One Pot Pork Chops Recipes

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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-POT ROAST PORK CHOPS WITH FENNEL & POTATOES



One-pot roast pork chops with fennel & potatoes image

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

2 potatoes , cut into 8 wedges
1 fennel bulb , cut into 8 wedges
1 red pepper , halved, deseeded and cut into 8 wedges
4 thyme sprigs
4 garlic cloves , unpeeled
1 tbsp sundried tomato paste
300ml hot chicken stock
4 bone-in pork loin chops

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
  • Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Nutrition Facts : Calories 655 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.54 milligram of sodium

ONE-POT PORK AND RICE



One-Pot Pork and Rice image

No one will guess that this filling entree from Duna Stephens of palisade, Colorado goes easy on fat and calories. Green pepper and onion enhance the spanish-style rice and tender chops, which are covered with diced tomatoes and gravy.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (5 ounces each)
2 teaspoons canola oil
1 cup uncooked long grain rice
1 large onion, sliced
1 large green pepper, sliced
1 envelope pork gravy mix
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water

Steps:

  • In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.

Nutrition Facts : Calories 391 calories, Fat 10g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 545mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

ONE-POT PORK CHOPS



One-Pot Pork Chops image

"Years ago, one of my teenage daughters saw this recipe in a magazine and wanted to try it," recalls Doris Shoemaker of Dakota, Illinois. "It became a family favorite." TIP: "Serve it with bread and a lettuce salad, she says.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (6 ounces each)
1/4 cup all-purpose flour
6 small potatoes, quartered
1 cup fresh baby carrots
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 can (10-3/4 ounces) condensed tomato soup, undiluted

Steps:

  • Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes. , Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender.

Nutrition Facts : Calories 521 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 852mg sodium, Carbohydrate 72g carbohydrate (11g sugars, Fiber 7g fiber), Protein 37g protein.

ONE POT PORK CHOPS



One Pot Pork Chops image

Make and share this One Pot Pork Chops recipe from Food.com.

Provided by chef 1018770

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork loin chops with bone (6 oz each)
1/4 cup all-purpose flour
6 small potatoes, quartered
1 cup baby carrots
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 (10 3/4 ounce) can condensed tomato soup, undiluted

Steps:

  • Coat the pork chops with the flour and cook in large skillet until brown on both sides.
  • Add the potatoes and carrots.
  • Combine the water, Worcestershire sauce, salt, and oregano in a small bowl.
  • Pour over the pork and vegetables, cover and simmer for 25 minutes.
  • Stir in the soup, recover, and simmer for an additional 10-15 minutes. (Or until the meat and vegetables are tender.).

Nutrition Facts : Calories 426, Fat 6.6, SaturatedFat 2.2, Cholesterol 59, Sodium 713.8, Carbohydrate 63.7, Fiber 7.7, Sugar 9.9, Protein 28.6

ONE-POT PORK CHOP DINNER



One-Pot Pork Chop Dinner image

Not the prettiest pork chop dinner, but it is very good. My family really loves it.

Provided by Debbie Lynne Nearing Roth

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
4 pork chops
4 potatoes, peeled and sliced, or more to taste
2 cups baby carrots
1 onion, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup water

Steps:

  • Melt butter in a skillet over medium heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Add potatoes, carrots, and onion. Combine soup and water; pour over pork and vegetables. Cover and simmer until vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 53.2 g, Cholesterol 66.6 mg, Fat 14.6 g, Fiber 7.6 g, Protein 30.1 g, SaturatedFat 5.5 g, Sodium 613.9 mg, Sugar 8.4 g

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