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.
ONE-SKILLET PORK CHOP SUPPER
My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. -Kathy Thompson, Port Orange, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 700mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
COUNTRY PORK CHOP SUPPER
It doesn't get much easier than this quick and hearty all-in-one slow cooker meal. And it doesn't get much tastier, either! -Sandy Mullen of Gage, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. , Stir in potatoes; cover and cook on low for 4-5 hours. Stir in vegetables and cook 1 hour longer or until meat and potatoes are tender.
Nutrition Facts : Calories 367 calories, Fat 10g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1353mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.
ZUCCHINI PORK CHOP SUPPER
My mom gave me a recipe for zucchini casserole and I added the meat because I was trying to make a one-dish supper. I look forward to fresh zucchini now. -Linda Martin, Rhinebeck, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.
Nutrition Facts : Calories 559 calories, Fat 27g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 1583mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 18g protein.
BARBECUED PORK CHOP SUPPER
I start these slow cooker BBQ pork chops in the morning and enjoy a tasty supper later with no last-minute work. We just get to eat! -Jacqueline Jones, Round Lake Beach, Illinois
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 575 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1846mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 3g fiber), Protein 38g protein.
PORK CHOP SUPPER
You can let this Pork Chop Supper simmer while you do other chores. My mother made it often on washday. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place flour in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides. Sprinkle with thyme, salt and pepper. , Peel potatoes and cut into 3/4-in. cubes. Add the potatoes, carrots and onion to the skillet. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until a thermometer reads 145°.
Nutrition Facts : Calories 623 calories, Fat 24g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 1359mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 7g fiber), Protein 44g protein.
PORK CHOP SUPPER CASSEROLE
"Here's a casserole supper so delicious and satisfying, there's no need for side dishes or extras," says Edie DeSpain of Logan, Utah. Edie found her stick-to-the-ribs recipe in an old cookbook.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cut apple widthwise in half. Peel and chop half of apple; set aside. Cut remaining half into three rings; set aside. , Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil for 3-4 minutes on each side. Transfer to a greased 11x7-in. baking dish; keep warm., In same skillet, cook and stir rice and onion in drippings until rice is lightly browned. Stir in the water, bouillon and remaining salt. Stir in chopped apple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Spoon rice mixture around pork chops. In a small bowl, combine the butter, brown sugar and cinnamon; brush over apple slices. Arrange apple slices on top of chops. , Cover and bake at 350° for 25-30 minutes or until meat juices run clear and rice is tender.
Nutrition Facts : Calories 411 calories, Fat 18g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1385mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 3g fiber), Protein 21g protein.
SLOW COOKER PORK CHOP SUPPER
You'll love the succulent taste of this slow-cooked meal shared by Pamela Shank of Parkersburg, West Virginia. A tangy kick of sauerkraut will leave you smacking your lips.
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small nonstick skillet, brown chops in oil. Meanwhile, place the sweet potato, onion and apple in a 1-1/2-qt. slow cooker., Combine the brown sugar, cinnamon, salt, nutmeg and pepper; sprinkle over the top. Layer with pork chops and sauerkraut., Cover and cook on low for 3-4 hours or until meat is tender.
Nutrition Facts : Calories 377 calories, Fat 13g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1094mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 6g fiber), Protein 30g protein.
SLOW-COOKER PORK CHOP SUPPER
Got 15 minutes? Start a slow-cooked supper of pork chops or pork loin and red potatoes in a creamy mushroom sauce. Sliced mushrooms and frozen sweet peas help speed things along.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 2 to 4 minutes, turning once, until brown.
- Spray 4- to 5-quart slow cooker with cooking spray. Place potatoes in cooker. In medium bowl, mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour. Spoon half of the soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
- Cover; cook on Low heat setting 6 to 7 hours.
- Remove pork from cooker; keep warm. Stir pimientos and peas into cooker. Cover; cook on Low heat setting about 15 minutes longer or until peas are tender. Serve with pork.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 65 mg, Fiber 5 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 0 g
ZUCCHINI PORK CHOP SUPPER
My mom gave me a recipe for zucchini casserole and I added the meat because I was trying to make a one-dish supper. I look forward to fresh zucchini now. -Linda Martin, Rhinebeck, New York
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top., Crush remaining stuffing mix; place in a shallow bowl. In another shallow bowl, add the water or milk. Dip pork chops in water or milk then roll in stuffing crumbs., Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.
HOOSIER PORK CHOP SUPPER
Indiana is one of the leading hog-producing states, so this recipe reflects our region. This is a "lickin' good" one-dish meal that's quite easy to make.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. In a large resealable plastic bag, combine flour, salt and pepper; add the pork chops. Seal bag; turn to coat., Cook pork chops in the drippings until browned on both sides. Add the potatoes, carrot, tomatoes and reserved onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Stir in the peas, cook, uncovered, for 10 minutes longer or until heated through.
Nutrition Facts : Calories 930 calories, Fat 36g fat (11g saturated fat), Cholesterol 216mg cholesterol, Sodium 980mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 7g fiber), Protein 94g protein.
PORK CHOP AND SAUERKRAUT SUPPER
I got this recipe out of a German family cookbook which was compiled by some women in my home town. It's a great combination of pork chops & kraut. I like the chops to be about 1" thick. I believe they're much jucier than thin chops.
Provided by Julie in TX
Categories One Dish Meal
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Put enough oil in bottom of skillet to cover the bottom.
- Brown the chops on both sides until lightly browned.
- Remove the chops to drain on paper towels.
- Add onion and apple to the pan drippings and cook until onions are transparent.
- Deglaze the skillet with 1/4 cup apple juice, stirring to loosen brown bits from the bottom of the skillet.
- Turn heat off under skillet and add sauerkraut, onion mixture, brown sugar,caraway seeds, and the remaining apple juice.
- Spray a 9 X 13 baking dish with Pam.
- Place sliced potatoes in the bottom of the baking dish.
- Spread the sauerkraut mixture over the potatoes in the baking dish.
- Top with the pork chops.
- Sprinkle the chops with salt and pepper.
- Cover the baking dish with aluminum foil and bake for 2 hours or until the meat and potatoes are fork tender.
- Baste the meat occasionally with the liquid in the baking dish.
Nutrition Facts : Calories 529.2, Fat 18.5, SaturatedFat 6.1, Cholesterol 137.3, Sodium 1365.6, Carbohydrate 45.3, Fiber 8.9, Sugar 19.2, Protein 45.3
ONE DISH PORK CHOP SUPPER
This is great for busy families. This can simmer while other chores are being done. Serve with a bread and you have supper ready in one pot.
Provided by southern chef in lo
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dredge pork in flour. Heat oil in large skillet. Brown the pork chops on both sides.
- Sprinkle with thyme, salt, and pepper.
- Peel potatoes and cut into 3/4 inch cubes. Add to skillet along with the carrots and onion. Pour broth over all.
- Bring to boil; reduce heat cover and simmer for 40 to 50 minutes or until the pork and veggies are tender.
Nutrition Facts : Calories 301.5, Fat 5.2, SaturatedFat 0.9, Sodium 1266.4, Carbohydrate 57, Fiber 7.4, Sugar 4.7, Protein 8.1
PORK CHOP SUPPER
Make and share this Pork Chop Supper recipe from Food.com.
Provided by looneytunesfan
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 495.2, Fat 27.6, SaturatedFat 10.4, Cholesterol 76.4, Sodium 628.8, Carbohydrate 38.6, Fiber 4.2, Sugar 6.9, Protein 22.9
PORK CHOP SUPPER
Number Of Ingredients 10
Steps:
- Dredge pork in flour. Heat oil in a large skillet brown the chops on both sides. Sprinkle with thyme, salt and pepper. Peel potatoes and cut into 3/4-in. cubes add to skillet along with the carrots and onion. Pour broth over all bring to a boil. Reduce heat cover and simmer for 40-50 minutes or until pork and vegetables are tender.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
PORK CHOP SUPPER
Looking for a tasty dinner? Then check out this pork and vegetable recipe made in slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 275, Carbohydrate 21 g, Cholesterol 65 mg, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg
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