SLOW-COOKER PORK CHOPS WITH VEGETABLE MEDLEY
Succulent slow-cooked pork and vegetables make a simple, hearty supper for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 4
Number Of Ingredients 9
Steps:
- In very small bowl, mix salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork chops in oil about 4 minutes, turning once, just until browned.
- Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
- Cover, cook on Low heat setting 3 to 4 hours.
- In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g
GRILLED PORK CHOPS WITH GRILLED VEGETABLE MEDLEY
**Note: The scapes will be tender from the bulb to about half way up the top. (The tops can be tough if not cooked long enough.) The Hakurei turnips cook quickly (unlike its cousins the yellow turnip and purple topped turnips). This variety is mild, tender, juicy and delicious. The carrots also cook quickly. The yellow squash takes the least amount of time to cook. The pea pods in our farm box were not edible (but some other varieties are). After grilling, remove the peas and discard the pods.
Provided by A Family Feast
Time 30m
Number Of Ingredients 14
Steps:
- Pull kale leaves from their ribs by grabbing the leaves on the stem end and pulling down in one quick motion. Chop into pieces then rinse thoroughly and allow to drain in a strainer.
- In a large sauté pan, place two tablespoons of olive oil and cook garlic over medium heat for 1-2 minutes. Increase heat to medium high and add wet chopped kale (careful - it will splatter) and cook covered for two minutes. Remove lid, stir and cook for two more minutes. Toss with butter and pepper and set aside.
- Preheat grill to high. Brush all sliced vegetables with oil, salt and pepper. Brush pork chops with oil, salt and pepper.
- Grill pork chops for about 2-3 minutes per side or until done.
- At the same time, place all vegetables on the grill* and grill until tender (timing varies between 8 and 15 minutes**). Remove each vegetable from the grill as they become tender. *The pea pods and garlic scapes should be cooked in a grill basket.
- To serve, place cooked kale on a platter, top with the pork chops and surround the platter with each cooked vegetable.
PORK CHOP VEGGIE MEDLEY
"I couldn't wait for dinner when my grandmother prepared this delicious pork chop dish topped with colorful vegetables," says Shirley Hulin of Los Osos, California. "Now I fix it for my family-it's one of the meals regularly requested by my husband."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 418 calories, Fat 9g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 455mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
ROASTED PORK TENDERLOIN AND VEGETABLE MEDLEY
This is a very easy to assemble meal. It is fast enough to make for a week night meal but elegant enough for company. The roasted peppers and onions are so sweet and tempting even to a vegetable hater!
Provided by Irmgard
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Line two baking sheets with aluminum foil.
- Place the vegetables on one of the sheets, drizzle with the olive oil and season with half of the salt and pepper.
- Arrange the pork tenderloins on the second sheet, tucking the tapered ends underneath.
- Combine the remaining ingredients and brush over the meat.
- Roast both the meat and vegetables in a 450 degree F oven until the juices run clear when the pork is pierced and just a hint of pink remains, about 25 minutes.
- Broil until the pork is golden and glazed and the vegetables are browned around the edges, about 4 minutes.
Nutrition Facts : Calories 401.4, Fat 16.7, SaturatedFat 4.2, Cholesterol 112.3, Sodium 480.7, Carbohydrate 26.1, Fiber 4.1, Sugar 14.4, Protein 38
VEGGIE HAM MEDLEY
"Ever since a friend gave me the recipe for this macaroni dish, it has been my husband's favorite," relates Ida Mae White of Forsyth, Missouri. "I fix it for him at least once a week."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large skillet over medium heat, cook the ham, basil and garlic powder in butter for 5 minutes., Add vegetables; cook until tender; stirring occasionally. Drain macaroni; add to the skillet. Stir in sour cream and 1/4 cup cheese. Sprinkle with remaining cheese; cover and let stand until cheese is melted.
Nutrition Facts : Calories 395 calories, Fat 21g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 831mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
BARBECUE PORK CHOPS MEDLEY
Tender pork chops cooked in individual foil packets with veggies and barbecue sauce make a quick and easy dinner.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Bake 18 to 22 minutes on a cookie sheet in oven.
- OR grill 14 to 16 minutes in covered grill.
- Serve with rice, if desired.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 61.1 g, Cholesterol 70.1 mg, Fat 10.9 g, Fiber 4.5 g, Protein 30.9 g, SaturatedFat 4 g, Sodium 1588.3 mg, Sugar 33.4 g
PORK CHOP VEGGIE MEDLEY
'I couldn't wait for dinner when my grandmother prepared this delicious pork chop dish topped with colorful vegetables,' says Shirley Hulin of Los Osos, California. 'Now I fix it for my family--it's one of the meals regularly requested by my husband.'
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 49.5 g, Cholesterol 64.9 mg, Fat 6.8 g, Fiber 3.9 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 533.7 mg, Sugar 7.5 g
PORK MEDLEY
This is one of our favourite ways of using leftover roast pork. It adapts to whatever you have left in your fridge!
Provided by Rainbow
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
- Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
- Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
- Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
- Put it in an ovenproof dish and top with the potatoes.
- Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.
Nutrition Facts : Calories 832.3, Fat 42.5, SaturatedFat 23.8, Cholesterol 190.9, Sodium 441.8, Carbohydrate 40.3, Fiber 2.9, Sugar 3, Protein 48.5
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