In a small bowl, whisk together olive oil, butter, garlic and ranch seasoning. Remove potatoes from the oven and place porkchops on the baking sheet with the potatoes
Place the potatoes and brussel sprouts to one side of the pan and the chops on the other. And this RanchPork Chop Sheet Pan Meal withPotatoes and Brussel Sprouts is one of our absolute favs
Curtis Stone is the author of five cookbooks and host of Top Chef Masters on Bravo. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon
Season porkchopswithseasoned salt and fresh ground black pepper. Add remaining half of olive oil to skillet and saute seasonedporkchops, turning several times until they become browned on both sides (about 10 minutes total). 4 porkchops
Remove the pork steaks from the marinade and place on a rack in a roasting pan. Reheat the potatoes, sprinkle with the parsley and serve with the pork steaks and a couple of slices of tomatoes
Having the bone adds a bit more flavor, which is the reason I tend to use them–especially with slow cooking–but as this is a quick stovetop recipe, I don’t think there’d be much, if any, difference in taste
Heat oil in a heavy saucepan. Season porkchopswith salt and pepper, coat with flour. Fry porkchops in oil, 3 minutes on each side. Pour the broth, reduce heat and simmer for 30 minutes or until the pork is cooked through
OnePan, Baked Cuisine. I like to make this withbone in, skin on chicken thigh fillets. Or use skinless, boneless chicken (see below for nutrition information)
My gravy was wonderful very smooth and not a gloppy mess like I have seen served in some restaurants and the perfect blend of apples onions, and bacon gently seasonedwith a touch of porcini dust (optional) and thyme made this a keeper in my book
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