Harvest Pork Chops Recipe
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried thyme
- 4 boneless loin pork chops (1/2 inch thick)
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 1. Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops.
- 2. In a skillet, brown chops in oil for 1-2 minutes on each side. Place each chop in the center of a large piece of heavy-duty aluminum foil (about 12 in. x 9 in.). Top with onion slices. Seal foil tightly; place pouches on a baking sheet.
- 3. Bake at 450° for 25 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape. Yield: 4 servings.
1 each: 189 calories, 10g fat (3g saturated fat), 55mg cholesterol, 327mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 22g protein.
Reviews for Harvest Pork Chops
"Yes, the pork chops were dry. Next time, instead of cooking the chops at 450 degrees, I'll cook it at 350 degrees. Go easy on the rubbed sage. Other than that, it was good. Will make it the next time."
"Very good and easy to make for the dinner idea you need to make in little time. The chops were a little dry."
"This is good! It gets really juicy in the packet. I recommend tenderizing the pork chops before cooking them for extra tenderness."
"These are just ok. Didn't care for the spice combination and they were a little dry. They were ok for one time but wouldn't make them again."
"This is easy and fun to make. I love the no-mess clean up. You need to watch how long to bake. I baked mine a little too long so that they were a little on the dry side. But, they were still good. Even my daughter who doesn't like pork chops ate this one."
"I addded carrots coated in oil and italian seasoning and they came out perfect easy to throw together great flavor"
"used different spices....tasted wonderful!! cant wait to make it again!"
"This was a quick and delicious recipe. I also used the same seasoning on some asparagus along with olive oil and balsamic vinegar."
"This was a quick and delicious recipe."
"This is really a wonderful recipe. So easy to make, easy to clean up and fantastic to eat. I've done the same thing with chicken."
"I would make this again, it was pretty good. The only think I'd do differently is season the meat and let it marinate over night."
"I don't use sage. I bake all the chops together in a cake pan covered in foil. I usually make 6-8 chops and then use the left over meat in a stir fry the next evening."
"We are not sage lovers, but found found the flavor very good, including the sage. We did make one change. We had some cooked potatoes, carrots and onions, left over from a pot roast and substituted them in place of the onion. The chops were very tender, flavorful, and we will definitely make them again. (The apple sauce went very well with them also!)"
"My husband and kids loved it!"
"These pork chops were very easy to prepare and soo good! The family loved them because they were so moist and juicy in their own packets. We will surely make these again."
"Very easy to make!!! My 3 boys loved these pork chops. They said they've never had such tender pork chops and they want me to make it again. I used oregano because I didn't have sage."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.