Porkchopsandcreamypotatoscallop Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
• In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
• Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

Steps:

• In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. , Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

Steps:

• Place the potatoes and carrots in a 1-qt. baking dish coated with cooking spray. In a large skillet coated with cooking spray, brown pork chops on both sides. Place over vegetables., In a small bowl, combine the soup mix, cornstarch and soup until blended. Pour over pork chops. Cover and bake at 350° for 1 hour or until meat and potatoes are tender.

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:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Steps:

• In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

Steps:

• Heat oven to 350°F. Sprinkle pork chops with seasoned salt. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; brown well on both sides.
• In 13x9-inch (3-quart) glass baking dish, combine soup, milk and Worcestershire sauce; mix until smooth. Add potatoes and peas; stir until coated. Place browned pork chops over potato mixture. Cover with foil.
• Bake at 350°F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.

Steps:

• Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches., Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.

Steps:

• Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

Steps:

• Combine mushroom soup, sour cream, water and dill weed in a small bowl; blend well.
• Alternate layers of potatoes and soup mixture in a lightly greased 2 quart casserole.
• Cover and bake at 375 for 45 minutes.
• Sprinkle pork chops with salt and pepper; brown on both sides in a small amount of oil in large skillet.
• Drain on paper towels.
• Place chops on top of potatoes; cover and bake an additional 30 minutes.
• Garnish with parsley.

Steps:

• In skillet brown pork chops on both sides in hot oil.
• Sprinkle with salt and black pepper if desired.
• Melt butter in sauce pan gradually stirring salt, flour,black pepper, chicken bouillon and water.
• Cook over med heat to a boil.
• Place potatoes in a bottom of a baking dish and top with the onions.
• Pour chicken broth mixture evenly over potatoes and onions.
• Put pork chops on top.
• Cover with foil.
• Bake in a preheated oven at 350 deg for 1 hour.
• Remove foil and cook another 30 min's or until meat is tender.
• Note: an 8x12 inch baking dish can be used.

Steps:

• Dredge the pork chops in the cajun spice. Heat frying pan with peanut oil. Place the pork chops into the heated pan and sear until golden brown. Cut carrots into thin slices. In a bowl, add the carrots, thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops. Place the saute pan into a preheated, 425 degree oven for 7 to 10 minutes. Remove the pork chops from the pan, leaving the carrots, and deglaze the pan with orange juice.
• Potato pancakes: In a bowl, combine potatoes, onion, egg, thyme and salt and pepper. Toss in flour. In a saute pan, heat peanut oil. Form large thin pancakes. Place pancake into heated pan and brown on both sides about 7 to 10 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:

• Salt and pepper pork chops and brown in skillet with small amount of shortening or vegetable oil.
• Place slices potatoes in 1 and 1/2 quart baking dish.
• Alternate layers of pork chops,onion,and potatoes.
• Pour soup over top.
• Cover with lid.
• Bake at 350 degrees for 1 and 1/2 hours or until potatoes are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
• Melt remaining 3 tablespoons butter in a small saucepan over medium-high heat. Stir mustard and thyme into the butter; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk chicken broth and half-and-half into the paste mixture until smooth. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
• Cover the bottom of the prepared baking dish with about half the potato slices and diced onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Layer remaining potatoes and onion atop the pork chops. Pour the sauce evenly over the potato mixture.
• Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.

Steps:

• Preheat oven to 375F degrees.
• Season pork chops with salt and pepper; in frying pan flash fry chops in olive oil to seal.
• Blend together soup, cream, milk, and parsley.
• In a 2 quart buttered casserole dish, alternate sauce and potatoes, starting with a spoon of the sauce, then potatoes and sauce again, sprinkling with salt and pepper; repeat ending with the layer of sauce. Reserve a couple spoons of the sauce.
• Top with browned pork chops; spoon saved sauce over top of each.
• Cover and bake at 375F degrees for 1 1/4-1 1/2 hours or until bubbly, potatoes are tender and begin to brown.
• Sprinkle with snipped fresh chives to garnish.
• Trim fat off chops before transferring to serving plate.

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.