PORK CHOPS ITALIANO
Flavorful, tender pork chops with Italian pizzazz. Great served over noodles.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 290 calories, Carbohydrate 7.8 g, Cholesterol 63 mg, Fat 17.6 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 5.1 g, Sodium 339.1 mg, Sugar 3.8 g
BEST EVER ITALIAN SPINACH
This is the best ever Italian Spinach. I believe it is very close to the recipe used by the Memphis resteraunt called Grisanti's. This recipe would also be VERY easy to double or triple. I hate eggs, and I love this recipe. My husband is not a huge 'green veggie' fan, and he loves this recipe. It is great, fast, easy, involves common ingredients, and will be a staple in your kitchen. I am going to try cooking in batches and putting in ziplocks to freeze (OAMC).
Provided by Katwomyn
Categories Spinach
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw spinach and squeeze out excess water.
- Now, squeeze some more and set aside.
- In a saute skillet, over medium heat, add olive oil and garlic.
- Cook until garlic is golden brown (don't burn it!).
- Add spinach and seasonings, saute for 3-4 minutes.
- Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
- Drain any excess oil and transfer to serving platter.
- Sprinkle grated Paremesan cheese over the top, amount to your liking.
SPINACH-PORK STUFFED SHELLS
Becky Burch of Marceline, Missouri shared these Italian-style shells.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a small skillet, cook pork over medium heat until no longer pink; drain and set aside. In a saucepan, bring water to a boil. Add spinach; boil for 1-2 minutes or until wilted. Drain and squeeze dry; chop the spinach. , In a bowl, combine the pork, spinach, egg, 1 tablespoon Parmesan cheese, cream, garlic, salt, nutmeg and pepper. Drain shells; stuff with the pork mixture. Spread 1/4 cup spaghetti sauce in an ungreased 1-qt. baking dish. , Place stuffed shells in dish; drizzle with remaining spaghetti sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 400° for 15 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 379 calories, Fat 15g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1064mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein.
PORK CHOPS SALTIMBOCCA WITH SAUTéED SPINACH
Provided by Gina Marie Miraglia Eriquez
Categories Roast Sauté Quick & Easy Father's Day Dinner Pork Chop Spinach Prosciutto Fontina Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with rack in middle.
- Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.
- While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
- Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
- Serve pork with spinach.
ITALIAN PORK W/SPINACH
Roast loin of pork with white beans and fennel - a great dinner party dish.
Provided by sammyandmel
Time 1h
Yield Serves 4
Number Of Ingredients 25
Steps:
- Make the fennel and mushroom powder:
- Slice the mushrooms very thinly and spread them on a sheet of parchment paper. Place in the microwave and cook on medium power for about 5 minutes until the mushrooms have shrunk slightly and are crisp but unbrowned. Leave to cool slightly. Meanwhile, place the fennel seeds in a dry pan and toast over a medium heat for 3-4 minutes, stirring constantly. Remove from the pan and set aside to cool. Using a pestle and mortar, grind the fennel seeds and dried mushrooms to a powder.
- Make the pickled braised fennel:
- Remove the tops and roots of the fennel bulbs. Halve and shred the bulbs finely. Heat the 4 tsp oil in a pan and add the fennel, half onion, carrot and garlic. Cook for 5-6 minutes without browning. Add the vinegar and cook for a further 2 minutes. Add the chicken stock and simmer until half the liquid has evaporated and the fennel is tender. Remove and discard the carrot and onion.
- Cook the white beans:
- In a frying pan, heat the olive oil and gently fry the onion and garlic until soft. Add the cannellini beans, thyme and bay leaf. Mix well then add the chicken stock. Simmer for 10 minutes. Remove the thyme and bay leaf. Add the cream, chives and mustard and heat through. Taste and add seasoning if necessary.
- Cook the pork:
- Heat the oven to 200C. Heat a large frying pan until very hot. Rub the 2 tbsp oil into the pork and then sprinkle over the fennel and mushroom powder. Rub well in and season with salt and pepper. Brown the pork in the frying pan before transferring to the oven. Cook for 20 minutes or so until the pork is just cooked. Leave to rest for 5 minutes before slicing.
- To serve:
- Warm through the fennel and the beans. Place some spinach on a plate and top with the sliced pork. Serve the beans around the pork and place a spoonful of fennel next to the pork. Pour over some of the reduced chicken stock.
ITALIAN-STYLE PORK CHOPS
An Italian-style version of pork chops was one of the first recipes I tried making in the early years of my marriage. I've changed it over the years to be healthier by reducing added oil and fat, and by adding in some vegetables. It works well served over hot rice. -Traci Hoppes, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 397 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 930mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 5g fiber), Protein 37g protein.
ITALIAN STYLE PORK AND SPINACH CANNELLONI
From the Australian Pork site. I made this the other night and if I was rating it I'd give it 5 stars for speed of making and taste-it was DELICIOUS! I had no lemon thyme, so used a mix of regular thyme and lemon zest. That was great in it.
Provided by JustJanS
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 180°C.
- In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well.
- Place the pork mixture into a piping bag with a large 4 cm plain tube.
- Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size.
- Pipe the pork mixture onto the centre of each sheet of pasta. Roll to enclose filling. Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer.
- Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese.
- Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling. Serve hot with crisp garden salad.
- Note:.
- This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking.
Nutrition Facts : Calories 535.6, Fat 39.9, SaturatedFat 14.6, Cholesterol 219.2, Sodium 805.3, Carbohydrate 8.3, Fiber 2.7, Sugar 5.5, Protein 35.5
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