One Pot Pork Chops Recipes

Steps:

• Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes. , Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender.

Steps:

• Melt butter in a skillet over medium heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Add potatoes, carrots, and onion. Combine soup and water; pour over pork and vegetables. Cover and simmer until vegetables are tender, 15 to 20 minutes.

Steps:

• Coat the pork chops with the flour and cook in large skillet until brown on both sides.
• Add the potatoes and carrots.
• Combine the water, Worcestershire sauce, salt, and oregano in a small bowl.
• Pour over the pork and vegetables, cover and simmer for 25 minutes.
• Stir in the soup, recover, and simmer for an additional 10-15 minutes. (Or until the meat and vegetables are tender.).

Steps:

• In a bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne and rub it over the chops.
• In a Dutch oven, heat the oil over medium-high heat.
• Brown the chops, turning once, about 4 minutes.
• Transfer to a plate.
• Drain off the fat from the pan.
• Add the stock and water and bring to a boil, stirring.
• Add the rice and corn.
• Reduce the heat, cover, and simmer for 10 minutes.
• Stir in the remaining parsley.
• Nestle the pork chops and any accumulated juices in the rice.
• Cook until the rice is tender, the liquid is absorbed and just a hint of pink remains inside the chops, 10 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
• Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Steps:

• Sprinkle both sides of chops with seasoning. Heat oil in Dutch oven on medium heat. Add chops, in batches; cook 4 to 5 min. on each side or until done (145ºF.) Remove to plate; cover to keep warm.
• Add water to Dutch oven; bring to boil. Stir in Shell Macaroni; cover. Simmer on medium-low heat 10 min. Add beans; cover. Cook 6 min. or until pasta is tender and beans are heated through.
• Stir in Cheese Sauce; cook until heated through. Serve with chops.