Onepanporkchops Recipes

ONE-POT PORK CHOPS

One-Pot Pork Chops image

"Years ago, one of my teenage daughters saw this recipe in a magazine and wanted to try it," recalls Doris Shoemaker of Dakota, Illinois. "It became a family favorite." TIP: "Serve it with bread and a lettuce salad, she says.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 bone-in pork loin chops (6 ounces each)
1/4 cup all-purpose flour
6 small potatoes, quartered
1 cup fresh baby carrots
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 can (10-3/4 ounces) condensed tomato soup, undiluted

Steps:

Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes. , Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender.

Nutrition Facts : Calories 521 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 852mg sodium, Carbohydrate 72g carbohydrate (11g sugars, Fiber 7g fiber), Protein 37g protein.

ONE PAN PORK CHOPS

One Pan Pork Chops image

This a recipe I came across while looking for easy recipes that are a little different than my usual pasta. Im not a big fan of pork so I never make chops but these you cant go wrong with.

Provided by princessshree85

Categories Pork

Time 1h

Yield 4 chops, 4 serving(s)

Number Of Ingredients 8

Ingredients

4 pork chops
1 (11 ounce) can condensed tomato soup (do not dilute)
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 (12 ounce) can sliced new potatoes (drained)
1 (6 ounce) can sliced carrots (drained)
1/2 teaspoon oregano (optional)

Steps:

In skillet, brown chops. Pour off fat.
Add remaining ingredients.
Cover and cook over low heat 45 minute or until tender.

ONE PAN SMOTHERED CHOPS

One Pan Smothered Chops image

These were so flavorful, tender, just plain delish! My mother bought me a cookbook for Christmas, and this recipe was in it...well, somewhat...I had to dabble with it...lol! What I like about it, is no canned soups...I added the creaminess to the recipe using a cup of heavy cream...it also gave it the rich yummy taste...I just can't follow a recipe without adding my own touch...I hope you try it, and like it as much as my family did... Enjoy! My photos

Provided by Cassie * @1lovetocook1x

Categories Pork

Number Of Ingredients 15

Ingredients

2 1/2 teaspoon(s) kosher salt
3 teaspoon(s) garlic powder
1 teaspoon(s) black pepper
1/4 teaspoon(s) coriander - i didn't use
1/2 teaspoon(s) ground sage
1 teaspoon(s) paprika
6 - pork chops ( preferably bone in ) 3/4 - 1 inch thick
1 - sweet onion - cut in half and then cut into thin slices
3/4 cup(s) flour
2 teaspoon(s) gravy master - optional
1/2 cup(s) canola oil
1 cup(s) heavy cream
3 cup(s) chicken broth
dash - red pepper - optional
1/2 tablespoon(s) dried rosemary

Steps:

Combine the salt, garlic powder, pepper, paprika, coriander, and sage in a small bowl.
Sprinkle about 3/4 tsp of the seasoning blend onto both sides of each pork chop. ( reserve remaining spice )
Spread 1/4 cup flour in a shallow dish. Dredge each chop in the flour.
Heat a large skillet over medium high heat. Add a 1/2 cup canola oil. Add the pork chops and cook until well browned, about 3 minutes per side.
Transfer chops to a paper towel lined plate to drain.
Add the onions to the skillet ( do not pour off any drippings). Cook until softened and beginning to brown. 7 - 8 minutes.
Now, add another 1/4 cup flour and whisk constantly until turning brown.
Add the chicken broth and whisk until smooth. Now, whisk the remaining 1/4 cup flour with the cream, and add to the skillet.
Bring to a boil over medium high heat and stir in the remaining leftover seasonings. Add the gravy master now if using. Return the pork chops to the skillet and add rosemary. I sprinkled some red pepper now, to add a bit of kick. Reduce heat to simmer, cover and cook 1 hour or until pork is tender.
I served with mashed potatoes...the sauce would be great over noodles or rice as well. Enjoy!

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