Bbqporkchopsandroastedpotatoes Recipes

Steps:

• Combine soup, ketchup, Worcestershire sauce, and onions in slow cooker. Add pork chops.
• Cover, and cook on Low for 6 hours.

Steps:

• Heat the oven to 325 degrees F/160 degrees C.
• Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.
• Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet over medium high heat heat 1 tablespoon vegetable oil, add pork chops and brown them on both sides. Place in a casserole. In a bowl mix together chopped onion, 2 tablespoons vegetable oil, water, vinegar, chili sauce, brown sugar, dry mustard, hot pepper sauce, pour mixture over chops. Cover and roast for 40 minutes. Uncover casserole and roast for 20 minutes more

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.

Steps:

• Heat Oil in non-stick skillet over medium-high heat.
• Add chops and cook 10 minutes or until well-browned.
• Remove chops.
• Add potatoes, onion and oregano.
• Cook five minutes or until browned-stirring occasionally.
• Add chops, chicken broth and peppers.
• Heat to boil.
• Cover and cook over low heat 5 minutes or until done.
• Serves 4.

Steps:

• Preheat oven to 450°F. Toss potatoes with oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Add corn cobs and roast, tossing halfway through, until potatoes are tender and corn is cooked through and beginning to brown, 15-20 minutes.
• Meanwhile, mix butter, herbs, and remaining 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Whisk barbecue sauce and honey mustard in another small bowl.
• Preheat broiler on high and set oven rack about 4" from heat. Line broiler pan or another rimmed baking sheet with foil. Using a pastry brush, slather pork chops with about half of barbecue sauce mixture and transfer to prepared pan; reserve remaining barbecue sauce mixture.
• Broil pork chops, turning and brushing with remaining barbecue sauce mixture halfway through, until cooked through, about 15 minutes.
• Spread each corn cob with 1 Tbsp. herb butter; serve remaining herb butter alongside. Top potatoes with Parmesan.
• Divide pork chops and potatoes among plates. Serve with corn alongside.

Steps:

• Turn crockpot on high and remove liner (if you can). Spread some BBQ sauce on the bottom of the crock.
• Run each chop under some warm water.
• Put 2 chops on the bottom of the crock. Put some BBQ sauce and seasonings on each chop Layer chops, sauce and seasonings. Add the remaining sauce over the top.
• Return the crock to the pot, put on lid.
• After about an hour, turn down to low. Cook for about 5-6 hours. If you used bone-in chops, be careful as the chops are very tender and will fall off the bone.
• We usually have ours with mashed potatoes, or throw some potatoes in the oven and bake them for the last hour or so.
• It would probably work well with rice too if you want.

Steps:

• Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add chops to drippings in skillet; cook on medium-high heat 3 min. on each side or until done (145°F). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly with whisk. Stir in 1 Tbsp. chives.
• Drain potatoes; return to pan. Mash to desired consistency. Stir in cheddar, bacon and remaining chives. Serve with meat and pan gravy.

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.

Steps:

• Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat.
• Turn chops and add onions. Layer sliced potatoes on to of chops and sprinkle with salt and pepper.
• Combine soup, water and milk. Pour soup mixture into skillet. Add more water or milk if necessary to cover the potatoes.
• Cover pan and cook until potatoes are tender, about 45 minutes.

Steps:

• Melt butter in a 2 qt sauce pan over medium heat Whisk in flour and stir until smooth.
• Season with salt and pepper and cook for 1 minute.
• Gradually add milk, stir constantly until mixture boils.
• Boil for 1 minute.
• Pour mixture over potatoes, mix well, ensuring all potatoes are coated.
• Spray a 4 qt casserole dish with non-stick spray.
• Place a layer of potatoes in bottom of dish.
• Top with 2-3 pork chops Cover with another layer of potatoes.
• Top with 2-3 pork chops.
• Cover with a layer of potatoes Bake covered at 350 degrees for 45 minutes.
• Remove cover and bake for 1-1/2 to 2 hours or until potatoes are fork tender.

Steps:

• In a large skillet, brown chops in oil on both sides; set aside. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in half of the onions., Transfer to a greased 5-qt. slow cooker; top with pork chops. Cover and cook on low for 5-6 hours or until meat is tender. Sprinkle with remaining cheese and onions. Cover and cook 15 minutes longer or until cheese is melted.

Steps:

• Cut meat into 8 slices; pound to 1/2-inch thickness. Heat oil in large skillet on medium heat. Add onions; cook 4 to 5 min. or until crisp-tender, stirring occasionally. Stir in barbecue sauce, ketchup and garlic; cook 4 to 5 min. or until slightly thickened, stirring occasionally.
• Add meat; turn to evenly coat with sauce. Cover; simmer 5 min. or until done.
• Mix potatoes and cheese. Serve with meat.

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).

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in the next 13 ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Set aside 2 cups for basting. Refrigerate remaining sauce for another use. , Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until partially cooked. Drain and set aside. , Cut each tenderloin lengthwise into eight strips. Thread pork and potatoes on 10-in. metal or soaked wooden skewers, weaving pork around potatoes. Grill, uncovered, over medium heat for 5 minutes on each side. Baste with barbecue sauce. Continue turning and basting 10 minutes longer or until meat juices run clear and potatoes are tender.