Stephens Pork Chop Dinner In A Pan Recipes

Steps:

• Preheat the oven to 475 degrees F.
• In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
• Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
• In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
• Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

Steps:

• Peel potatoes and julienne them i.e. cut into slices about 1/8 - 1/4" wide (I use an old Vegamatic slicer that has a julienne setting on it. It makes the whole job faster and easier.
• I usually cut the baker in half before putting through the Vegamatic.) Trim any fat from the chops and fry the fat pieces in an electric skillet while it's preheating to 360 degrees(This greases the bottom of the pan and makes chitlin's - there is less fat on chops nowdays than in my Dad's day, who designed this dish.
• He used to serve them as appetizers to whomever was watching his kitchen wizardry.
• Now there's just enough to grease the pan). Brown the chops quickly on both sides.
• Sprinkle liberally with Worcestershire sauce while doing this.
• Turn heat down to 300°F.
• Add enough hot water to cover the chops about 1/4 of the way up.
• Now layer the julienned potatoes over the top of the chops.
• Then add enough more hot water mixed with (oh, say a tablespoon) Worcestershire sauce to cover the chops about 1/2 way up.
• Pour directly over the potatoes so they look a little brown from the water/Worcestershire mix.
• Cover and leave for about 25-30 minutes.
• When you return, flip the chops on top of the potatoes.
• The water should be gone or almost, so you need to add another 1/4-1/2 cup of hot water - enough to cover the bottom of the electric skillet to keep the potatoes from burning.
• Cover again and lower heat to 250-275°F.
• Leave another 20 minutes.
• Now switch the chops to the bottom of the pan with potatoes layered above. The potatoes may be quite brown by this time and the chops should be getting softer and ready to cut with a fork.
• Add a little more water if needed.
• If the potatoes and chops still aren't done enough, just turn up the heat and cook a little more. Drain all the juice from the can of sauerkraut and spread over the potatoes.
• Sprinkle liberally with brown sugar.
• Check often during the next 15 minutes to see when the brown sugar melts.
• Mix it around into the kraut and potatoes and flip the chops around to get some too.
• The dish is done when the chops tear apart to a fork and potatoes are soft. I like the chops falling apart and I have all the water cooked off.
• This dish serves two or more depending on appetites.
• Serve with the kraut and potatoes mixed up together and add cold applesauce as a side. Good summer dish because the electric skillet keeps the temperature down in the kitchen.

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
• Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
• Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
• Cover the chops with the mushrooms and pour the stewed tomatoes over all.
• Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.