Spicy Pork Chops Costolette Di Maiale Piccanti Recipes

SPICY PORK CHOPS

Steps:

• In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
• Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.

SPICY FRIED PORK CHOPS

Steps:

• Rinse pork chops, pat dry and place in a large dish.
• Mix seasoning blend and add 1 tablespoon of seasoning blend to flour, mix well and set aside.
• Add beaten egg, hot sauce, and remaining seasoning to pork chops, mix well.
• Cover and marinate in the refrigerator for about 1 hour.

MARINATED SPICY PORK CHOPS

Steps:

• In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat an outdoor grill for high heat.
• Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).

COSTOLETTE DI MAIALE CON SALVIA (PORK CHOPS WITH SAGE)

Steps:

• Preheat the oven to 425°F Put your potatoes into a pot of salted water and bring to a boil. Give them 3 or 4 minutes - you only want to parboil them - then drain them and allow them to steam dry.
• Lay your pork chops on a board and insert a small paring knife horizontally into the side of each chop to make a hidden pocket. Make sure the tip of your knife stays in the middle of the chop, as you don't want to cut through the meat to either side. Be careful -watch your fingers!
• Set aside 8 of the largest sage leaves. Add 8 more leaves to your food processor with a peeled clove of garlic, the prosciutto, butter, apricots, and a pinch of salt and pepper and give it a whiz. This is now a beautifully flavored butter that can be divided between the pork chops and pushed into the pockets.
• Dress the 8 large sage leaves that you set aside with a little oil and press one side of them into some flour. Press a leaf, flour side down, onto each side of the chops (so you have 2 leaves on each chop). Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you get your potatoes ready.
• If you're using thick strips of pancetta, slice them into matchsticks, as thick as a pencil. Put them into a large roasting pan, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves. Drizzle with a little extra virgin olive oil and put the pan into the preheated oven.
• After 10 minutes, put a frying pan on the burner and get it very hot. Add a touch of olive oil and put in your seasoned pork chops. Fry for 10 minutes, until golden and crisp on both sides, then remove the pan of potatoes from the oven - they should be nice and light golden by now - and place the chops on top. Put the pan back into the oven for 10-15 minutes, depending on how thick the chops are, then remove the pan from the oven and serve.

BAKED PORK CHOPS WITH HOT AND SPICY SEASONING

Steps:

• In a small bowl, combine the first eight ingredients; rub over both sides of pork chops. Cover and refrigerate 1-4 hours., Place a baking sheet in a 375° oven for 15 minutes. Meanwhile, in a shallow dish, beat egg and milk. In another shallow dish, combine cornflake crumbs, cheese and bread crumbs. Dip pork into the egg mixture, then into the crumb mixture., Remove the baking sheet from the oven and coat with cooking spray. Place chops on the sheet; bake for 15 minutes. Turn and bake for 10 additional minutes or until meat is no longer pink.

SPICED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

COSTOLETTE DI MAIALE ALLA PIZZAIOLA - PORK CHOPS PIZZAIOLA

Steps:

• In a heavy 10-to 12-inch skillet, heat 2 tablespoons of olive oil until a light haze forms over it. Brown the chops in this oil for 2 or 3 minutes on each side and transfer them to a plate. Pour off almost all of the fat. In it cook the garlic, oregano, thyme, bay leaf and salt for 30 seconds, stirring constantly. Add the wine and boil briskly to reduce it to about ¼ cup, scrapping in any bits of meat or herbs in the pan. Stir in the tomatoes and tomato paste and return the chops to the skillet. Baste with the sauce, cover, and simmer over low heat, basting once or twice, for 40 minutes.
• Meanwhile, heat the remaining oil in another large skillet. Fry the green peppers in the oil for about 5 minutes, stirring frequently. Add the mushrooms and toss them with the peppers for a minute or two, then transfer them to the pan with the pork chops. Cover and simmer for 5 minutes. Simmer uncovered, stirring occasionally, for 10 minutes longer, until the pork and vegetables are tender and the sauce is thick enough to coat a spoon heavily. (If the sauce is too thin, remove the chops and vegetables and boil the sauce down over high heat, stirring constantly). To serve, arrange the chops on a heated platter and spoon the vegetables and sauce over them.

SPICY PORK CHOPS - COSTOLETTE DI MAIALE PICCANTI

Steps:

• Pat the pork chops dry with paper towels and sprinkle both sides of each lightly with salt. Coat the chops with flour and shake off any excess flour. Divide the oil between two large, heavy skillets (cast iron is ideal) and place the skillets over medium heat. Add the chops and cook, turning once until golden brown on both sides, about 10 minutes total. Add garlic into the skillet around the chops and cook until golden, about 3 minutes. Reduce the heat to low. Tilt the skillets and spoon off as much of the fat as possible. Divide the cherry peppers and marjoram between the skillets. Be careful, the fumes can be irritating. Add half of the vinegar to each skillet and cook, shaking the skillets, until evaporated. Pour half of the wine into each skillet and cook until reduced by half, about 5 minutes. Add 1/2 cup of the chicken stock to each skillet, cover and simmer for 15 minutes, turning occasionally. Remove the chops to plates. The sauce should be slightly syrupy. If not, increase the heat to high and boil for 1 to 2 minutes. Spoon the sauce over the chops. If you like, you can strain the sauce first, but it is more interesting with the pieces of pepper and garlic still in it.