Pork Chops Cheese Potatoes Recipes

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

CHEESE-STUFFED PORK CHOPS

Steps:

• Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. , Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

PAN-ROASTED PORK CHOPS & POTATOES

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.

CHEESE & POTATO STUFFED PORK CHOPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees F. Lightly spray a 13 x 9-inch baking pan. Make a "pocket" in the chops to hold the filling. Here's a very good video explaining how: Peel the potatoes if you wish. I used white new potatoes so eliminated this step. Slice the potatoes ULTRA thin...so you can read the newspaper through them. For this, I used my box grater--the side that has the "U" shape. Otherwise use a mandolin to accomplish this. You may also substitute frozen shredded potatoes that are thawed if you don't want to bother with the thin slicing. Pat the potatoes to remove excess moisture between paper towels. Place potatoes in a medium bowl. Add the cheeses, salt, pepper and 1 tbs of the melted butter. Stuff each chop with 1/4 of the potato-cheese mixture. Place in prepared pan. Brush with remaining melted butter. Sprinkle lightly with additional salt and pepper. Bake at 400 degrees F for 40-50 minutes. SLOW COOKER METHOD: Proceed as above, except don't prepare a baking dish. Place chops in a 5-7 QT slow cooker. Try to angle the chops with the stuffed pocket angled upward. Cover and cook on HI for 4-5 hrs. Serves 4. Read more: http://www.bakeatmidnite.com/2014/08/cheese-potato-stuffed-pork-chops.html#ixzz3TxeBEIbJ

PORK CHOPS AND CHEESE POTATOES

Steps:

• Brown chops in large skillet.
• Toss potatoes, onions, flour and seasonings together.
• Place potato mixture in buttered 13x9 pan.
• Place chops on top of potato mixture.
• Add soup and milk to skillet.
• Bring to boil over medium heat.
• Pour over chops and potatoes.
• Cover and bake at 350 for 1 hour.
• Uncover and bake and additional 15 minutes.

PORK CHOPS AND CHEESY POTATOES

Steps:

• In a 1 1/2 quart buttered dish, place alternate layers of potatoes, onions,.
• and cheese. Combine soup, milk and seasonings, pour over all (do not stir).
• Top with browned pork chops, cover and bake at 350 for 1 1/2 hours.

PORK CHOPS & CHEESY POTATO AU GRATIN

Steps:

• Heat oven to 375°F.
• Prepare Potatoes as directed on package, following Oven Directions, using 13x9-inch baking dish and stirring corn into potato mixture. Top with chops.
• Bake 30 min. or until chops are done (145°F) and potatoes are tender. Remove chops; keep warm.
• Stir Cheese Sauce into potatoes. Top with chops.