RANCH PORK CHOP SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 9
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.
OVEN PORK CHOPS WITH HOMINY
The original recipe was from cooks.com. Posted in response to a request in the forums. I rewrote the recipe to clarify the instructions. I would omit the salt as the soup and hominy should provide enough.
Provided by duonyte
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place butter in large, oven-safe skillet and heat until melted. Add the chops and brown them quickly. Remove to a platter.
- Add the onion and green pepper to the skillet and saute until they start to brown.
- Blend together remaining ingredients in skillet with the drippings and veggies.
- Return the chops and any accumulated juices to the skillet, placing on top of the veggies mix.
- Bake covered at 350 degrees for 1 hour.
- Remove cover and bake 15 minutes longer.
SUCCOTASH WITH HOMINY
Provided by Craig Claiborne
Categories dinner, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 475 degrees.
- Open up the tops of each ear of corn to expose the silks. Chop off and discard the top of each ear, removing most of the silks. Drop the corn into enough cold water to cover, and let stand 5 minutes. Drain. Reshape the husks and wrap them, two by two, in aluminum foil. Arrange them on a baking sheet and place in the oven. Bake 15 minutes.
- Shuck the corn, discarding any silks that remain. Cut way the kernels, and set aside.
- Heat the butter in a casserole, and add the onions and peppers. Cook briefly, stirring, and add the hominy. If fresh beans and peas are used, add them, and cook until tender. If frozen beans and peas are used, run them under the hot water until defrosted. Drain, and add them to the casserole. Add the corn, salt and pepper. Cook, stirring, about 1 minute, and stir in the chives, and serve.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 622 milligrams, Sugar 3 grams, TransFat 1 gram
SHEET PAN PORK CHOPS WITH ROASTED CARROTS
Make and share this Sheet Pan Pork Chops with Roasted Carrots recipe from Food.com.
Provided by vschry
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425. Line a large sheet pan with parchment. Cute the carrots into 2 inch long sticks.
- 2. In a large bowl, toss carrots and 2 T oil. Season with salt and pepper. Arrange in a single layer on sheet pan. Reserve bowl. Roast carrots 12 minutes.
- 3. Meanwhile, in the same bowl used for carrots, combine the paprika, onion powder, vinegar, frown sugar, and remaining 1 T oil. Add the pork chops and toss until well coated. Season pork on all sides with salt and pepper. Move carrots to edges of sheet pan and place pork chops in center. Roast 12-15 mins, until pork is cooked through.
Nutrition Facts : Calories 483.8, Fat 23.6, SaturatedFat 5.9, Cholesterol 124, Sodium 210.8, Carbohydrate 25.3, Fiber 5.3, Sugar 15.6, Protein 41.8
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