Roasted Pork Chops With Cheesy Vegetables Recipes

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HERB ROASTED PORK CHOPS AND VEGETABLES



Herb Roasted Pork Chops and Vegetables image

Roast pork chops with vegetables and herbs for a simple and hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 small new red potatoes, unpeeled, quartered (about 1 lb)
2 cups ready-to-eat baby-cut carrots
1 medium onion, cut into 8 wedges
1 large clove garlic, finely chopped
1 tablespoon olive oil
4 boneless pork loin chops (4 oz each), trimmed of fat

Steps:

  • Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
  • In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
  • Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.

Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g

ROASTED PORK CHOPS AND VEGETABLES



Roasted Pork Chops and Vegetables image

Serve your family this roasted dinner made using pork chops, rutabaga, vegetables and Old El Paso® red onions that's served with fruit salad and bread.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
2 teaspoons parsley flakes
1 teaspoon seasoned salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
4 bone-in pork loin chops, 1/2 inch thick
1 medium rutabaga, peeled, cut into 1 1/2-inch pieces (3 cups)
2 unpeeled russet potatoes, cut into 1 1/2-inch pieces (2 cups)
1 fennel bulb, cut into 8 pieces
2 Old El Paso™ red onions, each cut into 8 wedges

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
  • Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
  • Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.

Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 8 g

CHEESY ITALIAN PORK CHOPS WITH VEGETABLES



Cheesy Italian Pork Chops with Vegetables image

Pork chops and potatoes baked in one pan makes dinner-and cleanup-a breeze! Cheese and seasonings add a little Italian flair to the homey meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

4 bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)
1 teaspoon dried thyme leaves
1/2 teaspoon garlic-pepper blend
2 tablespoons olive or vegetable oil
3 medium unpeeled Yukon Gold potatoes, cut into 1/2-inch cubes
1 red bell pepper, cut into bite-size strips
2/3 cup shredded Italian cheese blend

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops in one half of pan.
  • In large bowl, mix 3/4 teaspoon of the thyme, the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture. Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat. Spread vegetables in other half of pan.
  • Bake uncovered 30 to 35 minutes or until pork is no longer pink in center. Sprinkle cheese and remaining 1/4 teaspoon thyme over pork; bake 2 to 3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 440, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g

CHEESY PORK CHOP CASSEROLE



Cheesy Pork Chop Casserole image

A great-tasting way to enjoy boneless pork chops.

Provided by Jeff Carlsen

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 4

Number Of Ingredients 5

4 potatoes, peeled and sliced
4 thick cut boneless pork chops
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (10.5 ounce) can condensed French onion soup
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line the bottom of a 9x13 inch baking pan with sliced potatoes. Arrange the pork chops on top of the potatoes.
  • In a bowl, stir together the cheddar cheese and French onion soups. Pour the soup over the pork chops.
  • Cover pan and bake in preheated oven for 60 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C). Sprinkle chops with Monterey Jack cheese and serve.

Nutrition Facts : Calories 559.5 calories, Carbohydrate 27.6 g, Cholesterol 135 mg, Fat 29.8 g, Fiber 3.7 g, Protein 44.9 g, SaturatedFat 16.7 g, Sodium 1549.4 mg, Sugar 4.4 g

ROASTED PORK CHOPS WITH CHEESY VEGETABLES



Roasted Pork Chops with Cheesy Vegetables image

Five ingredients make this an easy supper for the entire family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 5

1 bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
1 bag (19 oz) Value Size frozen roasted potatoes with garlic & herb sauce
3/4 teaspoon Italian herb seasoning
1/4 teaspoon cracked pepper
4 boneless pork loin chops, trimmed of fat (about 4 oz each)

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Let frozen vegetables stand at room temperature 5 minutes to thaw slightly.
  • In small bowl, mix Italian herb seasoning and pepper; sprinkle over pork chops. Place partially thawed vegetables in center of pan; arrange pork chops around vegetables.
  • Bake 25 to 35 minutes, stirring vegetables halfway through bake time, or until pork is no longer pink and meat thermometer inserted in center reads 160°F and vegetables are tender. Serve hot.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

OVEN-ROASTED PORK CHOPS



Oven-Roasted Pork Chops image

Oven-roasted pork chops are a quick and easy preparation with olive oil, salt, pepper, and optional spices, and are perfect for any night of the week.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 21m

Number Of Ingredients 6

4 pork chops (bone-in, loin, about 3/4-inch thickness)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper (freshly ground)
Optional: 1 teaspoon garlic powder
Optional: 1/2 teaspoon dried thyme

Steps:

  • Gather the ingredients. Heat the oven to 375 F.
  • Place a lightly oiled 12-inch cast-iron skillet over medium-high heat. A ridged pan is best, but any cast-iron pan will work.
  • Rub the pork chops with olive oil and then sprinkle all over with salt and freshly ground black pepper. If desired, sprinkle them lightly with a little garlic powder and dried thyme.
  • Sear the chops in the hot skillet for about 3 to 4 minutes on each side or until nicely browned.
  • Transfer the skillet with the pork chops to the preheated oven and roast for about 6 to 8 minutes, depending on thickness. The pork chops should register at least 145 F on an instant-read thermometer in the thickest part of the meat.
  • Serve and enjoy.

Nutrition Facts : Calories 113 kcal, Carbohydrate 0 g, Cholesterol 33 mg, Fiber 0 g, Protein 10 g, SaturatedFat 2 g, Sodium 336 mg, Sugar 0 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g

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