Carrabbas Tuscan Pork Chop Recipes

TUSCAN PORK CHOPS

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.

CARRABBA'S MARSALA SAUCE

Steps:

• Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.
• Sauce can be kept at room temperature for up to two hours.

PORK CHOPS ALA TUSCAN

Steps:

• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat egg with fork. Dip pork chops into egg, then coat with flour mixture.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 2 to 3 minutes on each side or until golden brown. Remove pork from skillet; set aside.
• Place garlic in skillet; cook 1 minute, stirring constantly. Stir in tomatoes, broth, vinegar, basil and capers. Return pork chops to skillet. Bring to a boil. Reduce heat to medium-low. Cover; simmer 13 to 15 minutes or until pork is no longer pink and thermometer inserted in center reads 160°F.
• To serve, spoon tomato mixture over pork chops.