SHEET PAN PORK CHOPS WITH POTATOES AND BROCCOLI
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
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
SHEET PAN PORK TENDERLOIN AND POTATOES
Sheet Pan Pork Tenderloin and Potatoes is a fabulous sheet pan recipe you'll want to make over and over. Coming together in just 35 short minutes, once you make this, you'll wonder why this hasn't been your go-to dinner all along.
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
- Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
- Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
- Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.
Nutrition Facts : Calories 722 kcal, Carbohydrate 90 g, Protein 47 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 118 mg, Sodium 515 mg, Fiber 9 g, Sugar 22 g, ServingSize 1 serving
SHEET-PAN PORK AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
- Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
- Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
- Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.
RANCH PORK CHOPS AND POTATOES SHEET PAN DINNER
Ranch Pork Chops and Potatoes Sheet Pan Dinner, an easy dinner that is packed full of flavor. All you need is one sheet pan to get gorgeous ranch pork chops and perfectly roasted potatoes!
Provided by Joanna Cismaru
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
- Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
- In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
- Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
- Garnish with chopped parsley then serve immediately.
Nutrition Facts : Calories 403 kcal, Carbohydrate 30 g, Protein 32 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 89 mg, Sodium 428 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PORK CHOP POTATO DINNER
Tender chops cook on a bed of creamy potatoes in this all-in-one meal. It's a snap to assemble, thanks to frozen hash browns, canned soup, shredded cheese and french-fried onions. -Dawn Huizinga, Owatonna, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chops in oil on both sides; set aside. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in half of the onions., Transfer to a greased 5-qt. slow cooker; top with pork chops. Cover and cook on low for 5-6 hours or until meat is tender. Sprinkle with remaining cheese and onions. Cover and cook 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 621 calories, Fat 32g fat (15g saturated fat), Cholesterol 137mg cholesterol, Sodium 896mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 43g protein.
SUMMER PORK & POTATOES
One pot cooking for more fun and less time cooking
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don't bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.
- Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
- Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.
Nutrition Facts : Calories 527 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium
PORK CHOPS WITH SCALLOPED POTATOES
Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. , In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired., In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. , Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.
Nutrition Facts : Calories 574 calories, Fat 29g fat (11g saturated fat), Cholesterol 128mg cholesterol, Sodium 1015mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
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