OVEN PORK CHOPS WITH ROASTED POTATO WEDGES
This healthy take on chops and chips is full of flavour - just pop everything into the oven and cook
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with the oil and cook in the oven for 35 mins until lightly charred, then season with a little salt.
- Meanwhile, whizz together breadcrumbs, garlic and mustard in a food processor, then season lightly. Lightly oil a baking tray with the oil spray, place the chops on top and sprinkle some of the breadcrumb mixture over each chop. Spray with a little more oil, then bake for 20 mins until the meat is cooked through and the topping is golden. Serve with the sweet potato wedges and mixed leaves, lightly drizzled with vinaigrette if you like.
Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.61 milligram of sodium
PAN-ROASTED PORK CHOPS & POTATOES
An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.
Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges
OVEN BAKED PORK CHOPS WITH POTATOES
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
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
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
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.
OVEN-ROASTED POTATO WEDGES
Rosemary lends a delicious, delicate flavor to these potato wedges. This recipe is perfect for company.-Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.
Nutrition Facts :
ROASTED ROSEMARY PORK CHOPS AND POTATOES
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
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
ROASTED LEMON-GARLIC POTATO WEDGES
These roasted potato wedges are flavored with fresh lemon juice and garlic, and make for an easy, savory side dish. They are delicious served with chicken or pork.
Provided by fabeveryday
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.
- Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 34.4 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 166.4 mg, Sugar 0.2 g
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