Italian Chops With Pasta Recipes

SPICY ITALIAN PORK CUTLETS

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
• Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
• Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.

HOMEMADE ITALIAN PORK CHOPS

Steps:

• In a nonstick skillet, brown pork chops on both sides. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops. , In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6-8 hours or until meat is tender.Remove pork and keep warm. Transfer mushroom mixture to a saucepan. , In a small bowl, combine the cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops. , Garnish with green pepper rings if desired.

ITALIAN CHOPS WITH PASTA

Steps:

• Sprinkle pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove and keep warm. Saute green pepper and onion in the same skillet until crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes and Italian seasoning. Cook and stir for 2-3 minutes or until sauce is slightly thickened. , Return chops to the skillet. Cover and simmer for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with pasta. Sprinkle with cheese if desired.

ONE SKILLET ITALIAN PORK CHOPS

Steps:

• Season pork chops with salt and pepper on both sides.
• Heat olive oil in a large skillet over medium high heat. Brown pork chops, cooking approximately 2 minutes on each side. Remove pork chops from skillet, place on a plate and set aside.
• In the same skillet, cook zucchini, red bell pepper and onion until zucchini is crisp-tender (about 3-4 minutes), stirring frequently.
• Add garlic and cook an additional 30 seconds.
• Add marinara sauce, diced tomatoes, crushed red pepper, Italian seasoning and bay leaf. Stir to combine.
• Return pork chops to skillet and coat with sauce mixture. Reduce heat to maintain a simmer, cover and simmer for 15-20 minutes, or until pork chops are fully cooked. Remove and discard bay leaf.
• Serve topped with fresh chopped parsley, if desired.

PORK CHOPS AND PASTA

Steps:

• Salt and pepper both sides of the pork chops. Sprinkle the flour over the chops to lightly coat them.
• Heat the olive oil over medium-high heat in a large deep skillet.
• Add the chops and cook until nicely browned on both sides. Work in batches if necessary to prevent crowding the pan.
• Place the browned chops back into the skillet and pour over the marinara sauce.
• Reduce the heat to a simmer. Cook until the chops are done all the way through (about 20 minutes).
• Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions.
• When the spaghetti is done, remove the chops to a plate and cover with foil.
• Add the red pepper flakes, if using, to the marinara sauce.
• Drain the spaghetti and add it to the sauce. Toss to coat the spaghetti with the sauce. Add a small amount of the pasta cooking water if the marinara sauce is too thick.
• Serve chops alongside spaghetti.
• Top with grated Parmesan cheese.

ITALIAN BRAISED PORK RIBS WITH PASTA

Steps:

• Trim some fat off the ribs and cut them in half. Most of mine didn't have a hard bone. You can ask your butcher to do this or look for boneless ribs. Rub the ribs with some sea salt.
• Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it's less spicy!
• Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.
• Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don't let them burn. Add more olive oil if necessary.
• Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.
• Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.
• Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.
• Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
• When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.
• Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!
• When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!