Pork With Roasted Peppers Potatoes Recipes

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PORK CHOPS WITH ROASTED PEPPERS AND POTATOES



Pork Chops With Roasted Peppers and Potatoes image

Make and share this Pork Chops With Roasted Peppers and Potatoes recipe from Food.com.

Provided by Steph_40135

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
4 pork chops (about 1 lb/500g, 3/4-inch or 2cm thick)
3 medium red potatoes, halved and thinly sliced
1 medium onion, sliced
1 teaspoon dried oregano leaves
1 (10 ounce) can chicken broth (or reduced-sodium)
1/2 cup diced roasted red pepper
1/8 teaspoon ground black pepper

Steps:

  • In large skillet, heat oil to med-high.
  • Add pork chops and cook until browned; set aside.
  • Combine potatoes, onion, and oregano in skillet.
  • Stir-fry 5 minutes, stirring often.
  • Add chops, chicken broth, red peppers, and black pepper.
  • Heat to boil; reduce to low.
  • Simmer, covered, until pork and vegetables are cooked, about 10 minutes.
  • Remove pork and vegetables from seasoned broth; serve broth as a side.

ROAST PORK AND POTATOES



Roast Pork and Potatoes image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 6 servings plus 2 to 2 1/2 pounds leftover meat

Number Of Ingredients 42

2 (2 1/2 to 3-pound) boneless pork loins
Extra-virgin olive oil, for liberal drizzling
Sea salt
Freshly ground black pepper
2 medium onions, very finely chopped
4 cloves garlic, thinly sliced or finely chopped
1 red Fresno chile pepper
3 to 4 fresh rosemary sprigs, needles stripped and finely chopped
2 tablespoons fresh thyme leaves, chopped
2 pounds small potatoes, halved
1 1/2 teaspoons fennel seed or pollen
1 cup white wine or chicken stock
Creamy Mushrooms and Kale, recipe follows
1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
1/4 cup extra-virgin olive oil
3 to 4 large cloves garlic, thinly sliced or finely chopped
2 tablespoons chopped fresh thyme
2 tablespoons very thinly sliced fresh sage leaves
1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
About 1/2 cup Marsala wine
About 1/2 to 2/3 cup cream
Freshly grated Pecorino cheese
4 large poblano peppers
2 jalapeno peppers
2 tablespoons extra-virgin olive oil
2 onions, chopped
3 to 4 cloves garlic, chopped or sliced
12 tomatillos, peeled and chopped
Salt and freshly ground black pepper
A handful fresh cilantro leaves
1 1/2 teaspoons ground cumin, half a palmful
1 tablespoon honey
2 cups chicken stock
1 1/2 pounds cooked pork, finely chopped
2 limes
2 cups chicken stock
1 cup milk
1 cup quick cooking polenta
1 cup shredded Manchego cheese
Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking.

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.

SHEET-PAN PORK AND POTATOES



Sheet-Pan Pork and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds small red-skinned potatoes, halved or quartered
2 yellow and/or red bell peppers, sliced
1/4 cup fresh cilantro, chopped (leaves and tender stems separated)
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds)
4 cloves garlic (1 grated, 3 whole)
1 teaspoon ground cumin
1/4 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 scallion, sliced

Steps:

  • Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
  • Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
  • Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
  • Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.

HERB ROASTED PORK LOIN AND POTATOES



Herb Roasted Pork Loin and Potatoes image

This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.

Provided by mom2wildchild

Categories     Meat and Poultry Recipes     Pork

Time 2h25m

Yield 8

Number Of Ingredients 11

6 medium potatoes, peeled and quartered
2 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
1 ½ teaspoons chopped fresh chives
salt and pepper to taste
1 (4 pound) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  • Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  • Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g

PORK AND PEPPERS OVER POTATOES



Pork and Peppers Over Potatoes image

Provided by Marian Burros

Categories     main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

12 ounces tiny new potatoes
8 ounces pork tenderloin
2 teaspoons olive oil
8 ounces whole onion or 7 ounces ready-cut julienned onion (1 2/3 cups)
16 ounces whole green and red peppers or 14 ounces ready-cut julienned peppers (4 cups)
2 tablespoons balsamic vinegar
1/4 teaspoon salt

Steps:

  • Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
  • Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
  • Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
  • Stir in vinegar and pork, and cook another minute or two.
  • Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 377 milligrams, Sugar 18 grams, TransFat 0 grams

ROAST PORK AND POTATOES



Roast Pork and Potatoes image

Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 10 servings.

Number Of Ingredients 10

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half
1-1/2 cups sliced onions

Steps:

  • In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.

SPICY PORK TENDERLOIN WITH POTATOES AND PEPPERS



Spicy Pork Tenderloin With Potatoes and Peppers image

Make and share this Spicy Pork Tenderloin With Potatoes and Peppers recipe from Food.com.

Provided by mrandmrssheeks

Categories     One Dish Meal

Time 37m

Yield 4 1c servings, 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 (1 lb) pork tenderloin
kosher salt
pepper
1 lb new potato, quartered
2 large garlic cloves, smashed
1/2 cup dry white wine (such as Sauvignon Blanc)
1/2 cup low sodium chicken broth or 1/2 cup water
1/3 cup jarred hot cherry pepper, seeded and roughly chopped
1/4 cup flat leaf parsley

Steps:

  • Heat the oil in a large skillet over medium-high heat.
  • Season the pork with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place it on one side of the skillet; place the potatoes and garlic on the other side and season with 1/2 teaspoon salt. Cook, stirring the potatoes and turning the pork, until the pork is browned on all sides, 6 to 8 minutes.
  • Add the wine, broth, and cherry peppers. Reduce heat to medium-low and cook, covered, until the pork is cooked through and the potatoes are tender, 12 to 15 minutes.
  • Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
  • Stir the parsley into the potatoes and serve with the sliced pork.

Nutrition Facts : Calories 339.5, Fat 13.3, SaturatedFat 3.1, Cholesterol 74.8, Sodium 76.5, Carbohydrate 22.9, Fiber 2.9, Sugar 1.9, Protein 26.7

ROASTED PORK AND POTATOES WITH CREAMY APPLESAUCE



Roasted Pork and Potatoes With Creamy Applesauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds small red-skinned potatoes, halved
1 red bell pepper, cut into 1-inch pieces
2 teaspoons fresh thyme
1 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup applesauce
1/4 cup light sour cream
Dash of freshly grated nutmeg
1 1/4 to 1 1/2 pounds pork tenderloin, cut into 4 pieces

Steps:

  • Preheat the oven to 375 degrees F. Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roast until the potatoes are slightly tender, about 20 minutes.
  • Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside.
  • Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes. Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.
  • Per serving: Calories 373; Fat 12 g (Saturated 3 g); Cholesterol 84 mg; Sodium 554 mg; Carbohydrate 31 g; Fiber 5 g; Protein 34 g

Nutrition Facts : Calories 309 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 31 milligrams, Sodium 554 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 34 grams

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