, stirring to prevent garlic from burning. Add wine, and cook, stirring and scraping up browned bits as wine reduces to a glaze, about 3 minutes. Add roasted peppers.
  • With pan still very hot, add vinegar, and cook 2 minutes, swirling skillet as vinegar bubbles. Reduce heat to medium. Cover, and cook until chops are cooked through and internal temperature reaches 138 degrees (they should be slightly pink inside), 4 to 5 minutes. Serve pork chops and peppers over polenta.

PORK CHOPS WITH SAUSAGE AND POTATOES



Pork Chops With Sausage and Potatoes image

A German recipe from the Time Life collection, a long time favourite of ours, circa 1969. Instead of fresh tomatoes, you can also use 2 cups canned tomatoes, drained.

Provided by Sackville

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon caraway seed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 pork chops, 1/2 inch thick
1/2 cup flour
2 tablespoons butter
1/2 lb knockwurst, sliced (or other sausage)
1 cup coarsely chopped onion
1/2 cup coarsely chopped scraped carrot
1/2 cup coarsely chopped celery
3 small gherkins, drained and chopped
1 cup chicken stock
1 1/2 lbs boiling potatoes, peeled and sliced 1/8 inch thick
6 medium tomatoes, peeled, seeded and chopped

Steps:

  • Mix the caraway, salt and pepper and press the mixture onto both sides of the chops.
  • Dip in flour, then shake off the extra.
  • In a heavy frying pan, melt the butter over a high heat and brown the chops on both sides.
  • Transfer the meat to a plate and add the sliced sausage, onions, carrots, celery and gherkins.
  • Cook over a medium heat for 5 minutes, stirring constantly.
  • Return the chops to the pan and pour in the stock, which should come just to the top of the chops without covering them.
  • Arrange the potato slices evenly over the chopps, covering them completely, and scatter over the tomatoes.
  • Bring to a boil, reduce the heat to low and cover the skillet.
  • Simmer undisturbed for 45 minutes or until the potatoes and chops are cooked.
  • Serve directly from the pan.

Nutrition Facts : Calories 570.6, Fat 29.7, SaturatedFat 11.5, Cholesterol 109.1, Sodium 959.1, Carbohydrate 43.4, Fiber 5.2, Sugar 7.2, Protein 32.8

PORK CHOPS & POTATOES



Pork Chops & Potatoes image

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

4 pork chops
1 tablespoon oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 teaspoon oregano
1 cup chicken broth
1/2 cup diced roasted bell pepper (optional)

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

POTATOES, GREEN PEPPERS, AND PORK CHOPS



Potatoes, Green Peppers, and Pork Chops image

Make and share this Potatoes, Green Peppers, and Pork Chops recipe from Food.com.

Provided by Dana-MMH

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 pork chops
1/2 onion, sliced
1 green pepper, sliced
3 -5 potatoes, peeled and sliced
1 can tomato soup (undiluted)
1 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Lay pork chops in a bottom of a baking dish.
  • Cover with onions, potatoes, and green peppers.
  • Season with salt and pepper.
  • Add tomato soup on top (you can add some water to thin it out a little bit if you like) Cover and bake at 350 degrees for at least one hour.

PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPE



Pork Chops With Potatoes and Vinegar Peppers Recipe image

A dish of pan-fried pork chops, lemony, herby potatoes, and pickled peppers delivers a blast of flavor with minimal effort.

Provided by Jennifer Olvera

Categories     Entree     Dinner     Mains

Yield 4

Number Of Ingredients 15

4 bone-in, double-cut pork chops, 1 1/4" thick, 12 to 16 ounces each
8 tablespoons olive oil, divided
6 cloves of garlic, thinly sliced, divided
1/4 cup fresh juice from 2 lemons, divided
Kosher salt and freshly ground black pepper
4 medium russet potatoes, peeled and cut lengthwise into long wedges
1 teaspoon minced rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried sage
1 each red, yellow, orange and green bell pepper, seeded and cut into large chunks
1 1/2 tablespoons white wine vinegar
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper

Steps:

  • Place pork in a resealable bag with 2 tablespoons olive oil, 2 cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Tightly seal bag, squish around to combine and place in the refrigerator to marinate at least 8 hours and up to overnight.
  • When ready to cook, Adjust oven rack to lower-middle position and preheat oven to 375°F.
  • Add rosemary, oregano, thyme, basil, and sage to a small bowl along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine. Mix 2 1/2 teaspoons of spice mixture with 3 tablespoons olive oil in another small bowl. Liberally slather mixture on potatoes. Toss potatoes with remaining 2 tablespoons lemon juice and arrange in a single layer in a baking dish or roasting pan. Place in oven.
  • After potatoes have been roasting for about 30 minutes, remove pork chops from bag, pat dry with paper towels, and season generously with remaining spice mixture. Heat 1 tablespoon olive oil in a large skillet medium-high heat until just starting to smoke. Add pork chops to pan. Sear until lightly browned on both sides, flipping halfway through, about 8 minutes total.
  • Transfer pork chops to the oven (do not clean out the skillet), placing them on top of potatoes. Scatter remaining four cloves garlic around chops. Roast until potatoes are tender when pierced with a fork and an instant-read thermometer inserted into center of thickest section of chop registers 135°F, 15 to 20 minutes. Remove from oven and tent loosely with foil.
  • While pork is resting, heat remaining 2 tablespoons olive oil over medium heat, using the same skillet used to brown the meat. Scrape up any caramelized bits from the bottom of the pan. Add peppers and cook, stirring frequently until starting to brown, about 2 minutes. Add vinegar, sugar, and crushed red pepper. Season with salt and pepper, to taste. Continue cooking until peppers are just beginning to soften, another 1 to 2 minutes. Serve potatoes, pork chops, and peppers together immediately.

Nutrition Facts : Calories 917 kcal, Carbohydrate 50 g, Cholesterol 168 mg, Fiber 6 g, Protein 57 g, SaturatedFat 13 g, Sodium 767 mg, Sugar 9 g, Fat 54 g, ServingSize serves 4, UnsaturatedFat 0 g

PORK WITH ROASTED PEPPERS AND POTATOES



Pork with Roasted Peppers and Potatoes image

Golden pork chops star in a quick braise with potatoes, onion and roasted red pepper.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

4 each boneless pork chops, 1/2 inch thick
1 tablespoon Ground black pepper
1 tablespoon olive oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 teaspoon dried oregano leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
½ cup diced roasted red pepper

Steps:

  • Season chops with black pepper.
  • Heat oil in nonstick skillet. Add chops and cook 10 minutes or until well browned. Remove chops.
  • Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally.
  • Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

Nutrition Facts : Calories 492.9 calories, Carbohydrate 39.4 g, Cholesterol 125.2 mg, Fat 16.9 g, Fiber 4.8 g, Protein 45 g, SaturatedFat 5.1 g, Sodium 440.6 mg, Sugar 4.3 g

PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPE



Pork Chops With Potatoes and Vinegar Peppers Recipe image

Provided by MooK

Number Of Ingredients 15

4 bone-in, double-cut pork chops, 1 1/4" thick, 12 to 16 ounces each
8 tablespoons olive oil, divided
6 cloves of garlic, thinly sliced, divided
1/4 cup fresh juice from 2 lemons, divided
Kosher salt and freshly ground black pepper
4 medium russet potatoes, peeled and cut lengthwise into long wedges
1 teaspoon minced rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried sage
1 each red, yellow, orange and green bell pepper, seeded and cut into large chunks
1 1/2 tablespoons white wine vinegar
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper

Steps:

  • Place pork in a resealable bag with 2 tablespoons olive oil, 2 cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Tightly seal bag, squish around to combine and place in the refrigerator to marinate at least 8 hours and up to overnight. When ready to cook, Adjust oven rack to lower-middle position and preheat oven to 375°F. Add rosemary, oregano, thyme, basil, and sage to a small bowl along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine. Mix 2 1/2 teaspoons of spice mixture with 3 tablespoons olive oil in another small bowl. Liberally slather mixture on potatoes. Toss potatoes with remaining 2 tablespoons lemon juice and arrange in a single layer in a baking dish or roasting pan. Place in oven. After potatoes have been roasting for about 30 minutes, remove pork chops from bag, pat dry with paper towels, and season generously with remaining spice mixture. Heat 1 tablespoon olive oil in a large skillet medium-high heat until just starting to smoke. Add pork chops to pan. Sear until lightly browned on both sides, flipping halfway through, about 8 minutes total. Transfer pork chops to the oven (do not clean out the skillet), placing them on top of potatoes. Scatter remaining four cloves garlic around chops. Roast until potatoes are tender when pierced with a fork and an instant-read thermometer inserted into center of thickest section of chop registers 135°F, 15 to 20 minutes. Remove from oven and tent loosely with foil. While pork is resting, heat remaining 2 tablespoons olive oil over medium heat, using the same skillet used to brown the meat. Scrape up any caramelized bits from the bottom of the pan. Add peppers and cook, stirring frequently until starting to brown, about 2 minutes. Add vinegar, sugar, and crushed red pepper. Season with salt and pepper, to taste. Continue cooking until peppers are just beginning to soften, another 1 to 2 minutes. Serve potatoes, pork chops, and peppers together immediately.

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Servings 6
  • Melt 1/4 cup butter in a large skillet over medium heat; add onions, and sauté 15 minutes or until golden and tender. Add bourbon, if desired, and stir occasionally for 5 minutes or until onions caramelize or begin to turn golden brown. Remove from heat; stir in red peppers, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Melt 2 tablespoons butter in skillet over medium-high heat; add pork chops, and cook 4 minutes on each side or until browned. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish.


PORK CHOPS WITH BAKED POTATOES, BRUSSEL SPROUTS AND PEPPER ...
Heat butter in a pan and cook chops for 3 minutes per side. Remove from the pan and wrap in aluminum foil, keep warm. Add flour to pan drippings and saute until light brown, add broth and cream and simmer for a few minutes. Add mustard, tomato paste and peppercorns, season with salt and pepper. Arrange chop with brussel sprouts and potatoes on plates and …
From eatsmarter.com
Servings 4
Calories 728 per serving
Total Time 25 mins


ROASTED PORK CHOPS AND POTATOES MAKE A ... - THE SPRUCE EATS
Fry for about 4 to 5 minutes, turning to brown both sides. Add the pork chops to the baking pan with the potatoes and return the pan to the oven. Continue to roast the potatoes with the pork chops for about 20 to 30 minutes, or until the chops reach 145 F on an instant-read thermometer and the vegetables are tender.
From thespruceeats.com
4/5 (27)
Total Time 1 hr 15 mins
Category Entree, Dinner
Calories 595 per serving


PORK WITH ROASTED PEPPERS & POTATOES | RECIPELION.COM
Add the pork and cook for 10 minutes or until well browned on both sides. Remove the pork from the skillet. Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally. Add the pork, broth and red pepper to the skillet and heat to a boil. Reduce the heat to low.
From recipelion.com
3/5 (2)
Estimated Reading Time 50 secs
Category Pork Chop Recipes


PORK CHOPS AND PEPPERS RECIPE - THE SPRUCE EATS
Cover and cook 5 to 8 minutes longer or until the pork registers at least 145 F. Remove the chops, onions, garlic, and the peppers from the skillet and set aside, covered to keep warm. Add the Worcestershire sauce, water or chicken broth, thyme, and marjoram to the drippings remaining in the skillet, scraping the bottom of the skillet with a ...
From thespruceeats.com
3.9/5 (23)
Total Time 25 mins
Category Entree, Dinner
Calories 180 per serving


CAROLINE MANZO'S PORK CHOPS, POTATOES, AND VINEGAR PEPPERS ...
Sep 29, 2015 - Caroline Manzo's Pork Chops, potatoes, and vinegar peppers
From pinterest.com
Estimated Reading Time 1 min


PORK CHOPS AND POTATOES IN TOMATO PEPPER SAUCE
Step 1 out of 8. Preheat oven to 400 °F. Step 2 out of 8. In a large frying pan over medium-high heat, add oil. Sear pork chops until each side is golden and crispy. Step 3 out of 8. In the same frying pan add onion and pepper and let cook for 2 to 3 minutes. Add garlic and chili flakes and cook for one minute.
From littlepotatoes.com
3.8/5 (15)
Total Time 1 hr
Category Main


PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPES
Cherry Balsamic Pork Chops Recipe HelloFresh. 6 hours ago • While potatoes roast, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; remove from pan and set aside. 4. Preview / Show more
From tfrecipes.com


RECIPE - SEAR-ROASTED PORK CHOPS & SWEET POTATOES WITH ...
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From lcbo.com


PORK CHOPS WITH PEPPERS ONIONS AND POTATOES RECIPES
Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an …
From tfrecipes.com


OVEN ROASTED PORK CHOPS RECIPE AND SIMILAR PRODUCTS AND ...
Oven-Roasted Pork Chops Recipe - The Spruce Eats great www.thespruceeats.com. Heat the oven to 375 F. Place a lightly oiled 12-inch cast-iron skillet over medium-high heat. A ridged pan is best, but any cast-iron pan will work. Rub the pork chops with olive oil and then sprinkle all over with salt and freshly ground black pepper.
From listalternatives.com


PORK CHOPS WITH PEPPERS, ONIONS AND POTATOES - AFOODIEAFFAIR
Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside. 10. If the pan has too much fat pour some out and if it is too dry add a bit more oil. 11. Add the onions and red bell pepper and sprinkle with salt. 12. Saute until the onions take on some color and the bell pepper is soft.
From afoodieaffair.com


PORK CHOPS WITH ROASTED PEPPERS AND POTATOES RECIPES
Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or …
From tfrecipes.com


10 BEST PORK CHOPS AND FRIED POTATOES RECIPES | YUMMLY
Roasted Pork Chops with Autumn Mashed Potatoes and Sauteed Spinach Pork light cream, butter, fresh thyme, pepper, small red potatoes and 12 more Chinese Stir-Fried Potatoes CDKitchen
From yummly.com


PORK CHOPS WITH ROASTED POTATOES - ALL INFORMATION ABOUT ...
Oven Baked Pork Chops With Potatoes Recipe - Food.com top www.food.com. pork chops, 7-12 oz each 1 1 ⁄ 2 lbs potatoes, cut into 1 1/2-inch chunks DIRECTIONS 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.
From therecipes.info


PORK CHOPS WITH BANANA PEPPERS - ALL INFORMATION ABOUT ...
Pork Chops with Vinegar Peppers and Potatoes ... top everybodylovesitalian.com. When the oil is hot, with the heat high, brown the pork chops about 3 minutes each side. Add the garlic and shake the pan to incorporate with the pork chops.Cook about 1 minute. Add the peppers, reserving the vinegar they came in. Turn and cook the peppers with the pork chops for two …
From therecipes.info


POTATOES GREEN PEPPERS AND PORK CHOPS RECIPES
Make and share this Pork Chops With Roasted Peppers and Potatoes recipe from Food.com. Provided by Steph_40135. Categories Pork. Time 30m. Yield 4 serving(s) Number Of Ingredients 8. Ingredients ; 2 tablespoons vegetable oil: 4 pork chops (about 1 lb/500g, 3/4-inch or 2cm thick) 3 medium red potatoes, halved and thinly sliced: 1 medium onion, sliced: 1 teaspoon dried …
From tfrecipes.com


SHEET PAN PORK CHOPS WITH MULTI COLORED POTATOES - SWEET ...
Add the pork chops to a mixing bowl. Drizzle the pork chops with the remaining 1 tbsp olive oil, worcestershire sauce, cumin, cayenne pepper and salt and pepper to taste. Toss to coat well. Place the pork chops on the baking sheet beside the potatoes. Bake for 20-25 minutes until the pork is cooked through and the potatoes are tender.
From sweetpeaskitchen.com


PORK CHOPS WITH VINEGAR PEPPERS AND POTATOES ...
2 medium potatoes, peeled and sliced thin; salt & pepper to taste; Directions. In a medium frying pan, fry the potatoes in half the oil till golden brown and tender. In a separate large frying pan, heat the remainder of the oil. Salt and pepper your pork chops and dredge the pork chops in the flour, shaking off any excess flour.
From everybodylovesitalian.com


PORK CHOPS WITH CHERRY PEPPERS & POTATOES, ITALIAN RECIPE ...
1 Slit the fat on the edge of the chop in several places. (This will keep the chop from curling while cooking.) 2 Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper. 3 Put a large cast iron or saute pan over medium-high heat and add the olive oil. 4 When the oil starts to ripple, put the potatoes in the pan in a single layer and …
From everybodylovesitalian.com


PORK WITH ROASTED PEPPERS AND POTATOES - RECIPE | COOKS.COM
1/2 c. diced roasted red peppers. Sprinkle pork chops with salt and pepper. In a large nonstick skillet over medium high heat, cook chops in oil for 10 minutes or until well browned (I use electric skillet set on 350°F). Remove chops, set aside. Add potatoes, onions to skillet. Cook 5 minutes or until browned, stirring occasionally.
From cooks.com


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