Skillet Peach Bourbon Pork Chops

Found a video on Facebook and followed it to the recipe here: https://cookingwithqueen.com/recipes/f/skillet-peach-bourbon-pork-chops 

Ingredients 

 3 pork chops at least 1 inch thick 

 3 medium peaches, small diced 

1/3 cup chicken broth or water 

1/3 cup brown sugar 

 1 tbs balsamic vinegar 

1/3 cup bourbon 

4 sprigs fresh herbs (I used thyme and sage) 

2 tbs butter Seasoning to taste 

2 tbs oil for cooking 

 

Let’s put it together 

Season the pork chops and set aside In a saucepan peaches and the chicken broth/water. 

Over a medium heat bring to a boil 

Once at a boil mash the peaches to break them down 

Reduce heat to low. Add brown sugar, balsamic, bourbon, and herbs. Mix well 

Simmer until sauce thickens about 5-7 minutes 

Once sauce is thick remove the saucepan from heat 

Heat oil in a skillet. Once really hot, add pork chops and cook for about 1 minute on each side to get good color 

Add butter and herbs and baste the pork chops for about 2 minutes 

Turn heat down, brush glaze on chops and cook in the skillet to caramelize (temp of pork chops should be 140°) Remove from pan and rest for 5 minutes

Bourdain's Macao Style Pork Chop Sandwich

 I started by pounding the pork chop and marinating it in the fridge before dredging it in flour, egg, and bread crumbs. Then I heated peanut oil in a heavy-bottomed pan and fried the pork until it turned golden brown. 

Bourdain's recipe replaced the traditional, thicker bun with white sandwich bread, which I think brought more focus to the delicious pork but Rye Bread could work too.

While the pork was cooking, I toasted the white bread and topped it with a spicy aioli made from sriracha and mayonnaise.

I fried the pork chop until it was golden brown. Kaila Yu for Insider

Next, I took the pork chop directly from the frying pan and plopped it onto the toasted bread.

The final product was totally irresistible. 

The meat was tender and crispy, and the aioli added a bit of heat and tang to the bite. 

Pork Spareribs With Peppers, Onions, Sage + Honey + Onions

 Ingredients

1 pound boneless country-style pork spareribs, trimmed and cut into 1-inch chinks

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil , plus more to serve

2 bell peppers (red, orange or yellow), stemmed, seeded and cut into ½-inch strips 

1 medium red onion, halved and sliced ½-inch thick

1 cup dry white wine 

2 tablespoons honey, plus more to serve

1 tablespoon chopped fresh sage 

Yield

Serves: 4

Preparation

Season the pork with ½ teaspoon each salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork in an even layer and cook without stirring until lightly browned on the bottom, about 3 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.  

To the fat remaining in the skillet, add the bell peppers, onion, ½ teaspoon salt and 1 teaspoon pepper. Cook over medium-high, stirring occasionally, until slightly softened and browned, 2 to 4 minutes. Add the wine, honey and sage, scraping up any browned bits.

Return the pork to the skillet along with any accumulated juices, then bring to a simmer and cook, stirring, until the pork is no longer pink at the center and the sauce clings lightly, 5 to 7 minutes. Taste and season with salt and pepper. Serve drizzled with additional oil and honey. 

Smothered Pork Chops

  **** Smothered Pork Chops ****

Ingredients:

1 cup flour

2 Tbsp onion powder

2 Tbsp garlic powder

1 tsp red pepper

1 tsp salt

1/2 tsp black pepper

4 thin pork chops

2 Tbsp bacon fat

2 Tbsp olive oil

2 cups buttermilk

Directions:

Chopped fresh parsley or green onions, for garnish, optional

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture

Pork Chops with Scalloped Potatoes

 Pork Chops with Scalloped Potatoes 

Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. —Bernice Morris, Marshfield, Missouri

INGREDIENTS

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 teaspoons salt

1/4 teaspoon pepper

1 can (14-1/2 ounces) chicken broth

6 pork rib or loin chops (3/4 inch thick)

2 tablespoons canola oil

Additional salt and pepper, optional

6 cups thinly sliced peeled potatoes

1 medium onion, sliced

Paprika and minced fresh parsley, optional

DIRECTIONS

In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.

In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.

In a greased 13×9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.

Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

Test Kitchen Tips

A mandoline makes quick work of slicing potatoes and onions.

Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful. Bonus: They’re usually less expensive!

NUTRITION FACTS

1 serving: 574 calories, 29g fat (11g saturated fat), 128mg cholesterol, 1015mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 40g protein.

Garlic Roasted Pork Chops

Garlic Roasted Pork Chops
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

 These simple garlic roasted pork chops are super fast, flavorful, and really easy to prepare.
 Servings:
4 Calories:
187 kcal
Author: Lacey Baier

Ingredients
1 tbsp olive oil
1 tsp sea salt
1/2 tsp ground black pepper
4 boneless center-cut pork chops
6-8 cloves garlic, peeled and whole

Instructions

Heat the oven to 400 degrees. In an oven-safe skillet, heat the olive oil over high heat. Season the pork chops with the salt and pepper. Once the oil is hot, add the pork chops to the skillet and sear for 2-3 minutes, until golden-brown.

Flip the chops over, toss in the garlic cloves, and place the pan in the hot oven. Roast the chops for 2 minutes. Then, carefully flip the chops and the garlic over and roast for another 2 minutes, or until they are cooked through. Carefully remove from the oven. Allow the chops to rest, out of the hot pan, for about 5 minutes, and then serve. Serve the roasted garlic alongside.

Slow-Cooker Memphis-Style Wet Ribs

Slow-Cooker Memphis-Style Wet Ribs
Found https://www.cookscountry.com/recipes/8786-slow-cooker-memphis-style-wet-ribs

 Slow-cooker ribs can be washed-out and boring. But not if you use the right technique.
 SERVE S4 to 6

For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.

INGREDIENTS
Ribs
2 tablespoons paprika
1 tablespoon packed brown sugar
1 tablespoon kosher salt
2 teaspoons pepper
2 teaspoons onion powder
2 teaspoons granulated garlic
5 - 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, trimmed and each rack cut in half

Barbecue Sauce
¾ cup ketchup
6 tablespoons apple juice
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon pepper
¼ teaspoon liquid smoke

* BEFORE YOU BEGIN Try to find ribs of equal shape to ensure even cooking. These ribs should be tender but not falling off the bone.

1 INSTRUCTIONS FOR THE RIBS: Combine paprika, sugar, salt, pepper, onion powder, and granulated garlic in bowl. Reserve 1 tablespoon spice rub for sauce. Pat ribs dry with paper towels and coat all over with remaining 5 tablespoons rub.

2 Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow cooker (ribs will overlap). Cover and cook until ribs are just tender, 5 to 6 hours on high or 6 to 7 hours on low.

3 FOR THE BARBECUE SAUCE: Meanwhile, whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved 1 tablespoon spice rub together in medium saucepan. Bring to boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup, about 10 minutes. (Sauce can be refrigerated for up to 3 days.)

4 Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using tongs, transfer ribs, meaty side up, to prepared rack. Let ribs sit for 10 minutes to allow surface to dry out.

5 Adjust oven rack 3 inches from broiler element and heat broiler. Liberally brush ribs with 1/2 cup sauce and broil until sauce is bubbling and beginning to char, about 4 minutes. Remove ribs from oven, brush with remaining ½ cup sauce, tent with foil, and let rest for 20 minutes. Cut ribs in between bones to separate. Serve.

SLOW COOKER ROOT BEER BBQ PORK RIBS

Found https://cooktopcove.com/2016/11/21/how-to-make-root-beer-bbq-pork-ribs/

SLOW COOKER ROOT BEER BBQ PORK RIBS
Servings 4
Prep Time 10 MINUTES
Cool Time 6 HOURS
Total Time 6 HOURS, 10 MINUTES

3 pounds pork side ribs (about 2 racks of ribs)
2 12-ounce cans root beer
2 cups prepared barbecue sauce
1 teaspoon salt
1 teaspoon pepper

Remove silver skin from the back of the ribs. This can be done by pushing the back of a spoon just underneath it and then working it up and off the ribs with your fingers. Sprinkle the ribs generously with salt and pepper; place them in a 6-quart slow cooker. Pour the root beer over the top. Cover and cook on low for 5 hours, or on high for 3 hours.

Remove ribs from the slow cooker, setting aside on a plate. Discard liquid from the slow cooker. Place the ribs back inside, along with the barbecue sauce. Be sure to coat ribs in the sauce. Cook on high for another 1 hour. Gently remove from the slow cooker and serve with sauce.

Pro tip: For charred bits that will add a smoky flavor and make it seem as though the ribs came fresh off the grill, brush the ribs with sauce and place them under the broiler for just a few minutes instead of placing them back into the slow cooker.

Sloppy Joe with Pork in a Mug

Found in Mug Meals by Dina Cheney

1 c (about 6 oz) cooked ground pork
3 T ketchup
3 T thinly sliced trimmed scallions
1 T yellow mustard
1/2 t Kosher salt
1 whole wheat burger bun toasted

In a small bowl stir together all ingredients except bun

Cover and microwave until hot about 2 minutes. Spoon onto bun.

BROWNED BUTTER PORK CHOPS WITH MUSHROOMS

https://iamhomesteader.com/recipes/recipe/browned-butter-pork-chops-mushrooms/

INGREDIENTS

4 tablespoons unsalted butter
2 garlic cloves, minced
3 thick-cut, boneless pork chops
1 cup mushrooms, sliced
1 tablespoon dried oregano
1 tablespoon dried thyme
1/4 cup all-purpose flour
1 to 1 1/2 cups whole milk (can use heavy cream)
Salt and pepper to taste 

INSTRUCTIONS

 In a large skillet over medium-low heat, heat the butter with garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced. Add the pork chops and cook on each side until cooked through. (3-5 minutes per side, or until internal temperature reached 145°F)

Remove the cooked chops to a clean plate and tent loosely with foil. Lower the heat to low and add the mushrooms, oregano, and thyme to the butter mixture. Cook until the mushrooms are slightly softened and cooked. Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. (With the heat still on low) return the pork chops to the gravy for about 5 minutes.

Serve and enjoy!

Irish Coddle

Irish Coddle

20 minutes active, 2 hours inactive to prepare
serves 4-6

INGREDIENTS

4 lbs potatoes, peeled and chopped
1 lb pork sausage
1 lb bacon, chopped
2 cups beef or chicken broth
1 bottle (12 oz) Guinness or dark stout beer (optional)
2 large onions, sliced
3 tablespoons fresh parsley, chopped
2 bay leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 300°F. In a large oven-safe Dutch oven, cook the bacon until crisp, about 5 minutes. Remove bacon to drain on paper towels; do not drain grease. Add sausages to pot and cook until golden brown on each side, taking care not to crowd pan. (You don’t need to cook them all the way through at this point.)

Remove to a plate and slice into pieces, once cool enough to handle. Reduce heat to low and whisk in flour. Cook for 2 minutes, just to remove the floury taste, whisking constantly.

Remove pot from heat and whisk in Guinness. (Note: if you don’t want to use beer, just use additional broth in its place.) Add half of the potatoes to the pot, followed by half of the onions, half of the garlic, half of the bacon, half of the sausages, half the parsley, one bay leaf, and season with salt and pepper. Repeat layers with remaining ingredients and season once more.

Pour broth over the top and cover with a tight fitting lid. Bake for a minimum of 2 hours, but it can stay in for up to 5 hours if you’d like. Enjoy!

PINEAPPLE GRILLED PORK CHOPS

Found on Facebook

Pork chops marinate overnight in a sweet and savory Asian-inspired mixture of pineapple juice, brown sugar, and soy sauce before they're grilled and served with grilled veggies

INGREDIENTS:
1 (8 ounce) can pineapple rings, juice drained and reserved
1/4 cup brown sugar
1/4 cup soy sauce
1/4 teaspoon garlic powder
4 pork chops
1 pinch ground black pepper

 DIRECTIONS:

1. Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.

2. Preheat an outdoor grill for medium heat, and lightly oil the grate.

3. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

 Recipe courtesy of AllRecipes

Marcia Ball’s Mother’s Smothered Pork Chops

Marcia Ball’s Mother’s Smothered Pork Chops
Found http://www.offbeat.com/gravy/in-the-kitchen-with-marcia/

8 thin-cut pork chops
salt
black pepper
¼ cup vegetable oil
2 tablespoons sugar
1 yellow onion, sliced
2 cloves garlic, sliced
1 tablespoon flour

Season pork chops with salt and pepper. Heat oil in a heavy pot, cast-iron or Magnalite Dutch oven. Add sugar and let it caramelize, “it burns pretty much.” Add pork chops and “flop ’em around.” When thoroughly smeared, add onion and garlic. Fry for a few minutes. Add 1/2 cup water to start the gravy. Dissolve flour in another 1/2 cup water and add to pot. Cover and simmer over low heat for at least 30 minutes, adding more water if necessary. You want a rich—not soupy—gravy.

Country Pork Chops

Found https://recipepatch.com/6-country-style-recipes/3/

Ingredients

1/4 cup honey

2 Tbsp vegetable oil
1 Tbsp apple cider vinegar

1/2 tsp red pepper flakes

1 tsp ground cumin

8 (1/2-inch) bone-in or boneless pork chops

Salt and freshly ground black pepper



Instructions:

Marinade: Whisk together the honey, oil, vinegar, cumin and red pepper flakes in a small bowl.

Sprinkle the pork chops with salt and pepper and place in a Ziplock bag with the marinade. Let rest on the counter for about an hour.

Heat a grill or grill pan over medium heat. Remove the pork chops from the bag. If you’d like, you could lightly sprinkle them with salt and pepper.

Place on the grill and cook about 3-4 minutes, then flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don’t steam the chops.

German Caraway Pork Chop Skillet with Sauerkraut

Found https://tasteerecipe.com/2017/10/15/this-old-fashioned-german-casserole-recipe-will-put-all-others-to-shame/2/

Ingredients
1 pat of Land O’ Lakes  butter
sea salt and freshly ground black pepper
2 pork chops, preferably bone-in
1 medium white onion, diced
1 large Granny Smith apple, cored and diced
1/2 teaspoon caraway seeds
2 large Russet potatoes, peeled and sliced into 1/4-in discs
about 1-1/2 cups sauerkraut
3/4 cup chicken broth

Instructions:
In a large cast iron skillet, heat a pat of butter. Season the pork with salt and pepper. Add the pork to the hot pan and lightly brown on both sides. Remove the pork and set aside on a plate.
Add the onion, apple, and caraway seeds to the skillet. Stir well and cook until the onions begin to soften. Place on the plate with the pork.
Preheat the oven to 350 degrees. Layer the potato slices on the bottom of the skillet in concentric circles. Season them with salt and pepper. Top with half on the apple-onion mixture. Then top with the sauerkraut and the remaining apple-onion mixture. Nestle the chops into the kraut and pour in the chicken broth.
Cover tightly with foil and bake until you can pierce the potatoes with a fork and the pork is cooked through, about 45 minutes.

Slow Cooker Cashew Pork

SLOW COOKER CASHEW PORK

Slow cooked to perfection in an umami rich sauce, this Thai inspired pork dish is the stuff cravings are made of. Accompanied by strips of bell pepper, slices of green onion, and raw cashews this is a crowd pleasing meal that is an easy alternative to takeout.

4 Servings

Ingredients

¼ cups Soy Sauce
2 tablespoons Rice Vinegar
1 tablespoon Tomato Paste
1 tablespoon Honey
1 teaspoon mince Garlic, Cloves
1 teaspoon peel and mince Ginger, Fresh
¼ teaspoons Red Pepper Flakes
2 pounds chunk Pork Roast
2 cups slice Bell Pepper, Green

Serving Day Ingredients
These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.
½ cups Cashews, Raw
¼ cups slice Green Onion (Scallion)

Supplies
1 Gallon Freezer Bag
1 Quart Freezer Bag
Labels

Make It Now

COOKING DIRECTIONS

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Place pork in slow cooker.
In a small bowl, whisk together soy sauce, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Pour over top of pork.
Cook on low about 5 hours.
Stir in peppers and cook another hour until peppers and pork are tender.
Stir in cashews and green onions and serve over rice if desired.

Freeze For Later

COOKING DIRECTIONS

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

In a small bowl, whisk together soy sauce, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes.
Divide pork among gallon freezer bags.
Divide soy sauce mixture and pour into bags over pork.
Divide peppers among quart freezer bags. Tape to pork bag. Label and lay flat to freeze.

Make From Frozen
SERVING DAY DIRECTIONS

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

Place pork mixture in slow cooker. Cook on low about 5 hours.
Stir in frozen peppers and cook another hour until peppers and pork are tender.
Stir in cashews and green onions and serve.

Bavarian Pork Roast

Bavarian Pork Roast
Found http://tasteerecipe.com/2017/08/24/is-there-anything-better-than-bavarian-pork-roast/2/

Ingredients

3 lb pork roast, a smaller one is ok too

1 medium Granny Smith apple, cored and cut into 6 wedges

1 medium onion, peeled and cut into 6 wedges

2 lb bag Bavarian style sauerkraut (in refrigerated section, has caraway seeds in it)

3 Tbsp Domino brown sugar, packed

1/4 c white wine (like chardonnay)

8 large juniper berries (I get mine online)

2 McCormick medium bay leaves

1/2 tsp each salt and pepper, or to taste

2 Tbsp bacon fat

Instructions

1. Put a disposable slow cooker liner in a large bowl.

2. Put in the bag of sauerkraut, and push the apple and onion wedges down into the sauerkraut.

3. Sprinkle with wine, juniper berries, brown sugar, salt, pepper, and push bay leaf into sauerkraut.

4. Place roast on top, spread with bacon fat.

5. You can cook now, or do what I did, the next Am place your filled liner in slow cooker, turn on low and cook for 6 to 8 hours.

Dinner for 1 - Pork Chop with Pineapple Salsa

Pork Chop with Pineapple Salsa

Because this recipe calls for only one cup of pineapple, pick up a container of precut chunks.Recipe: Pork Chop with Pineapple Salsa
COURTESY OF MARTHA STEWART
   
Because this recipe calls for only one cup of pineapple, pick up a container of precut chunks from the produce aisle, or grab an 8-ounce can and drain before using.

TOTAL TIME: 0:20
PREP: 0:10
LEVEL: EASY
SERVES: 1

INGREDIENTS

1 c. pineapple chunks
½ small red onion
½ jalapeño chile
1 tbsp. honey
¼ c. fresh cilantro
Coarse salt
ground pepper
1 tbsp. vegetable oil
1 bone-in pork loin chop
1 tsp. all-purpose flour

DIRECTIONS

In a medium bowl, combine pineapple, onion, jalapeño, honey, and cilantro. Season with salt and pepper; set salsa aside.
In a skillet, heat oil over medium. Season pork with salt and pepper; dust with flour. Cook until browned on both sides and opaque throughout, 3 to 4 minutes per side. Serve pork topped with pineapple salsa

Pork with Sweet Potatoes and Apples Sheet-Pan Dinner

Pork with Sweet Potatoes and Apples Sheet-Pan Dinner

Prep 20 MIN
Total 50 MIN
Servings 4

Ingredients

1/2 cup butter, melted
1 tablespoon thinly sliced fresh sage leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 medium sweet potatoes, quartered lengthwise
2 medium Gala apples, cored and quartered
1 medium sweet onion, cut into 1-inch pieces
1 lb pork tenderloin
1/2 cup real maple syrup
1 tablespoon fresh lemon juice
1/4 cup chopped pecans, toasted

Steps

1 Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.

2 In large bowl, mix melted butter, sage, salt and pepper. Add sweet potatoes, apples and onion; toss to coat. Using tongs or slotted spoon, transfer to pan in single layer. Add pork to bowl with mixture, and toss to coat. Add to pan with vegetables. Roast 23 to 27 minutes or until pork is no longer pink (145°F) and potatoes are fork-tender.

3 Meanwhile, in 1 1/2-quart saucepan, heat maple syrup just to boiling over medium heat. Immediately reduce heat to low; cook 7 to 8 minutes or until reduced to 1/3 cup. Remove from heat. Stir in lemon juice. Set aside.

4 Slice pork, and divide among 4 plates. Divide potato mixture on top of pork; drizzle with maple syrup. Top with pecans.

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 45 MIN
Servings 4

Herbed bacon-wrapped pork chops and lemony roasted cauliflower come together in a simple sheet-pan dinner the whole family will love.

Ingredients

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
8 strips bacon
4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb)
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon black pepper
1 teaspoon finely grated lemon peel

Directions

1 Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
2 In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt, and red pepper. Spread cauliflower mixture evenly in a sheet pan. Roast 20 minutes; stir.
3 Meanwhile, place bacon on a microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
4 Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary, and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
5 Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Expert Tips–
Precooking the bacon is necessary to ensure doneness at end of cook time. Serve with additional chopped fresh herbs, if desired.

Nutrition Information–
Serving Size: 1 Serving Calories370 Calories from Fat220 Total Fat24g  Saturated Fat6g Trans Fat0g Cholesterol80mg Sodium500mg Potassium800mg Total Carbohydrate8g  Dietary Fiber3g Sugars3g Protein31g % Daily Value*: Vitamin A0% Vitamin C60% Calcium4% Iron10% Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat; Carbohydrate Choice1/2 *Percent Daily Values are based on a 2,000 calorie diet.