STOVE TOP PORK RECIPES RECIPES

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STOVETOP PORK DINNER RECIPE: HOW TO MAKE IT



Stovetop Pork Dinner Recipe: How to Make It image

Sometimes it's nice to combine a recipe's ingredients into one pan and simmer it on the stove, instead of turning on the oven. That's why I appreciate this recipe.

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 4 servings.

Number Of Ingredients 10

4 bone-in pork loin chops (1/2 inch thick and 4 ounces each)
8 small new potatoes, optional
1 small onion, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) sliced mushrooms, drained
1/4 cup water
1/2 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
2 cups frozen peas and carrots

Steps:

  • In a large skillet, cook pork for 3-4 minutes on each side or until a thermometer reads 160°; drain. Add potatoes if desired and onion. , In a large bowl, combine the soup, mushrooms, water, garlic salt, Worcestershire sauce and thyme; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in peas and carrots; cover and simmer for 10 minutes or until heated through.

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

STOVE TOP PORK POT ROAST RECIPE - FOOD.COM



Stove Top Pork Pot Roast Recipe - Food.com image

This is how my mother-in-law taught me how to cook a pork roast when I was a new bride - 1959! I have updated it a little. At that time, I didn't know how to boil an egg.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 10

4 1/2-5 lbs pork roast
2 tablespoons olive oil
salt and pepper
6 garlic cloves, chopped
1 medium onion, chopped
1/2 cup water
1 teaspoon thyme
1 teaspoon sage
1 cup dry red wine
2 tablespoons flour, and enough water to make a paste to thicken the gravy

Steps:

  • Rub the roast all over with thyme, sage and salt and pepper.
  • Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
  • To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
  • If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.

Nutrition Facts : Calories 526.9, FatContent 17.2, SaturatedFatContent 4.4, CholesterolContent 234.7, SodiumContent 200.9, CarbohydrateContent 5.8, FiberContent 0.5, SugarContent 1.1, ProteinContent 75.5

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