PORK CHOPS WITH POTATOES AND SPICY BROCCOLI RABE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Cut the potatoes into 1/2-inch cubes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes.
- Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 1 tablespoon olive oil, the lemon zest and the chiles and their oil.
- Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tablespoon olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145 degrees F, 4 to 5 minutes. Transfer the pork chops to plates.
- Season the potatoes with 1/2 teaspoon salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.
PAN-ROASTED PORK CHOPS & POTATOES
An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.
Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges
BBQ PORK CHOPS AND ROASTED POTATOES
Make and share this BBQ Pork Chops and Roasted Potatoes recipe from Food.com.
Provided by looneytunesfan
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place pork chops in a single layer in a casserole dish. Layer potatoes and onion rings over meat. Pour barbecue sauce over vegetables and bake at 350 degrees until done, about 1 1/2 hours.
Nutrition Facts : Calories 444.8, Fat 0.7, SaturatedFat 0.1, Sodium 818.2, Carbohydrate 103.1, Fiber 9.5, Sugar 29.4, Protein 8
ROASTED ROSEMARY PORK CHOPS AND POTATOES
Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
- Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
- Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
- Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.
Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
EASY BAKED BBQ PORK CHOPS
If you love BBQ sauce, this is a tasty and easy dish to whip up when you're short on time. We like these BBQ chops with long grain rice mixed with turmeric and peas.
Provided by A. Apolskis
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 440 degrees F (227 degrees C).
- Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
- Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce.
- Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 189.2 calories, Carbohydrate 22.8 g, Cholesterol 36 mg, Fat 4.5 g, Fiber 0.6 g, Protein 15.4 g, SaturatedFat 1.6 g, Sodium 552 mg, Sugar 20.4 g
OVEN-BARBECUED PORK CHOPS
My mother has fixed this recipe for years and now I prepare it for my family. The chops are delicious with scalloped potatoes and home-baked bread. -Teresa King, Whittier, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.
Nutrition Facts : Calories 359 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 36g protein.
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