Best 8 Country Pork And Potatoes Recipes

CROCK POT SMOTHERED PORK CHOPS AND POTATOES

Steps:

• Heat olive oil in a large skillet over high heat. Season pork chops with salt and pepper. Brown both sides of the pork chops (don't fully cook the pork chops - just a minute on both sides to get them brown.) Set aside pork chops.
• In a medium bowl, whisk together the cream of chicken soup with the heavy cream, milk and minced garlic (this is the sauce.) Set aside.
• Slice potatoes and chop onions. Note: You could slice the potatoes in half after slicing them lengthwise (into a half-moon shape) to make them more bite-sized if you like.
• Spread the sliced potatoes and the onions into the bottom of a 5 quart or larger oval slow cooker. Season with salt & pepper.
• Spread half the sauce mixture on top of the potatoes.
• Sprinkle one cup of shredded cheddar cheese on top.
• Place pork chops in a single layer on top of cheese.
• Spread the rest of the sauce mixture on top of the pork chops. Cover with remaining cheese.
• Cover slow cooker and cook on low for 4-6 hours. (It only took about 4 hours in my slow cooker)
• When done, sprinkle the top with sliced green onion.
• Then serve. Be sure to spread extra cream sauce on top!

20-GARLIC PORK AND POTATOES SKILLET

Steps:

• Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
• In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
• In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
• Cut pork into 1/2-inch slices; return to skillet. Top with parsley.

COUNTRY PORK CHOP DINNER

Steps:

• In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.

SKILLET PORK AND POTATOES

Steps:

• Combine one-third of the Peppadews, half of the parsley, the rosemary, 1 teaspoon salt and a few grinds of pepper in a bowl; rub all over the pork. Set aside while you prepare the potatoes.
• Combine the potatoes and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes.
• Heat a large skillet over medium-high heat; add the olive oil. Working in batches, add the pork and cook until browned, 1 1/2 minutes. Flip and cook until browned on the other side, 30 seconds; transfer to a plate.
• Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes. Add the broth and the remaining Peppadews and brine. Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes. Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes. Top with the remaining parsley.

SHEET-PAN PORK AND POTATOES

Steps:

• Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
• Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
• Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
• Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.

COUNTRY RIBS DINNER

Steps:

• Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours., Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.

COUNTRY PORK AND POTATOES

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9" baking dish with non-stick cooking spray.
• 2. Place potato sticks in baking dish. Mix in Cheddar cheese. Pour prepared gravy over potato/cheese mixture. Bake uncovered for 60 minutes.
• 3. Place pork chops on top of potatoes and push the chops slightly into the potato mixture.
• 4. Bake for 20 - 35 minutes more, or until pork chops are cooked thru (cooked to 145 degrees) and potatoes are tender.
• 5. *Read back of gravy package, some packaged gravies make 1 cup, some make 2 cups. There is no need to heat gravy, just whisk the mix into cold water and pour over potatoes.

OLD COUNTRY STYLE PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 300 degrees.
• In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
• Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
• Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
• Cover the skillet and transfer to the oven.
• After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
• Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
• Serve and enjoy with some hot bread and butter and a salad and you're good to go!