PORK CHOPS WITH PIZZA SAUCE
This recipe was passed down to me from Mom, who got it from her mother. Oregano and basil in the tomato sauce and in the coating on these tender moist chops give this entree its Italian flavor. -Joanna Iovino of Commack, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1-1/2 to 3 teaspoons oregano, 1-1/2 to 3 teaspoons basil, 1/4 teaspoon salt and 1/4 teaspoon pepper./ Sprinkle over both sides of chops. In a large nonstick skillet, brown pork on both sides in oil over medium heat; remove from skillet., In the same skillet, saute onions and garlic until tender. Add the tomato sauce, water and the remaining oregano, basil, salt and pepper. Bring to a boil. Return pork to the skillet. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with hot noodles.
Nutrition Facts : Calories 302 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 882mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
SLOW-COOKER PIZZA PORK CHOPS
Pork chops and pasta sauce partner for a taste-tempting dinner reminiscent of pizza.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h10m
Yield 6
Number Of Ingredients 8
Steps:
- Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
- Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.
- Cover; cook on Low heat setting 4 to 6 hours.
- Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.
Nutrition Facts : Calories 510, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 38 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 0 g
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
PORK CHOPS ALLA PIZZAIOLA
Provided by Giada De Laurentiis
Categories main-dish
Time 37m
Yield 2 servings
Number Of Ingredients 8
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.
PIZZA PORK CHOPS
Pepperoni and mozzarella cheese punch up this easy skillet recipe with the pizza taste that kids-and guests of all ages-are sure to love.
Provided by looneytunesfan
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain.
- Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reaches 160°, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted.
TUSCAN PORK CHOPS
With just one skillet, you can make these amazingly flavorful and Easy Tuscan Pork Chops. The thick cut boneless pork chops are nestled in a sweet and tangy balsamic sauce packed with tomatoes and spinach, then garnished with shaved parmesan for a meal that is delicious enough to impress, but easy enough for a weeknight!
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Combine the flour, salt, and pepper and dredge each pork chop in the mixture.
- Heat oil in a large skillet over medium high heat. Add pork chops to the oil and cook 2-3 min on each side until they are golden brown. Remove from skillet.
- Add garlic to the skillet and stir about 30 seconds. Then add vinegar, broth, and honey to the skillet, stirring to scrape and mix in any bits from the bottom. Add the tomatoes to the mixture snd bring the mixture to a boil.
- Add the pork chops back in, cover, reduce heat to low and simmer for 3-4 minutes, then add the spinach and recover for 2-3 minutes or until the spinach is wilted and the pork chops are done (165˚F internal temp).
Nutrition Facts : Calories 345 kcal, Carbohydrate 16 g, Protein 31 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 725 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 11 g, ServingSize 1 serving
SMOTHERED PORK CHOPS IN A SAVORY PAN SAUCE
These smothered pork chops are tender and juicy, with lots of savory pan sauce to spoon over your favorite side!
Provided by Ingrid Beer
Categories Entree
Time 45m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place your pork chops onto a work surface, and using a meat mallet, give each a light pounding to tenderize the meat slightly.
- To a small ramekin, add the paprika, granulated garlic and onion, and the white pepper.
- Season the pork chops by sprinkling over each a couple of good pinches of salt and black pepper, then sprinkle over about half of the seasoning mixture in the ramekin; flip the chops and season the other side with a couple more pinches of salt and black pepper, plus the rest of the seasoning mixture in the ramekin.
- Add the heaping 1/2 cup of flour to a large bowl or platter, and dredge both sides of each pork chop in the flour, gently pressing, to coat; shake off any excess flour, and lay onto a plate to hold.
- Place a large heavy bottom pan or skillet over medium high heat, and add in about 1/4 cup of oil, or enough to sear the chops; once the oil is hot, add in 2 pork chops (work in batches), and allow to sear on that first side for 4 minutes, until deeply golden-brown, then flip and sear on the second side for 3 minutes; remove from pan and place onto a plate to hold, and repeat the process with the remaining pork chops.
- Wipe any excessively burned bits out of the pan, then add in the butter, along with about 2 tablespoons of the oil; once the butter is melted, add in the onions, along with a couple of pinches of salt and pepper, plus the Italian seasoning, and caramelize those until golden-brown, about 10 minutes.
- Deglaze the onions with the wine (if using), and allow it to reduce for a moment; add in the garlic and stir to combine, allowing the garlic to become aromatic.
- Next, sprinkle in the 2 tablespoons of flour and stir to combine with the onions, cooking this mixture together for about 30 seconds; next, whisk in the chicken stock/broth.
- Reduce the heat to medium-low or low, and allow the sauce to simmer for a 30 seconds - 1 minute; then, carefully nestle each pork chop into the sauce, and insert a digital thermometer lengthwise, or horizontally, into the center of the thickest chop (the probe will go sideways rather than up and down).
- Generously spoon some sauce over each pork chop, and allow things to gently simmer for about 5-7 minutes, or until the thermometer registers 145°; turn off the heat.
- Allow the smothered pork chops to rest for about 10 minutes in the pan, then garnish with the fresh thyme leaves before serving with either rice or mashed potatoes
Nutrition Facts : Calories 577 calories (smothered pork chops with sauce only)
AMAZING 'PIZZA' PORK CHOPS
I threw these delicious pork chops together with some extra things from the garden. My 5-year-old daughter named them pizza pork chops because she says they tasted like pizza.
Provided by CNM CATERING
Categories World Cuisine Recipes European Italian
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat.
- Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.
- Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 2.4 g, Cholesterol 124.5 mg, Fat 19 g, Fiber 0.4 g, Protein 48 g, SaturatedFat 6.7 g, Sodium 241.7 mg, Sugar 1 g
PIZZA PORK CHOPS
Pepperoni and mozzarella cheese punch up this easy skillet recipe with the pizza taste that kids-and guests of all ages-are sure to love. Vance Werner, Jr. of Franklin, Wisconsin likes to dress this speedy supper up by using Portobello mushrooms and serving with fresh broccoli or green beans.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain., Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes on each side or until a thermometer reads 145°. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 450 calories, Fat 27g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 720mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 33g protein.
PORK CHOPS WITH TOMATO SAUCE
Provided by Metro
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- SauceIn a saucepan, heat oil on medium-high heat. Add onions and cook for 5 minutes.Add tomatoes, basil, sugar, salt and pepper and cook on low heat for 8-10 minutes. Keep warm.In a skillet, melt butter on medium-high heat and cook chops 4 minutes per side.Cover chops with sauce and serve.
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