Neapolitan Pork Chops And Spaghetti Recipes

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.

NEAPOLITAN PORK CHOPS AND SPAGHETTI

Steps:

• Put first 10 ingredients in a large saucepan. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally.
• Trim meat from chops, leaving in large pieces. Brown on all sides in a skillet. Add meat and drippings to sauce and simmer for 1 hour longer.
• Cook and drain spaghetti. Serve sauce over spaghetti.

PORK CHOP PICCATA WITH SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
• Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
• Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
• Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.

NEAPOLITAN PORK CHOPS AND SPAGHETTI

Steps:

• 1. Put first 10 ingredients into a large saucepan.
• 2. Bring to a boil and simmer, uncovered, for 1 hour stirring occasionally.
• 3. Trim meat from chops, leaving it in large pieces. Brown on all sides in a skillet.
• 4. Add meat and drippings to sauce and simmer for 1 hour longer.
• 5. Cook and drain spaghetti. Put on hot platter and cover with pork and sauce.
• 6. Makes 4 Servings
• 7. TIP: remove bay leaf before serving

SPAGHETTI PORK CHOPS

Steps:

• In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.

PORK AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

NEAPOLITAN PORK CHOPS

Steps:

• Brown Pork Chops in Olive Oil and Garlic.
• Remove Chops and saute mushrooms and peppers in the same pan (more oil may be necessary).
• Add remaining ingredients along with Chops and simmer covered for 1 hour.
• Serve over fettucine.

SICILIAN PORK WITH SPAGHETTI

Steps:

• Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
• Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove to a cutting board and let rest; reserve the tomato mixture in the pan.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta.

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 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.