Porkchopsmozzarella Recipes

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ITALIAN PORK CHOPS MOZZARELLA



Italian Pork Chops Mozzarella image

With a prep time of just 10 minutes, these Italian-style baked pork chops with spaghetti sauce and mozzarella could be your new favorite weeknight dish!

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 4

8 boneless pork chop (2 lb.), 1/2 inch thick
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 425ºF.
  • Coat chops with coating mix as directed on package. Discard any remaining coating mix.
  • Place chops in 15x10x1-inch pan.
  • Bake 15 min. or until done (160°F); top with pasta sauce and cheese. Bake 10 min. or until sauce is heated through and cheese is melted.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

BEST PORK CHOP MARINADE



Best Pork Chop Marinade image

This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.

Provided by BethAnne923

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 6h10m

Yield 2

Number Of Ingredients 14

2 large pork chops
¼ cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 tablespoons lemon juice
2 tablespoons spicy brown mustard
4 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon mesquite-flavored seasoning
½ teaspoon dried parsley flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
  • Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Nutrition Facts : Calories 755.6 calories, Carbohydrate 29.6 g, Cholesterol 159.8 mg, Fat 41.7 g, Fiber 1 g, Protein 62.1 g, SaturatedFat 8.6 g, Sodium 1450.7 mg, Sugar 20.9 g

EASY PORK CHOP CASSEROLE



Easy Pork Chop Casserole image

This is delicious and easy to prepare. Serve with rice. You can also try baking it with other vegetables, or potatoes.

Provided by SHECOOKS2

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 2h20m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can condensed cream of mushroom soup
1 packet dry onion soup mix
1 (10.75 ounce) can water
1 cup mushrooms, diced
4 pork chops
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
  • In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
  • Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 258.5 calories, Carbohydrate 12 g, Cholesterol 33.6 mg, Fat 17.7 g, Fiber 0.8 g, Protein 12.9 g, SaturatedFat 4.2 g, Sodium 1298.9 mg, Sugar 1.9 g

ITALIAN PORK CHOPS MOZZARELLA



Italian Pork Chops Mozzarella image

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

Provided by gwynn

Categories     High Protein

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

8 boneless pork chops, 1/2 inch thick
1 (3 ounce) package Shake-n-Bake for pork
1 1/2 cups spaghetti sauce
1 cup kraft shredded mozzarella cheese

Steps:

  • Coat chops with coating mix as directed on package.
  • Discard any remaining coating mix.
  • Place chops in 15x10x1-inch baking pan. Bake at 425 degrees for 15 minutes or until cooked through.
  • Top chops with spaghetti sauce and cheese. Bake an additional 10 minutes or until sauce is warm and cheese is melted.

Nutrition Facts : Calories 389.7, Fat 17, SaturatedFat 6.5, Cholesterol 135.5, Sodium 507, Carbohydrate 12.1, Fiber 0.6, Sugar 2.3, Protein 44

PORK CHOPS MOZZARELLA



Pork Chops Mozzarella image

Another one of my clippings. Found this one on a jar of Prego spaghetti sauce. I haven't tried this yet, but it sounds good and really easy (a big plus!). Kind of like chicken parm. I am guessing at prep time.

Provided by BandJsGranny

Categories     High Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 egg
6 boneless pork chops (about 1 1/2 pounds)
1/2 cup dry breadcrumbs
1 1/2 cups spaghetti sauce
1 cup mozzarella cheese, shredded

Steps:

  • In a shallow dish, beat egg. Dip chops into egg; coat with bread crumbs.
  • Arrange chops in a 2-qt. oblong baking dish. Bake at 400 for 20 minutes.
  • Pour spaghetti sauce over chops. Sprinkle with cheese. Bake 5 more minutes or until chops are no longer pink.

Nutrition Facts : Calories 418.1, Fat 19.1, SaturatedFat 7.6, Cholesterol 170.3, Sodium 414.8, Carbohydrate 11.3, Fiber 1.2, Sugar 3.6, Protein 46.8

PORK MARSALA WITH MUSHROOMS



Pork Marsala with Mushrooms image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

6 boneless pork chops (about 2 pounds)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons salted butter
1 pound white button mushrooms, quartered
1 cup Marsala wine
1 cup beef broth, plus more as needed
2 teaspoons cornstarch
1/2 cup heavy cream
Buttered Egg Noodles, for serving, recipe follows
Chopped fresh parsley, for topping
12 ounces egg noodles
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons chopped fresh parsley

Steps:

  • Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
  • Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
  • Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
  • Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
  • Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
  • Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
  • Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
  • Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

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