Serve oven-baked pork chops with vegetables as a complete meal, or if you would like an extra serving of vegetables you can serve it with a side dish such as salad, steamed broccoli, or green beans. When it's time to prepare dinner, brown the pork chops and add the vegetables and cook. The vegetables can be cut up a few days ahead of time and stored in separate containers in the refrigerator. Garlic - substitute ½ teaspoon of garlic powder if you don't have fresh garlic. ![]() Shallots - If you don't have shallots available, you can use 1 tablespoon diced onion. ![]() Sweet Potato & Potato - You can use only sweet potatoes or potatoes in this recipe, instead of half sweet potato and half potato, just double the amount.īrussels sprouts - If you don't like Brussels sprouts, try wedges of cabbage, carrots, turnips, parsnips, broccoli, or cauliflower. Thinner cuts of meat (chicken cutlets or thin pork chops) are not recommended, they will dry out unless they are cooked separately and added to the vegetables just before serving. To prevent dry pork chops, they should be at least one inch thick, the thicker the better for juicy pork chops.īone-in chops will also work in this recipe, however, the cooking time will be longer.īoneless chicken breasts or thighs also taste great, you will need to reduce the cooking time by approximately 10 minutes (the internal temperature of the chicken should be 165). ![]() Pork chops - Bone-in pork chops or pork tenderloin (one pound) are a great substitute in this recipe. Note: Cook time will vary for the pork depending on the thickness of the chops. Remove the skillet from the oven and add the pork chops to the top of the vegetables bake pork chops and vegetables uncovered for 10 to 15 minutes until the pork reaches an internal temperature of 145 degrees F.
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