Shirred Potatoes And Pork Chops Recipes

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SHIRRED POTATOES AND PORK CHOPS



Shirred Potatoes and Pork Chops image

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

3 cups milk
3 tablespoons all-purpose flour
6 tablespoons butter
salt and pepper to taste
4 pork chops
4 large potatoes, shredded, or more as needed

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 CHOPS WITH SCALLOPED POTATOES



Pork Chops With Scalloped Potatoes image

Make and share this Pork Chops With Scalloped Potatoes recipe from Food.com.

Provided by looneytunesfan

Categories     One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can chicken broth
6 pork ribs (3/4 inch thick) or 6 pork loin chops (3/4 inch thick)
2 tablespoons cooking oil
additional salt and pepper (optional)
6 cups thinly sliced peeled potatoes (about 4 pounds)
1 medium onion, sliced
paprika and chopped fresh parsley (optional)

Steps:

  • In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from the heat and set aside.
  • In a skillet, brown pork chops in oil; season to taste with additional salt and pepper if desired.
  • In a greased 13-in. x 9-in. x 2-in. baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top.
  • Cover and bake at 350° for 1 hour; uncover and bake 30 minute longer or until potatoes are tender. If desired, sprinkle with paprika and parsley.

SHIRRED POTATOES AND PORK CHOPS



Shirred Potatoes and Pork Chops image

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     Baked Pork Chops

Time 3h30m

Yield 4

Number Of Ingredients 6

3 cups milk
3 tablespoons all-purpose flour
6 tablespoons butter
salt and pepper to taste
4 pork chops
4 large potatoes, shredded, or more as needed

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

PAN-ROASTED PORK CHOPS WITH DILLED POTATO SALAD



Pan-Roasted Pork Chops With Dilled Potato Salad image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons coriander seeds, crushed
Leaves from 1 branch fresh rosemary, minced
Grated zest of 1 lemon
4 rib pork chops, preferably Niman Ranch or Kurobuta
3/4 pound small Yukon Gold potatoes, scrubbed
1 bay leaf
1 clove garlic, crushed
Salt
1/2 cup extra virgin olive oil
2 thick slices bacon, cut crosswise in 1/4-inch slivers
1 medium Spanish onion, diced
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
Freshly ground black pepper
1/4 cup minced fresh dill
1/2 cup dry white wine
2 tablespoons unsalted butter

Steps:

  • Combine coriander, rosemary and lemon, and rub on both sides of pork. Refrigerate chops.
  • Place potatoes in saucepan with water to cover by one inch. Add bay leaf, garlic and large pinch salt. Bring to a simmer, and cook until tender, about 20 minutes. Drain, discarding bay leaf and garlic, and dice potatoes. Place in serving bowl.
  • Place 1 tablespoon oil in small skillet. Add bacon, and cook until crisp. Drain onto paper towel, leaving fat in pan. Add onion to pan, and sauté over medium heat until translucent. Place bacon and onion in small bowl. Add mustard, vinegar and 1/4 cup oil. Mix, season with salt and pepper, pour over potatoes, and fold gently. Fold in dill. Set aside.
  • Season pork with salt and pepper. Heat heavy skillet just large enough to hold pork without crowding. Add remaining olive oil, and cook pork over medium heat about 4 minutes per side, until browned. Meat should be slightly pink. Transfer pork to serving platter.
  • Blot fat from pan with paper towel. Add wine, and cook a few minutes, stirring and scraping bottom of pan, until wine just films pan. Add any juices from platter with pork. Whisk in butter bit by bit. Check seasoning. Spoon sauce over pork, and serve with potato salad.

Nutrition Facts : @context http, Calories 808, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 57 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 15 grams, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams

SCALLOPED POTATOES AND PORK CHOPS



Scalloped Potatoes and Pork Chops image

I truly enjoy trying new recipes and baking hearty casseroles like this one for my family. This dish is easy to prepare, and baking the chops with the potatoes give the whole meal great flavor. - Susan Chavez, Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 7

5 cups thinly sliced peeled potatoes
1 cup chopped onion
Salt and pepper to taste
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
6 pork loin chops (1 inch thick)
Chopped fresh parsley

Steps:

  • In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. , Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

Nutrition Facts :

PAN-ROASTED PORK CHOPS & POTATOES



Pan-Roasted Pork Chops & Potatoes image

An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided
4 small potatoes (about 1-1/2 pounds)
1/2 pound fresh Brussels sprouts, trimmed and halved
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Steps:

  • Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges

PORK CHOPS & POTATOES



Pork Chops & Potatoes image

Make and share this Pork Chops & Potatoes recipe from Food.com.

Provided by Robin W

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 pork chops
1 tablespoon oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 teaspoon oregano
1 cup chicken broth
1/2 cup diced roasted bell pepper (optional)

Steps:

  • Heat Oil in non-stick skillet over medium-high heat.
  • Add chops and cook 10 minutes or until well-browned.
  • Remove chops.
  • Add potatoes, onion and oregano.
  • Cook five minutes or until browned-stirring occasionally.
  • Add chops, chicken broth and peppers.
  • Heat to boil.
  • Cover and cook over low heat 5 minutes or until done.
  • Serves 4.

Nutrition Facts : Calories 428.8, Fat 18.3, SaturatedFat 5.5, Cholesterol 75, Sodium 271.6, Carbohydrate 36.9, Fiber 4, Sugar 3.5, Protein 28

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