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Pork Chops & Garden Vegetables

Pork Chops & Garden Vegetables recipe image
This hearty one-pan meal features juicy, 1-inch thick pork chops baked alongside crisp-tender garden vegetables. The dish is brought to life with a savory, rich gravy made from instant onion soup mix, butter, and a touch of water. It&# 226;ÂÂs a comforting, home-style dinner that comes together quickly with minimal cleanup. Perfect for busy weeknights or family gatherings, this recipe delivers protein-packed satisfaction with every bite. The carrots and green beans absorb the flavorful broth, making it a well-rounded, delicious meal that feels both rustic and refined.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 377.2
Dietary: Gluten-free
Description
This hearty one-pan meal features juicy, 1-inch thick pork chops baked alongside crisp-tender garden vegetables. The dish is brought to life with a savory, rich gravy made from instant onion soup mix, butter, and a touch of water. It&# 226;ÂÂs a comforting, home-style dinner that comes together quickly with minimal cleanup. Perfect for busy weeknights or family gatherings, this recipe delivers protein-packed satisfaction with every bite. The carrots and green beans absorb the flavorful broth, making it a well-rounded, delicious meal that feels both rustic and refined.
Ingredients
  • 6 (1" thick) pork chops
  • 3 Carrots, cut 1/2" slices
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a large oven-safe skillet, melt butter over medium-high heat.
  3. 3
    Brown pork chops on both sides until golden, about 3-4 minutes per side. Remove chops and set aside.
  4. 4
    In the same skillet, add carrots, potatoes, and green beans. Sauté for 2-3 minutes until slightly softened.
  5. 5
    Return pork chops to the skillet, arranging them on top of the vegetables.
  6. 6
    In a small bowl, whisk together instant onion soup mix and water until smooth.
  7. 7
    Pour the soup mixture evenly over the pork chops and vegetables.
  8. 8
    Cover the skillet with a lid or aluminum foil.
  9. 9
    Transfer to the preheated oven and bake for 45 minutes, or until pork chops reach an internal temperature of 145ðF and vegetables are tender.
  10. 10
    Let stand for 5 minutes before serving. Spoon the pan juices over the chops and vegetables.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 377.2kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 5.4g27%
Cholesterol 120.0mg40%
Sodium 144.8mg7%
Total Carbohydrate 7.5g3%
Dietary Fiber 2.1g9%
Sugars 3.5g
Protein 44.2g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original text mentioned potatoes, basil, green beans, and instant onion soup mix in the directions but not in the ingredients list. These have been added to the steps as they are essential to the described dish. Ensure you have 1/2 lb potatoes (peeled, cubed), 1 1/2 cups fresh green beans (cut into 1-inch lengths), and 6 envelopes (1/4 oz each) instant onion soup mix on hand.

For a lower-sodium option, use low-sodium onion soup mix or make your own with dried onion flakes, garlic powder, and herbs.

This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to refresh the gravy.

If using a non-oven-safe skillet, transfer the contents to a baking dish after browning the chops and sautéing the vegetables.

Keywords: pork chops, one pan meal, oven baked, onion soup mix, green beans, carrots, potatoes, weeknight dinner, family meal, comfort food, easy recipe, meat and vegetables, gravy, butter, simmered, hearty, protein, vegetarian friendly sides
Read it online: https://www.chefs-mate.com/recipe/pork-chops-garden-vegetables/