SMOTHERED PORK CHOPS AND POTATOES RECIPE
Super easy, tender, moist pork chops and creamy potatoes.
Provided by DSTR
Categories Main Course
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375F degrees.
- Heat a large skillet over medium-high heat, season the chops with salt and pepper. Brown both sides of the pork chops. Remove and set aside. Add onions to the skillet and saute about 3 to 5 minutes.
- Whisk together the soup, milk, cream, dried parsley, salt, and pepper.
- Prepare a 9x13 casserole dish with cooking spray. Spread half of the onions on the bottom, layer 1/2 of the potatoes over the onions, salt, and pepper to taste, sprinkle 1/2 of the cheese over the potatoes.
- Place chops on top and spoon about 2 tablespoons of sauce over each chop. Place remaining onions and potatoes over the pork chops.
- Pour remaining sauce evenly over the potatoes making sure some of the mixture seeps down through the cracks.
- Cover with foil and bake for 1 hour.
- Remove foil, sprinkle remaining cheese and bake another 30 minutes.
- Allow to rest for 10 to 15 minutes and serve.
Nutrition Facts : Calories 582 kcal, Carbohydrate 44 g, Protein 44 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 140 mg, Sodium 820 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SMOTHERED POTATOES RECIPE
Super easy smothered potatoes cooked under the lid for tender and delicious potatoes
Provided by Diana
Categories side
Number Of Ingredients 7
Steps:
- Heat olive oil in your pot/pan on medium heat, then add the potatoes along with the onions. Cover with the lid and let them cook for a few minutes. You need to keep checking and flipping the potatoes so that they don't get burnt.
- Add the water or stock, cover with the lid and cook for a few minutes.
- When the potatoes are almost done, add the garlic, salt, and pepper and cook without a lid until you the potatoes are cooked through and the thinnest slices are a bit mushy. Remove from heat and serve with fresh herbs, sour cream, pesto, or anything that you like.
Nutrition Facts : Calories 100 kcal, Carbohydrate 15 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 302 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SMOTHERED POTATOES
Make and share this Smothered Potatoes recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large heavy pot fry bacon until slightly crisp; remove, drain and crumble.
- Drain all but 2 tablespoons bacon drippings from pot.
- Add onions, red and green bell peppers, celery and potatoes.
- Cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire.
- Sprinkle over with garlic powder, salt and pepper.
- Add processed cheese and reserved crumbled bacon, stirring gently to coat.
- Sprinkle with Parmesan cheese.
SMOTHERED POTATO TOT NACHOS
Steps:
- Arrange the potato tots in a single layer on a baking sheet. Sprinkle with the taco seasoning. Bake according to package instructions. Let cool on the baking sheet for 5 minutes.
- Transfer the potato tots to a large platter, stacking them no more than two high. Pour the Perfect Cheese Sauce over the tots. Garnish with the tomatoes, jalapenos, scallions, cilantro and avocado. Sprinkle with the lettuce and bacon, if using.
- Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
- Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
- Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.
SMOTHERED POTATOES
I usually make these with salmon patties and biscuits. You can use it with almost anything.
Provided by MSUNA
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
- Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
- When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 40.7 g, Fat 4.9 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 12.2 mg, Sugar 2.5 g
SMOTHERED POTATOES & SAUSAGE
Fried potatoes with onions, smoked sausage smothered in a rich and hearty broth. A comforting, delicious meal any time of the day!
Provided by I Heart Recipes
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Start off by washing, then peeling the potatoes.
- Next slice the potatoes in even slices (so that they can cook evenly!)
- Place the peeled & sliced potatoes in a large bowl with water to prevent the potatoes from browning, then dice up the other ingredients.
- Pour the vegetable oil in a large skillet, and heat the oil over medium heat.
- Add in the sliced smoked sausage, and cook until browned, then remove from the pan.
- Now drain, and pat dry the potatoes, then add in the potatoes into the hot oil, and fry.
- Once the potatoes start to get nice and tender, add in the peppers and onions.
- Sprinkle in the salt, pepper, and garlic powders.
- Pour in the chicken broth, and fold the ingredients.
- Toss the smoked sausage back into the pan, and combine the ingredients.
- Cook until everything is nice and tender, and the broth is absorbed by the potatoes.
- Serve and enjoy!
SMOTHERED POTATOES AND SAUSAGE
I first tasted this dish at a little local restaurant in Lafayette, Louisiana, my hometown. I live in Texas and where I live, all we have are chain restaurants. I was mentioning this dish to someone, and she shared this easy recipe with me. When cooking Cajun/Creole food, rarely is there an exact recipe; things are seasoned to...
Provided by Alana Ansley
Categories Pork
Time 1h45m
Number Of Ingredients 4
Steps:
- 1. Slice the sausage into 1/2-1 inch pieces and chop your onion. I use frozen, chopped onion. Peel potatoes and cut them into uniform cubes, about 1-2 inches square.
- 2. Heat 3 tbsp oil in a large skillet or Dutch oven, and add the sausage and onion. Cook over medium to medium-high heat until onions are translucent and sausage begins to brown. Add a tablespoon or two of water if sausage starts to stick.
- 3. Add potatoes to the pot along with the sausage and onions. Fill the pot with about 2 inches of water and add seasoning of your preference. Since I am from south Louisiana, I like spicy food. I use onion powder, garlic powder, and Tony Chachere's (Cajun seasoning). I sometimes add chicken bouillon powder to the water, as well.
- 4. Cover and cook over medium heat, stirring occasionally, until potatoes absorb the water, about 60-90 minutes. If the water cooks out before the potatoes are very soft, add more. You don't want the potatoes to get crusty.
- 5. Your dish is done when the water is all absorbed by the potatoes, and the potatoes are extremely soft.
SMOTHERED POTATOES
Thinly sliced potatoes are baked to perfection in a blanket of mushrooms, green onions, green peppers and cheddar cheese. Serve as a side dish or appetizer.
Provided by Stacie
Categories Side Dishes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Arrange potato slices in a shallow greased casserole dish. Sprinkle with salt and pepper. Pour water and butter over potatoes. Cover with aluminum foil. Bake for 1 hour.
- Add vegetable oil to a skillet over medium heat. Add in mushrooms, green onions and green pepper and saute until veggies are cooked, about 10 minutes.
- Add veggies on top of potatoes. Top with cheddar cheese. Return to oven and broil for 2 minutes, or until cheese is melted. Serve hot with sour cream and guacamole, if desired.
Nutrition Facts : Calories 424 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 17 grams fat, Fiber 8 grams fiber, Protein 13 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 cup, Sodium 309 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SMOTHERED POTATOES
My mom made this dish which helped stretch our meals, and was a good filler for the men folks. There will probably be a fight over who can get the most crispiest potatoes!
Provided by Justmez2
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and slice potatoes to a quarter inch thin.
- Place in large dish with and inch of water above potatoes.
- Microwave for 10 minutes, checking after 5.
- Heat oil in a non-stick skillet, which will allow better browning on medium-high.
- Dry off potato slices, add to pan, turning over gently and letting them brown and get crispy.
- After most are brown, turn heat down to low-medium, cover with lid and steam 5-10 minutes checking and continuing to turn.
- Slice 12-14 slices of Medium Cheddar Cheese are what ever you prefer and place on top of potatoes, turn heat down to low add salt and pepper.
SMOTHERED CABBAGE AND POTATOES
Smothered Cabbage and Potatoes is a down home southern favorite. It's a simple side dish full of flavor and goes great with chicken or pork. Or serve it with cornbread as a main dish.
Provided by Christin Mahrlig
Categories Side Dish
Number Of Ingredients 8
Steps:
- In a Dutch oven, melt butter over medium heat. Add onion and cook for 4 minutes, or until soft.
- Add cabbage, potatoes, broth, salt, pepper, and red pepper flakes.
- Cover, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Remove lid and increase heat to medium-high. Cook until most of liquid has evaporated (about 12 to 14 minutes), stirring occasionally.
Nutrition Facts : Calories 176 kcal, ServingSize 1 serving
SMOTHERED POTATOES
Made with just a handful of ingredients, smothered potatoes are a simple side dish that is hearty, delicious, and bursting with flavor. A family favorite that can accompany almost any protein you add to your plate.
Provided by Vera Sweeney - Lady and the Blog
Categories Food and Drink
Time 15m
Number Of Ingredients 7
Steps:
- Add oil, onion, and garlic to a skillet. Heat on medium heat, stirring frequently until onions are tender - about 3-5 minutes.
- Add potatoes and chicken broth and cover. Heat over medium heat for 10 minutes.
- The mixture will boil and bubble. Stir every 2-1/2 minutes. Serve topped with salt and pepper and parsley.
Nutrition Facts : Calories 396 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 225 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SMOTHERED STEAK AND POTATOES
A good way to fix round or cube steak. If you're in a hurry, use canned new potatoes with the juice drained to substitue for the boiled potatoes, but add them at the very end - just long enough for them to heat up good.
Provided by Beachbumette
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cut steak into serving sized pieces. Mix flour, salt, and pepper in a medium bowl. Heat oil in a large, lidded skillet. Meanwhile, dredge the pieces of steak in the flour mixture and fry in hot oil until browned on each side. Remove the steaks from skillet to a plate lined with paper towels to absorb the grease. Wipe excess oil from the skillet. Boil the sliced potatoes in a sauce pan with enough water to cover until crispy-tender. Drain the water from the potatoes and set them aside. Return the steak to the skillet and top with onion, stewed tomatoes, and garlic powder. Cover and cook on low, stirring ocassionally, for 30 minutes, or until the onions are tender. Add the potatoes, cover, and continue cooking until the potatoes are tender. Add a little water if it gets too thick. Add salt and pepper to taste. Serve on a slice of bread or rice.
Nutrition Facts : Calories 419 calories, Fat 10.4866198333333 g, Carbohydrate 57.5437513333333 g, Cholesterol 39.5733333333333 mg, Fiber 3.62714336741169 g, Protein 23.1003506666667 g, SaturatedFat 2.003041021625 g, ServingSize 1 1 Serving (230g), Sodium 69.8175166666666 mg, Sugar 53.9166079659216 g, TransFat 0.897548354591668 g
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