PORK & POTATO SUPPER
If you're looking for a down-home one dish dinner that can be easily made on a weeknight, then this recipe is for you. My husband made sure that I added it to the list of Allen family favorites. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 565mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
20-GARLIC PORK AND POTATOES SKILLET
We've rarely had a five-ingredient meal that tastes as good as this one and cooks in a single dish. This simplicity is actual the secret to this recipe's success. A clever stovetop-to-oven technique allows both the pork and potatoes to cook perfectly while giving the garlic time to mellow and infuse, so it flavors-but doesn't overpower-the dish. At the same time, the potatoes absorb flavor from the meat and the garlic, so by the time you take the skillet out of the oven, they're deeply savory. The whole meal is so elegant and delicious that people naturally assume it's taken loads of time to prepare, which is why we keep this recipe in our back pockets for those situations when there's pressure to impress.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
- In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
- In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
- Cut pork into 1/2-inch slices; return to skillet. Top with parsley.
Nutrition Facts : Calories 400, Carbohydrate 25 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 9 g, ServingSize About 4 Slices Pork and 1/2 Cup Potatoes, Sodium 620 mg, Sugar 1 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
POTATO AND PORK SKILLET
This scrumptious skillet dinner from Mary Tallman in Arbor Vitae, Wisconsin makes the ideal hurry-up entree for a hungry family. Round out the meal with steamed vegetables or a rustic green salad.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with pepper. In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Remove and keep warm. , In the same skillet, saute the potatoes, onion and oregano for 6-8 minutes or until potatoes are almost tender. Stir in broth and red peppers; bring to a boil. , Top with pork chops. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°, stirring occasionally. Let stand 5 minutes before serving.
Nutrition Facts :
PORK AND POTATO STEW
Provided by Joanna Cismaru
Time 1h
Number Of Ingredients 13
Steps:
- In a large skillet heat the oil over medium heat. When the oil is hot enough, add the chopped onion and cook until onion is translucent, do not burn it.
- Chop the pork meat into 1 inch cubes. Add the pork and garlic to the onion. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Add the potatoes and red pepper to the skillet.
- At this point we just want to cook the meat until it's done, but we do not want to burn the potatoes, so about 10 minutes.
- Add the tomatoes, hot sauce, paprika, cumin, salt and pepper and water to the skillet and stir. Once it's boiling turn down the heat and cover with a lid and let simmer for about 30 to 45 minutes, or until the potatoes are cooked through.
- Garnish with chopped parsley and sour cream if preferred.
CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES
Everything in this elegant-yet-easy dish cooks in one skillet, cutting down on the cleanup. Holding the potatoes in water after cutting prevents them from discoloring while you prep the other ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes.
- Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
- Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.
SKILLET PORK CHOPS WITH POTATO AND ONION
Make and share this Skillet Pork Chops With Potato and Onion recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Coat the pork chops with flour and place in the hot 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. Cover chops with a layer of potato slices. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
- Pour beef broth and lemon juice 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.
PORK AND POTATOES SKILLET
Pair pork and potatoes with bacon and shredded cheese for a tasty skillet. You'll love the juicy, cheesy flavor of this Pork and Potatoes Skillet.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Sprinkle pork with pepper. Add to reserved drippings; cook 6 to 7 min. on each side or until done. Remove pork from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.
- Place pork over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
SWEET POTATO PORK SKILLET
Spiced sweet potatoes and meaty chops pair beautifully in this heartwarming dish. There's plenty of sauce, so don't forget the rice! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown pork chops in oil. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the brown sugar, salt, cinnamon and 1/2 cup of the reserved juice; stir into skillet. Add sweet potatoes; toss to coat. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add green pepper and pineapple; cover and cook for 10-15 or until potatoes are tender. , Meanwhile, cook rice according to package directions. In a small bowl, combine cornstarch and remaining pineapple juice until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with rice.
Nutrition Facts : Calories 719 calories, Fat 22g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 392mg sodium, Carbohydrate 87g carbohydrate (39g sugars, Fiber 6g fiber), Protein 41g protein.
SKILLET PORK CHOPS WITH ONION AND POTATOES
This is a recipe handed down from my grandmother to my mom and now to me. It is simple and hearty and can be changed as your tastes wish - different seasonings in flour, different cheeses, sweet potatoes instead of white, a favorite vinegar instead of lemon juice, etc. Use the number of bouillon cubes based upon how much salt your family prefers. The only limit is your imagination.
Provided by chefjen
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat.
- Coat pork chops with flour mixed with salt and pepper.
- Place chops in skillet and brown about 4 minutes on each side.
- In a small bowl, mix Parmesan with salt and pepper.
- Sprinkle about half of cheese mixture over pork chops.
- Layer chops with the potatoes.
- Sprinkle remaining cheese mixture over potatoes.
- Top with the onion slices.
- In a small bowl, dissolve bouillon with the hot water.
- Stir in lemon juice and and pour over the layered pork chops.
- Simmer approximately 30-35 minutes, until vegetables are tender and pork has reached an internal temperature of 155 degrees.
PORK CHOP AND NEW POTATO SKILLET
Make and share this Pork Chop And New Potato Skillet recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Season pork chops with salt and pepper.
- Heat 10-inch skillet over medium-high heat and add butter and oil.
- Cook pork in skillet until brown on both sides.
- Mix soup, mushrooms, water, wine, thyme, garlic powder, Worcestershire sauce and salt and pepper; pour over pork.
- Heat to boiling, stirring occasionally; reduce heat.
- Cover and simmer 15 minutes.
- Add potatoes.
- Cover and simmer 15 minutes.
- Stir in pimiento and peas.
- Cover and simmer about 10 minute, stirring occasionally, until pork is tender and slightly pink when centers of thickest parts are cut and peas are tender.
Nutrition Facts : Calories 595.4, Fat 25.6, SaturatedFat 8.2, Cholesterol 142.4, Sodium 548.6, Carbohydrate 40.7, Fiber 6.1, Sugar 5, Protein 48.6
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