SAUCY PORK CHOPS WITH VEGETABLES
These savory chops served with mashed potatoes satisfy any hearty appetite. It is a very colorful dish and is nice to serve to guests, too. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.
Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
SKILLET ROASTED PORK CHOPS WITH SPRING VEGETABLES AND MUSTARD SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.
- Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
- Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.
- Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.
- Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.
- Serve the vegetables and sauce with the pork and garnish with dill.
SAUCY PORK CHOPS
I don't always have time to fix the home-cooked meals my family loves, so I've come to rely on my slow cooker a lot. I fix these tangy chops at least once a week-the meat's so tender you can cut it with a fork-and we all love it! -Jennifer Ruberg, Two Harbors, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.
Nutrition Facts : Calories 371 calories, Fat 12g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1748mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.
OVEN-ROASTED PORK CHOPS AND VEGETABLES
Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
- Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
- Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
- Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.
Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
ROASTED PORK CHOPS WITH CHEESY VEGETABLES
Five ingredients make this an easy supper for the entire family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Let frozen vegetables stand at room temperature 5 minutes to thaw slightly.
- In small bowl, mix Italian herb seasoning and pepper; sprinkle over pork chops. Place partially thawed vegetables in center of pan; arrange pork chops around vegetables.
- Bake 25 to 35 minutes, stirring vegetables halfway through bake time, or until pork is no longer pink and meat thermometer inserted in center reads 160°F and vegetables are tender. Serve hot.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g
BONELESS PORK CHOPS WITH VEGETABLES
I have made this a couple of time, and we really enjoy it. Sooo simple, and quite delicious. I usually make it with carrots since we are not green bean eaters, but thought I should post it as written. Recipe courtesy of Jyl Steinback.
Provided by Jennygal
Categories One Dish Meal
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray inside of slow cooker with cooking spray.
- Combine mushroom soup with chicken broth and pour into slow cooker.
- Place chops on top of soup and sprinkle with pepper.
- Add green beans and potatoes and cover and cook on low 4-5 hours or on high 2-2 1/2 hours.
- Stir and serve!
Nutrition Facts : Calories 464, Fat 11.9, SaturatedFat 3.8, Cholesterol 76, Sodium 543.2, Carbohydrate 57.4, Fiber 8.4, Sugar 4, Protein 32.4
SAUCY CHOPS I
A wonderful one dish meal that satisfies the meat and potato members of the family. Serve with rolls and a salad.
Provided by Margaret
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Coat chops with flour. In a large skillet brown chops in oil. Remove from skillet.
- Put sliced potatoes in bottom of skillet and add green beans. Place chops on top and cover with tomato soup and water. Simmer, covered on low for 35 minutes or until potatoes are tender.
Nutrition Facts : Calories 456 calories, Carbohydrate 62.7 g, Cholesterol 55.6 mg, Fat 10.8 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 3.8 g, Sodium 752.8 mg, Sugar 10.5 g
CHINESE STICKY PORK CHOPS WITH STIR FRY VEGETABLES
Treat pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating.
Provided by English_Rose
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic.
- Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours.
- Set the oven to 350°F
- Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture.
- For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so.
- Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables.
- Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed.
- Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.
Nutrition Facts : Calories 483.5, Fat 29.1, SaturatedFat 7.2, Cholesterol 75, Sodium 1597.9, Carbohydrate 29.6, Fiber 2.1, Sugar 19.8, Protein 26.4
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