Best Pork Chops And Vegetables Recipes

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HERB ROASTED PORK CHOPS AND VEGETABLES



Herb Roasted Pork Chops and Vegetables image

Roast pork chops with vegetables and herbs for a simple and hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 small new red potatoes, unpeeled, quartered (about 1 lb)
2 cups ready-to-eat baby-cut carrots
1 medium onion, cut into 8 wedges
1 large clove garlic, finely chopped
1 tablespoon olive oil
4 boneless pork loin chops (4 oz each), trimmed of fat

Steps:

  • Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
  • In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
  • Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.

Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g

OVEN-ROASTED PORK CHOPS AND VEGETABLES



Oven-Roasted Pork Chops and Vegetables image

Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

2 tablespoons frozen apple juice concentrate
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
4 bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
1 1/2 cups fresh baby carrots
1 medium red onion, cut into 8 wedges
2 cups frozen whole green beans

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
  • Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
  • Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
  • Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g

SKILLET ROASTED PORK CHOPS WITH SPRING VEGETABLES AND MUSTARD SAUCE



Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 17

1 cup radishes, cut in half through the stem
1/2 cup shelled English peas
1/2 cup snow peas
2 bone-in pork chops (8 to 10 ounces each), brought to room temperature
2 teaspoons ground coriander
2 teaspoons ground cumin
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
4 cloves garlic, smashed
3 sprigs fresh tarragon
5 tablespoons unsalted butter
1/3 cup finely chopped leeks
1/2 cup white wine
1 cup chicken stock
1 tablespoon whole-grain mustard
2 tablespoons champagne vinegar
2 tablespoons chopped fresh dill

Steps:

  • Preheat the oven to 200 degrees F.
  • Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.
  • Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
  • Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.
  • Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.
  • Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.
  • Serve the vegetables and sauce with the pork and garnish with dill.

GLUTEN-FREE ROASTED PORK CHOPS AND VEGETABLES



Gluten-Free Roasted Pork Chops and Vegetables image

Betty Crocker's Diabetes Cookbook shares a recipe! Good-for-you veggies pack a powerful punch in a hearty one-dish family meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

2 teaspoons parsley flakes
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 teaspoon coarse ground pepper
4 pork rib chops, 1/2 inch thick (1 pound)
Olive oil-flavored cooking spray
6 new potatoes, cut into fourths (3 cups)
4 ounces mushrooms, cut in half (1 1/2 cups)
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium tomato, cut into 8 wedges

Steps:

  • Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
  • Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
  • Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

Nutrition Facts : Calories 285, Carbohydrate 31 g, Cholesterol 55 mg, Fiber 4 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg

BAKED PORK CHOPS AND VEGETABLES



Baked Pork Chops and Vegetables image

With pork chops, veggies and stuffing, this casserole is a hearty meal-in-one.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 9

1 can (10 3/4 oz) condensed cream of celery soup
4 bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)
1/2 teaspoon seasoned salt
1/4 teaspoon garlic-pepper blend
2 cups frozen diced hash brown potatoes (from 32-oz bag), thawed
1 cup frozen mixed vegetables (from 12 oz bag), thawed
1/2 cup chive-and-onion sour cream potato topper
1/4 teaspoon dried thyme leaves
1 cup Parmesan-flavored croutons, coarsely crushed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
  • In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
  • Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

Nutrition Facts : Calories 470, Carbohydrate 40 g, Cholesterol 85 mg, Fat 2, Fiber 5 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1/2 g

STUFFED PORK CHOPS WITH ROASTED VEGETABLES AND SOFT POLENTA



Stuffed Pork Chops with Roasted Vegetables and Soft Polenta image

Provided by Anne Burrell

Categories     main-dish

Time 2h20m

Yield 3 servings

Number Of Ingredients 25

2 cups milk
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan
1/4 cup mascarpone
2 fresh sage leaves, cut into chiffonade
2 cups Brussels sprouts, trimmed and halved
2 cups cauliflower florets
3 tablespoons olive oil
Crushed red pepper
Kosher salt
Seeds from 1 pomegranate, for garnish
3 pieces bacon, cut into lardons
1/2 Spanish onion, cut into small dice
2 Granny Smith apples, peeled and cut into 1/2-inch dice
1/2 cup Calvados
1 sprig rosemary, leaves finely chopped
1/2 cup golden raisins
Kosher salt
1/2 cup breadcrumbs
1 egg, lightly beaten
3 bone-in pork loin chops, 3/4-inch thick
Olive oil, for pan
1/2 cup sherry vinegar
1/2 cup maple syrup

Steps:

  • For the polenta: Bring the milk and 2 cups water to a boil in a medium saucepan over medium-high heat. Season generously with salt. Slowly whisk in the polenta; when all of the polenta has been incorporated, reduce the heat to medium and immediately switch to stirring with a wooden spoon. Cook, stirring frequently, until the polenta begins to pull away from the pan; add water if it becomes too thick.
  • When the polenta is thoroughly cooked, it will look creamy and not feel gritty on your tongue. Remove the polenta from the heat and stir in the Parmesan, mascarpone and sage. Cover and keep warm.
  • For the roasted vegetables: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
  • Combine the Brussels sprouts and cauliflower florets in a large bowl. Add the olive oil and some crushed red pepper salt; stir to coat. Pour the vegetables onto the prepared baking sheet and spread in a single layer. Roast until tender and golden brown, 20 to 25 minutes, stirring halfway through. Transfer to a serving plate and garnish with pomegranate seeds.
  • For the stuffed pork chops: Adjust the oven to 375 degrees F. Add the bacon to a skillet and cook over medium-high heat until almost crispy. Add the onions and sweat for 4 to 5 minutes. Add the apples and cook for another 3 to 4 minutes. Carefully add the calvados (it may flame) and cook until almost dry. Add the rosemary, raisins and salt to taste. Transfer the mixture to a large bowl, along with the breadcrumbs and the beaten egg; stir to combine.
  • Sprinkle the pork chops with salt. Insert a paring knife into the curved side of each chop to make a deep pocket, about 2 inches wide. Stuff the pockets with the breadcrumb mixture.
  • Heat a large saute pan over medium-high heat and coat the pan with olive oil. Sear the pork chops until golden brown on all sides. Remove the chops to a baking sheet and place in the oven for 15 minutes.
  • Meanwhile, add sherry vinegar and maple syrup to a small saucepan. Bring to a boil, then lower the heat and simmer until reduced by half. (Keep an eye on the saucepan, as the mixture can burn quickly.)
  • After 15 minutes in the oven, baste the chops all over with the maple-vinegar reduction. Return to the oven for an additional 5 minutes, or until the pork reaches an internal temperature of 145 degrees F.

ROASTED PORK CHOPS AND VEGETABLES



Roasted Pork Chops and Vegetables image

Serve your family this roasted dinner made using pork chops, rutabaga, vegetables and Old El Paso® red onions that's served with fruit salad and bread.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
2 teaspoons parsley flakes
1 teaspoon seasoned salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
4 bone-in pork loin chops, 1/2 inch thick
1 medium rutabaga, peeled, cut into 1 1/2-inch pieces (3 cups)
2 unpeeled russet potatoes, cut into 1 1/2-inch pieces (2 cups)
1 fennel bulb, cut into 8 pieces
2 Old El Paso™ red onions, each cut into 8 wedges

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
  • Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
  • Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.

Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 8 g

GLUTEN FREE ROASTED PORK CHOPS AND VEGETABLES



Gluten Free Roasted Pork Chops and Vegetables image

Betty Crocker's Diabetes Cookbook shares a recipe! Good-for-you veggies pack a powerful punch in a hearty one-dish family meal! from Betty Crocker

Provided by DodleneL

Categories     Pork

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons parsley flakes
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 teaspoon fresh coarse ground black pepper
4 pork rib chops, 1/2 inch thick or 1 lb pork rib chop
1 olive oil flavored cooking spray
6 new potatoes, cut into fourths or 3 cups new potatoes
4 ounces mushrooms, cut in half or 1 1/2 cups mushrooms
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium tomatoes, cut into 8 wedges

Steps:

  • Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
  • Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
  • Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

Nutrition Facts : Calories 1072, Fat 50.6, SaturatedFat 10.9, Cholesterol 263.1, Sodium 275.8, Carbohydrate 51.2, Fiber 7.4, Sugar 5.3, Protein 99

ZESTY PORK CHOPS AND GRILLED VEGETABLES



Zesty Pork Chops and Grilled Vegetables image

Try something different at you next cookout with our Zesty Pork Chops and Grilled Vegetables recipe. Quick to prepare, our low-calorie Zesty Pork Chops and Grilled Vegetables recipe may just become one of your staples.

Provided by My Food and Family

Categories     Home

Time 36m

Yield Makes 4 servings.

Number Of Ingredients 5

4 bone-in pork chops, 1/2 inch thick (1-1/4 lb.)
1/4 cup KRAFT Lite Zesty Italian Dressing
1 Tbsp. GREY POUPON Dijon Mustard
2 red peppers, cut lengthwise into wedges
2 zucchini, cut diagonally into 1/4-inch-thick slices

Steps:

  • Preheat grill to medium heat. Pierce both sides of chops several times with fork; place in shallow dish. Combine dressing and mustard. Pour half of the dressing mixture over chops; cover dish.
  • Refrigerate at least 15 min. to marinate. Set remaining dressing mixture aside for later use. Remove chops from marinade; discard marinade.
  • Grill chops and vegetables 7 to 8 min. on each side or until chops are cooked through (160ºF) and vegetables are crisp-tender, brushing occasionally with the reserved dressing mixture.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

PORK CHOPS AND ROASTED ROOT VEGETABLES



Pork Chops and Roasted Root Vegetables image

From Woman's Day The secret to this winning dish is its sweet and tangy vinaigrette, made with whole-grain mustard, maple syrup, olive oil and scallions. Use it on roasted squash, sweet potatoes-any root vegetable you like!

Provided by ElizabethKnicely

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb carrot, cut into 3-in sticks
3/4 lb parsnip, cut into 3-in sticks
4 tablespoons olive oil
2 teaspoons olive oil
kosher salt
black pepper
4 (1 inch) thick pork chops or 2 lbs pork chops
1 tablespoon whole grain mustard
1 tablespoon maple syrup
2 scallions, thinly sliced

Steps:

  • Heat oven to 424°F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
  • Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
  • Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
  • Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.

Nutrition Facts : Calories 256, Fat 16.4, SaturatedFat 2.3, Sodium 111.9, Carbohydrate 27.6, Fiber 6.9, Sugar 11.4, Protein 2.1

ZESTY PORK CHOPS AND GRILLED VEGETABLES



Zesty Pork Chops and Grilled Vegetables image

Try something different at you next cookout with our Zesty Pork Chops and Grilled Vegetables recipe. Quick to prepare, our low-calorie Zesty Pork Chops and Grilled Vegetables recipe may just become one of your staples.

Provided by @MakeItYours

Number Of Ingredients 5

4 bone-in pork chops, 1/2 inch thick (1-1/4 lb.)
1/4 cup KRAFT Lite Zesty Italian Dressing
1 Tbsp. GREY POUPON Dijon Mustard
2 red peppers, cut lengthwise into wedges
2 zucchini, cut diagonally into 1/4-inch-thick slices

Steps:

  • Preheat grill to medium heat. Pierce both sides of chops several times with fork; place in shallow dish. Combine dressing and mustard. Pour half of the dressing mixture over chops; cover dish.
  • Refrigerate at least 15 min. to marinate. Set remaining dressing mixture aside for later use. Remove chops from marinade; discard marinade.
  • Grill chops and vegetables 7 to 8 min. on each side or until chops are cooked through (160ºF) and vegetables are crisp-tender, brushing occasionally with the reserved dressing mixture.

PORK CHOPS AND HARVEST VEGETABLES FOR THE CROCK POT



Pork Chops and Harvest Vegetables for the Crock Pot image

A complete dinner with lots of fiber, good taste and not very high in fat. It's a comfort food without the guilt. This is my own recipe and I hope you enjoy it!

Provided by carole in orlando

Categories     One Dish Meal

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless lean pork chops, about 1 inch thick
1 large onion, sliced thick
2 medium turnips, peeled and sliced
1 large apple, cored and sliced in 16 pieces
12 baby carrots, left whole
1 can bush bavarian sauerkraut, undrained
1 tablespoon caraway seed
1 (10 1/2 ounce) can campbell healthy request cream of celery soup
2/3 cup water or 2/3 cup broth, of your choice
seasoning salt
pepper

Steps:

  • Brown the pork chops (seasoned with salt and pepper) in a 425 degree oven for 30 minutes.
  • Remove pork chops and set aside.
  • In a 5 quart crock pot layer the sliced onions, sliced turnips and baby carrots.
  • Season with salt and pepper to taste (I used Lawry's).
  • Add the apple slices evenly over the vegetables.
  • Spread the sauerkraut over all and sprinkle with the caraway seeds.
  • Lay the browned pork chops over the sauerkraut and cover the top with the soup that is blended with water or broth.
  • Cover and cook on low for 7 to 8 hours, or until the carrots are tender.

Nutrition Facts : Calories 386.1, Fat 23.7, SaturatedFat 8.3, Cholesterol 77, Sodium 686.6, Carbohydrate 23.6, Fiber 4.5, Sugar 11.9, Protein 20.5

OVEN-ROASTED PORK CHOPS AND VEGETABLES



Oven-Roasted Pork Chops and Vegetables image

Enjoy dinner tonight with these pork chops and vegetables baked using Green Giant Select® Frozen Whole Green Beans. 4 servings

Provided by @MakeItYours

Number Of Ingredients 10

2 tablespoons frozen apple juice concentrate
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
4 bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
1 1/2 cups fresh baby carrots
1 medium red onion, cut into 8 wedges
2 cups Green Giant Select® Frozen Whole Green Beans

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
  • Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
  • Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
  • Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

PORK CHOPS AND VEGETABLES



pork chops and vegetables image

This is one of the easiest and best ways to serve pork chops. Tender and juicy pork chops and yummy vegetables.

Provided by Donna Gallegos

Categories     Steaks and Chops

Time 1h15m

Number Of Ingredients 5

1-3 lb pork chops, boneless
1 can(s) cream of mushroom soup
1 can(s) chicken broth, low-fat
2 c baby carrots
2 c potatoes - peeled and quartered

Steps:

  • 1. dredge chops in flour and brown in small amount of olive oil.
  • 2. after browning, place chops in baking dish, add carrots and potatoe's.
  • 3. Mix soup and chicken broth and pour over chops and vegetables. bake at 350 for 1 hr.

PORK CHOPS WITH CREAMY GRAVY AND VEGETABLES



Pork Chops With Creamy Gravy and Vegetables image

This is wonderful! My whole family loves it. After the first review that I got for this recipe, saying that Potatoes O'Brien could not be bought in that location, I decided to add that if you can't find the Potatoes O'Brien in your store, they are easily made. I found one recipe right here, recipe #25545. Making them the day before works best, but they can also be made just prior to fixing this dish.

Provided by Kayne

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 pork loin chops, 1/2-inch thick, with bone in
1/4 teaspoon seasoning salt (to taste)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cream of celery soup
1/4 teaspoon dried sage (to taste)
3 cups frozen cut green beans
1 1/2 cups o'brien frozen potatoes, with onions and bell peppers (from 24 oz package)

Steps:

  • Spray skillet with non stick spray.
  • Heat over medium high heat.
  • Sprinkle pork chops with seasoned salt, then cook 5 or 6 minutes until brown on both sides. Remove from pan and keep warm.
  • Combine sour cream, soup and sage, mix well.
  • Add to skillet, then stir in the frozen vegetables.
  • Place chops over vegetables, and press gently to seat.
  • Boil, then lower heat to medium-low. cover.
  • Cook 10 - 15 minutes. Pork chops should no longer be pink in the middle, and the vegetables should be tender. Stir occasionally.
  • Serve with rice or buttered noodles.

Nutrition Facts : Calories 403.2, Fat 29.5, SaturatedFat 12.1, Cholesterol 89.8, Sodium 651.1, Carbohydrate 13.7, Fiber 3.1, Sugar 1.1, Protein 21.6

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