ONE-SKILLET PORK CHOP SUPPER
My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. -Kathy Thompson, Port Orange, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings., In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. , Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.
Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 700mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
PORK CHOP SKILLET DINNER
This pork chop skillet dinner is a weeknight meal victory. Ready to serve in under an hour, it couldn't be easier to make! Pork chops, onions, carrots and potatoes come together in a skillet with just a dash of salt and pepper for the perfect pork chop dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
- Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.
Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 65 mg, Fat 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg
PORK DIANE SKILLET SUPPER
Make and share this Pork Diane Skillet Supper recipe from Food.com.
Provided by Kayne
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter or margarine in skillet or dutch oven.
- Add pork slices, cook 3 - 5 minutes. Must be brown on both sides. remove and keep warm.
- Set aside 1/4 cup broth.
- With Worcestershire sauce, salt, pepper and potatoes place remaining broth in pan.
- Boil, then reduce heat and simmer until potatoes are tender.
- Stir in mushrooms, onions and meat. Cover.
- Simmer until pork has no pink left in center (minimum 5 minutes).
- Combine flour and broth that had been set aside, mix until smooth.
- Slowly stir into pan. Cook over medium-high heat, stirring constantly until mixture is thickened.
PORK SKILLET SUPPER
This is a different way to use pork. It is a great one-dish meal. I clipped it from Taste of Home magazine and it is credited to Arlene Snyder.
Provided by Chris from Kansas
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, saute onion in oil until tender.
- Stir in soup, milk, worcestershire, salt and pepper; mix well.
- Add pork, potatoes and peas; heat through.
Nutrition Facts : Calories 339.1, Fat 16.2, SaturatedFat 4.1, Cholesterol 25.3, Sodium 1588.7, Carbohydrate 40.7, Fiber 6.1, Sugar 8.3, Protein 9.6
HARVEST SKILLET SUPPER
Betty Crocker's Heart Healthy Cookbook shares a recipe! Scrumptious skillet dinner made using pork, rice and vegetables - a wholesome meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in hot oil 2 to 3 minutes, turning once, until brown on both sides. Remove pork from skillet; cover to keep warm. Drain drippings from skillet.
- Mix apple juice, mustard, cornstarch, brown sugar, salt and pepper in small bowl. Add to skillet with sweet potatoes; reduce heat. Cover and cook 10 to 15 minutes, stirring occasionally, until sweet potatoes are crisp-tender.
- While sweet potatoes are cooking, heat water to boiling in medium saucepan; stir in rice. Reduce heat to low; cover and simmer 10 minutes.
- Stir bell pepper, apple and pork into sweet potato mixture. Cover and cook 5 minutes longer, stirring occasionally, until bell pepper is crisp-tender and pork is no longer pink in center. Serve over rice; garnish with chopped fresh parsley if desired.
Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 55 mg, Fiber 6 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 16 g, TransFat 0 g
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