Italian Pork Chops Recipe 45 Food

ITALIAN BREADED PORK CHOPS

Steps:

• In a small bowl, beat together the eggs, the milk, 1/2 tsp of the salt and 1/2 tsp of the pepper. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, parsley and remaining 1/2 tsp of salt and 1/2 tsp pepper.
• Heat the olive oil in a large, oven-proof skillet over medium heat. 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 4 to 6 minutes on each side.
• If using a meat thermometer, check the internal temperature and cook until they reach 135 F degrees. Transfer pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145 F degrees.

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.

TOMATO BRAISED SICILIAN PORK CHOPS

Steps:

• Preheat the oven to 325 F
• Season the pork chops on each side with coarse sea salt and cracked black pepper. Add as much or little pepper as you like, but I always advise going a little heavier than you think on the salt because it never seems to be enough when it's cooked.
• Add 2 tablespoons of olive oil to a large ovenproof skillet over medium-high heat. Add the pork chops and sear on each side for 2 minutes.
• Transfer the pork chops to a tray while you start the tomato sauce.
• Add the chopped onions and garlic to the large ovenproof skillet over medium heat and saute for 1 minute or until fragrant. *add more olive oil if needed
• Add the hand-crushed tomatoes and half the basil to the pan and bring the sauce to a light boil.
• Add the pork chops back to the pan. The tomato should come close to covering the pork chops. It's okay if it does cover them.
• Cover the pan tightly with foil and bake for 2 hours and 15 minutes at 325 degrees.
• Reseason the sauce as needed and add the remainder of the basil to the sauce.*If the sauce is too thick add a little water. If the sauce is not thick enough you can let it simmer for another 20-30 minutes on the stovetop or back in the oven.
• Remove the finished pork chops from the pan and serve with pasta, rice or potatoes. Save the extra sauce, it's amazing!

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.

SLOW COOKER 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 PORK CHOPS

Steps:

• In food processor or blender, mix oil, balsamic vinegar, garlic, rosemary and basil. Set aside 2 tablespoon of the marinade. Pour the remaining marinade in a dish. Add pork chops and flip them to coat well. Cover and let marinated at room temperature for 10 minutes. In a bowl, mix tomatoes and reserved marinade.
• Set the gaz barbecue to high heat. Put pork chops on greased grill and cook for about 15 minutes or until lightly pink inside (flip at mid cooking). Serve pork chops with tomatoes.

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.

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).

LINDA'S SEASONED ITALIAN BAKED PORK CHOPS

Steps:

• Dip chops in bread crumbs, then put on baking sheet.
• Sprinkle the pork chops with a light dusting of the Italian Seasoning on both sides of chops.
• Sprinkle some garlic powder on both sides of chops. As much or as little as you like.
• Sprinkle lightly with rosemary.
• Sprinkle with a little salt, and as much pepper as you like. (I love the fresh ground black pepper, and lots of it).
• Spray top of chops with cooking spray.
• Bake at 350, for 30-45 minutes until cooked through. Depends how thick your pork chops are.
• Remove from pan, and serve with your favorite sides.

EASY ITALIAN BREADED PORK CHOPS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Wash pork chops and dry.
• Beat eggs and milk in small bowl.
• In another bowl crush crackers and mix in remaining ingredients (If you have a food processor it makes this step quick and easy).
• Dip each pork chop in egg mixture, then in bread crumb mixture coating evenly.
• Place on baking sheet and bake for approximately 45 minutes or until brown. (Cooking time will vary depending on size of pork chops).