Country Pork Chops Recipes Recipes Recipe For Potato

PORK CHOPS & POTATOES

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.

OLD COUNTRY STYLE PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 300 degrees.
• In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
• Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
• Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
• Cover the skillet and transfer to the oven.
• After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
• Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
• Serve and enjoy with some hot bread and butter and a salad and you're good to go!

PORK CHOPS WITH COUNTRY GRAVY AND MASHED POTATOES

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Sprinkle 1/4 t salt over both sides of pork.
• Add 1 teaspoon butter to pan, stirring until butter is melted.
• Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
• Combine low-fat milk and flour, stirring with a whisk.
• Add the milk mixture to pan, stirring with a whisk.
• Stir in remaining 1/2 t salt, poultry seasoning, and black pepper.
• Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
• While pork cooks, prepare potatoes according to package directions. Serve with pork.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

PORK CHOPS AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
• In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
• Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

COUNTRY PORK CHOP DINNER

Steps:

• In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.

OVEN BAKED PORK CHOPS WITH POTATOES

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.

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

SHIRRED POTATOES AND PORK CHOPS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
• Whisk together the milk, flour, butter, salt, and pepper in a saucepan over medium-low heat, stirring until the mixture thickens, 5 to 8 minutes. Remove the white sauce from the heat.
• Heat a skillet over medium heat, and sear the pork chops on both sides in the hot skillet just until browned, about 5 minutes. Set the pork chops aside.
• Place about 2/3 of the shredded potatoes into the prepared baking dish. Potatoes should fill about 2/3 of the dish. Top with the seared pork chops, and top with the remaining shredded potatoes. Pour the white sauce over the casserole.
• Bake in the preheated oven for 3 hours.