Pork N Potato Dinner Recipes

RANCH PORK CHOPS AND POTATOES SHEET PAN DINNER

Steps:

• Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
• Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
• In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
• Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
• Garnish with chopped parsley then serve immediately.

PORK AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl mix chicken soup and mushroom soup with water; whisk well. Place pork chops in a large baking dish. Arrange potatoes on top, then pour soup mixture over entire dish. Bake uncovered for 60 minutes or until potatoes are tender.

PORK CHOPS & POTATOES

Steps:

• 1. Preheat oven to 400 degrees F. 2. Heat oil in skillet over medium-high heat. Salt & pepper chops. Place pork chops in hot oil and sear on each side. (Do this quickly - do NOT cook through!) 3. In bowl, combine soup & milk. Arrange potatoes and onions in a 11x7 inch baking dish. Place the browned chops over the potatoes and onion, then pour the soup mixture over all. Sprinkle w/salt & pepper. 4. Cover with foil and bake 45 minutes in preheated oven. Top w/cheese and bake 15 minutes more.

ROAST PORK AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
• Cool the remaining loin, cover in plastic wrap and reserve for another meal.
• Serve with Creamy Mushrooms and Kale recipe follows.
• Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
• Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
• Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
• To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
• For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

PORK 'N' POTATO DINNER

Steps:

• Coat pork chops with flour. In a skillet over medium-high heat, brown chops in oil on both sides. Combine 1 tablespoon Parmesan cheese and pepper; sprinkle over chops. Arrange potato and onion slices over chops. Sprinkle with 1 tablespoon Parmesan cheese., Dissolve bouillon in boiling water; stir in lemon juice. Pour over chops. Sprinkle with the remaining Parmesan cheese. Cover and simmer for 18-22 minutes or until meat juices run clear.

ROAST PORK TENDERLOIN AND SWEET POTATO SHEET PAN DINNER

Steps:

• Preheat oven to 400 degrees F. In a large bowl, combine brown sugar and spices; reserve 2 tablespoons. Add sweet potatoes, onions and melted butter to bowl; toss well to coat, then spread over a large foil-lined or parchment-lined rimmed sheet pan that has been sprayed with non-stick cooking spray; roast for 10 minutes.
• Meanwhile, rub pork tenderloins with the reserved seasoning mixture. Push sweet potatoes and onions to the sides of the sheet pan, placing the pork tenderloins in the center.
• Roast tenderloin for 20-22 minutes or until pork is 140-145 degrees F at center when tested with an instant-read meat thermometer, and sweet potatoes are fork-tender.
• Tent pork tenderloins with foil and let them rest for 3-5 minutes before slicing them into medallions. Serve with sweet potatoes and onions alongside.

ONE PAN RANCH PORK CHOPS WITH CRISPY POTATOES

Steps:

• Preheat oven to 400F (200C). Line a large, rimmed baking sheet with foil (for easy clean up) and spray with cooking spray.
• In a small bowl, whisk together olive oil, butter, garlic and ranch seasoning.
• Place potatoes in a single layer on the baking sheet and drizzle with about half of the oil mixture. Toss to coat.
• Place in the oven for 15 minutes to give the potatoes a head start in the cooking.
• Remove potatoes from the oven and place pork chops on the baking sheet with the potatoes.
• Brush pork chops with remaining oil mixture and place baking sheet back in the oven to cook for an additional 10-15 minutes, or until pork is golden and cooked through.
• For a crispy, charred finish place the sheet pan under the broiler for 2-3 more minutes.

EASY PORK CHOP SHEET PAN DINNER

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.

PULLED PORK POTATOES !

Steps:

• https://www.justapinch.com/recipe/colleenlucky7/super-bowl-crockpot-bar-b-que-pork/pork?k=pork&m=colleenlucky7&p=2&o=r https://www.justapinch.com/recipes/main-course/pork/super-bowl-crockpot-bar-b-que-pork.html?p=3#page1
• Make up a batch of the recipe from link above.
• Scrub potatoes. Put in a kettle and cover with water. Bring to a boil. Cook until potatoes are almoste done. Drain and rinse, pat dry and cut in half lengthwise the 4 potatoes. Coat in olive oil. Place on the grill to finish cooking and get flavor and grill marks. Do not do this ove the hot area, but a medium heat level. Grill both sides of the potato halves.
• Put one or two potato halves on a plate. Put an ice cream scoop of the Pork recipe on top of each potato half.
• *** I serve this with a simple and colorful salad and Ice cold lemonade.

PORK 'N' POTATO DINNER FOR 2

Steps:

• 1. Coat pork chops with flour. In a skillet over medium high heat, brown chops in oil on both sides. Combine 1 Tbsp. Parmesan cheese & pepper; sprinkle over chops. Arrange potato & onion slices over chops. Sprinkle with 1 Tbsp. Parmesan cheese.
• 2. Dissolve bouillon in boiling water; stir in lemon juice. Pour over chops. Sprinkle with the remaining Parmesan cheese. Cover and simmer for 18-22 minutes or until meat juices run clear.