Lamb Shoulder Chops Pizzaiola Recipes

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.

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.

PORK SHOULDER PIZZAIOLA

Steps:

• Preheat the oven to 350˚ F.
• Cook the sausages: Heat a Dutch oven over high heat and add the olive oil. Use a pair of metal tongs to arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and brown the sausages on all sides until they are cooked through, 8 to 10 minutes. Transfer the sausages to a plate and set aside.
• Cook the pork shoulder: Season the chunks of pork shoulder on all sides with salt. Add the pork to the Dutch oven in a single layer and brown it on all sides, 5 to 8 minutes on each side. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the white wine and cook, stirring often, until all of the liquid cooks out, 12 to 15 minutes. Stir in both the canned and fresh tomatoes, along with the anchovy fillets and fish sauce. Cover the pot and place it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
• Finish the meat: Remove the pot from the oven and use a large spoon to skim off any excess fat or impurities from the surface. Let the sauce rest on the stovetop on low heat while you cook the pasta.
• Cook the pasta: Fill a large pot with 4 quarts water and bring it to a rolling boil over high heat. Add 4 tablespoons salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and cook, stirring it with a large slotted spoon to ensure it does not clump or stick to the pot, until it is al dente, 8 to 10 minutes. Drain the pasta, place it in a large bowl and toss it with the butter and a pinch of salt.
• Finish the dish: Stir the sausages into the sauce and then stir in the Parmesan, red wine vinegar and basil leaves. Taste for seasoning. Divide the pasta among individual bowls and serve the sauce and meat ladled over it, or serve it in a large bowl family-style.

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 PIZZAIOLA

Steps:

• Season chops with salt and pepper.
• Heat extra virgin olive oil in large skillet over medium-high heat.
• Add the crushed garlic and stir it around to flavor the oil.
• Add in the chops and caramelize on both sides, 2 - 3 minutes per side.
• Remove the chops to a plate and reserve.
• Stir in the fennel seeds, onions, red pepper flakes, and oregano.
• Reduce the heat and cook for 7 - 8 minutes.
• Add the tomato paste, and cook for 1 minute.
• Add the wine and cook for another minute.
• Stir in the stock and combine well.
• Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 - 6 minutes.

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.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

GRILLED LAMB SHOULDER CHOPS WITH HERB AIOLI

Steps:

• Using an immersion blender or a food processor, combine egg, garlic, and herbs. With the machine running, pour in oils in a slow, steady stream, blending until thickened. Season with salt and pepper. Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.
• Preheat grill to medium-high. Season lamb with salt and pepper, and grill to desired doneness, about 5 minutes per side for medium-rare. Serve with aioli and lemon wedges.