Scalloped Potatoes With Pork Tenderloin Recipes

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. , Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

20-GARLIC PORK AND POTATOES SKILLET

Steps:

• Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
• In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
• In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
• Cut pork into 1/2-inch slices; return to skillet. Top with parsley.

PORK TENDERLOINS WITH ROASTED POTATOES

Steps:

• In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 8 hours or overnight., Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 2-qt. broiler-safe baking dish. Bake, uncovered, 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a thermometer inserted in pork reads 160°. Let stand 5 minutes before slicing.

PORK CHOPS AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
• In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
• Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

SCALLOPED POTATOES, CORN AND PORK CHOP CASSEROLE

Steps:

• Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
• Pour cream corn over potatoes.
• Dot with butter.
• Season with salt and pepper to taste. Add tiny amount of milk to each of the corners. Top with pork chops.
• Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.

SLOW COOKER BALSAMIC PORK ROAST WITH SCALLOPED POTATOES AND EASY STEAMED BROCCOLI

Steps:

• Cook the pork: Rub the salt and pepper over the pork. Place the pork in a slow cooker and pour the vinegar over the top. Cover and cook on high for 4 hours.
• About an hour before the pork is done, make the scalloped potatoes: Preheat the oven to 375°F.
• In a 2-quart square baking dish, toss the potatoes with the melted butter, garlic powder, salt, thyme, sage, and pepper. Arrange the potato slices in even layers in the baking dish, overlapping the potatoes in each layer slightly, then pour the cream over the top. Cover with a lid or aluminum foil and bake for 30 minutes. Uncover the baking dish, top the potatoes evenly with the cheese, and bake, uncovered, for 15 minutes more, or until the cheese is bubbling.
• Just before serving, steam the broccoli: Place the broccoli in a large glass bowl and add about ¼ cup water. Cover with a microwave-safe lid or plastic wrap and microwave on high for 5 minutes, or until the broccoli is tender. (Alternatively, place the broccoli in a medium pot and add ¼ cup water. Bring the water to a simmer over medium heat, then cover and cook the broccoli for 10 minutes, or until tender.) Drain the broccoli and transfer to a serving dish. Add the butter, salt, and pepper and gently toss to combine. Cover and keep hot until serving time.
• When the pork is done cooking, baste it with the vinegar mixture in the slow cooker. Transfer the pork to a cutting board and cut it in half. Slice one portion and set it aside. Shred the remaining pork either with two forks or using a stand mixer, then transfer it to an airtight container (you should have about 3 cups), and refrigerate for another use.
• Serve the sliced pork with the scalloped potatoes and broccoli alongside.