Best Pork Chop Veggie Medley Recipes

GRILLED PORK CHOPS WITH GRILLED VEGETABLE MEDLEY

Steps:

• Pull kale leaves from their ribs by grabbing the leaves on the stem end and pulling down in one quick motion. Chop into pieces then rinse thoroughly and allow to drain in a strainer.
• In a large sauté pan, place two tablespoons of olive oil and cook garlic over medium heat for 1-2 minutes. Increase heat to medium high and add wet chopped kale (careful - it will splatter) and cook covered for two minutes. Remove lid, stir and cook for two more minutes. Toss with butter and pepper and set aside.
• Preheat grill to high. Brush all sliced vegetables with oil, salt and pepper. Brush pork chops with oil, salt and pepper.
• Grill pork chops for about 2-3 minutes per side or until done.
• At the same time, place all vegetables on the grill* and grill until tender (timing varies between 8 and 15 minutes**). Remove each vegetable from the grill as they become tender. *The pea pods and garlic scapes should be cooked in a grill basket.
• To serve, place cooked kale on a platter, top with the pork chops and surround the platter with each cooked vegetable.

SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY

Steps:

• Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
• Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
• Place the chops on heated plates and spoon the glaze over the top.

PORK CHOP DINNER WITH RICE AND VEGGIES

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm.
• Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.
• Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender.

BARBECUE PORK CHOPS MEDLEY

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Bake 18 to 22 minutes on a cookie sheet in oven.
• OR grill 14 to 16 minutes in covered grill.
• Serve with rice, if desired.