Wednesday, January 10, 2018

One Pot Pork Chop Dinner

Russet potatoes and chunks of carrots and onion are cooked stovetop in a tomato-based sauce with seasoned pork chops or pork steaks, for an easy one pot meal.
Russet potatoes and chunks of carrots and onion are cooked stovetop in a tomato-based sauce with seasoned pork chops or pork steaks, for an easy one pot meal.

One Pot Pork Chop Dinner

The Cajun is a big meat and potatoes man. I may have mentioned that before I think! He's just not that into vegetables, so he's always a little disappointed when the first of the year rolls around and I'm back to trying to eat more balanced, and maybe even a bit healthier than usual. Meaning more greens and vegetables.

I'm a little bit slow starting this year, as I've been under the weather since right before Christmas and let's just say it's been one thing after another. Haven't had much of an appetite, but I think I dropped a couple pounds as a result. I'm actually still on the mend today and frankly, still not feeling that well, so food hasn't been all that appealing to me. I guess I'll let him have his meat and potatoes way.

One pot meals are everybody's favorite and seem to be all the rage here lately, so this one is easy for me and a perfect fit for him. It's an oldie that uses condensed tomato soup for a sauce base, though I suppose if you're opposed, you can try some tomato sauce. I like it just the way it is.


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Recipe: One Pot Pork Chop Dinner

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings

  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon cooking oil (vegetable, canola, olive)
  • 4 to 6 bone-in pork chops or pork steaks cut to serving size pieces
  • 3 medium russet potatoes, peeled and cut into chunks
  • 4 small carrots, halved lengthwise and cut into 1-inch pieces
  • 1 cup quartered and sliced sweet onion
  • 2 teaspoons dried Italian seasoning (or other dried herbs)
  • 1 (10-3/4 ounce) can condensed tomato soup
  • 1/2 soup can water
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon hot sauce

Combine first four ingredients and sprinkle on both sides of chops. Heat oil in large lidded skillet, and brown pork chops, in batches, adding additional oil if necessary; remove and set aside. Add vegetables to drippings in skillet sprinkle with Italian seasoning and toss to coat. Continue cooking, stirring occasionally, until lightly browned.

Meanwhile, whisk together the tomato soup, water, Worcestershire sauce and hot sauce. Nestle chops back into skillet with veggies, pour soup mixture over top and bring to a boil. Reduce heat to medium low, cover and simmer about 40-45 minutes or until chops and veggies are tender and cooked through.

Cook's Notes: You can use whatever your favorite dried herbs are. This time I actually used a Cuban {affil link}combination, which contains onion, bell peppers, garlic, oregano, cumin and lemon peel.


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Check These Recipes Out Too Y’all!

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Posted by on January 10, 2018
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