Pork Chops With Sausage And Potatoes Recipes

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

PORK CHOPS WITH SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. , In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired., In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. , Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

POTATO SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

PORK CHOPS WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle pork chops with salt and pepper. In a large frying pan, brown well in olive oil. Remove chops from pan and set aside. Pour off and discard all but 1 tablespoon pan drippings.
• Remove casing from sausage and crumble meat into same pan. Mix in onions and mushrooms. Cook, stirring until onions and sausage brown slightly. Mix in garlic. Place pork chops in casserole dish, spooning sausage mixture over them. Pour in wine and tomato sauce. Sprinkle with Italian seasoning.
• Cover with foil and bake for 45 minutes.

SMOTHERED PORK CHOPS AND SAUSAGE

Steps:

• Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
• (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
• Heat the oil in a Dutch oven or large pot over medium-high heat.
• Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
• Remove the pork chops to a platter and set aside.
• Reduce the heat to medium.
• Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
• Add the onions, salt, and pepper.
• Cook, stirring, until the onions are slightly soft, about 5 minutes.
• Add the garlic, bay leaves, chicken broth and water.
• Bring to a boil.
• Return the pork chops to the pot.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Add the smoked sausage and the potatoes.
• Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
• Serve with either steamed white rice or rice pilaf.

PORK CHOPS WITH SAUSAGE AND POTATOES

Steps:

• Mix the caraway, salt and pepper and press the mixture onto both sides of the chops.
• Dip in flour, then shake off the extra.
• In a heavy frying pan, melt the butter over a high heat and brown the chops on both sides.
• Transfer the meat to a plate and add the sliced sausage, onions, carrots, celery and gherkins.
• Cook over a medium heat for 5 minutes, stirring constantly.
• Return the chops to the pan and pour in the stock, which should come just to the top of the chops without covering them.
• Arrange the potato slices evenly over the chopps, covering them completely, and scatter over the tomatoes.
• Bring to a boil, reduce the heat to low and cover the skillet.
• Simmer undisturbed for 45 minutes or until the potatoes and chops are cooked.
• Serve directly from the pan.

SMOTHERED PORK CHOPS AND SAUSAGE RECIPE - (4.3/5)

Steps:

• 1.Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops. 2.(Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier). 3.Heat the oil in a Dutch oven or large pot over medium-high heat. 4.Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side). 5.Remove the pork chops to a platter and set aside. 6.Reduce the heat to medium. 7.Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. 8.Add the onions, salt, and pepper. 9.Cook, stirring, until the onions are slightly soft, about 5 minutes. 10.Add the garlic, bay leaves, chicken broth and water. 11.Bring to a boil. 12.Return the pork chops to the pot. 13.Reduce the heat to medium-low, cover and simmer for 45 minutes. 14.Add the smoked sausage and the potatoes. 15.Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes. 16.Serve with either steamed white rice or rice pilaf.