PORK CHOPS ALLA PIZZAIOLA
Make and share this Pork Chops Alla Pizzaiola recipe from Food.com.
Provided by Boomette
Categories Pork
Time 37m
Yield 2 serving(s)
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.
Nutrition Facts : Calories 993.5, Fat 59.8, SaturatedFat 18.7, Cholesterol 275.6, Sodium 555.2, Carbohydrate 11.9, Fiber 2.8, Sugar 6.6, Protein 98.1
STEAK PIZZAIOLA
Provided by Ree Drummond : Food Network
Time 16m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
- Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
- Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
- Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.
PORK SHOULDER PIZZAIOLA
When chef and Chopped judge Alex Guarnaschelli set out to write her third book, Cook with Me, she organized it around a simple idea: What are her favorite dishes to make at home when she's off duty? That meant featuring some newer recipes (like her naturally colored red velvet cake) alongside dishes from her childhood, like pork pizzaiola. Alex's mom, legendary cookbook editor Maria Guarnaschelli, used to make the hearty Neapolitan dish the moment the temperature dipped even slightly. "It was such a strange, indulgent thing, this pot of meat," Alex says, "but somehow it made sense." To update the pizzaiola, Alex used pork shoulder, which is fattier and less expensive than the pork chops her mom favored, and she added fish sauce for an unexpected layer of flavor. The dish is delicious on its own or ladled over pasta, polenta or meatballs.
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚ F.
- Cook the sausages: Heat a Dutch oven over high heat and add the olive oil. Use a pair of metal tongs to arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and brown the sausages on all sides until they are cooked through, 8 to 10 minutes. Transfer the sausages to a plate and set aside.
- Cook the pork shoulder: Season the chunks of pork shoulder on all sides with salt. Add the pork to the Dutch oven in a single layer and brown it on all sides, 5 to 8 minutes on each side. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the white wine and cook, stirring often, until all of the liquid cooks out, 12 to 15 minutes. Stir in both the canned and fresh tomatoes, along with the anchovy fillets and fish sauce. Cover the pot and place it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
- Finish the meat: Remove the pot from the oven and use a large spoon to skim off any excess fat or impurities from the surface. Let the sauce rest on the stovetop on low heat while you cook the pasta.
- Cook the pasta: Fill a large pot with 4 quarts water and bring it to a rolling boil over high heat. Add 4 tablespoons salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and cook, stirring it with a large slotted spoon to ensure it does not clump or stick to the pot, until it is al dente, 8 to 10 minutes. Drain the pasta, place it in a large bowl and toss it with the butter and a pinch of salt.
- Finish the dish: Stir the sausages into the sauce and then stir in the Parmesan, red wine vinegar and basil leaves. Taste for seasoning. Divide the pasta among individual bowls and serve the sauce and meat ladled over it, or serve it in a large bowl family-style.
PORK CHOPS PIZZAIOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
- Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.
CHEF JOHN'S STEAK PIZZAIOLA
There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Season steak medallions with salt and black pepper on both sides.
- Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
- Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
- Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
- Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 12.2 g, Cholesterol 63 mg, Fat 19.3 g, Fiber 2.1 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 424.1 mg, Sugar 6.2 g
PORK CHOPS PIZZAIOLA
This recipe is courtesy of "30 Minute Meals" with Rachel Ray. Looked really good. And who doesn't want a quick meal on a busy night. As some of you may know, she likes things spicy. I posted this recipe as is, but feel free to adjust the spice level to your liking.
Provided by Becky in Wisconsin
Categories One Dish Meal
Time 30m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chops with salt and pepper.
- Heat extra virgin olive oil in large skillet over medium-high heat.
- Add the crushed garlic and stir it around to flavor the oil.
- Add in the chops and caramelize on both sides, 2 - 3 minutes per side.
- Remove the chops to a plate and reserve.
- Stir in the fennel seeds, onions, red pepper flakes, and oregano.
- Reduce the heat and cook for 7 - 8 minutes.
- Add the tomato paste, and cook for 1 minute.
- Add the wine and cook for another minute.
- Stir in the stock and combine well.
- Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 - 6 minutes.
PORK CHOPS ALLA PIZZAIOLA
Provided by Giada De Laurentiis
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.
PIZZAIOLA CHOPS
My favorite cousin shared this recipe, and I tweaked it for our family. Taste as you go, and try the Italian trick of sprinkling on some oregano to give it that extra something. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 351 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
LOU 'S PORK CHOPS PIZZAIOLA STYLE
My honey absolutely loves this! Easy to make and not a lot of ingredients. I do stress that you use pork chops with the bone in it. I believe the bone adds more flavor. This should cook for a while so the pork gets tender and starts to separate from the bone. If you choose a thicker cut allow more time for the meat to tenderize. This recipe tends to make a thinner tomato sauce,you may use one can of plain plum tomatoes and one can of plum tomatoes with thick puree for a thicker sauce. Basil should be added at the very end of cooking process. Serve with your favorite pasta and salad. Mangia!
Provided by atm1970
Categories Pork
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 526.7, Fat 26.1, SaturatedFat 9.3, Cholesterol 151.5, Sodium 374.9, Carbohydrate 15.8, Fiber 5, Sugar 10.6, Protein 56.6
PORK CHOPS ALLA PIZZAIOLA WITH DUMPLINGS
Good winter time comfort food. Just add a salad for a complete meal. I found this recipe in an old issue of Good Housekeeping, 1980.
Provided by Hey Jude
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Coat pork chops with flour.
- In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
- Remove chops to a shallow 2 1/2 qt.
- casserole.
- In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
- Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
- oregano leaves.
- Spoon vegetable mixture over pork chops in casserole.
- Cover and bake in 375° oven 1 hour.
- Skim off fat from liquid in casserole.
- Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
- Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
- Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.
PORK PIZZAIOLA
Make and share this Pork Pizzaiola recipe from Food.com.
Provided by iLuv2cook 2
Categories Very Low Carbs
Time 35m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the pork chops and pat them dry.
- Heat the oil in skillet over medium heat.
- Place in skillet and cook turning them once, till they are nicely browned ( approximately 10 minutes) Transfer to plate and sprinkle with Salt and Pepper.
- Add Garlic to skillet and cook for about 45 seconds (don't Burn). Add the tomatoes, oregano crushed red pepper flakes ~optional~ and pinch of salt. Simmer till thickened approximately 15 minutes.
- Return the Pork Chops to the pan and cook through for approx 10 minutes (Juice should run clear if pierced with fork).
- Place the motzarella slices on top of each pork chop, cover the pan and remove it from the heat. Let stand for about a minute till cheese melts. Can garnish each pork chop with tomatoes from skillet.
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