STOVETOP PORK CHOPS AND POTATOES
Super quick and easy. A family favorite.
Provided by Carolyn Hilliard Nelson
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat.
- Turn chops and add onions. Layer sliced potatoes on to of chops and sprinkle with salt and pepper.
- Combine soup, water and milk. Pour soup mixture into skillet. Add more water or milk if necessary to cover the potatoes.
- Cover pan and cook until potatoes are tender, about 45 minutes.
Nutrition Facts : Calories 301 calories, Carbohydrate 38.9 g, Cholesterol 38.1 mg, Fat 8.3 g, Fiber 3.5 g, Protein 17.9 g, SaturatedFat 2.6 g, Sodium 805.4 mg, Sugar 4.5 g
PORK CHOPS WITH SALTED PLUMS
This weeknight affair pairs savory pork with a sweet-and-sour mixture of sliced plums and red onions. When a recipe has so few ingredients, it's important that they be of the highest quality possible. The pork chops here will deliver most of the fat, so make sure they're well marbled (bone-in loin or rib chops both work). As for the plums, this is one of the rare occasions in which underripe is preferred to perfectly ripe, so they maintain texture after they get briefly tossed in the skillet, and also deliver plenty of acidity for the pan sauce.
Provided by Alison Roman
Categories dinner, quick, weekday, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper; set aside.
- Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.
- Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.
- Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.
- Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.
PORK CHOPS WITH PLUMS AND WHIPPED POTATOES
Boil a little extra potato tonight to make our Harvest Vegetable Pancake later. These mashed spuds are made with olive oil in place of butter for a more healthful, but equally delicious, dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, bring potatoes to a boil in salted water over medium-high. Reduce to a simmer and cook until potatoes are tender when pierced with a knife, 8 to 10 minutes; drain. Reserve 1 cup potatoes for Harvest Vegetable Pancake recipe; return remaining potatoes to pot. With a potato masher, mash potatoes until fluffy and free of large lumps, then whisk in 2 tablespoons olive oil and milk. Season to taste with salt and pepper, cover pot, and keep warm over low.
- Meanwhile, season pork chops with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high. Working in batches if necessary, cook pork until golden brown on both sides and cooked through, about 6 minutes, flipping once. Transfer to a serving platter and tent with foil. Return pan to heat, add onion, and cook until translucent, about 3 minutes. Add plums and cook, stirring occasionally, until onion is tender and plums begin to soften, about 3 minutes. Season with salt and pepper.
- In a medium bowl, toss salad greens with 4 teaspoons oil and vinegar. Season with salt and pepper. Serve pork chops with plum mixture, potatoes sprinkled with scallion greens, and salad.
Nutrition Facts : Calories 592 g, Fat 30 g, Fiber 5 g, Protein 30 g, SaturatedFat 8 g
GRILLED PORK CHOPS AND PLUMS
Add grilled plums to a quick arugula salad to serve with grilled pork chops.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the pork chops until lightly charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes more. Transfer the pork chops to a cutting board to rest for about 5 minutes.
- Meanwhile, toss the plums with 2 teaspoons of the oil and sprinkle with salt and pepper. Grill, flipping once, until softened with grill marks, about 2 minutes per side. Cut into wedges.
- Toss the arugula and parsley with the lemon juice and remaining 1 tablespoon oil and season with salt and pepper. Divide among 4 plates and top with the plum wedges. Serve with the pork chops.
PORK CHOPS WITH POTATOES
Steps:
- Heat the oven to 325 degrees F/160 degrees C.
- Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.
- Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.
PORK CHOPS WITH SAUTEED PLUMS
I frequently rely on fast, flavorful recipes like this that look like I fussed in the kitchen all day. What an easy way to please my family...and to impress dinner guests!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown pork chops in oil; set chops aside. , Reserve 1 tablespoon drippings; saute plums and onion for 4-6 minutes or until plums begin to brown. Stir in the water, thyme and remaining salt. Return pork chops to pan. Reduce heat; cover and simmer for 13-16 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 305 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 653mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 31g protein.
SHIRRED POTATOES AND PORK CHOPS
I got this recipe from my mother and just love it. The pork chops just melt in your mouth, and you can jazz up the potatoes with whatever you like. My favorite is to layer some shredded cheddar cheese with the potatoes.
Provided by cball
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 3h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
- Whisk together the milk, flour, butter, salt, and pepper in a saucepan over medium-low heat, stirring until the mixture thickens, 5 to 8 minutes. Remove the white sauce from the heat.
- Heat a skillet over medium heat, and sear the pork chops on both sides in the hot skillet just until browned, about 5 minutes. Set the pork chops aside.
- Place about 2/3 of the shredded potatoes into the prepared baking dish. Potatoes should fill about 2/3 of the dish. Top with the seared pork chops, and top with the remaining shredded potatoes. Pour the white sauce over the casserole.
- Bake in the preheated oven for 3 hours.
Nutrition Facts : Calories 713.2 calories, Carbohydrate 77.5 g, Cholesterol 119.5 mg, Fat 28.2 g, Fiber 8.3 g, Protein 37.8 g, SaturatedFat 15.9 g, Sodium 254 mg, Sugar 11.5 g
PORK CHOP RECIPE WITH SMASHED POTATOES
Try this great pork chop recipe tonight. The pork chops and the fully-loaded mashed potatoes each deserve top billing in Pork Chop Recipe with Smashed Potatoes, but lets take a moment to appreciate the unsung hero: the grav.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add chops to drippings in skillet; cook on medium-high heat 3 min. on each side or until done (145°F). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.
- Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly with whisk. Stir in 1 Tbsp. chives.
- Drain potatoes; return to pan. Mash to desired consistency. Stir in cheddar, bacon and remaining chives. Serve with meat and pan gravy.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
OVEN BAKED PORK CHOPS WITH POTATOES
I found this recipe by Nagi on a site called Recipetineats.com. "Made with ingredients you already have in your pantry.....slathered in a country style sauce then baked until sticky and golden. Also great with chicken". I used two pork chops and 4 Yukon gold potatoes. Kept the marinade amount the same. We were licking our plates.
Provided by surus
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400*.
- toss potatoes with 1T oil, salt and pepper. Place in roasting pan big enough to hold potatoes and chops. (I used an iron skillet) and roast for 15 minutes.
- Meanwhile mix marinade ingredients and slather on pork chops.
- When potatoes have cooked 15 minutes add pork chops to the pan. Cook 10-15 minutes depending on size. Stir potatoes.
- Turn chops and baste with pan juices. Stir potatoes. Return to oven for another 10-15 minutes.
- turn on broiler. Baste chops again and broil for a few minutes until carmelized and golden.
- Serve, scraping the juices onto the chops and potatoes. Garnish with parsley if desired.
Nutrition Facts : Calories 567.7, Fat 24.9, SaturatedFat 6.9, Cholesterol 137.3, Sodium 470.7, Carbohydrate 39.2, Fiber 3.8, Sugar 10, Protein 45.3
ROASTED PORK LOIN WITH POACHED PLUMS
Steps:
- For Plums:
- Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.
- Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.
- DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.
- For Pork:
- Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.
- *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
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