Pronto Saucy Pork Chop Pasta Skillet Recipes

Steps:

• Prepare Dinner as directed on package, stirring in tomatoes with the Cheese Sauce.
• Meanwhile, heat oil in large skillet on medium-high heat. Sprinkle chops with garlic powder. Add to skillet; cover. Cook 4 min. on each side or until done (145°F). Remove from skillet; let stand 3 min.
• Serve Dinner topped with chops.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
• Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
• Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
• Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned. Combine tomatoes, peas, carrots and remaining dressing; pour over chops. Bring to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF).
• Top with cheese; cover. Remove from heat. Let stand 2 to 3 min. or until melted. Drain pasta. Serve topped with sauce and chops.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add steak; cook 2 min. on each side or until evenly browned. Combine tomatoes, onions, mushrooms and remaining dressing; pour over steak. Bring to boil; simmer on medium-low heat 10 min. or until steak is medium doneness (160ºF).
• Top with VELVEETA; cover. Remove from heat. Let stand 2 to 3 min. or until melted. Drain pasta. Serve topped with sauce and steak.

Steps:

• Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire sauce, onion powder and cinnamon; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°. , Remove pork chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over pork.

Steps:

• In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.

Steps:

• Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add the carrots, celery and onion; cook 4-6 minutes longer or until crisp-tender. Drain., In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables., Combine the soup, water, thyme, Worcestershire sauce and pepper; pour over the top. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and vegetables are tender., Remove chops and vegetables; keep warm., Combine flour and cold water until smooth; gradually stir into the sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops and vegetables.

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.