20-GARLIC PORK AND POTATOES SKILLET
We've rarely had a five-ingredient meal that tastes as good as this one and cooks in a single dish. This simplicity is actual the secret to this recipe's success. A clever stovetop-to-oven technique allows both the pork and potatoes to cook perfectly while giving the garlic time to mellow and infuse, so it flavors-but doesn't overpower-the dish. At the same time, the potatoes absorb flavor from the meat and the garlic, so by the time you take the skillet out of the oven, they're deeply savory. The whole meal is so elegant and delicious that people naturally assume it's taken loads of time to prepare, which is why we keep this recipe in our back pockets for those situations when there's pressure to impress.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
- In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
- In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
- Cut pork into 1/2-inch slices; return to skillet. Top with parsley.
Nutrition Facts : Calories 400, Carbohydrate 25 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 9 g, ServingSize About 4 Slices Pork and 1/2 Cup Potatoes, Sodium 620 mg, Sugar 1 g, TransFat 0 g
SKILLET PORK AND POTATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine one-third of the Peppadews, half of the parsley, the rosemary, 1 teaspoon salt and a few grinds of pepper in a bowl; rub all over the pork. Set aside while you prepare the potatoes.
- Combine the potatoes and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes.
- Heat a large skillet over medium-high heat; add the olive oil. Working in batches, add the pork and cook until browned, 1 1/2 minutes. Flip and cook until browned on the other side, 30 seconds; transfer to a plate.
- Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes. Add the broth and the remaining Peppadews and brine. Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes. Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes. Top with the remaining parsley.
SKILLET PORK CHOPS WITH POTATOES AND ONION
A great cold-weather dish that takes little prep time and yields tender chops.
Provided by chefjenwin
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
- In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
- In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
- Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 354 calories, Carbohydrate 31.2 g, Cholesterol 44.4 mg, Fat 16.4 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 4.9 g, Sodium 1078.7 mg, Sugar 2.9 g
PORK & POTATO SUPPER
If you're looking for a down-home one dish dinner that can be easily made on a weeknight, then this recipe is for you. My husband made sure that I added it to the list of Allen family favorites. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 565mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
POTATO AND PORK SKILLET
This scrumptious skillet dinner from Mary Tallman in Arbor Vitae, Wisconsin makes the ideal hurry-up entree for a hungry family. Round out the meal with steamed vegetables or a rustic green salad.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with pepper. In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Remove and keep warm. , In the same skillet, saute the potatoes, onion and oregano for 6-8 minutes or until potatoes are almost tender. Stir in broth and red peppers; bring to a boil. , Top with pork chops. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°, stirring occasionally. Let stand 5 minutes before serving.
Nutrition Facts :
CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES
Everything in this elegant-yet-easy dish cooks in one skillet, cutting down on the cleanup. Holding the potatoes in water after cutting prevents them from discoloring while you prep the other ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes.
- Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
- Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.
PORK CHOP SKILLET DINNER
This pork chop skillet dinner is a weeknight meal victory. Ready to serve in under an hour, it couldn't be easier to make! Pork chops, onions, carrots and potatoes come together in a skillet with just a dash of salt and pepper for the perfect pork chop dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
- Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.
Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 65 mg, Fat 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg
SKILLET PORK CHOPS WITH ONION AND POTATOES
This is a recipe handed down from my grandmother to my mom and now to me. It is simple and hearty and can be changed as your tastes wish - different seasonings in flour, different cheeses, sweet potatoes instead of white, a favorite vinegar instead of lemon juice, etc. Use the number of bouillon cubes based upon how much salt your family prefers. The only limit is your imagination.
Provided by chefjen
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat.
- Coat pork chops with flour mixed with salt and pepper.
- Place chops in skillet and brown about 4 minutes on each side.
- In a small bowl, mix Parmesan with salt and pepper.
- Sprinkle about half of cheese mixture over pork chops.
- Layer chops with the potatoes.
- Sprinkle remaining cheese mixture over potatoes.
- Top with the onion slices.
- In a small bowl, dissolve bouillon with the hot water.
- Stir in lemon juice and and pour over the layered pork chops.
- Simmer approximately 30-35 minutes, until vegetables are tender and pork has reached an internal temperature of 155 degrees.
PORK AND POTATOES SKILLET
Pair pork and potatoes with bacon and shredded cheese for a tasty skillet. You'll love the juicy, cheesy flavor of this Pork and Potatoes Skillet.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Sprinkle pork with pepper. Add to reserved drippings; cook 6 to 7 min. on each side or until done. Remove pork from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.
- Place pork over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
STOVETOP PORK CHOPS AND POTATOES
Super quick and easy. A family favorite.
Provided by Carolyn Hilliard Nelson
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat.
- Turn chops and add onions. Layer sliced potatoes on to of chops and sprinkle with salt and pepper.
- Combine soup, water and milk. Pour soup mixture into skillet. Add more water or milk if necessary to cover the potatoes.
- Cover pan and cook until potatoes are tender, about 45 minutes.
Nutrition Facts : Calories 301 calories, Carbohydrate 38.9 g, Cholesterol 38.1 mg, Fat 8.3 g, Fiber 3.5 g, Protein 17.9 g, SaturatedFat 2.6 g, Sodium 805.4 mg, Sugar 4.5 g
PORK CHOP AND POTATO CASSEROLE
My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.
Provided by WANTU
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h20m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
- In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
- Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
Nutrition Facts : Calories 705.4 calories, Carbohydrate 37.9 g, Cholesterol 122.7 mg, Fat 46.8 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 17.7 g, Sodium 635.9 mg, Sugar 5.3 g
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PORK AND POTATO SKILLET - BETTER HOMES & GARDENS
From bhg.com
3.9/5 (7)Total Time 30 minsServings 4Calories 406 per serving
- Sprinkle both sides of meat evenly with the 1/2 teaspoon of the seasoned salt. In a very large skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chops in hot oil for 3 minutes. Turn chops. Cook for 3 minutes more or until brown. Remove chops from skillet.
- Carefully add remaining 1 tablespoon oil to skillet. Add onion and sweet pepper; cook and stir for 1 minute. Add potatoes, peas and carrots, thyme, and remaining 1/4 teaspoon seasoned salt; mix well. Cook for 6 minutes, stirring frequently.
- Place chops on top of potato mixture in skillet; cover. Reduce heat to medium. Cook for 7 to 9 minutes more or until pork chops are no longer pink and potatoes are brown. Makes 4 servings.
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