Pizzaiola Chops Recipes

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PIZZAIOLA CHOPS



Pizzaiola Chops image

My favorite cousin shared this recipe, and I tweaked it for our family. Taste as you go, and try the Italian trick of sprinkling on some oregano to give it that extra something. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil, divided
4 boneless pork loin chops (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1-1/2 cups sliced baby portobello mushrooms
1 medium sweet yellow pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
2 large tomatoes, chopped
1/2 cup white wine or chicken broth
1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
2 garlic cloves, minced
Hot cooked rice, optional

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir until mushrooms are tender, 3-4 minutes. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes., Return chops to pan. Cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes. If desired, serve with rice.

Nutrition Facts : Calories 351 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

PORK CHOPS ALLA PIZZAIOLA



Pork Chops Alla Pizzaiola image

Make and share this Pork Chops Alla Pizzaiola recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 37m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 (12 ounce) center-cut pork chops (bone-in, 1-inch thick)
salt & freshly ground black pepper
1 small onion, thinly sliced
1 (15 ounce) can diced tomatoes with juice
1 teaspoon herbes de provence
1/4 teaspoon dried red pepper flakes (to taste)
1 tablespoon chopped fresh Italian parsley

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.

Nutrition Facts : Calories 993.5, Fat 59.8, SaturatedFat 18.7, Cholesterol 275.6, Sodium 555.2, Carbohydrate 11.9, Fiber 2.8, Sugar 6.6, Protein 98.1

PORK CHOPS PIZZAIOLA



Pork Chops Pizzaiola image

This recipe is courtesy of "30 Minute Meals" with Rachel Ray. Looked really good. And who doesn't want a quick meal on a busy night. As some of you may know, she likes things spicy. I posted this recipe as is, but feel free to adjust the spice level to your liking.

Provided by Becky in Wisconsin

Categories     One Dish Meal

Time 30m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 12

4 pork chops, 1 1/2 inch thick, bone in
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 large garlic clove, crushed
1 teaspoon fennel seed
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano or 2 sprigs fresh oregano, leaves chopped
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock

Steps:

  • Season chops with salt and pepper.
  • Heat extra virgin olive oil in large skillet over medium-high heat.
  • Add the crushed garlic and stir it around to flavor the oil.
  • Add in the chops and caramelize on both sides, 2 - 3 minutes per side.
  • Remove the chops to a plate and reserve.
  • Stir in the fennel seeds, onions, red pepper flakes, and oregano.
  • Reduce the heat and cook for 7 - 8 minutes.
  • Add the tomato paste, and cook for 1 minute.
  • Add the wine and cook for another minute.
  • Stir in the stock and combine well.
  • Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 - 6 minutes.

PORK CHOPS PIZZAIOLA



Pork Chops Pizzaiola image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

4 to 5 spicy Italian pork sausages (about 1 pound total)
1 cup dry white wine
2 tablespoons canola oil
4 bone-in pork chops (about 2 1/2 pounds total)
Kosher salt
2 medium yellow onions, halved and thinly sliced
4 large cloves garlic, thinly sliced
One 28-ounce can plus one 15-ounce can whole, peeled tomatoes
1 pint cherry tomatoes, stemmed
1/2 cup finely grated Parmesan
1 tablespoon red wine vinegar
1/2 cup fresh basil leaves
1 pound bucatini pasta

Steps:

  • Cook the sausages: Heat a large cast-iron or stainless steel skillet over high heat. When the skillet is hot, use a pair of metal tongs to arrange the sausages in a single layer. (There is no need for oil as the sausages will soon start to render their grease.) Turn the heat to medium and brown the sausages on all sides, taking care that they are cooked through, 8 to 10 minutes total. Remove the sausages to a medium bowl. Pour off the grease and add the wine, simmering over medium heat to reduce to about 1/4 cup liquid, 2 to 3 minutes. Pour the reduced wine over the sausages and wipe the skillet clean.
  • Cook the pork chops: Add the canola oil to the same skillet. Sprinkle the pork chops on all sides with salt. When the oil begins to smoke lightly, add the pork chops in a single layer and brown on all sides over medium heat, 5 to 8 minutes total. Remove the pork chops to the bowl with the sausages. Leave the grease in the skillet.
  • Make the sauce: Stir the onions and garlic into the same skillet and cook over medium-low heat until translucent, 8 to 10 minutes. Sprinkle with salt. Stir in the canned and cherry tomatoes with 1/2 cup water and simmer gently until the sauce is somewhat thick and tasty, 20 to 25 minutes. Stir the sausages and pork (and any meat juices) back into the sauce and bring to a simmer over medium heat. Simmer 2 to 3 minutes. Turn off the heat, then stir in the cheese, red wine vinegar and basil leaves. Taste for seasoning.
  • Cook the pasta: Bring 6 quarts of water to a rolling boil in a large pot. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and stir with a large slotted spoon to ensure the pasta does not stick as it cooks. Cook until still quite firm, 8 to 10 minutes. Drain.
  • Finish the dish: Spoon the meat over the pasta in individual bowls or serve in a large bowl, family style. You can also just leave the pot of meat and sauce and the pasta separate and let people serve themselves.

PORK CHOPS PIZZAIOLA



Pork Chops Pizzaiola image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 (1 1/2-inch thick) bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large clove garlic, crushed
1 teaspoon fennel seed
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock

Steps:

  • Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
  • Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.

PORK CHOPS ALLA PIZZAIOLA



Pork Chops alla Pizzaiola image

Provided by Giada De Laurentiis

Categories     main-dish

Time 37m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves

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.

LAMB SHOULDER CHOPS PIZZAIOLA



Lamb Shoulder Chops Pizzaiola image

From a booklet put out by Country Meadow Austral-Amercican Brand Lamb. Don't want to lose this and I want to get rid of all my clutter!

Provided by Oolala

Categories     Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

4 -6 shoulder lamb chops, one per person
1 cup flour
1/2 tablespoon paprika
1 pinch cayenne pepper
salt, to taste
1/4 teaspoon pepper
4 tablespoons olive oil
3 tablespoons tomato paste
1/2 cup onion, chopped
6 garlic cloves, chopped
1 cup white wine
1 (12 ounce) can tomatoes, crushed
1/4 teaspoon dried oregano
4 -6 slices mozzarella cheese, one slice per person

Steps:

  • Prepare seasoned flour by mixing all flour ingredients together in a bowl.
  • Cover chops with the seasoned flour.
  • Heat 3 of the tablespoons olive oil in a sillet and brown chops on both sides.
  • Remove browned chops to a plate and discard fat left in skillet.
  • To skillet, add the remaining 1 tablespoons oil and heat it.
  • Add tomato paste, onions, garlic and saute for 2-3 minutes.
  • Add white wine, crushed tomatoes and oregano.
  • Return chops to skillet, cover and braise over low heat for 45 minutes or until tender.
  • Remove chops, top with cheese and keep warm in oven until melted.
  • Serve immediateley.

Nutrition Facts : Calories 412.1, Fat 20.7, SaturatedFat 5.8, Cholesterol 22.8, Sodium 286.2, Carbohydrate 35.8, Fiber 3.2, Sugar 5.7, Protein 11.6

PORK CHOPS ALLA PIZZAIOLA WITH DUMPLINGS



Pork Chops Alla Pizzaiola with Dumplings image

Good winter time comfort food. Just add a salad for a complete meal. I found this recipe in an old issue of Good Housekeeping, 1980.

Provided by Hey Jude

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 15

4 pork blade steaks or 4 pork sirloin steaks, each cut 3/4 inch thick
2 tablespoons flour
2 tablespoons oil
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
1/2 lb mushroom
1 large onion, sliced
1 clove garlic, minced
1 (16 ounce) can tomatoes
1 1/4 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
oregano leaves
1 cup buttermilk baking mix (bisquick)
1/3 cup milk

Steps:

  • Coat pork chops with flour.
  • In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
  • Remove chops to a shallow 2 1/2 qt.
  • casserole.
  • In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
  • Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
  • oregano leaves.
  • Spoon vegetable mixture over pork chops in casserole.
  • Cover and bake in 375° oven 1 hour.
  • Skim off fat from liquid in casserole.
  • Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
  • Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
  • Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.

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