CRISPY ITALIAN PORK CHOPS
Win over the picky eaters with our Crispy Italian Pork Chops. Italian flavors, a crispy coating and fresh veggies combine in our Crispy Italian Pork Chops.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 4 servings, one pork chop and 1 cup salad each.
Number Of Ingredients 7
Steps:
- Pound each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Turn bag gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Remove chops from marinade; discard bag and marinade.
- Preheat oven to 400°F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in 15x10x1-inch baking pan.
- Bake 20 to 25 min. or until cooked through (160°F). Toss arugula with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges.
Nutrition Facts : Calories 410, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 860 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 5 g, Protein 35 g
TUSCAN PORK TENDERLOIN
This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.
Provided by BMG
Categories World Cuisine Recipes European French
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 0.7 g, Cholesterol 84.2 mg, Fat 7.3 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 2.6 g, Sodium 251.5 mg
PARMESAN-CRUSTED PORK CHOPS
For dinner tonight, heat up a skillet for Giada De Laurentiis' Parmesan-Crusted Pork Chops recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
- Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
ITALIAN BREADED PORK CHOPS
My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.
Provided by ELISAW
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 8
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).
Nutrition Facts : Calories 440.3 calories, Carbohydrate 33.4 g, Cholesterol 185.6 mg, Fat 20.3 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 6.1 g, Sodium 1026.1 mg, Sugar 3.6 g
TUSCAN PORK CHOPS
These tasty chops are elegant enough for a dinner party, but easy enough for a weeknight supper. From southern living magazine.
Provided by Loves2Teach
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
- Cook pork chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown.
- Remove chops from skillet.
- Add garlic to skillet, and saute 1 minute.
- Add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers.
- Return pork chops to skillet; bring sauce to a boil.
- cover, reduce heat, and simmer 4-5 minutes or until pork is done.
- Serve pork chops with tomato mixture.
- Garnish, if desired.
TUSCAN BRAISED PORK CHOPS
An aromatic sofrito flavors the pork chops. The sofrito then becomes the base for a tasty pasta sauce. The chops are served with pasta, the sauce and a robust green vegetable such as spinach or escarole. Correction: Soffrito is the correct spelling for this Italian mixture of aromatic vegetables, which is more often know by the French name, mirepoix. Sofrito is a slightly different Caribbean-Spanish mixture used for similar purposes.
Provided by Chopin Liszt
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wipe the chops with a damp paper towel and dry them.
- Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
- Remove the chops and set aside.
- Add the vegetables and the remaining 1/4 cup of oil to the pan.
- Caramelize the vegetables at medium heat (this is the sofrito).
- Return the chops to the pan and spoon some of the sofrito over them.
- Add the seasonings and wine.
- Cover and simmer on low heat for 30 minutes.
- Add a little water from time to time to prevent the pan from boiling dry.
- Add the tomato sauce.
- Cook covered 10 more minutes.
- Remove the chops and strain the sauce.
- Drizzle some sauce over the chops.
- Dress pasta of your choice with the remaining sauce.
TUSCAN PORK SHEET-PAN SUPPER
No need for multiple pots and pans: Cook this whole dinner on a single baking sheet.
Categories weeknight meals dinner main dish meat
Time 1h30m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl.
- Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
- Position racks in the upper and lower thirds of the oven and preheat to 450˚. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl.
- Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
- Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140˚ to 145˚ and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.
EASY ONE PAN TUSCAN PORK CHOPS RECIPE
These Easy One Pan Tuscan Pork Chops make a great healthy skillet dinner for the whole family. The recipe is cooked on the stove top and is super simple; taking just 15 minutes to cook. The boneless pork chops, stay tender and juicy thanks to a clever trick! They are cooked with plenty of olive oil, then left to rest whilst a simple tomato, garlic, black olive and herb sauce is whipped up. So delicious and great for those on the Keto or Paleo diet, plus this dish is naturally gluten-free!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 15m
Number Of Ingredients 14
Steps:
- Mix the salt with the hot water until it has dissolved.
- Peel the garlic and lightly squash it with the flat blade of a knife. Add this to the hot brine along with the peppercorns.
- Stir gently then add in the iced water.
- Allow the brine to cool before adding the pork chops.
- The pork can brine for 30 minutes and up to 2 hours.
- Peel and finely chop the garlic.
- Cut the tomatoes in half and scoop out the seeds. (See note 2)
- Once the pork chops have been brined, remove them and pat them dry.
- Place a large heavy-based skillet/fry pan over medium-high heat and add in the olive oil.
- Cook pork chops in the hot oil for 5 minutes turning once. Remove the chops from the pan and tent with foil.
- Reduce the heat under the skillet and add the chopped garlic, sauté for 1 minute then pour in the chicken broth and bring back to a boil, stirring to loosen any bits from the base of the skillet.
- Add in the chopped tomatoes and season the sauce with salt and black pepper.
- Once bubbling and thick, add in the black olives, fresh basil and pour over the pork chops.
Nutrition Facts : Calories 301 kcal, Carbohydrate 7 g, Protein 31 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 190 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HEARTY TUSCAN GRILLED PORK CHOPS
These Hearty Tuscan Grilled Pork Chops are big on flavor-but brief on ingredients. All you need are Italian seasoning, Parmesan cheese and the chops.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Heat greased grill to medium-high heat.
- Evenly coat both sides of chops with cheese.
- Grill 4 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
TUSCAN PORK CHOPS (OR CHICKEN) WITH ROSEMARY
I just love this sauce, and it is so easy to put together, too. Though I haven't tried it with chicken yet, I think it would be great with 4 chicken breast fillets substituted for the pork chops--simply increase the simmering time (in step number 6).
Provided by FlemishMinx
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
- Heat the olive oil in a large non-stick skillet over medium-heat.
- Add the pork chops and brown on both sides; remove from skillet and set aside.
- Add shallots and garlic to the skillet and cook briefly (till they become fragrant).
- Stir in tomatoes with the liquid and chopped rosemary.
- Return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
- Remove the meat from the skillet to serving platter.
- Combine water and cornstarch; add to the skillet.
- Cook over medium heat, stirring constantly, until the sauce thickens.
- Top the meat with the sauce and serve.
PORK CHOPS ITALIANO
Flavorful, tender pork chops with Italian pizzazz. Great served over noodles.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 290 calories, Carbohydrate 7.8 g, Cholesterol 63 mg, Fat 17.6 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 5.1 g, Sodium 339.1 mg, Sugar 3.8 g
SPALLA DI MAIALE (PORK CHOPS WITH TUSCAN KALE)
Recipe of Dario Cecchini, the Tuscan meat-cutter who may just be the most famous butcher in the world, according to the editors of Food & drink Weekly who posted this recipe in their Top Picks of 2008. This fits in well with our winter cavalo nero sitting pretty in the winter garden. 1 hour marinating time for pork not included in prep time.
Provided by Busters friend
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, or a coffee or spice grinder, coarsely grind together 1 teaspoons salt and the fennel seed. Cut the roast crosswise into slices that are one-fourth- to one-half-inch thick. Arrange on a plate and season with the salt and fennel seed mixture. Set aside at room temperature for at least 1 hour.
- Bring a large pot of water to boil. While waiting for the water to heat, strip the stems from the kale, and chop the leaves coarsely. Add the leaves to the boiling water and cook until they are tender, 5 to 7 minutes. Drain, squeeze dry and set aside.
- When ready to cook, pour the oil into a large skillet and place over medium-high heat. Add the garlic cloves, and cook until they begin to brown. Remove with a slotted spoon and discard. Add the meat to the hot oil and brown on both sides, 2 to 3 minutes per side.
- Remove the pork to a clean plate and put in a warm place. Reduce the heat to low, add the kale to the pan and cook, stirring to coat with the pan drippings, until the flavor mellows and combines, about 5 minutes. Season to taste with salt.
- Arrange the pork on top of the kale, pouring any collected juices in the plate over the greens. Season with more salt if necessary, cover and cook over low heat until the pork is heated through, about 3 minutes. Serve immediately, spooning a mound of the greens onto the plate and placing the pork steak on top.
Nutrition Facts : Calories 509.2, Fat 37.2, SaturatedFat 9.7, Cholesterol 93.6, Sodium 721.2, Carbohydrate 14.4, Fiber 4, Protein 31.1
TUSCAN PORK CHOP WITH CAULIFLOWER SCAMPI
Da Vinci, Amerigo Vespucci, Machiavelli, this pork chop... all hail from the region of Italy known as Tuscany. (Well, not the piggy... that we don't know.) The inspiration for this dish hails from Tuscany, sunny and dotted with sunflowers. Brightness abounds, with a tomato-y Parmesan sauce, with a hint of spice making the perfect adornment for the tender and lean pork chop. The cauliflower scampi brings the divine decadence, just as Da Vinci would have drawn. (Well... he didn't draw many vegetables.) Altogether, this meal brings the Tuscan touch into your evening meal. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Provided by Chef Jimmy Madla
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: seasoning blend, Parmesan Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using chicken, follow same instructions as pork chops in Steps 1 and 4. If using NY Strip steak, follow same instructions as pork chops in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Halve to serve. 1 Roast the Cauliflower Cut cauliflower florets into bite-sized pieces.Place cauliflower on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into cauliflower.Spread into a single layer. Roast in hot oven until browned and tender, 20-25 minutes.While cauliflower roasts, prepare ingredients. 2 Prepare the Ingredients Core tomato and cut into 1/4" dice.Stem and mince parsley.Mince garlic.Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. Season one side with half the seasoning blend (reserve remaining for sauce). 3 Make the Scampi Butter Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes.Once golden brown, immediately transfer scampi butter to a mixing bowl. Set aside.Reserve pan; no need to wipe clean. 4 Cook the Pork Chops Return pan used to make scampi butter to medium heat and add 2 tsp. olive oil.Add pork chops to hot pan, seasoned side down. Cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Transfer pork chops to a plate and tent with foil.Reserve pan; no need to wipe clean. 5 Make Sauce and Finish Dish Return pan used to cook chops to medium-high heat and add 1 tsp. olive oil. Add demi-glace, tomato, remaining seasoning blend, 1/4 cup water, and 1 tsp. Parmesan (reserve remaining for cauliflower) to hot pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-3 minutes.Remove from burner and add red pepper flakes (to taste).Add roasted cauliflower, parsley, and remaining Parmesan to bowl with scampi butter. Stir to combine.Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
Nutrition Facts :
TUSCAN PORK CHOPS
With just one skillet, you can make these amazingly flavorful and Easy Tuscan Pork Chops. The thick cut boneless pork chops are nestled in a sweet and tangy balsamic sauce packed with tomatoes and spinach, then garnished with shaved parmesan for a meal that is delicious enough to impress, but easy enough for a weeknight!
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Combine the flour, salt, and pepper and dredge each pork chop in the mixture.
- Heat oil in a large skillet over medium high heat. Add pork chops to the oil and cook 2-3 min on each side until they are golden brown. Remove from skillet.
- Add garlic to the skillet and stir about 30 seconds. Then add vinegar, broth, and honey to the skillet, stirring to scrape and mix in any bits from the bottom. Add the tomatoes to the mixture snd bring the mixture to a boil.
- Add the pork chops back in, cover, reduce heat to low and simmer for 3-4 minutes, then add the spinach and recover for 2-3 minutes or until the spinach is wilted and the pork chops are done (165˚F internal temp).
Nutrition Facts : Calories 345 kcal, Carbohydrate 16 g, Protein 31 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 725 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 11 g, ServingSize 1 serving
TUSCAN BEANS AND PORK CHOPS
Originally from the Frank's Red Hot Sauce website, this recipe has become a quick and easy weeknight favorite!
Provided by anonymous
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season the pork chops with salt, pepper and garlic powder. Heat the oil in a dutch oven or large saucepot. Cook the pork chops in the oil for 12-15 minutes or until browned on both sides, turning once. Transfer to a dish.
- In the same pot, add the beans with their liquid, hot sauce and the dried thyme leaves and stir to combine. Return the pork chops to the pot.
- Heat to a boil, then reduce the heat to medium-low and simmer, covered, for 10 minutes or until the pork chops are no longer pink near the bone. Garnish with fresh chopped parsley, if desired.
Nutrition Facts : Calories 536.8, Fat 17.5, SaturatedFat 5.3, Cholesterol 58.8, Sodium 427.1, Carbohydrate 54.7, Fiber 13.6, Sugar 1.3, Protein 40.8
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