Broccoli Potato Pork Chops Recipes

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PORK CHOPS WITH POTATOES AND SPICY BROCCOLI RABE



Pork Chops with Potatoes and Spicy Broccoli Rabe image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 Yukon Gold potatoes (about 1 pound)
3 tablespoons extra-virgin olive oil
Kosher salt
1 bunch broccoli rabe, trimmed
Grated zest of 1 lemon, plus wedges for serving
2 jarred Calabrian chile peppers (or other chiles packed in oil), chopped, plus 1 teaspoon oil from the jar
4 3/4-inch-thick boneless pork chops (4 to 5 ounces each)
Freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees F. Cut the potatoes into 1/2-inch cubes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes.
  • Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 1 tablespoon olive oil, the lemon zest and the chiles and their oil.
  • Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tablespoon olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145 degrees F, 4 to 5 minutes. Transfer the pork chops to plates.
  • Season the potatoes with 1/2 teaspoon salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.

SHEET PAN PORK CHOPS WITH POTATOES AND BROCCOLI



Sheet Pan Pork Chops with Potatoes and Broccoli image

Looking for a complete meal without the time commitment? Let these sheet pan pork chops with potatoes and broccoli come to your rescue! All you need is 1 pan and a few easy ingredients and in less than one hour dinner is done!

Provided by Tiffany

Categories     Main Course

Time 40m

Number Of Ingredients 14

4 thick-cut boneless pork chops
salt and pepper
1 teaspoon garlic powder
1 teaspoon Italian herb seasoning blend (or Herbs de Provence)
½ teaspoon smoked paprika
2 teaspoons dry ranch seasoning (see note)
3 cups broccoli florets
1 tablespoon olive oil
salt and pepper
1 pound baby gold (or red potatoes, cut in half)
2 tablespoons olive oil
salt and pepper
2 teaspoon garlic powder
⅓ cup grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees and grease a baking sheet.
  • Arrange potatoes on 1/3 of the sheet pan. Bake for 5-10 minutes while you prepare the pork chops.
  • Season pork chops generously all over with salt and pepper, then season with garlic powder, Italian herb blend, paprika, and ranch seasoning.
  • Add pork chops to the pan, arranging them in the center third of the pan. Return to oven for 10 minutes. Meanwhile move on with preparing the broccoli.
  • Toss broccoli with oil and season with salt and pepper. Arrange on remaining 1/3 of the baking pan.
  • Return pan to oven and bake for another 10-15 minutes until broccoli and potatoes are easily pierced with a fork. Pork center should read 145 degrees if using a meat thermometer.
  • Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli. Enjoy!

Nutrition Facts : Calories 455 kcal, Carbohydrate 26 g, Protein 37 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 97 mg, Sodium 223 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CHEESY BROCCOLI AND POTATO PORK CHOP BAKE



Cheesy Broccoli and Potato Pork Chop Bake image

Provided by The Bandit

Categories     Main Course

Number Of Ingredients 12

1 bag frozen shredded hash brown potatoes (16-20 oz)
1 can cream of celery soup
1/2 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1 medium onion (chopped)
2 cups broccoli florets
1 tbsp olive oil
4-6 pork chops
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder

Steps:

  • In a large bowl, combine frozen shredded hash brown potatoes, cream of celery soup, sour cream, milk, shredded cheese and chopped onion. Stir well.
  • Once well combined, fold in broccoli florets. Spread mixture into the bottom of an ungreased 13 x 9 baking dish and set aside.
  • Preheat oven to 375 degrees F.
  • In a large skillet heat olive oil over medium heat. Season pork chops with garlic powder, salt and pepper. Brown the pork chops in the skillet for 3-5 minutes on each side.
  • Place browned pork chops evenly on top of potato mixture in 13 x 9 dish. The pork chops can overlap slightly if necessary.
  • Cook in preheated oven for 45 minutes until edges are bubbly and pork is no longer pink in the center.
  • Remove from oven and serve immediately. Enjoy!

EASY BROCCOLI & PORK CHOP DINNER



Easy Broccoli & Pork Chop Dinner image

My dh loves pork chops, me not so much. This is one recipe that we both agree on, the pork chop is moist and tender with a delicious sauce. Its quick and easy and is a great week day meal.

Provided by Baby Kato

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

10 ounces chicken broth
1 1/2 cups rice, minute, uncooked
3 cups broccoli florets, small
1/4 cup onion, sweet, finely chopped
4 pork chops, bone it
1/4 cup Catalina dressing
1/4 cup orange juice, fresh squeezed
1/2 teaspoon orange zest, fine
3 tablespoons maple syrup, pure
2 tablespoons almonds, sliced toasted (optional)

Steps:

  • Add broth to a pot and bring to a boil at medium high heat, then stir in the rice, cover and lower heat to medium low, simmer for 3 - 4 minutes.
  • Next add the broccoli and sweet onion, stir, cover and simmer for 2 more minutes.
  • Remove from heat and let stand covered, for 5 minutes or until the broth is completely absorbed.
  • Place a large cooking pan on medium heat and add a little oil, add the pork chops and cook 4 minutes per side until lightly browned and cooked through.
  • Remove the pork chops from the pan, cover and keep warm.
  • Add the catalina dressing, orange juice, orange zest and maple syrup to the pan, bring to a boil, cooking for 3 minutes or until sauce is reduced by half.
  • Serve chops over the rice and drizzle with the sauce and garnish with almonds if using.

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