Loris Baked Pork Chops And Veggies Recipes

BAKED PORK CHOPS AND VEGETABLES

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.

EASY OVEN BAKED PORK CHOPS

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.

BONELESS PORK CHOPS WITH VEGETABLES

Steps:

• Spray inside of slow cooker with cooking spray.
• Combine mushroom soup with chicken broth and pour into slow cooker.
• Place chops on top of soup and sprinkle with pepper.
• Add green beans and potatoes and cover and cook on low 4-5 hours or on high 2-2 1/2 hours.
• Stir and serve!

HERB ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
• In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
• Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.

OVEN-ROASTED PORK CHOPS AND VEGETABLES

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.

LORI'S BAKED PORK CHOPS AND VEGGIES

Steps:

• Heat oven to 350. Spray 13 x9 glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic powder.
• Heat 12-inch non stick skillet over medium-high heat. Sear pork chops for 4 minutes on each side. Then place pork chops in baking dish.
• In large bowl, mix potatoes, veggies, soup, sour cream and thyme. Spoon mixture over pork chops and cover with foil. Bake for 30 minutes.
• Sprinkle with stuffing mix and press into mixture gently. Bake uncovered for another 20-25 minutes or until meat is no longer pink.