Cheesy Italian Pork Chops With Vegetables Recipes

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ROASTED PORK CHOPS WITH CHEESY VEGETABLES

Five ingredients make this an easy supper for the entire family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 5



Roasted Pork Chops with Cheesy Vegetables image

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Let frozen vegetables stand at room temperature 5 minutes to thaw slightly.
  • In small bowl, mix Italian herb seasoning and pepper; sprinkle over pork chops. Place partially thawed vegetables in center of pan; arrange pork chops around vegetables.
  • Bake 25 to 35 minutes, stirring vegetables halfway through bake time, or until pork is no longer pink and meat thermometer inserted in center reads 160°F and vegetables are tender. Serve hot.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

1 bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
1 bag (19 oz) Value Size frozen roasted potatoes with garlic & herb sauce
3/4 teaspoon Italian herb seasoning
1/4 teaspoon cracked pepper
4 boneless pork loin chops, trimmed of fat (about 4 oz each)

PORK CHOP AND CHEESY RICE CASSEROLE

This is a variation on one of my mother's go-to recipes and gets raves every time I serve it. You can mix and match ingredients depending on what you have on hand. This one will quickly become a favorite in your home; even kids love it! This is a very easy recipe to alter and make your own. The possibilities are endless!

Provided by Miss Annette

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h30m

Yield 8

Number Of Ingredients 7



Pork Chop and Cheesy Rice Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  • Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
  • Lie pork chops into the rice mixture in a single layer; season with more black pepper.
  • Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

Nutrition Facts : Calories 270 calories, Carbohydrate 30.7 g, Cholesterol 37.2 mg, Fat 9.2 g, Fiber 0.5 g, Protein 14.3 g, SaturatedFat 4.4 g, Sodium 628.3 mg, Sugar 0.6 g

1 (16 ounce) can chicken broth
1 ½ cups uncooked rice
1 (10 ounce) can cream of chicken soup
1 cup water
4 ounces shredded Cheddar cheese
1 pound boneless pork chops
salt and ground black pepper to taste

ITALIAN-STYLE PORK CHOPS

An Italian-style version of pork chops was one of the first recipes I tried making in the early years of my marriage. I've changed it over the years to be healthier by reducing added oil and fat, and by adding in some vegetables. It works well served over hot rice. -Traci Hoppes, Spring Valley, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Italian-Style Pork Chops image

Steps:

  • In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 397 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 930mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 5g fiber), Protein 37g protein.

2 medium green peppers, cut into 1/4-inch strips
1/2 pound sliced fresh mushrooms
1 tablespoon plus 1-1/2 teaspoons olive oil, divided
4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 cups marinara or spaghetti sauce
1 can (3-1/2 ounces) sliced ripe olives, drained

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