Porkchoporchickennpotatobake Recipes

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PORK CHOP AND POTATO CASSEROLE



Pork Chop and Potato Casserole image

This recipe has been in my family for a really long time....you have your meat and potatoes all in one dish, just add a salad and dinner is ready.

Provided by strawberryjane

Categories     Pork

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 5

6 pork chops
4 medium potatoes
1 medium onion, chopped
1 can cream of chicken soup
salt and pepper

Steps:

  • Salt and pepper pork chops and brown in skillet with small amount of shortening or vegetable oil.
  • Place slices potatoes in 1 and 1/2 quart baking dish.
  • Alternate layers of pork chops,onion,and potatoes.
  • Pour soup over top.
  • Cover with lid.
  • Bake at 350 degrees for 1 and 1/2 hours or until potatoes are tender.

Nutrition Facts : Calories 386.3, Fat 17.3, SaturatedFat 5.8, Cholesterol 79.1, Sodium 409.2, Carbohydrate 30.3, Fiber 3.4, Sugar 2.2, Protein 26.8

PORK CHOP OR CHICKEN 'N' POTATO BAKE



Pork Chop or Chicken 'n' Potato Bake image

This is definitely comfort food at its BEST! Make it with pork or chicken it's delicious either way. I've seen many variations to this recipe and this is what I came up with that I liked the best.

Provided by simplemom

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

2 -3 cups cubed pork chops or 2 -3 cups chicken
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
24 ounces shredded hash browns
1 1/2 cups cheddar cheese
1 -2 cup French-fried onions

Steps:

  • Brown meat and set aside.
  • Combine: soup, milk and sour cream.
  • Stir in potatos, half of cheese and half of french fried onions.
  • Spoon mixture into a 9x13 pan.
  • Arrange meat over mixture.
  • Bake covered at 350° for 75 minutes.
  • Then top with remaining cheese and onion
  • Bake UNCOVERED an additional 5-7 minutes.

Nutrition Facts : Calories 621.6, Fat 37.1, SaturatedFat 13.4, Cholesterol 88.2, Sodium 976.3, Carbohydrate 45.3, Fiber 3.7, Sugar 3.2, Protein 26.1

PORK CHOP AND POTATO BAKE



Pork Chop and Potato Bake image

This dish is fantastic for pot luck dinners, having a few friends over or just spending the evening in with the kids.

Provided by GotBoxer

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

6 pork chops
2 tablespoons vegetable oil
2 tablespoons seasoning salt, divided
10 1/2 ounces cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon black pepper
24 ounces hash browns, shredded and thawed
1 cup cheddar cheese, shredded
1 -1 1/2 tablespoon hot sauce
3 ounces durkees French-fried onions

Steps:

  • Brown pork chops in skillet lightly greased with vegetable oil.
  • Sprinkle with 1 1/2 Tbs seasoned salt and set aside.
  • Combine soup, milk, sour cream, pepper, remaining seasoned salt, and hot sauce.
  • Stir in potatoes, 1/2 cup cheese and 1/2 cup Durkees onions.
  • Spoon mixture into a 9x13 baking dish, arrange pork chops on top.
  • Bake covered for 40 minutes at 350 degrees, then uncover, top with remaining cheese and Durkees onions, then cook uncovered for approximately 5 minutes longer.

Nutrition Facts : Calories 843.4, Fat 49.8, SaturatedFat 15.9, Cholesterol 175.4, Sodium 960.8, Carbohydrate 45.5, Fiber 4, Sugar 3.2, Protein 51.1

PORK CHOP AND POTATO BAKE



Pork Chop and Potato Bake image

Make and share this Pork Chop and Potato Bake recipe from Food.com.

Provided by HDMac

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 pork chops
vegetable oil
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1 medium onion, chopped
seasoning salt
black pepper
1 (24 ounce) package o'brien frozen potatoes, thawed
1 cup shredded cheddar cheese

Steps:

  • Brown chops in greased skillet.
  • Sprinkle with seasoned salt and set aside.
  • Combine soup, milk, sour cream, pepper and seasoned salt.
  • Stir in potatoes, 1/2 C cheese and 1/2 of the onion.
  • Spoon mixture in a 9 x 13 baking dish.
  • Arrange pork chops over potatoes.
  • Bake, covered at 350 for 40 minutes.
  • Top with remaining cheese and onions; bake, uncovered for 5 more minutes.

Nutrition Facts : Calories 484.4, Fat 27.7, SaturatedFat 12.5, Cholesterol 111.7, Sodium 627.1, Carbohydrate 27.2, Fiber 2.7, Sugar 1.6, Protein 31.4

BAKED PORK CHOPS WITH POTATOES



Baked Pork Chops With Potatoes image

Good southern baked dish that is kid and stomach friendly. My GrannyN would fix this quite often in the winter months and served turnip greens or collards as a side with a cake of cornbread. My DH thinks it's too bland, but for those of us who can't eat tomatoes and spicy hot foods everyday it's just fine. The recipe below is for two but can easily be doubled.

Provided by GrandmaG

Categories     Pork

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 8

2 pork chops
2 chicken bouillon cubes
2 cups water
1 bay leaf
2 tablespoons flour
4 large potatoes, sliced
1 medium onion, sliced
salt and pepper (I don't add any salt the bouillon is salty enough for me)

Steps:

  • Bring 2 cups water to a boil.
  • Add bouillon cubes and bay leaf.
  • Remove from heat and set aside to allow to cool.
  • Layer potatoes in casserole dish.
  • Layer onion slices on top of potatoes.
  • Place pork chops on top of onions.
  • Remove bay leaf from broth then whisk flour in chicken broth.
  • Pour over pork chops and potatoes.
  • Salt and pepper to taste.
  • Cover dish with aluminum foil.
  • Bake in preheated 350°F oven for one hour and thirty minutes.

CHICKEN, PORK AND POTATOES IN PEANUT SAUCE



Chicken, Pork and Potatoes in Peanut Sauce image

This is a nice meat and potatoes dish of Peruvian origin adapted from South American Food and Cooking by Jenni Fleetwood and Marina Fillipelli. This is a subtley flavored, hearty and filling dish. I increased the seasonings from the original recipe, but naturually, you can add as much or as little as you like. If you like a little heat, it would probably be good with some tabasco. I may add some carrots some time as well.

Provided by pattikay in L.A.

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

3/4 cup roasted peanuts
4 tablespoons olive oil
2 chicken breasts, cubed
1 lb pork loin, cubed (I used thin-sliced boneless pork chops and it was fine)
1 onion, chopped
2 -3 tablespoons water
3 minced garlic cloves
2 teaspoons cumin
2 teaspoons paprika
1 1/4 lbs potatoes, peeled and thickly sliced
2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
salt
pepper
2 eggs (hard-boiled and sliced)
black olives, chopped
parsley

Steps:

  • If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
  • Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
  • Transfer chicken to a plate using a slotted spoon.
  • Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
  • Transfer to plate with cooked chicken.
  • Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
  • Stir in garlic, paprika and cumin and cook for 1 minute.
  • Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
  • Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
  • Return chicken and pork to the pan and bring to a boil.
  • Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
  • Avoid overcooking so that the meat does not become tough and stringy.
  • Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
  • Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).

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