Tomato Topped Italian Pork Chops Recipes

ITALIAN PORK CHOPS WITH TOMATO BASIL TOPPING

Steps:

• Melt butter in large non-stick skillet over medium-high heat.
• Season pork chops with kosher salt and pepper.
• Cook pork chops until cooked through or meat thermometer reads 145F-160F, turning once; transfer to serving platter.
• In same skillet, with pan juices, cook tomatoes, garlic, onion and vinegar until just heated through, 1-2 minutes. Remove from heat. Stir in basil.
• Top cooked pork chops with bruschetta topping.

STEWED TOMATO PORK CHOPS

Steps:

• Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
• Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
• Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

TOMATO BASIL PORK CHOPS

Steps:

• In large skillet or Dutch oven, melt butter.
• Add garlic and saute for 1 minute.
• Brown pork chops on both sides, then add tomatoes, basil, salt, and pepper.
• Cover and cook over low-medium heat until pork chops are cooked through and tender (about 50 minutes).
• Remove pork chops from pan and keep warm.
• In small bowl, combine water and cornstarch, then pour into hot cooking liquid.
• Add onions and green peppers, cooking over medium-high heat for 5-6 minutes, or until vegetables are crisp-tender.
• Place pork chops on serving platter or dinner plates and pour sauce over the top, garnishing with fresh basil if desired, and serve.

PORK CHOPS ITALIANO

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
• Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

ITALIAN-STYLE PORK CHOPS

Steps:

• In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.

TENDER ITALIAN-STYLE PORK CHOPS IN A CROCK-POT

Steps:

• Wash chops and pat dry with paper towels. Trim excess fat from meat.
• In a large skillet, heat the olive oil.
• Coat the pork chops in a mixture of flour, salt, garlic and onion powders, and Parmesan cheese. Lightly brown on both sides in the heated oil (YOUR PORKCHOPS SHOULD NOT BE COMPLETELY COOKED); drain chops on paper towels.
• Place the mushrooms, onion, and garlic in the bottom of your crock-pot; add the chops by laying them on top.
• In a large mixing bowl, combine the tomato sauce, whole tomatoes, wine or sherry, lemon juice, salt and spices (except the bay leaves). Give a good stir.
• Pour the tomato sauce mixture over the pork chops. Add bay leaves to crock-pot. Cover and cook on LOW for 7 - 9 hours (HIGH: 4 to 5 hours).
• 30 minutes before the cooking time is up, turn crock-pot to HIGH and arrange the green and yellow pepper rings on top of the pork chops. Cover and continue cooking for the last 30 minutes.
• Just before serving, top with mozzarella cheese. Serve with your favorite hot cooked pasta and a freshly tossed garden salad. Don't forget the warm and crusty Italian bread to dip into the delicious tomato sauce.

HOMEMADE ITALIAN PORK CHOPS

Steps:

• In a nonstick skillet, brown pork chops on both sides. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops. , In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6-8 hours or until meat is tender.Remove pork and keep warm. Transfer mushroom mixture to a saucepan. , In a small bowl, combine the cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops. , Garnish with green pepper rings if desired.

ITALIAN BREADED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
• Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
• Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
• Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

ITALIAN STYLE PORK CHOPS

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.