PORK CHOP AND POTATOES RECIPE RECIPES

Name: Roasted pork chops with sage & champ
Total time: 50 min
Yield: 4
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: 1 kg potatoes; 4 higher-welfare pork loin chops skin and fat on; olive oil; ½ a bunch of fresh sage; 1 big bunch of watercress; 1 sprig fresh flat-leaf parsley; 4 spring onions; 300 ml milk; 2 fresh bay leaves; unsalted butter

PORK CHOP RECIPE | JAMIE OLIVER RECIPES

Pork chop recipe | Jamie Oliver recipes image

An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.

Total Time 50 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 kg potatoes
4 higher-welfare pork loin chops skin and fat on
olive oil
½ a bunch of fresh sage
1 big bunch of watercress
1 sprig fresh flat-leaf parsley
4 spring onions
300 ml milk
2 fresh bay leaves
unsalted butter

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
4. Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
5. Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
6. Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
8. Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
9. Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.

Nutrition Facts : Calories 708 calories, FatContent 41 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 40 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.37 g salt, FiberContent 3.5 g fibre

PORK CHOP CASSEROLE RECIPE - FOOD.COM - RECIPES, FOOD ...

Pork Chop Casserole Recipe - Food.com - Recipes, Food ... image

I cut this out of a cooking magazine, probably Taste Of Home and changed it to suit or our tastes. It sounds like a very flavorful way to have pork chops and to keep them moist. I haven't made them yet but plan to make them and serve them over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crock pot. My friend and I have decided that it is easier to just mix all the sour cream with the soup and broth in the beginning.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 pork chops (3/4 to 1-inch thick)
2 tablespoons vegetable oil
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
2/3 cup chicken broth or 2/3 cup dry white wine
1 cup sour cream, divided (8 oz)
1 (2 7/8 ounce) can French-fried onions, divided

Steps:

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
Sprinkle with half of the French fried onions.
Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
Stir remaining sour cream into the sauce.
Top chops with remaining onions.
Return to oven, uncovered, for 10 minutes.

Nutrition Facts : Calories 557.2, FatContent 33.4, SaturatedFatContent 11.7, CholesterolContent 157.2, SodiumContent 967.2, CarbohydrateContent 16.7, FiberContent 0.5, SugarContent 2.2, ProteinContent 45

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