Stephens Pork Chop Dinner In A Pan 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.

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.

LEMON-DIJON PORK SHEET-PAN SUPPER

Steps:

• Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

STEPHEN'S PORK CHOP DINNER IN A PAN

Steps:

• Peel potatoes and julienne them i.e. cut into slices about 1/8 - 1/4" wide (I use an old Vegamatic slicer that has a julienne setting on it. It makes the whole job faster and easier.
• I usually cut the baker in half before putting through the Vegamatic.) Trim any fat from the chops and fry the fat pieces in an electric skillet while it's preheating to 360 degrees(This greases the bottom of the pan and makes chitlin's - there is less fat on chops nowdays than in my Dad's day, who designed this dish.
• He used to serve them as appetizers to whomever was watching his kitchen wizardry.
• Now there's just enough to grease the pan). Brown the chops quickly on both sides.
• Sprinkle liberally with Worcestershire sauce while doing this.
• Turn heat down to 300°F.
• Add enough hot water to cover the chops about 1/4 of the way up.
• Now layer the julienned potatoes over the top of the chops.
• Then add enough more hot water mixed with (oh, say a tablespoon) Worcestershire sauce to cover the chops about 1/2 way up.
• Pour directly over the potatoes so they look a little brown from the water/Worcestershire mix.
• Cover and leave for about 25-30 minutes.
• When you return, flip the chops on top of the potatoes.
• The water should be gone or almost, so you need to add another 1/4-1/2 cup of hot water - enough to cover the bottom of the electric skillet to keep the potatoes from burning.
• Cover again and lower heat to 250-275°F.
• Leave another 20 minutes.
• Now switch the chops to the bottom of the pan with potatoes layered above. The potatoes may be quite brown by this time and the chops should be getting softer and ready to cut with a fork.
• Add a little more water if needed.
• If the potatoes and chops still aren't done enough, just turn up the heat and cook a little more. Drain all the juice from the can of sauerkraut and spread over the potatoes.
• Sprinkle liberally with brown sugar.
• Check often during the next 15 minutes to see when the brown sugar melts.
• Mix it around into the kraut and potatoes and flip the chops around to get some too.
• The dish is done when the chops tear apart to a fork and potatoes are soft. I like the chops falling apart and I have all the water cooked off.
• This dish serves two or more depending on appetites.
• Serve with the kraut and potatoes mixed up together and add cold applesauce as a side. Good summer dish because the electric skillet keeps the temperature down in the kitchen.