Porkchopsonepansupper Recipes

EASY PORK CHOP SHEET PAN DINNER

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.
• Rub the mixture onto both sides of the pork chops and set aside.
• Add the chopped potatoes, the baby carrots and green beans to a large sheet pan.
• Pour the olive oil, lemon juice, garlic powder, parsley and salt and pepper over the top and toss well to coat.
• Arrange the veggies to lay as flat as possible on the sheet pan and nestle the pork chops on top.
• Place the sheet pan in your preheated oven and bake for about 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
• Serve immediately with a sprinkling of fresh parsley, if desired.

ONE-SKILLET PORK CHOP SUPPER

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.

RANCH PORK CHOP SHEET PAN SUPPER

Steps:

• Preheat the oven to 475 degrees F.
• In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
• Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
• In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
• Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

ONE-PAN ROASTED PORK SUPPER

Steps:

• Heat oven to 375°F.
• Toss vegetables with dressing and 1/2 tsp. thyme; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 10 min. Meanwhile, mix stuffing mix and water just until blended.
• Cut each tenderloin diagonally into thirds. Spoon vegetable mixture to sides of pan. Spoon stuffing down center of pan; top with meat and remaining thyme.
• Bake 45 min. or until meat is done (145°F). Remove from oven. Let meat stand 3 min. before serving with the vegetables.

PORK CHOP SUPPER

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
• Place potatoes in 3 1/2- to 6-quart slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
• Cover and cook on Low heat setting 6 to 7 hours.
• Remove pork from slow cooker; keep warm. Stir pimientos and peas into slow cooker. Cover and cook on Low heat setting about 15 minutes or until peas are tender. Serve vegetable mixture with pork.

PORK CHOPS ONE PAN SUPPER

Steps:

• Spray a medium size frypan with veggies cooking spray; heat to medium high.
• Add pork chops and sear on all side, about 5 minutes.
• Add onion slices and cook 'til transparent and just turning brown, about 5 minutes.
• Add stewed tomatoes; bring to a simmer, cover and simmer for 30 minutes.
• Add potatoes around the outside of the pan; simmer 15 minutes, add broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or 'til the potatoes are cooked through.
• Serve hot.

SHEET-PAN PORK SUPPER

Steps:

• Preheat oven to 450°. In a small bowl, combine butter, chives and garlic; set aside. In a second bowl, combine green beans with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining olive oil, salt and pepper. Arrange potatoes on other side of pan., Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans. , Bake until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove tenderloins to a cutting board and top with 2 tablespoons seasoned butter. Tent pork with aluminum foil; let stand., Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables., Slice pork; serve with roasted vegetables and pan drippings. If desired, top with sesame seeds and additional minced chives.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOP SUPPER

Steps:

• In a skillet over medium heat, melt butter. Brown chops for 3 minutes on each side.
• Add the potatoes, carrots and onion. Combine soup and water; pour over the top.
• Cover and simmer for 15 to 20 minutes or until the vegetables are tender.

PAN-SEARED PORK CHOPS

Steps:

• Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
• Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
• Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
• Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
• Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
• Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.