Neapolitan Pork Chops And Spaghetti Food

PORK CHOP PICCATA WITH SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
• Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
• Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
• Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.

SICILIAN PORK WITH SPAGHETTI

Steps:

• Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
• Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove to a cutting board and let rest; reserve the tomato mixture in the pan.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta.

PASTA NEAPOLITAN

Steps:

• PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
• Add garlic& saute for another minute.
• Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
• Adjust seasoning, if necessary and remove the bay leaf.
• PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
• Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
• Meanwhile, pour the cream into a small, heavy pan over a low heat.
• Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
• Combine the cream with the chicken mixture and season.
• Set aside& keep warm.
• PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
• Drain well.
• ASSEMBLY: Turn noodles onto individual plates.
• Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
• Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
• Sprinkle with basil leaves.

SPAGHETTI PORK CHOPS

Steps:

• In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.

NEAPOLITAN PORK CHOPS

Steps:

• Brown Pork Chops in Olive Oil and Garlic.
• Remove Chops and saute mushrooms and peppers in the same pan (more oil may be necessary).
• Add remaining ingredients along with Chops and simmer covered for 1 hour.
• Serve over fettucine.

PORK CHOPS AND SPAGHETTI

Steps:

• Melt butter with olive oil in a large heavy skillet. Add garlic, pepper, and red pepper. Rub rosemary into the pork chops then brown slowly in skillet. Add tomatoes, parsley, and salt. Cover and cook slowly for 20 minutes. Uncover and cook an additional 20 minutes or until tender. Cook the spaghetti, drain and toss with butter and Parmesan. Add 1/2 cup sauce to the spaghetti on a hot platter, arrange the chops on the spaghetti and pour sauce over all. Suggest you serve with Caesar salad.

NEAPOLITAN RED PEPPER PORK

Steps:

• Preheat oven to 300 degrees F or preheat a grill over high heat. Rub the peppers with canola oil, put them on a baking sheet and roast them in the oven until golden brown, about 45 minutes to 1 hour. They can also be grilled until blackened all over. Remove the peppers to a bowl and cover the bowl. Let rest until cool enough to handle, then remove the skin and seeds and dice. Do not rinse.
• Put a Dutch oven on the stove top over high heat, coat with some canola oil and add the capicola. Saute for 3 to 5 minutes. Season the ribs with salt and pepper and add them to the pot with 3 tablespoons of oil. Brown well on all sides, then remove them to a plate. Add the onions and saute until they are starting to caramelize, then add the garlic and cook for 1 minute more. Stir in the capers and caper juice. Mix to combine and allow the mixture to caramelize a bit more. Deglaze with the white wine. Stir in the agave, chicken stock and red wine vinegar. Bring to a boil, then add the seared ribs along with the diced peppers.
• Cover and bake for 2 hours, stirring occasionally. Remove the pork from the oven to a serving platter and serve with the sauce.
• Guy's tip: you can uncover 3/4 of the way through to allow the sauce to reduce for serving. Another alternative is to remove the Dutch oven from the oven, put the pork onto a serving platter and simmer the sauce over high heat to reduce for about 5 to 10 minutes before serving.

NEAPOLITAN PORK CHOPS AND SPAGHETTI

Steps:

• Put first 10 ingredients in a large saucepan. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally.
• Trim meat from chops, leaving in large pieces. Brown on all sides in a skillet. Add meat and drippings to sauce and simmer for 1 hour longer.
• Cook and drain spaghetti. Serve sauce over spaghetti.

SPAGHETTI PORK CHOPS

Steps:

• In a 5 quart slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. In a large skillet, brown pork chops in oil. Add to the slow cooker.
• Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Serve chops and sauce over spaghetti.