Oven Baked One Pan Pork Chop Dinner – 25 minutes – Gluten Free

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Oven Baked One Pan Pork Chop Dinner is…..

…….a super easy, super good way to go for a busy weeknight. Everything will be on the table in 25 minutes. And, you could be doing something else while it’s all in the oven.

You can push and pull on the veggie choices but the carrots and potatoes take just about as long in the oven as the pork chops. So, it all is ready to go on the plates at once.

Ok, lets get going!

Set the oven at 450°. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan but still spray or wipe with the oil.

About the potatoes. If you want to serve them whole, like baked potatoes, give them a head start for a few minutes in the microwave while you prep the carrots and pork chops.

If you want to serve them cut up just chop them into about one inch cubes and spread them out on the baking pan. Then drizzle with a little olive oil and sprinkle with salt and pepper.

Peel and cut up the carrots into large french fry shapes or just use “baby carrots”. Spread them out on the pan and sprinkle with salt, pepper and brown sugar.

oven baked one pan pork chop dinner-poppopcooks.com-quick and easy recipes for busy people

Cut the onion into strips. Salt, pepper and garlic powder both sides of the pork chops. Lay them out on the baking pan and spread the onion strips out on top of them.

You could substitute a lot of different things for the onion strips i.e. roasted red peppers, sun dried tomatoes, slices of fresh tomatoes, lemon slices or zest, chopped mint leaves and on and on. Your the boss so you do it the way that YOU want to. 

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Into the oven for about fifteen minutes. When the pork chops are firm or read 145° on an instant read meat thermometer and the veggies are easy to poke with a table fork your Oven Baked One Pan Pork Chop Dinner is ready to serve.

oven baked one pan pork chop dinner-5-poppopcooks.com-quick and easy

Either red or white wines go good with grilled or baked pork chops. Pinot noir for a red and chardonnay for a white. go best.

So,,,,,what did you do with your “free” time while your Oven Baked One Pan Pork Chop Dinner was in the oven?

Never mind, not my business.

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Oven Baked One Pan Pork Chop Dinner - 25 minutes - Gluten Free BigOven - Save recipe or add to grocery list Yum
Pork chops, carrots and potatoes all baked in one pan.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Set the oven at 450°. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan but still spray or wipe with the oil. About the potatoes. If you want to serve them whole, like baked potatoes, give them a head start for a few minutes in the microwave while you prep the carrots and pork chops. If you want to serve them cut up just chop them into about one inch cubes and spread them out on the baking pan. Then drizzle with a little olive oil and sprinkle with salt and pepper. Peel and cut up the carrots into large french fry shapes or just use "baby carrots". Spread them out on the pan and sprinkle with salt, pepper and brown sugar.
  2. Cut the onion into strips. Salt, pepper and garlic powder both sides of the pork chops. Lay them out on the baking pan and spread the onion strips out on top of them.
  3. Into the oven for about fifteen minutes. When the pork chops are firm or read 145° on an instant read meat thermometer and the veggies are easy to poke with a table fork your Oven Baked One Pan Pork Chop Dinner is ready to serve.
    oven baked one pan pork chop dinner-5-poppopcooks.com-quick and easy
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Sliced Steak Aglio e Olio – aka Garlic and Oil

Sliced Steak aglio e olio!? Sounds crazy don’t it? Team it up with some pasta aglio e olio and you have a very quick and easy weeknight meal that is also real good. Like, fancy restaurant good. Did I mention that it’s easy?

Per Wikipedia …”Spaghetti aglio e olio  “spaghetti with garlic and oil” is a traditional Italian pasta dish coming from Naples. The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.”

Put a pot of water on for the pasta and add some salt. Add a little more than your gut says because the pasta really needs the salt to get tasty. Add the pasta. Our pasta du jour was linguine but any type would work. Watch it and as soon as the pasta becomes a little pliable swirl it and get it all down into the water.

I did the steak and eggplant slices on a stovetop grill but a skillet would work just as good.

Sliced Steak Aglio e Olio-poppopcooks.com-grilled steak-spaghetti aglio e olio

We had a big New York Strip steak in the freezer but a London broil works just as nice for this weeknight supper.

Put skillet on at low heat with the good extra virgin olive oil and the garlic – slices or chopped – on at low heat. Add a little salt and some red pepper flakes (optional).

When the garlic has started to become translucent – not brown!- the pasta should be done . Using tongs lift the pasta out of it’s water and put it in the skillet with the garlic and oil (aglio e olio). Don’t worry about getting some of the pasta water in the skillet. In fact the water will blend with the olive oil and creat a nice sauce for the pasta.

An instant read meat thermometer is the most accurate way to tell if the steak is done the way that YOU want it. When the steak is ready the eggplant will be too.

NOW! Slice the steak, put the eggplant on the serving plates with the steak slices and add the pasta.

Spoon the aglio e olio over everything and dig in to your Sliced Steak Aglio e Olio.

Sliced Steak Aglio e Olio-3-poppopcooks.com-spaghetti aglio e olio-grilled steak

Chianti of course!!

And some of Poppop’s Eeeeeasy homemade bread to mop up that aglio e olio!

 

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Prep Time 10 minutes
Cook Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a pot of water on for the pasta and add some salt. Add a little more than your gut says because the pasta really needs the salt to get tasty. Add the pasta. Our pasta du jour was linguine but any type would work. Watch it and as soon as the pasta becomes a little pliable swirl it and get it all down into the water.
  2. Put skillet on at low heat with the good extra virgin olive oil and the garlic - slices or chopped - on at low heat. Add a little salt and some red pepper flakes (optional). When the garlic has started to become translucent - not brown!- the pasta should be done . Using tongs lift the pasta out of it's water and put it in the skillet with the garlic and oil (aglio e olio). Don't worry about getting some of the pasta water in the skillet. In fact the water will blend with the olive oil and creat a nice sauce for the pasta.
  3. An instant read meat thermometer is the most accurate way to tell if the steak is done the way that YOU want it. When the steak is ready the eggplant will be too.
  4. NOW! Slice the steak, put the eggplant on the serving plates with the steak slices and add the pasta. Spoon the aglio e olio over everything and dig in!
    Sliced Steak Aglio e Olio-3-poppopcooks.com-spaghetti aglio e olio-grilled steak
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New York Strip Steak – Jazzed Up

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New York Strip Steak

…oddly enough in New York City is NOT called a New York Strip Steak. It’s just a strip steak or a Delmonico Strip Steak.

Per Wikipedia…..

……”Delmonico’s Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.”

Whatever it’s called in various parts of the world it turns out to be a real good steak. We get ours from Costco and they weigh about a pound each. So,,,we wind up splitting one for supper.

Tonight it’s a little bit of a twist on an old favorite, We’re adding caramelized onions, cored seeded Roma tomatoes and a red wine reduction.

Don’t panic! It’s easy!

First put a skillet on at medium heat with a couple of tablespoons of olive oil – just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8″.

Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent. 

New York Strip Steak-6-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

While the onions are cooking core and seed the Roma tomatoes and cut them into pieces a little bit bigger than bite size. Sorry, the pic shows them before I made the “little bit bigger than bite size” cuts.

New York Strip Steak-8-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.

New York Strip Steak-2-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

New York Strip Steak-3-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

When the steak is seared on both sides and is cooked just shy of the degree of  doneness that you want- was that bad grammar? Lay the pieces of tomato on top of the onions.

New York Strip Steak-4-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.

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Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little and……

New York Strip Steak-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

….enjoy the rest of that bottle of red wine. Ours tonight was a nice California Cabernet.

 

 

 

 

 

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New York Strip Steak - Jazzed Up BigOven - Save recipe or add to grocery list Yum
New York Strip Steak with an onion, tomato red wine sautée.
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Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Take the steak out of the fridge and let it warm up a little as you get started with the onion. Put a skillet on at medium heat with a couple of tablespoons of olive oil - just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8". Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent.
  2. While the onions are cooking core and seed the roma tomatoes and cut them into pieces a little bit bigger than bite size.
  3. When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.
  4. When the steak is seared on both sides and is cooked just shy of the degree of doneness that you want, lay the pieces of tomato on top of the onions. Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.
  5. Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little
    New York Strip Steak-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak
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Date Night Filet Mignon can lead to happy endings

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Date Night Filet Mignon

A long long time ago when Gammy and were out on our first date I wanted to impress her so I took her to the fanciest, snootiest restaurant that I could find.

Even though she had grown up on a farm she had never heard of “Filet Mignon”. I wanted to impress her with my sophistication and worldly knowledge – yeah  right – so I convinced her to try Filet Mignon. I just told her that it was a “high class” kind of steak that I liked. 

She said, “Ok, I’ll try something new. I’m  here with you aren’t I?”

When the waiter took her order and asked how she would like it she said, “I’d like it rare, please.”

We joked through a few double entendres about “rare” and how she would like it as we enjoyed our wine.

In my efforts to impress her I had ordered a good Italian pinot noir.

“Wow, this is good! I’ve never had wine before. Just beer and sometimes a little bourbon.”

Since that first date we have always shared a bottle of wine with our dinners.

When our filet mignons were served she said, “Oh, it’s beef tenderloin steak”. 

So much for my efforts at making an impression.

Still to this day, almost 40 years later, on our “date nights” we just about always have Filet Mignon accompanied by a good Italian red wine.

I’ve done our Filet Mignon a lot of different ways. From just pan seared with salt and pepper to pizzaiola and everything in between. 

This way has become our favorite. 

What makes this way so good is the butter mixture that you will use to cook the steaks in and also top them with as you serve them.

Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture.

And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. 

Mince the garlic, zest the lemon and chop the parsley.

Put the parsley, garlic, lemon zest, dried basil, cayenne pepper and grated parmesan on top of the butter and……

Date Night Filet Mignon-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

……using a table knife or a small spatula smash it and mix it all together. Then form it into a kinda mini loaf of bread shape.

I learned this recipe a long time ago working at a fancy restaurant while still in high school. The chef would have me mix up the butter mixture and put it in ice cube trays and freeze them. So then they would be waiting for us during the busy dinner hours.

Date Night Filet Mignon-2-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

Put a skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. 

Date Night Filet Mignon-3-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

While the skillet is getting hot generously salt and pepper both sides of the filets.

When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that’s ok.

Date Night Filet Mignon-5-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

Cook the steaks about 3 minutes a side then test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I’m sure that your meat thermometer has the temperatures for all of the different meats listed on it.

Serve up your Filet Mignon steaks and top them with pads of the butter mixture and the liquid from the skillet.

 

Date Night Filet Mignon-8-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

Some of Poppop’s easy homemade bread to dip in those juices is just about a must and for old times sake we had a real good bottle of Italian Pinot Noir with our Date Night Filet Mignon.

 

 

 

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Beef tenderloin steaks seared in and topped with butter laced with some herbs and spices.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Rate this recipe!
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Instructions
  1. Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture. And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. Mince the garlic, zest the lemon and chop the parsley. Put the parsley, garlic, lemon zest, dried basil, grated parmesan and cayenne pepper on top of the butter and using a table knife or a small spatula mix it all together and form it into a kinda mini loaf of bread shape.
  2. Put skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. While the skillet is getting hot generously salt and pepper both sides of the filets. When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that's ok. Cook the steaks about 3 minutes a side and test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I'm sure that your meat thermometer has the temperatures listed on it or they came with it on paper.
  3. Serve up your Filet Mignon steaks and top with the butter mixture and the liquid from the skillet.
    Date Night Filet Mignon-8-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe
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