Lou S Pork Chops Pizzaiola Style Recipes

PORK CHOPS PIZZAIOLA

Steps:

• Season chops with salt and pepper. Heat the 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 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
• Add the tomato paste, and cook for 1 minute, then 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 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.

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.

LOU 'S PORK CHOPS PIZZAIOLA STYLE

Steps:

• Sprinkle chops with pepper and saute with olive oil in a large skillet until golden brown on both sides.
• If there is too much oil in the pan remove some but not all.
• Add 2 cans of tomatoes and kosher salt.
• Bring tomatoes and pork chops to a boil for several minutes.
• Reduce heat and simmer.
• Cover skillet and cook for 1 1/2 to 2 hours or until chops are tender and almost falling apart.
• Add basil leaves 5-7 minutes before removing skillet from heat.
• Use left over sauce from skillet to go over your pasta.

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.

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.