VEGETABLE PORK SOUP
Meat-and-potatoes man Dave Bock concocted this hefty and full-flavored meal-in-a-bowl one cold winter day in Auburn, Washington. Now it's a fast and fuss-free family favorite!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the pork, sausage, onion, celery and carrot in butter over medium-high heat for 5 minutes or until pork is no longer pink and vegetables are tender. Add garlic and paprika; cook 1 minute longer. , Stir in the broth, apple, potato and five-spice powder. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pork is tender. Stir in honey; cook for 2 minutes or until heated through.
Nutrition Facts : Calories 184 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
PORK CHOP AND VEGETABLE SAUTE
Steps:
- 1. Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside. 2. Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top. 3. Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops. 4. Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.
GLAZED PORK CHOPS WITH VEGETABLE SAUTE
Grab your skillet and sauté your way to 30-minute pork chops served with chopped sweet mango and tender mixed veggies.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium-high heat. Add mangos, orange juice, onions and garlic; cook 5 min.
- Add chops; cook 3 to 5 min. on each side or until golden.
- Add green beans, broccoli and peanuts to skillet. Cook 5 min. or until beans and broccoli are tender, stirring occasionally.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
SAUTEED PORK CHOPS WITH GARLIC SPINACH
My family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach-it cooks fast! -Joe Valerio, Whitinsville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.
Nutrition Facts : Calories 310 calories, Fat 17g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 607mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
SAUTE PORK CHOPS
Very tender and juices pork chops. Great Sauce. I did use PanNan's method of cooking chops (Recipe #68063) Thanks - - great way of preparing Pork Chops. Served with Recipe #222479), Recipe #20498, and Recipe #42460.
Provided by Ruby15
Categories Pork
Time 53m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chops on a tray.
- Grind seasonings on both sides of the pork chops.
- Let the chops sit on the counter top for at least 30 minutes.
- Pre-heat olive oil in a large cast iron skillet.
- Cook each side until nice and golden brown.
- 1/2 to 1 inch will take 3 - 4 minutes per side.
- Remove from heat and cover with a tight fitting lid.
- Let chops sit for 8 - 10 minutes.
- Remove chops to a warm platter.
- De-glaze pan with broth, water or wine. After bring to a boil and scrapping all the bits in the skillet, turn to low and add butter.
- Serve sauce over pork chops.
LEFTOVER PORK AND VEGETABLES
When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. -Shirley Tower, Southwick, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.
Nutrition Facts :
PORK VEGETABLE SOUP
Steps:
- Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 357mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
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