Cast Iron Skillet Provencal Pork Chops And Potatoes Recipes

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SKILLET PORK CHOPS WITH POTATOES AND ONION

A great cold-weather dish that takes little prep time and yields tender chops.

Provided by chefjenwin

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h10m

Yield 4

Number Of Ingredients 11



Skillet Pork Chops with Potatoes and Onion image

Steps:

  • Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
  • In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
  • In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
  • Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 354 calories, Carbohydrate 31.2 g, Cholesterol 44.4 mg, Fat 16.4 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 4.9 g, Sodium 1078.7 mg, Sugar 2.9 g

2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
⅓ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
¾ cup hot water
1 tablespoon lemon juice

SKILLET PORK AND POTATOES

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Skillet Pork and Potatoes image

Steps:

  • Combine one-third of the Peppadews, half of the parsley, the rosemary, 1 teaspoon salt and a few grinds of pepper in a bowl; rub all over the pork. Set aside while you prepare the potatoes.
  • Combine the potatoes and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes.
  • Heat a large skillet over medium-high heat; add the olive oil. Working in batches, add the pork and cook until browned, 1 1/2 minutes. Flip and cook until browned on the other side, 30 seconds; transfer to a plate.
  • Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes. Add the broth and the remaining Peppadews and brine. Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes. Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes. Top with the remaining parsley.

2/3 cup jarred Peppadew peppers, sliced, plus 3 tablespoons brine from the jar
1/2 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
8 thin-cut boneless pork loin chops (about 1 1/2 pounds), trimmed
12 ounces new potatoes, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
1 large white onion, sliced
12 ounces sliced cremini mushrooms (about 3 1/2 cups)
1 pint assorted cherry tomatoes
3 cloves garlic, thinly sliced
1/2 cup low-sodium chicken broth

POTATO AND PORK SKILLET

This scrumptious skillet dinner from Mary Tallman in Arbor Vitae, Wisconsin makes the ideal hurry-up entree for a hungry family. Round out the meal with steamed vegetables or a rustic green salad.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8



Potato and Pork Skillet image

Steps:

  • Sprinkle pork chops with pepper. In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Remove and keep warm. , In the same skillet, saute the potatoes, onion and oregano for 6-8 minutes or until potatoes are almost tender. Stir in broth and red peppers; bring to a boil. , Top with pork chops. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°, stirring occasionally. Let stand 5 minutes before serving.

Nutrition Facts :

4 boneless pork loin chops (1 inch thick and 4 ounces each)
1/4 teaspoon pepper
1 tablespoon olive oil
4 medium red potatoes, thinly sliced
1 medium onion, sliced
1 teaspoon dried oregano
1 cup chicken broth
1/2 cup diced roasted sweet red peppers

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