Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Chops Baked With Potatoes and Pears Recipe
    Lost? Site Map

    Pork Chops Baked With Potatoes and Pears

    Pork Chops Baked With Potatoes and Pears. Photo by AZPARZYCH

    1/2 Photos of Pork Chops Baked With Potatoes and Pears

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    2Bleu's Note:

    If you don't have (or want to use) parsnips, feel free to substitute turnips or carrots. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Vegetables

    Chops

    • 2 tablespoons butter, softened
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 pork chops, center cut 1/2 inch thick
    • 2 pears, firm, halved and seed center removed

    Directions:

    1. 1
      Preheat the oven to 425 degrees F. Wash, peel, and slice the parsnips into 1 inch thick peices (same for carrots, but if using turnips, cut in half, then slice into 1/2 inch thick slices). Scrub and slice the potatoes into 1/2-inch thick slices.
    2. 2
      Place into a large bowl and coat lightly with olive oil. Add 1/2 of the thyme (2 Tbsp), garlic cloves, salt and pepper. Pour into a baking dish and bake in the oven for 10-15 minutes.
    3. 3
      While the vegetables are in the oven, mix the remaining thyme, softened butter, and seasoning. Rub onto the chops. Quarter pears and scoop out the seed center.
    4. 4
      Place the chops and pears in the tray with the parsnips and potatoes. Cook about 30 minutes until the meat is tender and the vegetables are golden.

    Ratings & Reviews:

    • on January 17, 2008

      45

      This was REALLY good, although the portion sizes were MASSIVE. The pears were stunning as they added an element of sweetness and the thyme just made the pork chops, as always. Much enjoyed 2 Blue. Only thing is the lack of colour so next time I'd add some tomatoes or something green to add a splash of colour to it. Thanks for a great recipe though! Photo tag 2008

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2011

      55

      This is another recipe I cut in half for 2 of us, but that didn't detract from the great flavor of the dish! I did use carrots rather than the parsnips, but other than that . . . Reading the 1st reviewer, I realized how seldom I think about it (color & presentation, that is), 'cause if needed, I always have something I can add at the last minute, whether several thin strips of red or orange bell pepper &/or a sprig of parsley! Does it for me! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2011

      55

      I really liked the roasted potatoes, parsnips and pears and the chops had a great flavor as well. The only thing that I didn't like is that the chops were not tender. I didn't remember about the brine suggestion so I cooked them right out of the package. I will have to make this again and brine them to tenderize them. Made for I Recommend Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pork Chops Baked With Potatoes and Pears

    Serving Size: 1 (531 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 733.1
     
    Calories from Fat 339
    46%
    Total Fat 37.6 g
    57%
    Saturated Fat 11.5 g
    57%
    Cholesterol 152.5 mg
    50%
    Sodium 755.8 mg
    31%
    Total Carbohydrate 53.6 g
    17%
    Dietary Fiber 8.3 g
    33%
    Sugars 12.8 g
    51%
    Protein 46.1 g
    92%

    The following items or measurements are not included:

    parsnips

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites