Lindas Italian Pork Chops Recipes

LINDA'S SEASONED ITALIAN BAKED PORK CHOPS

Steps:

• Dip chops in bread crumbs, then put on baking sheet.
• Sprinkle the pork chops with a light dusting of the Italian Seasoning on both sides of chops.
• Sprinkle some garlic powder on both sides of chops. As much or as little as you like.
• Sprinkle lightly with rosemary.
• Sprinkle with a little salt, and as much pepper as you like. (I love the fresh ground black pepper, and lots of it).
• Spray top of chops with cooking spray.
• Bake at 350, for 30-45 minutes until cooked through. Depends how thick your pork chops are.
• Remove from pan, and serve with your favorite sides.

ITALIAN PORK CHOPS

Steps:

• In food processor or blender, mix oil, balsamic vinegar, garlic, rosemary and basil. Set aside 2 tablespoon of the marinade. Pour the remaining marinade in a dish. Add pork chops and flip them to coat well. Cover and let marinated at room temperature for 10 minutes. In a bowl, mix tomatoes and reserved marinade.
• Set the gaz barbecue to high heat. Put pork chops on greased grill and cook for about 15 minutes or until lightly pink inside (flip at mid cooking). Serve pork chops with tomatoes.

PORK CHOPS ALLA PIZZAIOLA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
• Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
• Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

PORK CHOPS ITALIANO

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
• Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

ITALIAN PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• Heat shortening in large skillet; add pork chops and brown quickly on both sides.
• Remove chops and drain off all but 2 tablespoons fat.
• Cook onion and green pepper in remaining fat for about 3 minutes or until onion is soft.
• Add tomato sauce, water, sugar and seasonings.
• Heat to boiling and cook for about 5 minutes.
• Arrange potatoes in a large shallow baking dish or casserole.
• Place pork chops on top of potatoes and pour sauce over all.
• Cover casserole with lid or foil.
• Bake at 350 degrees for 1 hour.
• Remove cover and sprinkle with grated romano cheese, returning to oven and baking 15 minutes longer.