Pork

88K views · 2.4K reactions | Easy One Pan Dinner! | Easy One Pan Dinner! | By Kyle | About one and 1/ 2 cups of white rice, instant rice. Now we're going to take some fresh pork chops. We're going to add those right on top of our dry rice. These are the thin chops but not too thin. You want them to have some thickness to it. I'm going to sprinkle some onions on as well. Now, you're going to take a bowl, can of cream of mushroom soup, about two and a half cups of chicken broth. I'm using the low sodium broth. We don't need the extra salt. Then you're going to add a packet of onion soup mix. So, we're just going to mix this up and I slice some onions but y'all I still need help figuring out how to cut onions without tears. I have never been able to figure it out. I've got tears every time. Once you get that all mixed up, We're going to add this on top of our pork chops and rice. And you're just going to pour that mixture right on top of your pork chops. And with the broth you just want to make sure it saturates the rice. It's going to absorb it. Now we're going to tightly cover this in foil but I'm not sure if I'm doing it right. I don't know if if the shiny side's supposed to be up or if the other side's supposed to be up. Y'all let me know if I did it wrong. I'll fix it next time. Now we're going to place this oven. It's preheated to three hundred and seventy-five. You're going to go about 30 to 45 minutes on this. Depending on how thick those chops are. Alright, time to check out our pork and rice. This is called like a no peak casserole meaning. Don't peek. Don't peek. You want to keep that foil on. It's time to peek. Alright. Woo hoo. Look at that. Oh it looks good. Look at how that rice just fluffed up. Wow. All that broth just got absorbed into it. This looks like it's going to be delicious. Alright, let's just get a big scoop out. Oh, look at that steam coming off. This is going to be perfect. You need a dinner where you can just throw everything together. This is it. Alright. Kyle, you get the first bite. Now, I bet that rice has lots of flavor. That's good. That's some good stuff. It's a winner.

88K views · 2.4K reactions | Easy One Pan Dinner! | Easy One Pan Dinner! | By Kyle | About one and 1/ 2 cups of white rice, instant rice. Now we're going to take some fresh pork chops. We're going to add those right on top of our dry rice. These are the thin chops but not too thin. You want them to have some thickness to it. I'm going to sprinkle some onions on as well. Now, you're going to take a bowl, can of cream of mushroom soup, about two and a half cups of chicken broth. I'm using the low sodium broth. We don't need the extra salt. Then you're going to add a packet of onion soup mix. So, we're just going to mix this up and I slice some onions but y'all I still need help figuring out how to cut onions without tears. I have never been able to figure it out. I've got tears every time. Once you get that all mixed up, We're going to add this on top of our pork chops and rice. And you're just going to pour that mixture right on top of your pork chops. And with the broth you just want to make sure it saturates the rice. It's going to absorb it. Now we're going to tightly cover this in foil but I'm not sure if I'm doing it right. I don't know if if the shiny side's supposed to be up or if the other side's supposed to be up. Y'all let me know if I did it wrong. I'll fix it next time. Now we're going to place this oven. It's preheated to three hundred and seventy-five. You're going to go about 30 to 45 minutes on this. Depending on how thick those chops are. Alright, time to check out our pork and rice. This is called like a no peak casserole meaning. Don't peek. Don't peek. You want to keep that foil on. It's time to peek. Alright. Woo hoo. Look at that. Oh it looks good. Look at how that rice just fluffed up. Wow. All that broth just got absorbed into it. This looks like it's going to be delicious. Alright, let's just get a big scoop out. Oh, look at that steam coming off. This is going to be perfect. You need a dinner where you can just throw everything together. This is it. Alright. Kyle, you get the first bite. Now, I bet that rice has lots of flavor. That's good. That's some good stuff. It's a winner.

88K views · 2.4K reactions | Easy One Pan Dinner! | Easy One Pan Dinner! | By Kyle | About one and 1/ 2 cups of white rice, instant rice. Now we're going to take some fresh pork chops. We're going to add those right on top of our dry rice. These are the thin chops but not too thin. You want them to have some thickness to it. I'm going to sprinkle some onions on as well. Now, you're going to take a bowl, can of cream of mushroom soup, about two and a half cups of chicken broth. I'm using the low sodium broth. We don't need the extra salt. Then you're going to add a packet of onion soup mix. So, we're just going to mix this up and I slice some onions but y'all I still need help figuring out how to cut onions without tears. I have never been able to figure it out. I've got tears every time. Once you get that all mixed up, We're going to add this on top of our pork chops and rice. And you're just going to pour that mixture right on top of your pork chops. And with the broth you just want to make sure it saturates the rice. It's going to absorb it. Now we're going to tightly cover this in foil but I'm not sure if I'm doing it right. I don't know if if the shiny side's supposed to be up or if the other side's supposed to be up. Y'all let me know if I did it wrong. I'll fix it next time. Now we're going to place this oven. It's preheated to three hundred and seventy-five. You're going to go about 30 to 45 minutes on this. Depending on how thick those chops are. Alright, time to check out our pork and rice. This is called like a no peak casserole meaning. Don't peek. Don't peek. You want to keep that foil on. It's time to peek. Alright. Woo hoo. Look at that. Oh it looks good. Look at how that rice just fluffed up. Wow. All that broth just got absorbed into it. This looks like it's going to be delicious. Alright, let's just get a big scoop out. Oh, look at that steam coming off. This is going to be perfect. You need a dinner where you can just throw everything together. This is it. Alright. Kyle, you get the first bite. Now, I bet that rice has lots of flavor. That's good. That's some good stuff. It's a winner.

Cuban Roasted Pork Sandwiches - MarketGrow.com

Pork Chops With Scalloped Potatoes - MarketGrow.com

Slow Cooker & Pressure Cooker Recipes | Hidden Valley® Ranch

Slow Cooker & Pressure Cooker Recipes | Hidden Valley® Ranch

Instant Pot Pulled Pork (With or Without BBQ Sauce) - MarketGrow.com

Instant Pot Pulled Pork - MarketGrow.com

77K views · 938 reactions | Easy One Pan Dinner! | Easy One Pan Dinner! | By Kyle & Mistie Knight | Scalloped potatoes. You're going to end up using two boxes for this. You're going to top that with some Colby Jack cheese. Now, you're going to take some fresh pork chops and those are going to go directly on top of our scalloped potatoes There we go. Now you're going to take one ten ounce can of cream of mushroom soup. Perfect and to that, we're going to add that packet of seasoning mix that came with the scalloped potatoes. You'll have two since we use two boxes and then, we're going to add two and 1/ 2 cups of milk. And I also need some sour cream. There's some in the fridge. Would you grab that for me? Starving sure. Yes. Go. Oh, there it is. Sour cream right here, light. Thank you. We're going to end up using half cup of sour cream as well. We're going to go ahead and start to mix this up and now, you're going to take about a half cup of sour cream. Alright, we got that mixed up thoroughly. Now, we're going to take this liquid and pour it right on top. Just like that. We're going to make sure that it covers everything. Get it saturating our pork and all over the potatoes. Alright, now it's ready to go in the oven. I've got it preheated for 400 degrees and we're going to cook this for about 30 minutes because these pork chops are nice and thin but if you got thicker chops, we'll cook it a little bit longer. We still got one more yummy ingredient to go on top. While that's baking, Jax and I want to see if you can get the middle of the day right. What goes up and down the stairs without moving. Let us know what your guesses are on this one but first tell us where you're from give us your guess. I'll be reading the comments. I'll let you know if you got it right. We'll be putting the answer there. Give it your best shot. Jax, do you know the answer to this one? No? Let's see if they do. Alright, our pork chop casserole is almost done. It's only got about five more minutes to bake. We're going to add some of these crispy French fried onions to the top. They're good, aren't they? Mm hmm. Sprinkle a few of these on there right on top. Mmm. Just for the last 5 minutes or so and then, we're going to taste test casserole. Alright, our casserole is ready for the taste test. I can't wait to try this one. Look at that. That looks good. Those crispy onions look perfect. Now, we've got our scallop potatoes. They're nice and cheesy. We've got our cream and mushroom soup but if you don't like those, you could make your own. Of course, we got our pork chops. I'm just going to go right in and dig in and get this one out right here. Nice and creamy potatoes. Look at that. We got nice and steamy. I lost some onions there. Those potatoes are cooked nicely though and there's our pork. Okay. I'm going to fish out some of these crispy onions because I like those. There's your first bite of the pork. Wow. This is good.

77K views · 938 reactions | Easy One Pan Dinner! | Easy One Pan Dinner! | By Kyle & Mistie Knight | Scalloped potatoes. You're going to end up using two boxes for this. You're going to top that with some Colby Jack cheese. Now, you're going to take some fresh pork chops and those are going to go directly on top of our scalloped potatoes There we go. Now you're going to take one ten ounce can of cream of mushroom soup. Perfect and to that, we're going to add that packet of seasoning mix that came with the scalloped potatoes. You'll have two since we use two boxes and then, we're going to add two and 1/ 2 cups of milk. And I also need some sour cream. There's some in the fridge. Would you grab that for me? Starving sure. Yes. Go. Oh, there it is. Sour cream right here, light. Thank you. We're going to end up using half cup of sour cream as well. We're going to go ahead and start to mix this up and now, you're going to take about a half cup of sour cream. Alright, we got that mixed up thoroughly. Now, we're going to take this liquid and pour it right on top. Just like that. We're going to make sure that it covers everything. Get it saturating our pork and all over the potatoes. Alright, now it's ready to go in the oven. I've got it preheated for 400 degrees and we're going to cook this for about 30 minutes because these pork chops are nice and thin but if you got thicker chops, we'll cook it a little bit longer. We still got one more yummy ingredient to go on top. While that's baking, Jax and I want to see if you can get the middle of the day right. What goes up and down the stairs without moving. Let us know what your guesses are on this one but first tell us where you're from give us your guess. I'll be reading the comments. I'll let you know if you got it right. We'll be putting the answer there. Give it your best shot. Jax, do you know the answer to this one? No? Let's see if they do. Alright, our pork chop casserole is almost done. It's only got about five more minutes to bake. We're going to add some of these crispy French fried onions to the top. They're good, aren't they? Mm hmm. Sprinkle a few of these on there right on top. Mmm. Just for the last 5 minutes or so and then, we're going to taste test casserole. Alright, our casserole is ready for the taste test. I can't wait to try this one. Look at that. That looks good. Those crispy onions look perfect. Now, we've got our scallop potatoes. They're nice and cheesy. We've got our cream and mushroom soup but if you don't like those, you could make your own. Of course, we got our pork chops. I'm just going to go right in and dig in and get this one out right here. Nice and creamy potatoes. Look at that. We got nice and steamy. I lost some onions there. Those potatoes are cooked nicely though and there's our pork. Okay. I'm going to fish out some of these crispy onions because I like those. There's your first bite of the pork. Wow. This is good.

Reagan Family Recipe #7 | Watch as Chef Paul Wahlberg & Wahlburgers prepare Pork Chops with Herb roasted potatoes, green beans, carrots with arugula pesto and pistachio! For... | By Blue Bloods | Hi, everyone. I'm chef Paul from Wahlburgers and we've partnered with CBS and Blue Bloods to bring you recipes inspired by meals served each week during the final season. Our special Wahlburgers and Blue Bloods Family Recipe Series. This all looks delicious. Lasagna, seared flank steak, bacon wrapped meatloaf, classic roast beef, sausage and peppers, smorgers board, cook along with us as we make pork chops. On you. This week, we're going to do a pan-seared pork chop. Start with a really good quality pork chops. We got French pork chops which means they clean the tips of those bones so they'll cut that back and so you've got that nice center of the loins and it creates a nice presentation. It's going to come down to the sauce and how you cook the pork. You want to get a good seasoning going on it. You want salt and pepper. Make sure the pork is nice and dry because if the pork is a little wet, when you put it in that pan, it's going to steam and you're not going to get that really good seared crust. Get the oil in the pan put your pork chops in is you put that pork in it lowers the temperature of the pan because of the temperature of the pork when you pull a pork out let it rest for like 20 minutes at room temperature that will cook nice and evenly because it's not biting any of that refrigerator cold season both sides of those pork chops hit it with a little bit more salt finish it with a little bit of pepper space is always a big thing when you're cooking at home so if you have a smaller pan just cook two at a time it's super simple two minutes on each side get that nice sear going as kids pork was very inexpensive and my dad used to buy a whole bone in pork loin he'd bone it out he'd roast the bones and we'd feed them to our dogs and make stock out of them so there's lots of different things that you can do we got that nice sear going on this pork what I love about pork chops is now I'm sharing it with my family and my son is falling in love with this dishes 1 of his favorite dishes that connection I have with my family now he has it with my parents with his grandmother grandfather and he kind of has a better understanding of like where we came from and who we are you going to get that fat rendering out from the pork a little bit of oil so you just keeping your eyes on everything and also just managing the temperature people talk about pork and they say you know it tends to be dry tends to be dry it's because it gets over cooked you have to really just kind of monitor how much you cook it don't overcook it this is seared right take this pan and we're going to make our sauce we want to get all of those good seared bits on there and then this is also an opportunity. You can baste it with the fat from the pan. I'm going to let this rest here because the sauce is going to take a minute but the pork will cook up pretty quickly. Take some apple cider, deglaze that pan, throw some onions in there, little bit of garlic, get all of those bits of flavor from the bottom of this pan, the nice little crusty bits from the pork. Put the pork into the oven. 350, probably going to take about five minutes for it to cook but in that time, you can finish up the sauce. I always love the onions and the garlic and the pieces in there because it's going to give texture to the sauce. It has that beautiful sweetness from that apple cider and who doesn't love apple and pork. As you're cooking this down, you'll see all of that cider evaporate. Whipped down to a syrup. Use a good quality chicken stock. Make sure that you're looking for that low sodium because that's really going to make a difference in the finish of the sauce and I want to get my mustard in there as well. Mustard is that link between that sweetness of the apples and then that rich deep flavor in the pork. The sauce is one of the sauces that my son fell in love with. This is a little more sophisticated than the way my family used to it. We would make pork gravy. You know, I gained cooking experience and I learned different techniques and that's going to come up to a boil. You'll see those bubbles start to thicken. You'll see when it's getting close. If you got a good quality cider, there is nothing better in that fall season. I'm going to take the pork chops out and they can just rest for a few minutes. We're going to add some cream. Get a little bit of thyme in there, parsley, salt, more pepper. Always keep it moving. That way it doesn't have a chance for a little bits of onion to settle and burn. Gonna add a little bit of that cider vinegar. Take off that little bit of sweetness and also bring out the flavor of the herbs and the mustard. So here we have our beautiful pork chops that really nice caramelized brown color on the outside you can feel that they've got that nice cook we have herb roasted potatoes roasted garlic green beans and carrots served with an arugula pesto there's a lot of flavors going on with this dishwasher elevated version of just simple pork chops and potatoes I get to make people happy with food what's better than that from all of us to all of you enjoy thanks for counting down the final episodes of Blue Bloods with us one man with a tank. I hope you enjoy this meal with family or friends. Check back next week for a new recipe and watch a new episode of Blue Bloods Friday at 10 o'clock nine central on CBS and streaming on Paramount Plus.

Reagan Family Recipe #7 | Watch as Chef Paul Wahlberg & Wahlburgers prepare Pork Chops with Herb roasted potatoes, green beans, carrots with arugula pesto and pistachio! For... | By Blue Bloods | Hi, everyone. I'm chef Paul from Wahlburgers and we've partnered with CBS and Blue Bloods to bring you recipes inspired by meals served each week during the final season. Our special Wahlburgers and Blue Bloods Family Recipe Series. This all looks delicious. Lasagna, seared flank steak, bacon wrapped meatloaf, classic roast beef, sausage and peppers, smorgers board, cook along with us as we make pork chops. On you. This week, we're going to do a pan-seared pork chop. Start with a really good quality pork chops. We got French pork chops which means they clean the tips of those bones so they'll cut that back and so you've got that nice center of the loins and it creates a nice presentation. It's going to come down to the sauce and how you cook the pork. You want to get a good seasoning going on it. You want salt and pepper. Make sure the pork is nice and dry because if the pork is a little wet, when you put it in that pan, it's going to steam and you're not going to get that really good seared crust. Get the oil in the pan put your pork chops in is you put that pork in it lowers the temperature of the pan because of the temperature of the pork when you pull a pork out let it rest for like 20 minutes at room temperature that will cook nice and evenly because it's not biting any of that refrigerator cold season both sides of those pork chops hit it with a little bit more salt finish it with a little bit of pepper space is always a big thing when you're cooking at home so if you have a smaller pan just cook two at a time it's super simple two minutes on each side get that nice sear going as kids pork was very inexpensive and my dad used to buy a whole bone in pork loin he'd bone it out he'd roast the bones and we'd feed them to our dogs and make stock out of them so there's lots of different things that you can do we got that nice sear going on this pork what I love about pork chops is now I'm sharing it with my family and my son is falling in love with this dishes 1 of his favorite dishes that connection I have with my family now he has it with my parents with his grandmother grandfather and he kind of has a better understanding of like where we came from and who we are you going to get that fat rendering out from the pork a little bit of oil so you just keeping your eyes on everything and also just managing the temperature people talk about pork and they say you know it tends to be dry tends to be dry it's because it gets over cooked you have to really just kind of monitor how much you cook it don't overcook it this is seared right take this pan and we're going to make our sauce we want to get all of those good seared bits on there and then this is also an opportunity. You can baste it with the fat from the pan. I'm going to let this rest here because the sauce is going to take a minute but the pork will cook up pretty quickly. Take some apple cider, deglaze that pan, throw some onions in there, little bit of garlic, get all of those bits of flavor from the bottom of this pan, the nice little crusty bits from the pork. Put the pork into the oven. 350, probably going to take about five minutes for it to cook but in that time, you can finish up the sauce. I always love the onions and the garlic and the pieces in there because it's going to give texture to the sauce. It has that beautiful sweetness from that apple cider and who doesn't love apple and pork. As you're cooking this down, you'll see all of that cider evaporate. Whipped down to a syrup. Use a good quality chicken stock. Make sure that you're looking for that low sodium because that's really going to make a difference in the finish of the sauce and I want to get my mustard in there as well. Mustard is that link between that sweetness of the apples and then that rich deep flavor in the pork. The sauce is one of the sauces that my son fell in love with. This is a little more sophisticated than the way my family used to it. We would make pork gravy. You know, I gained cooking experience and I learned different techniques and that's going to come up to a boil. You'll see those bubbles start to thicken. You'll see when it's getting close. If you got a good quality cider, there is nothing better in that fall season. I'm going to take the pork chops out and they can just rest for a few minutes. We're going to add some cream. Get a little bit of thyme in there, parsley, salt, more pepper. Always keep it moving. That way it doesn't have a chance for a little bits of onion to settle and burn. Gonna add a little bit of that cider vinegar. Take off that little bit of sweetness and also bring out the flavor of the herbs and the mustard. So here we have our beautiful pork chops that really nice caramelized brown color on the outside you can feel that they've got that nice cook we have herb roasted potatoes roasted garlic green beans and carrots served with an arugula pesto there's a lot of flavors going on with this dishwasher elevated version of just simple pork chops and potatoes I get to make people happy with food what's better than that from all of us to all of you enjoy thanks for counting down the final episodes of Blue Bloods with us one man with a tank. I hope you enjoy this meal with family or friends. Check back next week for a new recipe and watch a new episode of Blue Bloods Friday at 10 o'clock nine central on CBS and streaming on Paramount Plus.