Pizza Pork Chops Recipes

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.

Steps:

• Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
• Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.
• Cover; cook on Low heat setting 4 to 6 hours.
• Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

Steps:

• In a small bowl, combine 1-1/2 to 3 teaspoons oregano, 1-1/2 to 3 teaspoons basil, 1/4 teaspoon salt and 1/4 teaspoon pepper./ Sprinkle over both sides of chops. In a large nonstick skillet, brown pork on both sides in oil over medium heat; remove from skillet., In the same skillet, saute onions and garlic until tender. Add the tomato sauce, water and the remaining oregano, basil, salt and pepper. Bring to a boil. Return pork to the skillet. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with hot noodles.

Steps:

• Sprinkle chops with pepper and saute with olive oil in a large skillet until golden brown on both sides.
• If there is too much oil in the pan remove some but not all.
• Add 2 cans of tomatoes and kosher salt.
• Bring tomatoes and pork chops to a boil for several minutes.
• Reduce heat and simmer.
• Cover skillet and cook for 1 1/2 to 2 hours or until chops are tender and almost falling apart.
• Add basil leaves 5-7 minutes before removing skillet from heat.
• Use left over sauce from skillet to go over your pasta.

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Steps:

• Mix crumbs, parmesan cheese, salt and paprkia.
• Dredge chops with flour.
• Dip in egg.
• Coat with crumb mixture.
• Heat lard in large frying pan.
• Brown chops on both sides.
• Place in shallow 8 inch square or round baking dish.
• Add onion to frying pan.
• Saute until golden.
• Stir in tomato sauce and oregano.
• Cover each chop with a slice of mozzarella cheese.
• Pour tomato mixture over cheese.
• Bake 375 40 minutes.

Steps:

• Preheat an outdoor grill for medium heat.
• Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.
• Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 160°F (70°C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.

Steps:

• In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain.
• Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reaches 160°, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir until mushrooms are tender, 3-4 minutes. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes., Return chops to pan. Cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes. If desired, serve with rice.