EASY OVEN BAKED PORK CHOPS
Easy oven baked pork chops with vegetables is a one pan meal made with less than 10 ingredients is perfect for a quick and nutritious dinner idea.
Provided by Anne
Categories Dinner
Number Of Ingredients 10
Steps:
- Preheat the oven to 375
- Prepare the ingredients: rinse, trim and cut the brussels sprouts in half. Cut the sweet potatoes and potatoes into chunks about an inch in size (similar to the size of the Brussels sprouts halves). Chop the garlic and shallots and squeeze the lemon juice.
- Heat 1 tablespoon olive oil in a skillet over medium to high heat, once the skillet is heated, pat the pork chops dry with a paper towel and add them to the skillet. Cook for about 3 minutes until they start to brown. Flip them over and brown the other side and remove them from the skillet.
- Add the Brussels sprouts, sweet potatoes, onions and garlic to the pan with the remaining olive oil and cook them for about 5 minutes over medium heat.
- Remove the pan from the heat, stir in the lemon juice and cover the pan
- Bake at 375 covered for 15 minutes until the vegetables start to become soft
- Remove the cover add the pork chops and bake for 10 to 15 minutes more until the pork reaches 145 and the vegetables are cooked to a texture that you like.
Nutrition Facts : Calories 490 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 38 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1/4 pound pork chop, Sodium 196 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
EASY PORK SKILLET
Enjoy the flavors of pork, ramen noodles and fresh veggies in this done-in-a-flash stir-fry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
- Add pork; stir-fry about 5 minutes or until pork is no longer pink.
- Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.
Nutrition Facts : Calories 345, Carbohydrate 30 g, Cholesterol 55 mg, Fat 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 980 mg
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
PORK AND VEGGIE STIR-FRY
This is a quick and easy pork and veggie stir-fry.
Provided by Sammie
Categories Pork Stir-Fry
Time 45m
Yield 6
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
- Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
- Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
- Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
- Serve over rice.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 46.1 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 4.5 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 842.9 mg, Sugar 9 g
SKILLET PORK STEAKS WITH VEGETABLES
As I was creating this recipe it brought back memories of my childhood. Pork was a staple in our household because we raised hogs. Mama always made Smothered Pork Steaks or Chops using what ever ingredients she had at the time, using vegetables from our garden. They were so tasty & tender. I tried to recreate those memories in this dish. I believe I would have made mama proud. I served them over rice. I elevated the colors with a variety of colored peppers for eye appeal. I used seeded Jalapeno Peppers. The steaks was a wonderful creation for me of what mama made for us when I was a kid.
Provided by Rose Mary Mogan @cookinginillinois
Categories Pork
Number Of Ingredients 12
Steps:
- The main ingredient to this great recipe is Boneless Lean Pork Steaks seasoned just right.
- These are the main vegetables for this dish.
- Combine spices with flour, & season steaks liberally on both sides. I used my own personal spice blend plus extra granulated garlic & onion with Paprika for browning.
- Add oil to a large skillet, and heat over medium high heat, then add the seasoned steaks, and cook until browned the turning to other side, and remove from skillet to a large platter, and repeat until all the steaks are browned. NOTE: STEAKS NEED NOT BE FULLY COOKED AT THIS POINT, JUST BROWNED FOR THEY WILL CONTINUE TO COOK WHEN VEGGIES ARE ADDED.
- Return steaks to skillet, then add in all of the chopped veggies and canned sliced mushrooms.
- Top the vegetables with the undiluted cans of soup. My husband marveled at how the flavors of this dish came together, and loved all of the vegetables.
- Cover with a tight fitting lid. Reduce the heat to very low, and allow steaks to continue cooking, stirring occasionally to prevent steaks from sticking to bottom of skillet. Cook at least 45 minutes to an hour, or as desired to assure steaks are tender. Serve over cooked rice, noodles or potatoes.
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