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
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
GREEK PORK CHOPS WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread out on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 25 minutes.
- Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 2 to 3 minutes per side. Remove to a large plate.
- Add the tomatoes, garlic and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Add the wine and cook until mostly dry, 1 to 2 minutes. Add 1/4 cup water and cook, lightly crushing the tomatoes, until slightly thickened, 1 to 2 minutes. Stir in the olives, sugar and any juices from the plate of pork; season with salt and pepper.
- When the potatoes are done, sprinkle with the feta and let soften for a minute. Sprinkle with the dill and gently toss. Divide the potatoes and pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoon olive oil.
PORK CHOPS WITH SCALLOPED POTATOES
Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. , In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired., In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. , Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.
Nutrition Facts : Calories 574 calories, Fat 29g fat (11g saturated fat), Cholesterol 128mg cholesterol, Sodium 1015mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
GREEK PORK CHOPS
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. -Geri Lipczynski, Oak Lawn, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.
Nutrition Facts : Calories 193 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 349mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
PORK CHOPS WITH LEMON ROAST POTATOES
Roast pork chops with olives, potatoes, lemon wedges and garlic for a tasty and gluten-free weeknight dinner
Provided by Katy Gilhooly
Categories Dinner
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pour the oil into a roasting tin and put in the oven to heat. Put the potatoes, garlic and half the lemon wedges into a large pan. Cover with cold salted water and bring to the boil, then simmer for 10 mins. Drain the potatoes, discarding the lemon and garlic. Toss the potatoes with the lemon zest, oregano and seasoning, then carefully transfer to the hot oil in the roasting tin and roast for 30 mins.
- Meanwhile, finely chop the olives in a small food processor with some pepper. Press the olives onto both sides of the pork chops, then add the chops to the roasting tin and cook for a further 15-20 mins. Just before serving, heat a dry frying pan until very hot. Tip in the spinach, cook for 20 seconds or so until wilted, then set aside in a colander to drain. Season, then serve with the pork, potatoes and remaining lemon wedges.
Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
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