Vegetable Pork Chop Dinner Recipe

4.5 3 3
Vegetable Pork Chop Dinner Recipe
Vegetable Pork Chop Dinner Recipe photo by Taste of Home
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Vegetable Pork Chop Dinner Recipe

Read Reviews
4.5 3 3
Publisher Photo
My family loves these savory chops served with mashed potatoes and salad. This meal is perfect for cold winter evenings.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min.

Ingredients

  • 1 pound carrots, julienned
  • 1 medium onion, sliced
  • 1/2 cup raisins
  • 3 tablespoons olive or vegetable oil
  • 8 pork chops (3/4 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika

Directions

Layer carrots, onion and raisins in a 13-in. x 9-in. baking dish; drizzle with oil. Cover and bake at 325° for 15 minutes. Sprinkle pork chops with salt, pepper and paprika; place over vegetables. Cover and bake for 30 minutes. Uncover and bake 20 minutes longer or until pork juices run clear. Yield: 8 servings.
Originally published as Vegetable Pork Chop Dinner in Country Pork 1996, p76

Nutritional Facts

1 each: 308 calories, 14g fat (4g saturated fat), 86mg cholesterol, 158mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 31g protein.

  • 1 pound carrots, julienned
  • 1 medium onion, sliced
  • 1/2 cup raisins
  • 3 tablespoons olive or vegetable oil
  • 8 pork chops (3/4 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  1. Layer carrots, onion and raisins in a 13-in. x 9-in. baking dish; drizzle with oil. Cover and bake at 325° for 15 minutes. Sprinkle pork chops with salt, pepper and paprika; place over vegetables. Cover and bake for 30 minutes. Uncover and bake 20 minutes longer or until pork juices run clear. Yield: 8 servings.
Originally published as Vegetable Pork Chop Dinner in Country Pork 1996, p76

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middjett User ID: 7818954 216960
Reviewed Jan. 5, 2015

"This was surprisingly good. I dont usually make the same recipe more then once in a 3 month period often, (we like a lot of food variety) but this I may do again sooner then I normally would.

Made no changes except to cut everything in half, I cook for 3, so service for 8 is a bit much for us. Leftovers made a great lunch for my husband the next day."

MY REVIEW
marg1940 User ID: 7625375 15728
Reviewed Jan. 22, 2014

"left out the raisins and added thin cabbage wedges from one head. this will blow you away."

MY REVIEW
petersonemail User ID: 3331509 23123
Reviewed Aug. 21, 2008

"this is the best meal Ive tried in ages and EZ to fun to prepare. thanks.."

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