Italian American Pork Chops Food

PORK CHOPS ALLA PIZZAIOLA

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.

ITALIAN PORK CHOPS RECIPE

Steps:

• Preheat oven to 400 degrees F. Place the chopped veggies on a large sheet pan.
• In a small dish, mix oil, Italian seasoning, and salt. Pour half of it over the veggies along with the Parmesan cheese and toss.
• Place the pork chops on top of the veggies and then coat both sides of the pork chops with the remaining oil seasoning. Sprinkle everything with fresh cracked pepper.
• Bake for 8 minutes, flip the chops, bake another 8 minutes and then increase the oven heat to broil. Broil for 4-6 minutes or until nice and browned.

PORK CUTLETS PARMIGIANA

Steps:

• Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
• Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
• Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
• Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
• In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
• Preheat oven to 400 degrees.
• In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.

ITALIAN STYLE PORK CHOPS

Steps:

• Preheat oven to 425°F (220°C).
• In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
• Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
• Bake at 425°F (220°C) for 30 to 40 minutes, or until internal pork temperature reaches 160°F (70°C).

AMERICA'S FAVORITE PORK CHOPS

Steps:

• Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
• Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-15 minutes total cooking time (depending on thickness of chops).

ITALIAN PORK CHOPS

Steps:

• In a large nonstick skillet, brown pork chops in batches on both sides in oil; remove from skillet. Add the onion, mushrooms and garlic; saute for 5 minutes or until tender. Stir in the tomatoes, salt, oregano, basil and pepper., Return pork chops to skillet; arrange green pepper between the chops. Reduce heat; cover and simmer for 30 minutes or until meat is tender.

ITALIAN AMERICAN PORK CHOPS

Steps:

• Make the sauce: in a large saute pan over med-high heat, add in the oil.
• To the hot oil, add the onion, carrots, garlic, and celery; stir/saute for about 5 minutes, until soft but not brown.
• Transfer vegetables to the slow cooker and add in the tomatoes, tomato paste, oregano, and fennel; season with salt and pepper.
• Cover and cook on LOW for about 8 hours; transfer sauce to a covered container.
• Make the chops: combine the flour and salt in a zip-lock plastic bag.
• Put the eggs in a shallow dish.
• Dip each chop into the eggs to coat thoroughly.
• One at a time, place the chops in the bag; shake until evenly coated.
• Place a large saute pan over med-high heat and add in the oil.
• Add in the pork chops and cook, turning, for about 15 minutes, until browned on both sides.
• Place the chops in the slow cooker and pour 4 cups of the sauce over the top.
• Cover and cook on LOW for 6-8 hours, until the meat is very tender.
• Place a chop on each plate and generously spoon the sauce over the top.

ITALIAN BREADED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F
• 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 and discard.
• 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 or until cooked through.

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.