ROASTED PORK CHOPS WITH POTATOES RECIPES

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CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES RECIPE ...



Cast-Iron Skillet Provencal Pork Chops and Potatoes Recipe ... image

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

Total Time 45 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

2 medium Yukon gold potatoes (about 3/4 pound), cut into 1/2-inch chunks and soaked in cold water until ready to use
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Four boneless pork loin chops, 3/4-inch thick, excess fat trimmed
1/4 cup pitted Kalamata olives, roughly chopped
4 teaspoons drained capers
3 cloves garlic, peeled and smashed
3 sprigs of thyme 
1 cup halved cherry tomatoes (about 1 pint)
1/2 cup white wine
1/2 cup low-sodium chicken broth
1/4 cup packed fresh parsley leaves, roughly chopped

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.

SCALLOPED POTATOES AND PORK CHOPS RECIPE: HOW TO MAKE IT



Scalloped Potatoes and Pork Chops Recipe: How to Make It image

I truly enjoy trying new recipes and baking hearty casseroles like this one for my family. This dish is easy to prepare, and baking the chops with the potatoes give the whole meal great flavor. — Susan Chavez, Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 25 minutes

Prep Time 10 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 7

5 cups thinly sliced peeled potatoes
1 cup chopped onion
Salt and pepper to taste
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
6 pork loin chops (1 inch thick)
Chopped fresh parsley

Steps:

  • In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. , Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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