PORK CHOP BACON RECIPE RECIPES

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ONE-SKILLET PORK CHOP SUPPER RECIPE: HOW TO MAKE IT



One-Skillet Pork Chop Supper Recipe: How to Make It image

My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon butter
4 pork loin chops (1/2 inch thick and 7 ounces each)
3 medium red potatoes, cut into small wedges
3 medium carrots, cut into 1/2-inch slices, or 2 cups fresh baby carrots
1 medium onion, cut into wedges
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
Optional: Cracked black pepper and chopped fresh parsley

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.

Nutrition Facts : Calories 390 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 700mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 33g protein.

PORK RAGU RECIPE | PORK RECIPES | JAMIE OLIVER RECIPES



Pork Ragu Recipe | Pork Recipes | Jamie Oliver Recipes image

This tasty combo of beef and pork mince is great in pies, on pasta or with rice.

Total Time 2 hours 15 minutes

Yield 12

Number Of Ingredients 13

2 red onions
2 cloves of garlic
3 carrots
2 sticks of celery
1 butternut squash
6 rashers higher-welfare streaky bacon
4 tablespoons extra virgin olive oil
750 g higher-welfare minced pork
750 g minced beef
2 wineglasses red wine
5 x 400 g tins of plum tomatoes
3 sprigs of fresh rosemary
1 fresh bay leaf

Steps:

    1. Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
    2. Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
    3. Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
    4. Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.
    5. Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.
    6. Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.

Nutrition Facts : Calories 355 calories, FatContent 15.2 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 35.6 g protein, CarbohydrateContent 15.6 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 0.92 g salt, FiberContent 3.4 g fibre

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ONE-SKILLET PORK CHOP SUPPER RECIPE: HOW TO MAKE IT
My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Dinner
Calories 390 calories per serving
  • 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.
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Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 355 calories per serving
    1. Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
    2. Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
    3. Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
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