PORK CHOPS ALLA PIZZAIOLA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 37m
Yield 2 servings
Number Of Ingredients 8
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.
PORK CHOP DINNER FOR TWO
I've prepared this dish for a tableful of people, but it's also easy to fix just for two. If you like different vegetables, simply add them along with the other ingredients. My side dishes for this meal are toasted bread and salad. -Shirley Lazor Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.
Nutrition Facts : Calories 472 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 705mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 6g fiber), Protein 27g protein.
PORK CHOP VESUVIO FOR TWO
A special technique in the cooking process ( Vesuvio) creates this specialty dish very popular in Chicago at many Italian American restaurants.
Provided by Marie
Number Of Ingredients 14
Steps:
- On a sheet pan drizzle the potato wedges with olive oil, salt and pepper then roast them at 400F til golden brown, then set aside.
- In an oven proof skillet drizzled with olive oil season the chops with salt and pepper and brown on both sides until almost done cooking, remove and set aside.
- In the same oven proof skillet add a drizzle of olive oil then add all the garlic and saute until lightly golden and starts to smell.
- Pour in the broth, then the wine, turn up the flame and let it reduce a bit.
- Add the lemon juice and oregano then whisk in the butter to make it glossy and thickened, if you need a little more butter go ahead.
- Place the chops into the sauce along with the meat juices, spooning that sauce all around.
- Arrange the potato wedges in the pan as well as the peas and lemon wedges.
- Simmer everything together making sure pork chops are done with a meat thermometer.
- I like to finish mine off under the broiler to give the whole dish a nice golden finishing color.
- Garnish with the chopped parsley.
PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPE
Steps:
- Place pork in a resealable bag with 2 tablespoons olive oil, 2 cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Tightly seal bag, squish around to combine and place in the refrigerator to marinate at least 8 hours and up to overnight.
- When ready to cook, Adjust oven rack to lower-middle position and preheat oven to 375°F.
- Add rosemary, oregano, thyme, basil, and sage to a small bowl along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine. Mix 2 1/2 teaspoons of spice mixture with 3 tablespoons olive oil in another small bowl. Liberally slather mixture on potatoes. Toss potatoes with remaining 2 tablespoons lemon juice and arrange in a single layer in a baking dish or roasting pan. Place in oven.
- After potatoes have been roasting for about 30 minutes, remove pork chops from bag, pat dry with paper towels, and season generously with remaining spice mixture. Heat 1 tablespoon olive oil in a large skillet medium-high heat until just starting to smoke. Add pork chops to pan. Sear until lightly browned on both sides, flipping halfway through, about 8 minutes total.
- Transfer pork chops to the oven (do not clean out the skillet), placing them on top of potatoes. Scatter remaining four cloves garlic around chops. Roast until potatoes are tender when pierced with a fork and an instant-read thermometer inserted into center of thickest section of chop registers 135°F, 15 to 20 minutes. Remove from oven and tent loosely with foil.
- While pork is resting, heat remaining 2 tablespoons olive oil over medium heat, using the same skillet used to brown the meat. Scrape up any caramelized bits from the bottom of the pan. Add peppers and cook, stirring frequently until starting to brown, about 2 minutes. Add vinegar, sugar, and crushed red pepper. Season with salt and pepper, to taste. Continue cooking until peppers are just beginning to soften, another 1 to 2 minutes. Serve potatoes, pork chops, and peppers together immediately.
Nutrition Facts : Calories 917 kcal, Carbohydrate 50 g, Cholesterol 168 mg, Fiber 6 g, Protein 57 g, SaturatedFat 13 g, Sodium 767 mg, Sugar 9 g, Fat 54 g, ServingSize serves 4, UnsaturatedFat 0 g
PORK CHOPS VESUVIO FOR TWO
I searched all over for a recipe for these and found non, so, I made up my own. my family loves them. To increase the amount just redo the seasoning ect. to taste. I serve it over pasta, chops on top, covered with the sauce and garnished with the last table spoon of basil.
Provided by tomcrystal4
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- add garlic powder, 1 tablespoon oregino and 2 table spoons of basil to italian breading. dreg chop in breading coating well on both sides.
- melt butter and heat olive oil in large skillet.
- add and saute garlic until it turns golden brown.
- brown chops on both sides ( about two minute per side or until breading turns golden). remove chops and set aside.
- to skillet,add stock, wine 1 table spoon oregino,1 table spoon basil,lemon juice and crushed red peper. deglaze pan scrapping the bottom to get all the goodies. bring to a boil, turn down heat to med.low.
- re-add chops and spoon sauce over the top. close lid, simmer 10. minute.
- turn chops over and repeat step . (cook till chops are done ).
- serve over angle hair pasta. garnish with remaining table spoon of basil.
Nutrition Facts : Calories 863, Fat 61, SaturatedFat 24.8, Cholesterol 245.7, Sodium 445.8, Carbohydrate 8.9, Fiber 0.9, Sugar 2.2, Protein 57.6
BAKED PORK CHOPS FOR 2
This is one of the first meals I cooked after getting married. It is simple to pepare and cooks in the oven with no worries of burning it. The worst newlywed fear!!! LOL
Provided by Margi
Categories One Dish Meal
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place pork chops in a casserole dish.
- Place 1 Tablespoon of rice on top of each one.
- Cover with sliced tomato, then sliced onion and finally sliced potato.
- pour warm water over all until you can see the water Cover and bake in 350 F oven for 1 1/2 to 2 hours.
- Hint, you can't over cook this as long as there is sufficient moisture.
Nutrition Facts : Calories 475.2, Fat 14.8, SaturatedFat 5.1, Cholesterol 75, Sodium 88.6, Carbohydrate 56.9, Fiber 7.2, Sugar 7.2, Protein 29.2
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