Not Yo Mamas Italian Style Pork Chops Recipes

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NOT YO' MAMA'S ITALIAN STYLE PORK CHOPS



Not Yo' Mama's Italian Style Pork Chops image

Just a little something I threw together in the crockpot. Goes nicely over cooked noodles or rice, or even better- with a nice loaf of crusty Italian bread to soak up the sauce. Some nice Chianti wine would be excellent with this!

Provided by PalatablePastime

Categories     Pork

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
4 pork chops (about 2 pounds total)
1 green bell pepper, sliced
1 yellow onion, sliced
1 (13 3/4 ounce) can artichoke hearts, drained (chopped if desired)
1 (15 ounce) can tomato sauce
1 1/2 teaspoons italian seasoning (or a combination of oregano, marjoram, and basil, with a pinch of sage)
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • Brown chops in oil in a skillet.
  • Place chops in the bottom of the crockpot.
  • Cover chops with peppers, onions, and artichoke hearts.
  • Stir together remaining ingredients in a small bowl.
  • Pour mixture over vegetables in the crockpot.
  • Cover crockpot and cook on high for 3-3 1/2 hours on high or on low for 5-8 hours or until pork chops are just cooked through and tender (your time may vary with your appliance so check!).
  • Serve with cooked noodles, rice, or crusty Italian bread, if desired (I also sprinkled with Parmesan and red pepper flakes).

ITALIAN STYLE PORK CHOPS



Italian Style Pork Chops image

When I make these chops, I always have to make extra. Everyone has to eat more than they need. Great with a salad. The chops are baked in a crispy, buttery coating in the oven.

Provided by MHFAB1

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 6

3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
¼ teaspoon garlic powder
1 cup butter, melted
6 pork chops

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
  • Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
  • Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 639.1 calories, Carbohydrate 26.5 g, Cholesterol 138.4 mg, Fat 48.6 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 26.9 g, Sodium 1021.9 mg, Sugar 0.5 g

ITALIAN STYLE PORK CHOPS



Italian Style Pork Chops image

When I make these chops, I always have to make extra. Everyone has to eat more than they need. Great with a salad. The chops are baked in a crispy, buttery coating in the oven." Received this from a friend.

Provided by Sweet Southern Bell

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups crushed saltine crackers
2 cups grated parmesan cheese
1 tablespoon Italian herb seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
  • Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
  • Bake at 425°F (220°C) for 30 to 40 minutes, or until internal pork temperature reaches 160°F (70°C).

ITALIAN STYLE PORK CHOPS



Italian Style Pork Chops image

Make and share this Italian Style Pork Chops recipe from Food.com.

Provided by weekend cooker

Categories     Pork

Time 1h20m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 14

6 pork chops, bone-in (3/4 inch)
salt and pepper, to taste
3 tablespoons vegetable oil
2 green bell peppers
1 (15 ounce) can tomato sauce
1 (15 ounce) can Italian-style stewed tomatoes, undrained
1 cup water
1/2 onion, chopped
3 teaspoons italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 garlic clove, minced
2 tablespoons Worcestershire sauce
1/2 cup brown rice, uncooked

Steps:

  • Sprinkle pork chops with a little salt and pepper.
  • Brown chops on both sides in oil in skillet over medium heat.
  • Remove chops from skillet; drain and set aside.
  • Cut the top off of 1 bell pepper; remove the seeds.
  • Cut six 1/4 -inch thick rings from the other bell pepper; set aside.
  • Seed and chop remaining bell pepper.
  • Combine chopped green pepper, tomato sauce, stewed tomatoes, water, onion, Italian seasoning, salt, pepper, garlic, and Worcestershire sauce in a large bowl and mix well.
  • Spread rice evenly in a lightly greased 9x13 inch baking pan.
  • Slowly pour tomato mixture over rice.
  • Arrange pork chops over the rice mixture.
  • Top each pork chop with a pepper ring.
  • Bake uncovered at 350 degrees Fahrenheit for 1 hour or until rice is tender.

Nutrition Facts : Calories 602.9, Fat 32.8, SaturatedFat 9, Cholesterol 112.6, Sodium 1596.4, Carbohydrate 39.5, Fiber 5, Sugar 12.9, Protein 38.9

PORCHETTA PORK CHOPS



Porchetta Pork Chops image

Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel. This one comes together so quickly, you can make it on a whim.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 bone-in pork chops, 1 1/4 to 1 1/2 inches thick
1 teaspoon coarse kosher salt, plus a pinch
1 lemon
2 garlic cloves, minced
2 tablespoons chopped rosemary
Large pinch red pepper flakes
1/2 teaspoon fennel seeds, lightly crushed
2 tablespoons chopped fennel fronds, more for garnish
2 tablespoons olive oil

Steps:

  • Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.
  • Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.
  • Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.
  • Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
  • Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 32 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 8 grams, Sodium 574 milligrams, Sugar 1 gram, TransFat 0 grams

ITALIAN-STYLE PORK CHOPS



Italian-Style Pork Chops image

Southern cooks love to serve Swiss steak-a dish made with a tougher cut of beef that's been pounded and braised with enough red sauce that it becomes so tender you can eat it without a knife. And that's where the idea for this dish came from-pork chops cooked in marinara sauce and topped with cheese. We like to serve the chops with a bowl of egg noodles tossed with butter and chopped fresh parsley or with our Garlic Mashed Potatoes (page 21)-anything to soak up some of the delicious sauce.

Yield serves 4

Number Of Ingredients 7

1 tablespoon olive oil
Four 8-ounce center-cut, boneless pork loin chops, 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups prepared marinara sauce
2 cups shredded mozzarella (8 ounces)
1/4 teaspoon dried oregano

Steps:

  • Heat the olive oil in a large skillet with a lid over medium-high heat. Season the pork with the salt and pepper. Cook, turning once, until brown on both sides, 6 to 8 minutes total.
  • Pour the marinara sauce into the skillet and bring to a boil, turning the chops a few times. Reduce the heat to medium, cover the pan, and cook for 5 minutes. Turn the chops over and scatter the mozzarella and oregano on top. Cover again and cook until the cheese is melted and the pork is just cooked through, 4 to 5 minutes more.

PORK CHOPS ALLA FIORENTINA



Pork Chops alla Fiorentina image

This might be my favorite way to get Jade to eat some spinach. The mascarpone keeps it light while adding a creaminess that marries all the flavors together into a luscious sauce. It's in our rotation year-round.

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 9

2 to 3 bone-in pork loin chops (about 12 ounces each)
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
1 tablespoon unsalted butter
2 shallots, thinly sliced
2 cloves garlic, smashed, peeled and cut in half
One 5-ounce container baby spinach, roughly chopped
1/2 cup mascarpone cheese
4 teaspoons freshly squeezed lemon juice (about 1/2 large lemon)

Steps:

  • Remove the pork chops from the refrigerator 30 minutes before cooking.
  • Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
  • Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
  • Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.

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