Best 10 Pan Roasted Pork Chops Potatoes Recipes

PAN-ROASTED PORK CHOPS & POTATOES

Steps:

• Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

PAN ROASTED PORK CHOPS

Steps:

• Preheat an oven to 375 degrees F.
• In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

SKILLET PORK CHOPS WITH POTATOES AND ONION

Steps:

• Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
• Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

PAN-ROASTED PORK CHOPS

Steps:

• Heat oven to 400*.
• Mix together the first 7 ingredients in a small bowl.
• Heat skillet over med.-high heat until hot.
• Add oil; heat until hot.
• Rub chops generously with seasoning mixture.
• Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
• Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
• *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

ROAST PORK AND POTATOES

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.

PAN-ROASTED PORK CHOPS WITH DILLED POTATO SALAD

Steps:

• Combine coriander, rosemary and lemon, and rub on both sides of pork. Refrigerate chops.
• Place potatoes in saucepan with water to cover by one inch. Add bay leaf, garlic and large pinch salt. Bring to a simmer, and cook until tender, about 20 minutes. Drain, discarding bay leaf and garlic, and dice potatoes. Place in serving bowl.
• Place 1 tablespoon oil in small skillet. Add bacon, and cook until crisp. Drain onto paper towel, leaving fat in pan. Add onion to pan, and sauté over medium heat until translucent. Place bacon and onion in small bowl. Add mustard, vinegar and 1/4 cup oil. Mix, season with salt and pepper, pour over potatoes, and fold gently. Fold in dill. Set aside.
• Season pork with salt and pepper. Heat heavy skillet just large enough to hold pork without crowding. Add remaining olive oil, and cook pork over medium heat about 4 minutes per side, until browned. Meat should be slightly pink. Transfer pork to serving platter.
• Blot fat from pan with paper towel. Add wine, and cook a few minutes, stirring and scraping bottom of pan, until wine just films pan. Add any juices from platter with pork. Whisk in butter bit by bit. Check seasoning. Spoon sauce over pork, and serve with potato salad.

ROASTED ROSEMARY PORK CHOPS AND POTATOES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
• Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
• Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
• Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

PAN-ROASTED PORK CHOPS WITH APPLE FRITTERS

Steps:

• In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt. Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.
• To pan-roast the pork chops, preheat oven to 375. Remove chops from brine, and pat dry with paper towel. Season the meat aggressively with freshly ground black pepper and a little salt. Set a large sauté pan that will fit in the oven over medium-high heat. Add the oil, and when it is shimmering, place the chops in the pan. Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes. (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.) Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.
• Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. Cook for approximately 3 minutes, then add the brandy. Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. Remove the sauce from the heat, and whisk in the mustard and the horseradish.
• For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat. Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry. Whisk together the egg and the seltzer until frothy, then gently mix in the flours. Put the oil in a large pan set over medium-high heat. When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.
• Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top. The usual accompaniment is potato-and-horseradish pierogies sautéed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.

OVEN BAKED PORK CHOPS WITH POTATOES

Steps:

• Set oven to 400*.
• toss potatoes with 1T oil, salt and pepper. Place in roasting pan big enough to hold potatoes and chops. (I used an iron skillet) and roast for 15 minutes.
• Meanwhile mix marinade ingredients and slather on pork chops.
• When potatoes have cooked 15 minutes add pork chops to the pan. Cook 10-15 minutes depending on size. Stir potatoes.
• Turn chops and baste with pan juices. Stir potatoes. Return to oven for another 10-15 minutes.
• turn on broiler. Baste chops again and broil for a few minutes until carmelized and golden.
• Serve, scraping the juices onto the chops and potatoes. Garnish with parsley if desired.