|Look & Cook: Meat Classics|
|by Anne Willan|
Provides simple illustrated instructions for a round-the-world tour of meat dishes, from such American favorites as chili and barbecued steak thro...
1 - 10 of 534 for vegetables to go pork chops
Brown pork chops in 2 quart casserole. Add celery, carrots and rice. Pour soup-water over chops. Bake at 300 degrees for 1 hour.
Trim fat from chops; sprinkle with ... towel. Return chops to Dutch oven. Add ... minutes or until vegetables are tender. Remove ... serving. Yield: 6 servings.
Place pork chops in a skillet ... shortening, if needed to cook onions and ... and top with the remaining pork chops. Bake at 350 degrees for 30 minutes.
In skillet brown pork chops in oil. Remove ... Return pork chops to pan. Bring to ... Cover and simmer 20 minutes or until potatoes and chops are cooked.
Braise pork chops in skillet until ... NOT drain. Alternate vegetables in layers on ... Add enough water to cover vegetables and ... Approximately time: 1 hour.
Trim fat from pork chops. In a ... seed. Return chops to skillet. Bring to ... minutes before pork chops are done. Continue to simmer. Makes 4 servings.
Mix all vegetables except tomatoes. Place ... dish. Pour tomatoes over vegetables; season to taste. Place pork chops on top. Bake at 350 degrees for 2 hours.
Place potatoes into ... excess fat from pork chops, sprinkle with paprika. Add remaining vegetables. Mix soups ... well and add to pan. Cook for ... Goes well with rice.
Pound pork chops slightly with meat mallet. Salt and pepper to taste. Brown in ... until meat and vegetables are tender. If ... or red wine while cooking.
Brown pork chops on both sides ... well. Pour over chops and vegetables. Bring to a boil; cover, reduce heat and simmer 45 minutes or until chops are tender.
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