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
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.
TOCCHETTI DI MAIALE ALLA PIZZAIOLA
Steps:
- Cut the pork loin into 1/2-inch-thick slices (creating the scaloppini). Then pound it lightly. Lightly flour the pork scaloppini.
- Heat the oil in a saute pan on medium-high heat. Add pork scaloppini and saute until golden on both sides. Remove from pan. Add garlic to the pan and saute until golden. Add the tomato puree and salt and saute for 5 to 7 minutes. Add the pork to the tomato puree. Add the oregano. (Note: If the sauce is getting dry, add a teaspoon of hot water). Finish with butter and serve.
COSTOLETTE DI MAIALE CON SALVIA (PORK CHOPS WITH SAGE)
From Italy and The Italian Chef . Why not try something a little different than the average pork chop. You won't be sorry.
Provided by Annacia
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F Put your potatoes into a pot of salted water and bring to a boil. Give them 3 or 4 minutes - you only want to parboil them - then drain them and allow them to steam dry.
- Lay your pork chops on a board and insert a small paring knife horizontally into the side of each chop to make a hidden pocket. Make sure the tip of your knife stays in the middle of the chop, as you don't want to cut through the meat to either side. Be careful -watch your fingers!
- Set aside 8 of the largest sage leaves. Add 8 more leaves to your food processor with a peeled clove of garlic, the prosciutto, butter, apricots, and a pinch of salt and pepper and give it a whiz. This is now a beautifully flavored butter that can be divided between the pork chops and pushed into the pockets.
- Dress the 8 large sage leaves that you set aside with a little oil and press one side of them into some flour. Press a leaf, flour side down, onto each side of the chops (so you have 2 leaves on each chop). Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you get your potatoes ready.
- If you're using thick strips of pancetta, slice them into matchsticks, as thick as a pencil. Put them into a large roasting pan, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves. Drizzle with a little extra virgin olive oil and put the pan into the preheated oven.
- After 10 minutes, put a frying pan on the burner and get it very hot. Add a touch of olive oil and put in your seasoned pork chops. Fry for 10 minutes, until golden and crisp on both sides, then remove the pan of potatoes from the oven - they should be nice and light golden by now - and place the chops on top. Put the pan back into the oven for 10-15 minutes, depending on how thick the chops are, then remove the pan from the oven 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
More about "costolette di maiale alla pizzaiola pork chops pizzaiola recipes"
PORK PIZZAIOLA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PORK CHOPS ALLA PIZZAIOLA RECIPE - UTAH STORIES
From utahstories.com
PORK CHOPS ALLA PIZZAIOLA | GIADZY
From giadzy.com
PORK CHOP ALLA PIZZAIOLA RECIPE - HOME CHEF
From homechef.com
COSTOLETTE DI MAIALE ALLA PIZZAIOLA - PIZZA TODAY
From pizzatoday.com
Category EntreesEstimated Reading Time 1 min
COSTOLETTE DI MAIALE ALLA PIZZAIOLA RECIPE - IFOOD.TV
From ifood.tv
Crumbled dried oregano 1/2 TeaspoonOlive oil 3 TablespoonFinely chopped garlic 1 Teaspoon (scant)Calories 1883 per serving
PIZZAIOLA: HOW TO ADD PIZZA FLAVOR TO JUST ABOUT ANYTHING - CHICAGO …
From chicagotribune.com
PORK CHOPS ALLA PIZZAIOLA - PINTEREST
From pinterest.com
PORK CHOPS MILANESE - LIDIA
From lidiasitaly.com
COSTOLETTE DI MAIALE ALLA PIZZAIOLA (PORK CHOPS …
From pinterest.com
PISTACHIO DUSTED PORK CHOPS / COSTOLETTE DI MAIALE CON ... - CIAO …
From ciaoitalia.com
PORK PIZZAIOLA - LIVING THE GOURMET - RECIPES
From livingthegourmet.com
GIADA’S PORK CHOPS ALLA PIZZAIOLA - 100 ITALIAN RECIPES
From 100italianrecipes.com
BEST PORK CHOPS ALLA PIZZAIOLA RECIPES | FOOD NETWORK …
From foodnetwork.ca
PORK CHOPS ALLA PIZZAIOLA - RECIPE GIRL
From recipegirl.com
PORK CHOPS ALLA PIZZAIOLA - WHAT'S COOKIN, CHICAGO
From whatscookinchicago.com
SKILLET PORK CHOPS PIZZAIOLA - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
COSTOLETTE DI MAIALE CON SALVIA - THE ITALIAN CHEF
From italianchef.com
PORK CHOPS WITH PIZZAIOLA SAUCE - NICK STELLINO
From nickstellino.com
BEST PORK CHOPS PIZZAIOLA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PORK CHOPS ALLA PIZZAIOLA - FOOD NETWORK UK
From foodnetwork.co.uk
VEAL CHOPS PIZZAIOLA - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
PORK CHOP PIZZAIOLA – AS SEEN ON RESTAURANT: IMPOSSIBLE
From chefirvine.com
PORK CHOPS ALLA PIZZAIOLA | LA CHINATA - RECETAS
From lachinata.com
HOW TO COOK PORK CHOPS ALLA PIZZAIOLA - RECIPE MASH
From recipemash.com
PORK CHOP PIZZAIOLA | VILLARI FOODS
From villarifood.com
BRAISED PORK CHOPS WITH TOMATO AND GARLIC SAUCE (COSTOLETTE DI …
From eatyourbooks.com
PORK CHOPS ALLA PIZZAIOLA RECIPE - COOKING CHANNEL
From cookingchanneltv.com
BRACIOLE DI MAIALE ALLA BRACE (GRILLED PORK CHOPS)
From memoriediangelina.com
PORK CHOPS ALLA PIZZAIOLA - COOKING SAVORY BITES
From cookingsavorybites.com
COSTINE DI MAIALE ALLA PIZZAIOLA. - BLOG DI ANTICHISAPORI
From blog.giallozafferano.it
COSTOLETTE DI MAIALE PIZZAIOLA BRAISED PORK CHOPS WITH TOMATO …
From ifood.tv
COSTOLETTE DI MAIALE ALL’ ARANCIA (PORK CHOPS WITH ORANGE AND …
From circlebranchpork.com
CARNE ALLA PIZZAIOLA: A TASTY MAIN COURSE FROM CAMPANIA
From lacucinaitaliana.com
PORK CHOPS CAPRICCIOSA (COSTOLETTE DI MAIALE ALLA ... - EAT YOUR BOOKS
From eatyourbooks.com
COSTOLETTE DI MAIALE AI FUNGHI (PORK CHOPS WITH MUSHROOMS)
From memoriediangelina.com
PORK CHOPS PIZZAIOLA RECIPE - RECIPETIPS.COM
From recipetips.com
CHOPS PIZZAIOLA - RECIPES | COOKS.COM
From cooks.com
PORK CHOPS ALLA PIZZAIOLA - NO PLATE LIKE HOME
From noplatelikehome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love