Pork Chop Veggie Bake Recipes

OVEN-ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
• Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
• Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
• Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

BAKED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
• In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
• Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

EASY OVEN BAKED PORK CHOPS

Steps:

• Preheat the oven to 375
• Prepare the ingredients: rinse, trim and cut the brussels sprouts in half. Cut the sweet potatoes and potatoes into chunks about an inch in size (similar to the size of the Brussels sprouts halves). Chop the garlic and shallots and squeeze the lemon juice.
• Heat 1 tablespoon olive oil in a skillet over medium to high heat, once the skillet is heated, pat the pork chops dry with a paper towel and add them to the skillet. Cook for about 3 minutes until they start to brown. Flip them over and brown the other side and remove them from the skillet.
• Add the Brussels sprouts, sweet potatoes, onions and garlic to the pan with the remaining olive oil and cook them for about 5 minutes over medium heat.
• Remove the pan from the heat, stir in the lemon juice and cover the pan
• Bake at 375 covered for 15 minutes until the vegetables start to become soft
• Remove the cover add the pork chops and bake for 10 to 15 minutes more until the pork reaches 145 and the vegetables are cooked to a texture that you like.

PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
• Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

VEGETABLE PORK CHOP DINNER

Steps:

• Layer carrots, onion and raisins in a 13-in. x 9-in. baking dish; drizzle with oil. Cover and bake at 325° for 15 minutes. Sprinkle pork chops with salt, pepper and paprika; place over vegetables. Cover and bake for 30 minutes. Uncover and bake 20 minutes longer or until pork juices run clear.

PORK AND VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat and cook pork until browned on all sides, 5 to 8 minutes. Remove from skillet and set aside.
• Combine Gruyere cheese, cream, eggs, nutmeg, salt, and pepper in a bowl and stir together.
• Slice pork and layer pork, potatoes, mushrooms, and carrots into a casserole dish. Pour egg-cheese mixture on top.
• Bake in the preheated oven until cooked through and lightly browned on top, about 1 hour. Sprinkle with parsley to serve.

PORK CHOP VEGGIE MEDLEY

Steps:

• In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender., Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

LAZY VEGETABLE PORK CHOP BAKE

Steps:

• Preheat oven to 350 degrees.
• In cup, mix together apple butter and corn starch; set aside so cornstarch has a chance to dissolve.
• Put carrots, onion, raisins, dried apples, and garlic (if using) in a single layer in baking pan.
• Sprinkle on sage, lemon pepper and garlic powder (omit garlic powder if using fresh garlic).
• Put pork chops on top of vegetable mixture.
• Spread apple butter mixture onto pork chops.
• Cover and bake at 350* for 1 hour and 20 minutes.
• Uncover and bake 15 minutes longer, or until carrots are done and meat juices are clear.

PORK CHOP VEGGIE BAKE

Steps:

• Preheat oven to 400 degrees.
• Put stuffing in a bowl and add the HOT water, mix and let sit while you do the rest of the preparations.
• Spray a 9x13" baking dish with a non-stick coating.
• Place the chops (I use the 1" thick chops from Costco) in the baking dish.
• In another bowl, mix the soup (no water) and vegetables (you can use any cream soup, chicken works nicely, too - same with the veggies, I like the California Mix style). Pour this over the chops.
• Top with the prepared stuffing.
• Cover with tin foil and put in oven for 1 hour.
• Serve and wait for tummies to get really full!