Pan Roasted Pork Chops With Dilled Potato Salad Recipes

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PAN-ROASTED PORK CHOPS & POTATOES



Pan-Roasted Pork Chops & Potatoes image

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

4 boneless pork loin chops (6 ounces each)
1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided
4 small potatoes (about 1-1/2 pounds)
1/2 pound fresh Brussels sprouts, trimmed and halved
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

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

PAN-ROASTED PORK CHOPS WITH DILLED POTATO SALAD



Pan-Roasted Pork Chops With Dilled Potato Salad image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons coriander seeds, crushed
Leaves from 1 branch fresh rosemary, minced
Grated zest of 1 lemon
4 rib pork chops, preferably Niman Ranch or Kurobuta
3/4 pound small Yukon Gold potatoes, scrubbed
1 bay leaf
1 clove garlic, crushed
Salt
1/2 cup extra virgin olive oil
2 thick slices bacon, cut crosswise in 1/4-inch slivers
1 medium Spanish onion, diced
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
Freshly ground black pepper
1/4 cup minced fresh dill
1/2 cup dry white wine
2 tablespoons unsalted butter

Steps:

  • Combine coriander, rosemary and lemon, and rub on both sides of pork. Refrigerate chops.
  • Place potatoes in saucepan with water to cover by one inch. Add bay leaf, garlic and large pinch salt. Bring to a simmer, and cook until tender, about 20 minutes. Drain, discarding bay leaf and garlic, and dice potatoes. Place in serving bowl.
  • Place 1 tablespoon oil in small skillet. Add bacon, and cook until crisp. Drain onto paper towel, leaving fat in pan. Add onion to pan, and sauté over medium heat until translucent. Place bacon and onion in small bowl. Add mustard, vinegar and 1/4 cup oil. Mix, season with salt and pepper, pour over potatoes, and fold gently. Fold in dill. Set aside.
  • Season pork with salt and pepper. Heat heavy skillet just large enough to hold pork without crowding. Add remaining olive oil, and cook pork over medium heat about 4 minutes per side, until browned. Meat should be slightly pink. Transfer pork to serving platter.
  • Blot fat from pan with paper towel. Add wine, and cook a few minutes, stirring and scraping bottom of pan, until wine just films pan. Add any juices from platter with pork. Whisk in butter bit by bit. Check seasoning. Spoon sauce over pork, and serve with potato salad.

Nutrition Facts : @context http, Calories 808, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 57 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 15 grams, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams

PAN ROASTED PORK CHOPS



Pan Roasted Pork Chops image

Provided by Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
4 double cut pork chops
Salt and freshly ground black pepper
Essence, recipe follows
Sauteed Cabbage, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons olive oil
2 cups diced bacon
2 shallots, thinly sliced
1 head green cabbage, cored and thinly sliced
1/4 cup sherry

Steps:

  • Preheat an oven to 375 degrees F.
  • In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

GLOSSY PAN-ROASTED PORK CHOPS



Glossy Pan-Roasted Pork Chops image

**Cooking Club Magazine June/July 2010** These pork chops start browning in a skillet on top of the stove and finish cooking in the oven. The combination of the two methods produces golden brown pork chops that are tender and juicy. Per Serving: 245 cal, 16.5 g total fat, 23 g protein, 0 g carb, 70 mg cholesterol, 185 mg sodium, 0 g fiber

Provided by Amanda

Categories     Pork

Time 15m

Yield 4 Chops, 4 serving(s)

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons celery seeds
2 teaspoons packed brown sugar
1 1/4 teaspoons salt
4 pork rib chops (about 1.5 lb)
1 tablespoon oil

Steps:

  • Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
  • Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
  • Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
  • TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.

Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.2, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8

PAN-ROASTED PORK CHOPS



Pan-Roasted Pork Chops image

I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.

Provided by Deely

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon brown sugar (packed)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs pork rib chops (4)
1 -2 tablespoon oil

Steps:

  • Heat oven to 400*.
  • Mix together the first 7 ingredients in a small bowl.
  • Heat skillet over med.-high heat until hot.
  • Add oil; heat until hot.
  • Rub chops generously with seasoning mixture.
  • Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
  • Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
  • *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.

SKILLET PORK CHOPS WITH POTATOES AND ONION



Skillet Pork Chops with Potatoes and Onion image

A great cold-weather dish that takes little prep time and yields tender chops.

Provided by chefjenwin

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h10m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
⅓ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
¾ cup hot water
1 tablespoon lemon juice

Steps:

  • Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
  • In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
  • In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
  • Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 354 calories, Carbohydrate 31.2 g, Cholesterol 44.4 mg, Fat 16.4 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 4.9 g, Sodium 1078.7 mg, Sugar 2.9 g

PERFECT SIMPLE ROASTED PORK CHOPS



Perfect Simple Roasted Pork Chops image

Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.

Provided by Rhonda Elaine

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 30m

Yield 4

Number Of Ingredients 3

4 boneless center-cut pork chops
salt and ground black pepper to taste
2 tablespoons dried thyme, lightly crushed, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
  • Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg

PAN ROASTED PORK CHOPS WITH PEA SHOOT PESTO



Pan Roasted Pork Chops With Pea Shoot Pesto image

A pesto built on pea shoots, pine nuts and cilantro brightens this pork chop recipe. The chops are seared, then roasted in an oven for 15 minutes, putting dinner on the table in less than an hour. To serve, pair it with a light salad coated with lemon and olive oil, salt and pepper. Try it tonight.

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 20

3/4 cup pine nuts
3 cups pea shoots
1/2 cup fresh cilantro leaves
1/4 cup grated Parmesan
2 cloves garlic, chopped
3/4 teaspoon kosher salt
1/3 cup extra virgin olive oil
4 1 1/4-inch-thick) bone-in pork chops (about 3/4 pound each)
1 clove garlic, halved
1 1/2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil
2 cups pea shoots
1 small bunch arugula, cleaned
3 tablespoons fresh cilantro leaves
1 small shallot, thinly sliced
Extra virgin olive oil, for drizzling
Lemon juice, for drizzling
Coarse sea salt, such as fleur de sel, to taste
Freshly ground black pepper

Steps:

  • In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes.
  • To prepare pesto, in a food processor or blender combine pea shoots, 1/2 cup toasted pine nuts, cilantro, Parmesan, garlic and salt. Pulse until roughly chopped. With motor running, slowly drizzle in olive oil; blend until well combined. Scrape pesto into a bowl.
  • Heat oven to 350 degrees. Cut each pork chop horizontally in half to bone, making a pocket for stuffing. Rub pork chops all over with cut side of garlic clove, grinding garlic juices into bone and meat. Season chops all over with salt and pepper, and fill each pocket with 1 tablespoon pesto.
  • In a very large ovenproof skillet, heat oil over medium-high heat until shimmering. Sear pork chops until well browned, about 3 minutes a side. Transfer skillet to oven. Cook pork chops until they register 140 degrees on an instant-read thermometer, 12 to 15 minutes (or cook pork to taste). Let stand in skillet for 5 minutes.
  • Meanwhile, prepare salad: In a large bowl, toss together pea shoots, arugula, remaining 1/4 cup pine nuts, cilantro and shallot. Toss with enough olive oil to lightly coat greens; drizzle with lemon juice and season with salt and pepper.
  • Divide salad among 4 serving plates. Place a pork chop on each bed of greens. Top chops with additional pesto. Spoon pan juices over each plate.

Nutrition Facts : @context http, Calories 919, UnsaturatedFat 50 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 62 grams, SaturatedFat 14 grams, Sodium 1163 milligrams, Sugar 3 grams, TransFat 0 grams

PAN SEARED PORK CHOPS WITH GLAZED CARROTS AND POTATO PANCAKES



Pan Seared Pork Chops with Glazed Carrots and Potato Pancakes image

Provided by Food Network

Time 1h

Number Of Ingredients 23

2 (1/2-inch) center cut pork chops
Cajun Spice Mix, recipe follows
Peanut or olive oil
2 carrots
Fresh thyme
Olive oil
Salt and pepper
Juice of 1 orange
2 Yukon Gold Potatoes (julienned)
1/2 small onion (sliced thin)
1 egg
Fresh thyme
Salt and pepper
1 tablespoon all purpose flour
Peanut oil
1/4 cup salt
1/4 cup cayenne
1/4 cup paprika
1/4 cup garlic powder
1/4 cup black pepper
2 tablespoons onion powder
2 tablespoons oregano
2 tablespoons thyme

Steps:

  • Dredge the pork chops in the cajun spice. Heat frying pan with peanut oil. Place the pork chops into the heated pan and sear until golden brown. Cut carrots into thin slices. In a bowl, add the carrots, thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops. Place the saute pan into a preheated, 425 degree oven for 7 to 10 minutes. Remove the pork chops from the pan, leaving the carrots, and deglaze the pan with orange juice.
  • Potato pancakes: In a bowl, combine potatoes, onion, egg, thyme and salt and pepper. Toss in flour. In a saute pan, heat peanut oil. Form large thin pancakes. Place pancake into heated pan and brown on both sides about 7 to 10 minutes.

DILLED PORK ROAST



Dilled Pork Roast image

I'm always looking for different ways to dress up ordinary foods. Here dill nicely complements pork roasts.-Clara Sever, Vandling, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 8-10 servings.

Number Of Ingredients 5

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 tablespoon salt
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons garlic powder
6 tablespoons minced fresh dill or 2 tablespoons dill weed

Steps:

  • Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast with remaining seasonings. Place in a large resealable plastic bag and refrigerate overnight. Remove roast from bag and place in a greased roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 170° and meat is tender. Let stand 10 minutes before slicing.

Nutrition Facts :

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From 101cookingfortwo.com


DILL-PANKO CRUSTED PORK CHOPS | TRIED AND TRUE RECIPES
2021-01-01 Start the Pork Chops: Set out three shallow dishes on your workspace. In one one dish, add the flour and season with salt and pepper. In the middle dish, add the eggs and whisk until smooth. In the third dish, add the panko, remaining 2 tablespoons of dill, salt, pepper, and a dash of cayenne powder and mix to combine.
From triedandtruerecipe.com


SALADS TO GO WITH PORK CHOPS RECIPES - STEVEHACKS
Preheat oven to 425°. Combine tomatoes, 1 teaspoon oil, thyme, and garlic on a foil-lined jelly-roll pan. Roast at 425° for 17 minutes. Combine honey, cider vinegar, and mustard in a bowl, stirring with a whisk. Heat a large skillet over medium-high heat. Add remaining 2 …
From stevehacks.com


HERB ROASTED POTATOES | THE LITTLE POTATO COMPANY
Preparation. Step 1 out of 3. Heat frying pan over medium heat. Add oil and fry potatoes for 12 minutes. Step 2 out of 3. Add sliced onion and cook for additional 3 to 4 minutes, or until onions have some color but are not soft. Step 3 out of 3. Remove from heat and stir in salt, pepper, parsley, and dill. Step-By-Step Mode.
From littlepotatoes.com


PAN-ROASTED PORK CHOPS & POTATOES RECIPE: HOW TO MAKE IT
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 ...
From preprod.tasteofhome.com


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