PORK CHOP FOR ONE RECIPES

PORK CHOP RECIPES - BBC GOOD FOOD

Pork chop recipes - BBC Good Food image

Oven-roasted, pan-fried, sizzled or seared, we've compiled a variety of ways to serve deliciously tender pork chops, from posh plates to everyday feasts.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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

Ingredients

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.

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An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
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Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving

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.

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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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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.

See details

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

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.

See details

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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.

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