Baked Pork Chops With Red Potatoes And Garlic Recipes

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BAKED PORK CHOPS WITH RED POTATOES AND GARLIC



Baked Pork Chops With Red Potatoes and Garlic image

This is another one of my creations! I loved the colorful presentation that it gave once on the plate! My family thought it was AWESOME!

Provided by Martymar

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

3 -5 lbs pork chops
2 cups red potatoes, sliced in circles
1 yellow bell pepper, sliced in spears
1 red bell pepper, sliced in spears
4 garlic cloves (sliced in halves)
1/2-1 cup water or 1/2-1 chicken broth

Steps:

  • Season pork chops to taste
  • Cut up red potatoes and season
  • Slice four garlic cloves in halves
  • Slice peppers up into to median size spears
  • In a roast place pork chops at bottom
  • Lay the potatoes on top
  • then add the garlic and peppers atop
  • pour the water/chkn broth in a corner of the roast! DO NOT POUR OVER CHOPS!
  • Bake at 400 degree's for 1 1/2 - 2 hours, or until done!
  • Steamed Brocolli makes this dish taste wonderful!

PORK CHOP AND ROASTED RED PEPPER BAKE



Pork Chop and Roasted Red Pepper Bake image

Tender center-cut pork chops are lightly browned, topped with roasted red peppers and a homemade mushroom white sauce, then baked to perfection.

Provided by MBC

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 45m

Yield 6

Number Of Ingredients 13

1 cup all-purpose flour
1 cup seasoned bread crumbs
2 eggs
1 tablespoon water
6 (6 ounce) center-cut pork loin chops, about 1 inch thick
½ cup vegetable oil
1 (7 ounce) jar roasted red bell peppers, drained and sliced
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup sliced fresh mushrooms
½ cup lemon juice
salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
  • In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
  • In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 37.5 g, Cholesterol 140.1 mg, Fat 36.7 g, Fiber 2 g, Protein 29.4 g, SaturatedFat 11.5 g, Sodium 599.3 mg, Sugar 4.8 g

ROASTED ROSEMARY PORK CHOPS AND POTATOES



Roasted Rosemary Pork Chops and Potatoes image

Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 Yukon gold potatoes, cut into 1-inch pieces (about 4 cups)
1 medium red onion, cut into 1/2-inch-wide wedges
4 bone-in loin pork chops, 1/2 inch thick

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
  • Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
  • Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
  • Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

OVEN BAKED PORK CHOPS WITH POTATOES



Oven Baked Pork Chops With Potatoes image

I found this recipe by Nagi on a site called Recipetineats.com. "Made with ingredients you already have in your pantry.....slathered in a country style sauce then baked until sticky and golden. Also great with chicken". I used two pork chops and 4 Yukon gold potatoes. Kept the marinade amount the same. We were licking our plates.

Provided by surus

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon Worcestershire sauce
2 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons olive oil, divided
1 garlic clove, minced
1 teaspoon apple cider vinegar
4 pork chops, 7-12 oz each
1 1/2 lbs potatoes, cut into 1 1/2-inch chunks

Steps:

  • 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.
  • Meanwhile mix marinade ingredients and slather on pork chops.
  • When potatoes have cooked 15 minutes add pork chops to the pan. Cook 10-15 minutes depending on size. Stir potatoes.
  • Turn chops and baste with pan juices. Stir potatoes. Return to oven for another 10-15 minutes.
  • turn on broiler. Baste chops again and broil for a few minutes until carmelized and golden.
  • Serve, scraping the juices onto the chops and potatoes. Garnish with parsley if desired.

Nutrition Facts : Calories 567.7, Fat 24.9, SaturatedFat 6.9, Cholesterol 137.3, Sodium 470.7, Carbohydrate 39.2, Fiber 3.8, Sugar 10, Protein 45.3

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.

GARLIC SEASONED BAKED PORK CHOPS



Garlic Seasoned Baked Pork Chops image

This is a delicious pork chop recipe that cuts out all the grease from frying them in a pan. Best of all, you can use any type of chop (even ones with bone still in)! My husband loves this recipe so much, I'm not allowed to make pork chops any other way! Pair it with some cheesy mashed potatoes and a vegetable for a great meal.

Provided by Michele

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 30m

Yield 4

Number Of Ingredients 6

2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
4 butterflied pork chops, trimmed
1 pinch garlic powder, or to taste
1 pinch seasoned salt (such as LAWRY'S®), or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour butter into a 9x13-inch baking dish, tilting to cover entire bottom of dish.
  • Whisk egg and milk together in a shallow bowl; dip pork chops into egg mixture. Transfer pork chops to the baking dish. Sprinkle pork chops with garlic powder and seasoned salt.
  • Bake pork chops in the preheated oven for 10 minutes. Flip chops and season the other side with garlic powder and seasoned salt. Cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 329.8 calories, Carbohydrate 0.7 g, Cholesterol 168.9 mg, Fat 16.2 g, Protein 42.8 g, SaturatedFat 7.2 g, Sodium 185.5 mg, Sugar 0.5 g

EASY BAKED PORK CHOPS



Easy Baked Pork Chops image

Try this easy recipe to prepare flavorful, juicy baked pork chops in the oven without marinating.

Provided by Kate Lucas

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h10m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 small onion, coarsely chopped
4 pork chops
3 tablespoons maple syrup
3 tablespoons spicy brown mustard
4 cloves garlic, minced, or more to taste
1 teaspoon red pepper
1 teaspoon chili powder
½ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with oil.
  • Scatter onions evenly into the baking pan. Place pork chops on top of onions in the pan.
  • Combine maple syrup, mustard, garlic, red pepper, chili powder, and salt together in a small bowl. Pour mixture evenly over pork chops. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 1 to 1 1/2 hours.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 13.9 g, Cholesterol 106.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 42 g, SaturatedFat 3.8 g, Sodium 512.5 mg, Sugar 9.8 g

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