Onepanporkchops Recipes

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ONE PAN RANCH PORK CHOPS AND VEGGIES



One Pan Ranch Pork Chops and Veggies image

The easiest 5-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It's quick, easy and effortless!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place pork chops, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley, if desired.

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.

ONE-PAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE



One-Pan Pork Chops with Creamy Mushroom Sauce image

Looks and tastes like it took all day to make these pork chops with creamy mushroom sauce, but is quick and easy. Kids and meat-lovers alike will love this saucy and savory dish. Serve over egg noodles, mashed potatoes, or stuffing.

Provided by stef k

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h

Yield 4

Number Of Ingredients 11

3 tablespoons butter
4 (1-inch thick) pork chops
salt and ground black pepper to taste
1 medium onion, diced
2 cloves garlic, minced
½ cup Australian Shiraz wine
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage

Steps:

  • Heat butter in a large skillet over medium-high heat. Brown pork chops in the hot butter, sprinkling both sides with salt and pepper, about 5 minutes per side. Remove meat to a plate and set aside.
  • Cook onion and garlic in the pan drippings over medium-high heat until softened, about 3 minutes. Stir in wine, reduce heat, and let simmer until alcohol smell is completely cooked off, 3 to 4 minutes. Stir in soup and milk, blending well. Layer mushrooms on top of soup mixture, add chops on top of mushrooms, and pour meat drippings from the plate over the chops. Sprinkle with thyme and sage.
  • Cover tightly and let simmer until chops are tender and no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 421.1 calories, Carbohydrate 12 g, Cholesterol 104 mg, Fat 23.2 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 10.3 g, Sodium 655.3 mg, Sugar 4.7 g

ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY



One-Pan Cider-Braised Pork Chops Recipe by Tasty image

Here's what you need: water, dried bay leaves, garlic, black peppercorn, sea salt, ice, bone-in pork chops, sea salt, pepper, high-heat cooking oil, shallots, turnip, dijon mustard, fresh sage, apple cider, reduced sodium chicken stock, collard green

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 17

4 cups water
2 dried bay leaves
4 cloves garlic, crushed
1 tablespoon black peppercorn
⅓ cup sea salt
4 cups ice
2 bone-in pork chops, about 1-inch (2 -cm) thick
sea salt, to taste
pepper, to taste
1 tablespoon high-heat cooking oil, of choice, such as vegetable or peanut
2 shallots, diced
3 cups turnip, diced
1 tablespoon dijon mustard
1 tablespoon fresh sage, chopped
2 cups apple cider
1 cup reduced sodium chicken stock
1 bunch collard green, stemmed and toughly chopped

Steps:

  • Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
  • Remove the brine from heat and stir in the ice cubes.
  • Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
  • Preheat the oven to 350˚F (180˚C).
  • Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
  • Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
  • Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
  • Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
  • Stir in the mustard and sage. Cook for 1 minute more.
  • Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
  • Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
  • Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
  • Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
  • Divide the pork chops, vegetables, and sauce between plates and serve.
  • Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
  • Enjoy!

Nutrition Facts : Calories 1139 calories, Carbohydrate 91 grams, Fat 68 grams, Fiber 15 grams, Protein 45 grams, Sugar 41 grams

ONE PAN PORK CHOPS



One Pan Pork Chops image

This a recipe I came across while looking for easy recipes that are a little different than my usual pasta. Im not a big fan of pork so I never make chops but these you cant go wrong with.

Provided by princessshree85

Categories     Pork

Time 1h

Yield 4 chops, 4 serving(s)

Number Of Ingredients 8

4 pork chops
1 (11 ounce) can condensed tomato soup (do not dilute)
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 (12 ounce) can sliced new potatoes (drained)
1 (6 ounce) can sliced carrots (drained)
1/2 teaspoon oregano (optional)

Steps:

  • In skillet, brown chops. Pour off fat.
  • Add remaining ingredients.
  • Cover and cook over low heat 45 minute or until tender.

PORK CHOPS ONE PAN SUPPER



Pork Chops One Pan Supper image

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

Provided by Derf2440

Categories     One Dish Meal

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 8

2 (6 ounce) boneless pork chops
1 large onion, sliced
1 (14 1/2 ounce) can stewed tomatoes, we like Italitan flavoured
2 medium potatoes, peeled and quartered
1/2 cup broccoli spear
1/2 cup cauliflower, spears
salt and pepper
vegetable oil cooking spray

Steps:

  • Spray a medium size frypan with veggies cooking spray; heat to medium high.
  • Add pork chops and sear on all side, about 5 minutes.
  • Add onion slices and cook 'til transparent and just turning brown, about 5 minutes.
  • Add stewed tomatoes; bring to a simmer, cover and simmer for 30 minutes.
  • Add potatoes around the outside of the pan; simmer 15 minutes, add broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or 'til the potatoes are cooked through.
  • Serve hot.

Nutrition Facts : Calories 529.8, Fat 12.7, SaturatedFat 4.3, Cholesterol 114, Sodium 603.2, Carbohydrate 60.8, Fiber 9.3, Sugar 13.6, Protein 45

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.

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