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 CHOPS FLORENTINE
Pork chops florentine is one of my favorite one-pan meals. It's so easy to make and full of flavor. I love serving this with rice pilaf or simple buttered pasta.
Provided by Jenny
Categories Main Dishes
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F. Toss cherry tomatoes with 2 tablespoons of olive oil and a light sprinkling of kosher salt and freshly ground pepper. Place on a parchment-lined baking sheet and roast until lightly browned, about 30-35 minutes. Remove the tomatoes from the oven and set them aside.
- While the tomatoes are roasting, pat the pork chops very dry with paper towels and season on both sides with salt and pepper.
- Heat a large, oven-safe skillet or braiser over medium heat and add the remaining olive oil. Place the pork chops in the skillet and sear on the first side for 5-7 minutes, until deeply golden brown. Flip the pork chops over and sear for another 2-3 minutes. Transfer them to a plate.
- Add butter, diced onion, and garlic to the pan and cook for 2-3 minutes, working to scrape up any browned bits from the pan. Add the tomatoes and white wine and cook until most of the white wine has evaporated. Next, add the spinach and cook until the spinach has wilted. Then, add the broth and cream and stir well to combine. Bring to a simmer, add the parmesan, and stir until melted. Season to taste with salt and pepper.
- Return the pork chops to the pan and transfer, uncovered, to the oven. Bake for 25 minutes, until the pork chops are cooked through. Top with fresh basil and more parmesan. Serve warm!
Nutrition Facts : ServingSize 1 pork chop and 1/2 cup sauce, Calories 525 kcal, Sugar 4 g, Sodium 560 mg, Fat 30 g, SaturatedFat 12 g, Carbohydrate 10 g, Fiber 3 g, Protein 35 g, Cholesterol 120 mg
ITALIAN PORK CHOPS
Chop, chop! These Italian-flavored chops are ready in minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.
Nutrition Facts : Calories 425, Carbohydrate 21 g, Cholesterol 70 mg, Fiber 1 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg
SKILLET PORK CHOPS FLORENTINE
I got this recipe from Campbell's Kitchen. They gave a tip on thawing the spinach - microwave on high for 3 minutes, breaking apart with a fork halfway through the heating.
Provided by chef 1018770
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the pork chops and cook until browned on both side, then remove and set aside.
- Reduce the heat to medium and add the remaining oil.
- Add the onion and cook until tender.
- Stir in the pasta sauce and spinach and heat to a boil.
- Return the pork chops to the skillet, reduce heat to low, cover, and cook until pork chops are done.
- Sprinkle with cheese.
Nutrition Facts : Calories 413.7, Fat 20.6, SaturatedFat 6.8, Cholesterol 93.5, Sodium 778.1, Carbohydrate 23.3, Fiber 5.3, Sugar 13.6, Protein 33
PORK CHOPS FLORENTINE
From Favorite Recipes of Our First Ladies, 1971. This was submitted by Mrs. Christopher Bond of Missouri. In reading this, I would add garlic powder to the chops and to the spinach.
Provided by Oolala
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the chops in a skillet without adding any oil.
- Add salt and pepper to taste and then add the water. Cover and simmer till tender.
- Chop the spinach and mix with the onion and mix.
- Meanwhile, mix the flour, butter and milk and add it to the noodles.
- Spread spinach over the bottom of a casserole, pour noodles over that and arrange the chops on top of the noodles.
- Pour pan gravy over all.
- Sprinkle with grated cheese and bake at 375 degrees F. for 15 minutes.
Nutrition Facts : Calories 561.5, Fat 32, SaturatedFat 15.4, Cholesterol 144.4, Sodium 478.8, Carbohydrate 29.9, Fiber 3.3, Sugar 1, Protein 39.1
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