Easy Italian Style Pork Chops And Zucchini Dinner Recipes

EASY ITALIAN-STYLE PORK CHOPS AND ZUCCHINI DINNER

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
• Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
• Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
• Serve the chops and zucchini sauce mixture over the pasta.

30-MINUTE ITALIAN PORK CHOP DINNER

Steps:

• Cook rice as directed on package, omitting salt.
• Meanwhile, cook chops in large nonstick skillet on high heat 2 min. or until bottoms of chops are browned; turn. Sprinkle with oregano; top with peppers, dressing and tomatoes. Bring to boil on medium heat; simmer on low heat 10 min. or until chops are done (145ºF).
• Remove chops from skillet, reserving vegetable mixture in skillet. Cover chops to keep warm. Cook vegetable mixture on high heat 1 to 2 min. or until peppers are crisp-tender and sauce is thickened, stirring frequently.
• Spoon rice onto serving plates; top with chops, vegetable mixture and cheese.

PORK CHOPS ITALIANO

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.

ITALIAN-STYLE PORK CHOPS

Steps:

• In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.

ITALIAN STYLE PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
• Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
• Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

ITALIAN PORK CHOP SHEET-PAN DINNER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
• Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
• Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

ITALIAN PORK CHOP DINNER

Steps:

• In a large skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute mushrooms, onion and garlic until tender. Transfer to a 5-qt. slow cooker with a slotted spoon. In a shallow bowl, combine the flour, 3 teaspoons Italian seasoning, salt, garlic powder, pepper and cayenne; coat pork chops with flour mixture., In the same skillet, brown the pork chops; transfer to the slow cooker. Top with tomatoes and bacon. Combine the broth, tomato paste and remaining Italian seasoning; add to slow cooker., Cover and cook on low until pork is tender, 4-6 hours; add peas during the last 30 minutes. Serve with pasta.

ITALIAN PORK CHOPS MOZZARELLA

Steps:

• Coat chops with coating mix as directed on package.
• Discard any remaining coating mix.
• Place chops in 15x10x1-inch baking pan. Bake at 425 degrees for 15 minutes or until cooked through.
• Top chops with spaghetti sauce and cheese. Bake an additional 10 minutes or until sauce is warm and cheese is melted.