Harvest Skillet Pork Chops Recipes

HARVEST APPLE PORK CHOPS

Harvest Apple Pork Chops image

This recipe is quick and easy. Use the drippings with a little flour and water to make a nice gravy mixture.

Provided by Jean Marlowe @Oldengreen

Categories Pork

Number Of Ingredients 6

Ingredients

4 - 1 in. thick pork loin chops
1 tablespoon(s) flour
2 teaspoon(s) butter
1/2 medium onion, sliced
1 cup(s) apple juice
- salt & pepper to taste

Steps:

Season flour with a little salt and pepper; lightly dust pork chops in flour and brown on one side in butter in non-stick skillet over medium heat. Turn chops; stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7-8 minutes.

SLOW-ROASTED HARVEST PORK CHOPS

Slow-Roasted Harvest Pork Chops image

A hearty, unpretentious dish for folks who like their meat and potatoes. Chops are fall-off-the-bone tender and permeated with the flavor. I usually throw some cut potatoes in the casserole dish to eat as a side.

Provided by LexingtonMom

Categories Pork

Time 3h8m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 -7 pork chops
2 tablespoons cooking oil
1 cup ketchup
1 cup orange juice or 1 cup pineapple chunks in juice
salt and pepper

Steps:

Sear chops in oil to just brown. Sprinkle with salt and pepper.
Mix together equal parts ketchup and orange juice (or pineapples in juice)--I usually use about 1 cup of each, but you need enough to cover chops in next step.
Layer chops in casserole dish with sauce between them.
Bake covered in 300 degree oven for 3 hours.

Nutrition Facts : Calories 321.5, Fat 19, SaturatedFat 5.5, Cholesterol 75, Sodium 513.2, Carbohydrate 14.3, Fiber 0.2, Sugar 12.6, Protein 23.5

HARVEST PORK CHOP BAKE

Harvest Pork Chop Bake image

When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1/2 teaspoon dried sage leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
4 (6 to 8-oz.) bone-in pork loin chops (3/4 inch thick)
1 small butternut squash (about 2 lb.), peeled, seeded and cut into 1/2 to 1-inch pieces (about 3 cups)
1 medium green bell pepper, cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges

Steps:

Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.

Nutrition Facts : Calories 360, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g

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