Pork Chops And Taters Recipes

SMOTHERED PORK CHOPS & TATERS

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 X 13 casserole dish with cooking spray.
• 2. Peel and slice potatoes and layer into bottom of prepared casserole dish. Sprinkle with salt and pepper, set aside. Dredge pork chops in flour and brown on both sides in hot oil. When pork chops are browned, arrange on top of potatoes.
• 3. If using left-over gravy, remove from refrigerator and heat on top of stove. Add more liquid, if necessary. Pour gravy on top of pork chops and potatoes. Cover tightly with aluminum foil and bake for about 1 1/2 hours. Serve hot with vegetable and rolls or biscuits.

AU GRATIN TATERS N CHOPS

Steps:

• In a large skillet, brown pork chops in oil on both sides. Meanwhile, in a large bowl, combine potatoes and sauce mix according to package directions. Spoon into a greased 13-in. x 9-in. baking dish. Arrange chops over potatoes., Bake, uncovered, at 375° for 20-25 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted.

PORK CHOPS AND TATERS

Steps:

• In a bowl combine soups, Worcestershire, milk, mustard and salt and pepper.
• In a baking dish layer pork chops, taters and onions.
• Pour milk mixture over layers.
• Place aluminum foil on top and bake at 350°F for one hour.
• Remove foil and continue to bake for 30 minutes.

LEMON GARLIC PORK CHOPS WITH PARMESAN TATER TOTS

Steps:

• Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside.
• Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm.
• Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
• Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans.

PORK CHOPS CAPRI

Steps:

• Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
• Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
• Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.

PULLED PORK TATERS

Steps:

• Place roast in a 5-qt. slow cooker. Top with onion. Combine the ketchup, root beer, vinegar, Worcestershire, hot sauce, salt, pepper and mustard; pour over top. Cover and cook on low until meat is tender, 6-8 hours., Meanwhile, scrub and pierce potatoes. Bake at 400° until tender, 50-55 minutes., Remove pork; shred meat with two forks. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Return meat to cooking juices; heat through., With a sharp knife, cut an "X" in each potato; fluff with a fork. Top each with butter and pork mixture; top with sour cream. Sprinkle with cheese and, if desired, green onions.

INCREDIBLE PORK CHOP CASSEROLE

Steps:

• Pour tater tots into a 9x13-inch casserole dish.
• Top with one can of mushroom soup.
• Place sliced mushrooms over that.
• Sear pork chops, then place over mushrooms.
• Top with remaining can of soup.
• Cover with foil.
• Bake at 450°F for about an hour, until chops are cooked through.

PORK CHOPS WITH APPLES AND STUFFING

Steps:

• Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
• In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.