One Pot Pork Chops Recipes

ONE-POT PORK CHOPS

Steps:

• Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes. , Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender.

ONE-SKILLET PORK CHOP SUPPER

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings., In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. , Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.

ONE-POT PORK AND RICE

Steps:

• In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.

ONE-POT PORK CHOP DINNER

Steps:

• Melt butter in a skillet over medium heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Add potatoes, carrots, and onion. Combine soup and water; pour over pork and vegetables. Cover and simmer until vegetables are tender, 15 to 20 minutes.

ONE POT PORK CHOPS

Steps:

• Coat the pork chops with the flour and cook in large skillet until brown on both sides.
• Add the potatoes and carrots.
• Combine the water, Worcestershire sauce, salt, and oregano in a small bowl.
• Pour over the pork and vegetables, cover and simmer for 25 minutes.
• Stir in the soup, recover, and simmer for an additional 10-15 minutes. (Or until the meat and vegetables are tender.).

ONE-POT RICE AND PORK CHOPS

Steps:

• In a bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne and rub it over the chops.
• In a Dutch oven, heat the oil over medium-high heat.
• Brown the chops, turning once, about 4 minutes.
• Transfer to a plate.
• Drain off the fat from the pan.
• Add the stock and water and bring to a boil, stirring.
• Add the rice and corn.
• Reduce the heat, cover, and simmer for 10 minutes.
• Stir in the remaining parsley.
• Nestle the pork chops and any accumulated juices in the rice.
• Cook until the rice is tender, the liquid is absorbed and just a hint of pink remains inside the chops, 10 minutes.

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
• Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.