Baked Pork Chops And Vegetables Recipes

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EASY OVEN BAKED PORK CHOPS



Easy Oven Baked Pork Chops image

Easy oven baked pork chops with vegetables is a one pan meal made with less than 10 ingredients is perfect for a quick and nutritious dinner idea.

Provided by Anne

Categories     Dinner

Number Of Ingredients 10

2 Tablespoons Olive Oil - divided
1 Pound boneless pork chops
1 pound (2 medium sweet potatoes)
1 pound russet potatoes (2 to 3 medium potatoes)
1 pound brusels sprouts
1 tablespoon olive oil
1 tablespoon chopped shallots
1 clove of garlic
1 teaspoon fresh squeezed lemon juice
salt and pepper to taste

Steps:

  • Preheat the oven to 375
  • Prepare the ingredients: rinse, trim and cut the brussels sprouts in half. Cut the sweet potatoes and potatoes into chunks about an inch in size (similar to the size of the Brussels sprouts halves). Chop the garlic and shallots and squeeze the lemon juice.
  • Heat 1 tablespoon olive oil in a skillet over medium to high heat, once the skillet is heated, pat the pork chops dry with a paper towel and add them to the skillet. Cook for about 3 minutes until they start to brown. Flip them over and brown the other side and remove them from the skillet.
  • Add the Brussels sprouts, sweet potatoes, onions and garlic to the pan with the remaining olive oil and cook them for about 5 minutes over medium heat.
  • Remove the pan from the heat, stir in the lemon juice and cover the pan
  • Bake at 375 covered for 15 minutes until the vegetables start to become soft
  • Remove the cover add the pork chops and bake for 10 to 15 minutes more until the pork reaches 145 and the vegetables are cooked to a texture that you like.

Nutrition Facts : Calories 490 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 38 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1/4 pound pork chop, Sodium 196 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

BAKED PORK CHOPS AND VEGETABLES



Baked Pork Chops and Vegetables image

With pork chops, veggies and stuffing, this casserole is a hearty meal-in-one.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 9

1 can (10 3/4 oz) condensed cream of celery soup
4 bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)
1/2 teaspoon seasoned salt
1/4 teaspoon garlic-pepper blend
2 cups frozen diced hash brown potatoes (from 32-oz bag), thawed
1 cup frozen mixed vegetables (from 12 oz bag), thawed
1/2 cup chive-and-onion sour cream potato topper
1/4 teaspoon dried thyme leaves
1 cup Parmesan-flavored croutons, coarsely crushed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
  • In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
  • Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

Nutrition Facts : Calories 470, Carbohydrate 40 g, Cholesterol 85 mg, Fat 2, Fiber 5 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1/2 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

VEGETABLE PORK CHOP DINNER



Vegetable Pork Chop Dinner image

My family loves these savory chops served with mashed potatoes and salad. This meal is perfect for cold winter evenings.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1 pound carrots, julienned
1 medium onion, sliced
1/2 cup raisins
3 tablespoons olive oil
8 pork chops (3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika

Steps:

  • Layer carrots, onion and raisins in a 13-in. x 9-in. baking dish; drizzle with oil. Cover and bake at 325° for 15 minutes. Sprinkle pork chops with salt, pepper and paprika; place over vegetables. Cover and bake for 30 minutes. Uncover and bake 20 minutes longer or until pork juices run clear.

Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 158mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 31g protein.

OVEN-ROASTED PORK CHOPS AND VEGETABLES



Oven-Roasted Pork Chops and Vegetables image

Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

2 tablespoons frozen apple juice concentrate
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
4 bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
1 1/2 cups fresh baby carrots
1 medium red onion, cut into 8 wedges
2 cups frozen whole green beans

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
  • Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
  • Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
  • Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g

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