One Pan Pork Chops Recipes

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EASY PORK CHOP SHEET PAN DINNER



Easy Pork Chop Sheet Pan Dinner image

This Easy Pork Chop Sheet Pan Dinner is the perfect weeknight meal idea for busy families - just a few simple ingredients and you've got a wholesome meal in one pan!

Provided by Chrissie (thebusybaker.ca)

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 15

2 tablespoons olive oil (use less if desired)
1 tablespoon smoked paprika
2 teaspoons brown sugar
1 teaspoon garlic powder
salt and pepper (to taste)
4 medium boneless pork chops
4-6 medium potatoes, chopped into small 1-inch chunks
1 cup frozen baby carrots
1 cup frozen green beans
2 tablespoons olive oil (use less if desired)
2 teaspoons lemon juice
1 teaspoon garlic powder
2 teaspoons dried parsley (or freshly chopped)
salt and pepper (to taste)
fresh parsley for garnish (if desired)

Steps:

  • Preheat your oven to 400 degrees Fahrenheit.
  • Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.
  • Rub the mixture onto both sides of the pork chops and set aside.
  • Add the chopped potatoes, the baby carrots and green beans to a large sheet pan.
  • Pour the olive oil, lemon juice, garlic powder, parsley and salt and pepper over the top and toss well to coat.
  • Arrange the veggies to lay as flat as possible on the sheet pan and nestle the pork chops on top.
  • Place the sheet pan in your preheated oven and bake for about 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
  • Serve immediately with a sprinkling of fresh parsley, if desired.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 35 g, Protein 36 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 115 mg, Fiber 8 g, Sugar 5 g, Calories 493 kcal

ONE PAN PORK CHOPS WITH APPLES AND ONIONS



One Pan Pork Chops with Apples and Onions image

This pork chops with apples and onions dish is a deliciously light and flavorful meal that's perfect for Fall. Plus, it's all made in ONE pan!

Provided by The Chunky Chef

Time 26m

Number Of Ingredients 12

2 Tbsp olive oil (divided)
3-4 oz bone-in pork chops (whatever with comfortably fit in your pan)
Kosher salt and black pepper (to taste)
3/4 cup low sodium chicken stock
1 tsp Dijon mustard (or whole-grain Dijon)
1 Tbsp fresh sage (chopped)
1 1/2 tsp fresh rosemary (chopped)
1/2 tsp fresh thyme (chopped)
1/2 tsp kosher salt
1/4 tsp black pepper
2 medium apples (thinly sliced (I used Gala))
1 small red onion (thinly sliced)

Steps:

  • Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
  • Remove pork chops to a plate.
  • In a small mixing bowl, whisk together chicken stock and mustard, set aside.
  • Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
  • Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
  • Slide pork chops back into the pan, nestling them down in between the apples.
  • Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

Nutrition Facts : Calories 382 kcal, Carbohydrate 16.2 g, Protein 32.5 g, Fat 9.8 g, Cholesterol 17.1 mg, Sodium 359 mg, Sugar 10.3 g, ServingSize 1 serving

ONE-SKILLET PORK CHOP SUPPER



One-Skillet Pork Chop Supper image

My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. -Kathy Thompson, Port Orange, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon butter
4 pork loin chops (1/2 inch thick and 7 ounces each)
3 medium red potatoes, cut into small wedges
3 medium carrots, cut into 1/2-inch slices, or 2 cups fresh baby carrots
1 medium onion, cut into wedges
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
Optional: Cracked black pepper and chopped fresh parsley

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings., In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. , Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.

Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 700mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.

STUFFED PORK CHOPS I



Stuffed Pork Chops I image

I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.

Provided by Tina

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
  • In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
  • Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
  • Cover and bake for 30 minutes.
  • Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g

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