Potatoes Green Peppers And Pork Chops Food

SKILLET PORK CHOPS WITH POTATOES AND ONION

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).

GREEN PEPPER PORK CHOPS

Steps:

• In a large skillet, heat oil over medium high heat. Saute onions, then add pork chops and brown for 4 to 5 minutes on each side. Add enough water to barely cover pork chops and top with green bell peppers. Add browning sauce, cover skillet and let all simmer for about 40 minutes, turning chops at least once.
• Remove pork chops from skillet to serving plate or platter. Thicken bell pepper sauce with flour and water, to taste. Season sauce with salt and pepper to taste, pour over chops and serve immediately.

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES

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.

SLOW-COOKER PORK CHOPS WITH POTATOES AND PEPPERS

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.

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS

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.

CROCK POT SAZON PORK CHOPS WITH PEPPERS, OLIVES AND POTATO

Steps:

• Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper.
• Sprinkle the flour over the chops and add to the slow cooker.
• Top with the potatoes and peppers.
• Pour the tomato sauce and 1/4 cup water over the pork.
• Add the garlic, alcapparado (or olives), 1/4 cup cilantro and bay leaves.
• Cook until the potatoes are tender, for me that was on LOW 8 hours.
• Transfer the pork chops to a platter and remove the bay leaves.
• Add the remaining fresh cilantro to the sauce and stir.
• To serve place 1 chop on each plate with 3/4 cups sauce and vegetables.

MOM'S OVEN PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 350 degrees F. Spray a baking dish with nonstick cooking spray.
• Season both sides of pork chops liberally with salt and pepper.
• Heat vegetable oil in large skillet over medium high heat.
• Brown both sides of pork chops. Move to prepared dish.
• Slice scrubbed potatoes and arrange over pork chops in baking dish.
• Season with 1/8 teaspoon pepper and 1/2 teaspoon salt.
• Spread mushroom soup over potatoes.
• Cover tightly with foil. Bake for 1 hour. Remove foil and continue to bake for 20 more minutes or until potatoes are fork tender.
• If desired, broil for 3-5 minutes. Let casserole sit for 10 minutes before serving.

PORK CHOPS WITH TOMATOES AND PEPPERS

Steps:

• In a skillet, brown pork chops in butter on each side. Season with salt and pepper. Layer with onion, green pepper and tomato. Sprinkle with basil, thyme and additional pepper. Reduce heat; cover and cook for 20 minutes or until meat juices run clear.

HONEY PORK AND PEPPERS

Steps:

• In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.

PORK AND PEPPERS OVER POTATOES

Steps:

• Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
• Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
• Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
• Stir in vinegar and pork, and cook another minute or two.
• Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.

POTATOES, GREEN PEPPERS, AND PORK CHOPS

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 ROASTED PEPPERS AND POTATOES

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.

SPICY SHOULDER PORK CHOPS WITH TOMATOES AND PEPPERS

Steps:

• Gather the ingredients.
• Dust the pork chops lightly with the flour.
• Heat the olive oil and butter in a large skillet or saute pan over medium heat. Add the pork chops and cook until they are browned on both sides. Add 1/2 cup water or broth, the salt, pepper, and garlic powder. Cover tightly and simmer on low heat for about 20 minutes.
• Add the remaining ingredients. Cover and cook for 25 to 30 minutes longer, until pork chops are tender.
• Serve and enjoy!

PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPE

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.