Pork Chops With Garlic Potatoes And Broccoli Recipes

GARLICKY PORK CHOPS AND BROCCOLI

Steps:

• Heat 1 tablespoon of the olive oil in a large skillet with a lid over medium high heat. Cook the pork chops for about 5 minutes per side, until browned and cooked through. Transfer them to a plate.
• Return the skillet to medium heat and add the remaining 2 tablespoons of oil. Add the broccoli and sauté for 1 minute. Add the garlic and sauté for 1 more minute, until you can smell the garlic. Add the Worcestershire Sauce and 1/4 cup water, cover the pan and cook for 2 to 3 more minutes until the broccoli is just tender. Uncover the pan and sauté for another minute until any liquid has evaporated. Taste and adjust seasonings, then serve the pork and broccoli on plates with hot rice or mashed potatoes.

SHEET PAN PORK CHOPS WITH POTATOES AND BROCCOLI

Steps:

• Preheat oven to 425 degrees and grease a baking sheet.
• Arrange potatoes on 1/3 of the sheet pan. Bake for 5-10 minutes while you prepare the pork chops.
• Season pork chops generously all over with salt and pepper, then season with garlic powder, Italian herb blend, paprika, and ranch seasoning.
• Add pork chops to the pan, arranging them in the center third of the pan. Return to oven for 10 minutes. Meanwhile move on with preparing the broccoli.
• Toss broccoli with oil and season with salt and pepper. Arrange on remaining 1/3 of the baking pan.
• Return pan to oven and bake for another 10-15 minutes until broccoli and potatoes are easily pierced with a fork. Pork center should read 145 degrees if using a meat thermometer.
• Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli. Enjoy!

BROCCOLI POTATO PORK CHOPS

Steps:

• Slice potato into chunks or slices.
• Place potato in crockpot, and arrange trimmed pork chops on top.
• In a seperate bowl mix milk, soup, and garlic until the mixture is smooth.
• Pour over pork chops.
• Cook on low for 8 hours.

PORK CHOPS IN ONION 'N GARLIC GRAVY

Steps:

• Lightly salt and pepper chops.
• Brown pork chops in olive oil.
• Add onions and garlic and saute until soft, being careful not to burn.
• Add water and bring to a boil.
• Whisk together flour, chicken broth and browning sauce.
• Add to skillet, stirring well.
• Cover and cook over low heat 30 to 45 minutes or until tender.
• Taste gravy and add additional salt and pepper, if necessary.

20-GARLIC PORK AND POTATOES SKILLET

Steps:

• Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
• In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
• In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
• Cut pork into 1/2-inch slices; return to skillet. Top with parsley.

GARLIC SEASONED BAKED PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pour butter into a 9x13-inch baking dish, tilting to cover entire bottom of dish.
• Whisk egg and milk together in a shallow bowl; dip pork chops into egg mixture. Transfer pork chops to the baking dish. Sprinkle pork chops with garlic powder and seasoned salt.
• Bake pork chops in the preheated oven for 10 minutes. Flip chops and season the other side with garlic powder and seasoned salt. Cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH GARLIC POTATOES AND BROCCOLI

Steps:

• Brine (24 hours in advance) 1. In a glass bowl, dissolve salt and sugar in 2 C warm water, then add cold water to bring to room temperature. 2. Add the chops, then cover with plastic wrap and refrigerate for 1-2 hours. 3. Remove chops from brine, rinse, then wrap in plastic wrap and refrigerate up to 24 hours. Par Boil vegetables 1. Bring 4 quarts of water to a boil, then add the potatoes. Cook until potatoes are half way done, about 10 minutes. Remove them to a bowl. 2. Return water to boil, then add broccoli in batches until all pieces are partially cooked, about 2 minutes for florets and 4 minutes for stalks. Remove them to a bowl. Cooking 1. Remove chops from refrigerator and coat with olive oil and fresh ground black pepper. Preheat the grill to high heat. 2. If potatoes are larger than bite size, cut into halves or quarters. In 4-quart sauté pan, heat 1 T of olive oil over medium heat. Add garlic and sauté for 2-3 minutes, but do not let the garlic brown. Add potatoes and sauté for 3-5 minutes. 3. Combine chicken broth, Dijon mustard, pepper flakes, salt, thyme, and chives, then add to potatoes. Cover and cook until potatoes are done. 4. On the grill, reduce the heat to medium and cook the pork chops for 10-12 minutes, turning once. If using a Weber grill, use Direct Medium setting. Remove chops from heat when internal temperature reads 145° F. Place on platter and cover with aluminum foil to rest for 5 minutes. 5. While the chops are cooking, finish the potatoes, then place them in a covered bowl. Add 1 T olive oil to the pan, heat it and add the remaining garlic. Sauté the garlic for 2 minutes, then add the broccoli. Sauté the broccoli until cooked, about 3-5 minutes. 6. Serve with lemon wedges for the potatoes and broccoli.