Porkchopsitalian Recipes

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.

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:

• Sprinkle pork chops with pepper. In a large skillet, brown chops in butter on both sides; drain. Combine the tomato sauce, water, Italian seasoning and basil; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear., Top each pork chop with cheese and green pepper. Cover and cook 3-5 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 200 degrees F.
• Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
• Transfer the pork to plates and serve with lemon wedges.

Steps:

• Remove sausage meat from casing.
• Fry meat, garlic, chopped onion in olive oil until meat is cooked and garlic and onion are brown.
• Lower heat on frying pan and add the stewed tomatoes.
• Slowly cook mixture for about 15 minutes, stirring so contents do not stick to pan.
• Empty contents into a separate dish and add bread crumbs, basil and red pepper.
• Stir until mixture is moldable.
• Cut thick pork chops down the side to make a pocket.
• Stuff each pork chop with stuffing mixture until full.
• Use toothpicks to hold chops together.
• In frying pan, add chicken broth, mushrooms and some chopped garlic.
• Cook until garlic is brown.
• Add pork chops.
• Cook pork chops on low heat until meat is white (about one hour).
• Baste chops with juices from pan.
• Serve with mushrooms on top of each pork chop.
• Serves eight.

Steps:

• Trim excess fat from chops.
• Spray a 10-inch skillet with nonstick spray coating.
• Brown chops on both sides in hot skillet.
• Remove chops.
• Add onions; cook and stir over medium heat 3 minutes.
• Push onions aside; return chops to skillet.
• Combine mustard, dressing and pepper; spread over chops.
• Cover; cook over medium-low heat 15 minutes or till meat is tender.

Steps:

• Oven: Preheat oven to 350 degrees F. Place pork chops and Italian dressing in a deep baking dish. Place dish in oven and cook for 30 to 35 minutes.
• Grill: Place pork chops in a medium size Ziploc bag and cover with the Italian dressing. Let them marinade while the grill is heating. Cook on grill for 30 to 35 minutes or until done.

Steps:

• Combine first 7 ingredients in small bowl. Season with salt and pepper. Let stand at least 15 minutes or up to 1 hour.
• Prepare barbeque (medium heat). Arrange pork chops in 8x8x2-inch glass baking dish. Drain liquid from relish; spoon liquid over pork. Let pork marinate at least 15 minutes, turning occasionally. Grill pork until cooked through, about 6 minutes per side.
• Transfer pork to plates. Spoon relish over and serve.

Steps:

• Preheat oven to 325 degrees F.
• In a small bowl, beat together eggs and milk.
• In another bowl, combine bread crumbs, Parmesan cheese, parsley, and garlic powder.
• In a skillet, heat olive oil on medium-high heat.
• Take each pork chop, and cover it in the egg mixture, and then in the bread crumb mixture. Cook for 3 minutes on each side, until lightly browned.
• Cover a baking sheet in foil.
• Place the cooked pork chops on the baking sheet, and bake them for 30-40 minutes, until pork chops are cooked through completely.