Smoked Pork Chops & Pierogies Dinner Recipe

Smoked Pork Chops & Pierogies Dinner Recipe
Smoked Pork Chops & Pierogies Dinner Recipe photo by Taste of Home
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Smoked Pork Chops & Pierogies Dinner Recipe

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My husband often lobbies for smoked pork chops with pierogies. Balsamic vinegar gives it a sweet and sour touch, which works for ham steak, too. —Barbara Peabody, Green Valley, Arizona
MAKES:
4 servings
TOTAL TIME:
Prep/Total: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total: 30 min.

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 4 smoked boneless pork chops
  • 2 tablespoons butter
  • 1 package (1 pound) frozen pierogies (flavor of your choice)
  • 1/3 cup balsamic vinegar

Directions

In a large saucepan, bring 7 cups water to a boil. Add beans; cook, uncovered, 4-6 minutes or until crisp-tender. Drain; sprinkle with salt and pepper.
Meanwhile, in a large skillet, heat oil over medium heat. Add pork chops; cook 2-3 minutes on each side or until heated through. Remove from pan; keep warm. Add butter to same pan. Add frozen pierogies; cook 6-8 minutes or until golden brown and heated through, turning occasionally. Remove from pan; keep warm.
In same skillet, bring vinegar to a boil. Reduce heat to medium-low; cook 1-2 minutes or until slightly thickened. Serve pork chops with pierogies and green beans; drizzle with balsamic syrup. Yield: 4 servings.
Originally published as Smoked Pork Chops & Pierogies Dinner in Simple & Delicious October/November 2015

Nutritional Facts

1 serving: 437 calories, 10g fat (10g saturated fat), 58mg cholesterol, 1491mg sodium, 50g carbohydrate (16g sugars, 7g fiber), 26g protein.

  • 1 pound fresh green beans, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 4 smoked boneless pork chops
  • 2 tablespoons butter
  • 1 package (1 pound) frozen pierogies (flavor of your choice)
  • 1/3 cup balsamic vinegar
  1. In a large saucepan, bring 7 cups water to a boil. Add beans; cook, uncovered, 4-6 minutes or until crisp-tender. Drain; sprinkle with salt and pepper.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add pork chops; cook 2-3 minutes on each side or until heated through. Remove from pan; keep warm. Add butter to same pan. Add frozen pierogies; cook 6-8 minutes or until golden brown and heated through, turning occasionally. Remove from pan; keep warm.
  3. In same skillet, bring vinegar to a boil. Reduce heat to medium-low; cook 1-2 minutes or until slightly thickened. Serve pork chops with pierogies and green beans; drizzle with balsamic syrup. Yield: 4 servings.
Originally published as Smoked Pork Chops & Pierogies Dinner in Simple & Delicious October/November 2015

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