Harvest Pork Chops Recipes

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HARVEST PORK CHOP BAKE



Harvest Pork Chop Bake image

When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1/2 teaspoon dried sage leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
4 (6 to 8-oz.) bone-in pork loin chops (3/4 inch thick)
1 small butternut squash (about 2 lb.), peeled, seeded and cut into 1/2 to 1-inch pieces (about 3 cups)
1 medium green bell pepper, cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges

Steps:

  • Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
  • Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
  • Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.

Nutrition Facts : Calories 360, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g

HARVEST PORK CHOPS



Harvest Pork Chops image

Cooks agree the very best recipes are fast, flavorful and versatile! These tender pork chops are quickly browned, then popped into the oven. For a casual dinner, present each guest with an individual packet. Or unwrap the chops and present on a pretty platter.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
4 boneless loin pork chops (1/2 inch thick)
1 tablespoon vegetable oil
1 small onion, sliced

Steps:

  • Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops. , In a skillet, brown chops in oil for 1-2 minutes on each side. Place each chop in the center of a large piece of heavy-duty aluminum foil (about 12 in. x 9 in.). Top with onion slices. Seal foil tightly; place pouches on a baking sheet. , Bake at 450° for 25 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.

Nutrition Facts :

SLOW-ROASTED HARVEST PORK CHOPS



Slow-Roasted Harvest Pork Chops image

A hearty, unpretentious dish for folks who like their meat and potatoes. Chops are fall-off-the-bone tender and permeated with the flavor. I usually throw some cut potatoes in the casserole dish to eat as a side.

Provided by LexingtonMom

Categories     Pork

Time 3h8m

Yield 6 serving(s)

Number Of Ingredients 5

6 -7 pork chops
2 tablespoons cooking oil
1 cup ketchup
1 cup orange juice or 1 cup pineapple chunks in juice
salt and pepper

Steps:

  • Sear chops in oil to just brown. Sprinkle with salt and pepper.
  • Mix together equal parts ketchup and orange juice (or pineapples in juice)--I usually use about 1 cup of each, but you need enough to cover chops in next step.
  • Layer chops in casserole dish with sauce between them.
  • Bake covered in 300 degree oven for 3 hours.

Nutrition Facts : Calories 321.5, Fat 19, SaturatedFat 5.5, Cholesterol 75, Sodium 513.2, Carbohydrate 14.3, Fiber 0.2, Sugar 12.6, Protein 23.5

HARVEST STUFFED PORK CHOPS



Harvest Stuffed Pork Chops image

The savoury sour cream sauce makes this dish ... yummy! Depending on the size of your chops, the servings may vary from 6-8. Can't fit all of the stuffing? The size of your chops may not accomodate all of the stuffing, but extra stuffing makes a great side for another meal --- see the note in the recipe for details.

Provided by rsarahl

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs pork chops (6-8 thick chops)
3 kaiser rolls, day old
4 ounces dried currants
1 bunch parsley
2 cups sour cream
2 tablespoons flour
2 apples (sour variety like granny smith)
4 ounces pitted prunes
1 egg
1 teaspoon ground cardamom
1 tablespoon butter
salt and pepper
3 -5 sprigs fresh parsley (to garnish) (optional)

Steps:

  • Slice each pork chop open so that it forms a pouch.
  • Rub salt and pepper generously into the meat.
  • Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
  • Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
  • Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
  • Divide the stuffing among the pork chops, filling each pouch.
  • Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
  • To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
  • Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
  • Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
  • Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
  • Remove the chops to a heated platter.
  • If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
  • If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
  • Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
  • Taste the sauce and add salt and pepper if necessary.
  • Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
  • Garnish with a sprig of fresh parsley, if desired.

Nutrition Facts : Calories 864.7, Fat 49.1, SaturatedFat 21.7, Cholesterol 226, Sodium 360.5, Carbohydrate 53.2, Fiber 4.6, Sugar 25.5, Protein 53.6

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