OVEN-ROASTED PORK CHOPS AND VEGETABLES
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
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
BAKED PORK CHOPS AND VEGETABLES
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
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
OVEN-BAKED PORK CHOPS
This dish is so easy to make! I have two picky eaters I have to feed, and this was an instant success. The rice is so flavorful from the pork chops and bouillon together. Enjoy!
Provided by rowanjade86
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Brown pork chops on both sides, about 5 minutes.
- Stir rice and celery together in a baking dish. Place onion slices on top of rice and top with browned pork chops.
- Bring water to a full boil in a saucepan. Add bouillon, Italian seasoning, and salt; stir to dissolve and pour mixture over pork chops. Cover with aluminum foil.
- Bake in the preheated oven until rice is cooked and pork chops are fork-tender, 60 to 70 minutes. Remove aluminum foil and top with sliced bell peppers. Return to the hot oven and bake until peppers are tender, 10 to 15 minutes more.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 40.4 g, Cholesterol 142.1 mg, Fat 13.4 g, Fiber 1.5 g, Protein 58.4 g, SaturatedFat 4.4 g, Sodium 548.2 mg, Sugar 1.8 g
BAKED TERIYAKI PORK & VEGGIES
Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. -Billie Pock, Spring Creek, Nevada
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer. , Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.
Nutrition Facts : Calories 322 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 613mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
EASY BAKED PORK CHOPS
Try this easy recipe to prepare flavorful, juicy baked pork chops in the oven without marinating.
Provided by Kate Lucas
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with oil.
- Scatter onions evenly into the baking pan. Place pork chops on top of onions in the pan.
- Combine maple syrup, mustard, garlic, red pepper, chili powder, and salt together in a small bowl. Pour mixture evenly over pork chops. Cover baking dish with aluminum foil.
- Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 1 to 1 1/2 hours.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 13.9 g, Cholesterol 106.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 42 g, SaturatedFat 3.8 g, Sodium 512.5 mg, Sugar 9.8 g
OVEN-BAKED PORK CHOPS
Enjoy oven-baked pork chops cooked in a honey and wholegrain mustard glaze with new potatoes for a deliciously easy dinner, just add your favourite veg
Provided by Anna Glover
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
- Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.
Nutrition Facts : Calories 805 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 46 grams protein, Sodium 1.69 milligram of sodium
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- Heat oven to 350°F. Spray 8x8-inch (2-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 15 to 20 minutes longer or until bubbly and pork is no longer pink in center.
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