Lamb Chops A La Pizzaiola Recipes

PIZZAIOLA CHOPS

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.

LAMB SHOULDER CHOPS PIZZAIOLA

Steps:

• Prepare seasoned flour by mixing all flour ingredients together in a bowl.
• Cover chops with the seasoned flour.
• Heat 3 of the tablespoons olive oil in a sillet and brown chops on both sides.
• Remove browned chops to a plate and discard fat left in skillet.
• To skillet, add the remaining 1 tablespoons oil and heat it.
• Add tomato paste, onions, garlic and saute for 2-3 minutes.
• Add white wine, crushed tomatoes and oregano.
• Return chops to skillet, cover and braise over low heat for 45 minutes or until tender.
• Remove chops, top with cheese and keep warm in oven until melted.
• Serve immediateley.

LAMB CHOPS A LA PIZZAIOLA

Steps:

• Preheat oven to 350°. Season lamb, if desired, with salt and black pepper. In 12-inch cast iron or oven-proof skillet, brown lamb. Place skillet in oven and roast until desired doneness, about 20 minutes for medium. Remove from oven and let stand. Meanwhile, in 12-inch nonstick skillet, heat Olive Oil over medium heat and cook red pepper with onion, stirring occasionally, until they begin to soften. Season, if desired, with salt and black pepper. Stir in wine and reduce by half. Stir in broth and reduce by half. Stir in Sauce; heat through. Stir in olives, cherry peppers and parsley. Slice lamb. Serve, if desired, on Soft Polenta* with red pepper mixture. *SOFT POLENTA: In 1-quart saucepan, bring 1-2/3 cups water and 1 tsp. chopped fresh thyme to a boil over high heat. Reduce heat to low. With wire whisk, slowly stir in 1/4 cup PLUS 1 Tbsp. fine quick-cooking polenta and simmer, stirring constantly, 3 minutes or until polenta is done. Stir in 1/4 cup butter and 1/3 cup Parmigiano-Reggiano cheese. Season, if desired, with salt and ground black pepper.

PORK CHOPS ALLA PIZZAIOLA

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.

MEATBALLS A LA PIZZAIOLA

Steps:

• Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
• In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
• Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
• In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs.
• Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce.

CASSANDRA'S YUMMY LAMB CHOPS

Steps:

• Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
• Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
• Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

PORK CHOPS ALLA PIZZAIOLA WITH DUMPLINGS

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.