Pork Chops And Vegetables Recipes
OVEN-ROASTED PORK CHOPS AND VEGETABLES
Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g
ROASTED PORK CHOPS AND VEGETABLES
Serve your family this roasted dinner made using pork chops, rutabaga, vegetables and Old El Paso® red onions that's served with fruit salad and bread.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
- Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
- Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.
Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 8 g
SAUCY PORK CHOPS WITH VEGETABLES
These savory chops served with mashed potatoes satisfy any hearty appetite. It is a very colorful dish and is nice to serve to guests, too. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.
Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
LEFTOVER PORK AND VEGETABLES
When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. -Shirley Tower, Southwick, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.
Nutrition Facts :
BONELESS PORK CHOPS WITH VEGETABLES
I have made this a couple of time, and we really enjoy it. Sooo simple, and quite delicious. I usually make it with carrots since we are not green bean eaters, but thought I should post it as written. Recipe courtesy of Jyl Steinback.
Provided by Jennygal
Categories One Dish Meal
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray inside of slow cooker with cooking spray.
- Combine mushroom soup with chicken broth and pour into slow cooker.
- Place chops on top of soup and sprinkle with pepper.
- Add green beans and potatoes and cover and cook on low 4-5 hours or on high 2-2 1/2 hours.
- Stir and serve!
Nutrition Facts : Calories 464, Fat 11.9, SaturatedFat 3.8, Cholesterol 76, Sodium 543.2, Carbohydrate 57.4, Fiber 8.4, Sugar 4, Protein 32.4
PORK CHOPS AND ROASTED ROOT VEGETABLES
From Woman's Day The secret to this winning dish is its sweet and tangy vinaigrette, made with whole-grain mustard, maple syrup, olive oil and scallions. Use it on roasted squash, sweet potatoes-any root vegetable you like!
Provided by ElizabethKnicely
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 424°F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
- Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
- Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
- Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.
Nutrition Facts : Calories 256, Fat 16.4, SaturatedFat 2.3, Sodium 111.9, Carbohydrate 27.6, Fiber 6.9, Sugar 11.4, Protein 2.1
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