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.

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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.

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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.
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Easy Blackened Salmon Dinner – 20 Minutes – Gluten Free – Paleo

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This Easy Blackened Salmon Dinner is…

…….. also very very good. 

Skinless salmon filets work best for this recipe. If you buy the salmon fresh the person helping you will skin them if you ask. If you buy them frozen look for some that have already been skinned.

You could use a lot of different combos of ingredients in the dry “rub” to get a lot of different flavors. Tonight I went with salt, dried basil, cayenne pepper, dried dill weed, lemon pepper and garlic powder. You could mix them all together in a small bowl or just sprinkle them on the filets right out of their containers.

The veggies are going to take a little more time than the salmon so let’s get them going.

Gammy likes pan fried potatoes with onion and fresh rosemary so,,,,,,,,yup, I do it for her pretty regularly. You can cook another veggie right along with the potato and onion if you want. I went with zucchini tonight.

Put a skillet on at medium high with enough olive oil to coat the bottom. Slice up the veggies and put them into the skillet with the rosemary. Sprinkle with a little salt and pepper. 

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Toss a couple of times to get everything coated evenly.

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While the veggies are cooking put a smaller skillet on at medium high and swirl in some olive oil. Top off the salon filets with half of the “rub” on the side without the gray stripe. 

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Put them in the skillet with the spicy side down and the gray striped side up. 

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Then spice up the stripe side and cook for 2-3 minutes a side depending on how thick they are and how well done YOU like them. 

Toss the veggies a few more times as the salmon cooks. When the veggies and the salmon are done……..

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……enjoy your Easy Blackened Salmon Dinner.

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A light bodied white like a pinot grigio or a soave or a muscadet would go along real nicely with your Easy Blackened Salmon Dinner.

Oh, yeah and some of Poppop’s easy homemade bread is good tag along.

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Easy Spicy Salmon Dinner BigOven - Save recipe or add to grocery list Yum
Salmon filets coated with spices and herbs then pan seared.
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Prep Time 10 minutes
Cook Time 10 minutes
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for coating the salmon filets
Prep Time 10 minutes
Cook Time 10 minutes
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for coating the salmon filets
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Instructions
  1. Put a skillet on at medium high with enough olive oil to coat the bottom. Slice up the veggies and put them into the skillet with the rosemary. Sprinkle with a little salt and pepper. Toss a couple of times to get everything coated evenly.
  2. While the veggies are cooking put a smaller skillet on at medium high and swirl in some olive oil. Top off the salon filets with half of the "rub" on the skinless side aka the side without the gray stripe. Put them in the skillet with the spicy side down and the gray striped side or skin side up. Then spice up the stripe side and cook for 2-3 minutes a side depending on how thick they are and how well done YOU like them.
  3. Put them in the skillet with the spicy side down and the gray striped side or skin side up. Then spice up the stripe side and cook for 2-3 minutes a side depending on how thick they are and how well done YOU like them. Toss the veggies a few more times as the salmon cooks. When the veggies and the salmon are done enjoy your Easy Blackened Salmon Dinner.
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Parmesan Crusted Chicken Filets- Pan Seared in Bacon Fat

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Yes, I said Parmesan Crusted Chicken Filets pan seared in bacon fat.

I had fried up a few strips of bacon to add to some Spinach Salad. I was about to trash the bacon fat left in the skillet and clean it to cook up the chicken filets when I thought,,, why not?

So I put it back on the stove and went ahead with our Parmesan Crusted Chicken Filets – Pan Seared in Bacon Fat. You could save the bacon to crumble on to the filets when you serve them or add them to tonights veggie. Mine didn’t survive that long. I scarfed up the bacon pretty quick.

Get the skillet a little hotter than your usual “medium high”. Salt, pepper, garlic powder and parmesan cheese one side of the filets.

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Lay them out in the skillet with the seasoned side down and jazz up the other side.

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Three to five minutes a side depending on how thick they are.

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When the juices run clear or they are firm to a finger poke or the best way is to check the thickest part with an instant read meat thermometer and it is at least 165°.

Then serve and enjoy your Parmesan Crusted Chicken Filets – Pan Seared in Bacon Fat. The bacon flavor and the crisp parmesan came together to make a real good quick and easy weeknight dinner.

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One of our daughters lives nearby and she  likes Moscato so we always keep a bottle in the fridge for her pop in visits. We raided it and enjoyed it with our Parmesan Crusted Chicken Filets.

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Chicken breast filets crusted with parmesan cheese and pan sear in bacon fat
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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. Get the skillet a little hotter than your usual "medium high". Salt, pepper, garlic powder and parmesan cheese one side of the filets. Lay them out in the skillet with the seasoned side down and jazz up the other side.
  2. Three to five minutes a side depending on how thick they are. When the juices run clear or they are firm to a finger poke or the best way is to check the thickest part with an instant read meat thermometer and it is at least 165°.
  3. Then serve and enjoy your Parmesan Crusted Chicken Filets - Pan Seared in Bacon Fat. The bacon flavor and the crisp parmesan came together to make a real good quick and easy weeknight dinner.
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Filet Mignon – Quick and Easy – 30 Minutes

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If Filet Mignon sounds a little too restauranty and chefy for you to make at home.

That is not so!

It definitely qualifies as Quick and Easy and …….

……..it’s not real expensive. You can get USDA choice beef tenderloin steaks for $8.99 – $9.99 a pound at Costco and Sam’s. A pound will give you two big (8oz.) steaks or 3 -4 regular size.

And,,,you will still get this great meal on the table in less than 30 minutes.

Tonight I put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter.

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Stir them a few times as they do their thing. When the onions have started to wilt add the white wine – or chicken stock – and let the wine simmer and reduce a little.

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While the veggies are getting cooked. Multi task a little and put another skillet on a medium high and swirl about a tablespoon of olive oil in.

Salt pepper and garlic powder both sides of your beef tenderloin steaks and put ’em in the skillet. Just sear each side for about 2 minutes and …..

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……put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don’t worry about them not being cooked on the inside they are going to cook some more in with the wine and the mushrooms.Filet Mignon-3-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas.

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If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.

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Add the salt, pepper, onions, garlic and rosemary.

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Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom.

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Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want   – rare is soft to a poke or 140-145° on a meat thermometer – starting to get firm or 155-160° is medium – firm or 165-170° is well done.

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Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.

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Oh yeah, and get after the rest of that red wine. We had a nice bottle of pinot noir with our filet mignon.

Of course some of Poppop’s easy homemade bread is always nice too.

 

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Prep Time 10 minutes
Cook Time 15-20 minutes
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Prep Time 10 minutes
Cook Time 15-20 minutes
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Instructions
  1. put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter. Stir them a few times as they do their thing. When the onions have started to wilt add the white wine - or chicken stock - and let the wine simmer and reduce a little.
  2. Salt pepper and garlic powder both sides of your beef steaks and put 'em in the skillet. Just sear each side for about 2 minutes and put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don't worry about them not being cooked on the inside they are going to cook some more with the onions and mushrooms.
  3. Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas. If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
  4. Add the salt, pepper, onions, garlic and rosemary. Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom. Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want - rare is soft to a poke or 140-145° on a meat thermometer - starting to get firm or 155-160° is medium - firm or 165-170° is well done.
  5. Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
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