Neapolitan Pork Chops And Spaghetti Recipes

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SPAGHETTI PORK CHOPS



Spaghetti Pork Chops image

This succulent pork supper was sent in by Ellen Gallavan, Midland, Michigan. The moist chops simmer to perfection in a tangy sauce, then are served over pasta. "This was one of my mother's most-loved recipes," she shares.

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 9

3 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 small onion, finely chopped
1 bay leaf
1 teaspoon celery seed
1/2 teaspoon Italian seasoning
6 bone-in pork loin chops (8 ounces each)
2 tablespoons olive oil
9 ounces uncooked spaghetti

Steps:

  • In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.

Nutrition Facts : Calories 587 calories, Fat 25g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 792mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 44g protein.

NEAPOLITAN PORK CHOPS



Neapolitan Pork Chops image

Make and share this Neapolitan Pork Chops recipe from Food.com.

Provided by johnvac52

Categories     Pork

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

8 boneless pork chops
2 tablespoons olive oil
1 clove garlic (Minced)
1 lb sliced mushrooms
2 bell peppers (Sliced)
1 cup crushed tomatoes
15 ounces tomato sauce
1 cup white wine
1 teaspoon salt
1 teaspoon pepper
2 tablespoons parsley
8 ounces fettuccine pasta

Steps:

  • Brown Pork Chops in Olive Oil and Garlic.
  • Remove Chops and saute mushrooms and peppers in the same pan (more oil may be necessary).
  • Add remaining ingredients along with Chops and simmer covered for 1 hour.
  • Serve over fettucine.

Nutrition Facts : Calories 458.4, Fat 17.2, SaturatedFat 5.2, Cholesterol 145.4, Sodium 673.8, Carbohydrate 23.4, Fiber 2, Sugar 4.4, Protein 46

NEAPOLITAN RED PEPPER PORK



Neapolitan Red Pepper Pork image

Provided by Guy Fieri

Time 3h30m

Yield 4 servings

Number Of Ingredients 14

5 large red bell peppers
Canola oil, as needed
1/2 pound capicola, diced 1/4-inch
3 1/2 pounds pork country ribs
2 teaspoons salt
1 tablespoon freshly cracked black pepper
3 cups onions, chopped into 1-inch pieces
1/2 cup roughly chopped garlic
1 1/2 tablespoons capers
2 tablespoons caper juice
1/2 cup white wine
1/2 cup agave syrup
1 cup chicken stock
1 cup red wine vinegar

Steps:

  • Preheat oven to 300 degrees F or preheat a grill over high heat. Rub the peppers with canola oil, put them on a baking sheet and roast them in the oven until golden brown, about 45 minutes to 1 hour. They can also be grilled until blackened all over. Remove the peppers to a bowl and cover the bowl. Let rest until cool enough to handle, then remove the skin and seeds and dice. Do not rinse.
  • Put a Dutch oven on the stove top over high heat, coat with some canola oil and add the capicola. Saute for 3 to 5 minutes. Season the ribs with salt and pepper and add them to the pot with 3 tablespoons of oil. Brown well on all sides, then remove them to a plate. Add the onions and saute until they are starting to caramelize, then add the garlic and cook for 1 minute more. Stir in the capers and caper juice. Mix to combine and allow the mixture to caramelize a bit more. Deglaze with the white wine. Stir in the agave, chicken stock and red wine vinegar. Bring to a boil, then add the seared ribs along with the diced peppers.
  • Cover and bake for 2 hours, stirring occasionally. Remove the pork from the oven to a serving platter and serve with the sauce.
  • Guy's tip: you can uncover 3/4 of the way through to allow the sauce to reduce for serving. Another alternative is to remove the Dutch oven from the oven, put the pork onto a serving platter and simmer the sauce over high heat to reduce for about 5 to 10 minutes before serving.

ITALIAN CHOPS WITH PASTA



Italian Chops With Pasta image

Thanks to an Italian makeover, this pork is perfection in a pan! Tender chops, red wine, fire-roasted tomatoes and penne pasta make a luscious complete meal in minutes. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in pork loin chops (8 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 medium green pepper, chopped
1 medium red onion, chopped
3 garlic cloves, minced
1/3 cup dry red wine or chicken broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1-1/2 teaspoons Italian seasoning
Hot cooked penne pasta
Shredded Parmesan cheese, optional

Steps:

  • Sprinkle pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove and keep warm. Saute green pepper and onion in the same skillet until crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes and Italian seasoning. Cook and stir for 2-3 minutes or until sauce is slightly thickened. , Return chops to the skillet. Cover and simmer for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with pasta. Sprinkle with cheese if desired.

Nutrition Facts : Calories 498 calories, Fat 24g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1133mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 6g fiber), Protein 40g protein.

SPAGHETTI PORK CHOPS



Spaghetti Pork Chops image

This succulent pork supper was sent in by Ellen Gallavan, Midland, Michigan. The moist chops simmer to perfection in a tangy sauce, then are served over pasta. 'This was one of my mother's most-loved recipes,' she shares.

Provided by Allrecipes Member

Time 6h20m

Yield 6

Number Of Ingredients 9

3 (8 ounce) cans tomato sauce
1 (10.75 ounce) can condensed tomato soup, undiluted
1 small onion, finely chopped
1 bay leaf
1 teaspoon celery seed
½ teaspoon Italian seasoning
6 raw chop with refuse, 120 g; (blank) 4.225 ounces (1 inch thick) bone-in pork chops
2 tablespoons olive or vegetable oil
Hot cooked spaghetti

Steps:

  • In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Serve chops and sauce over spaghetti.

Nutrition Facts : Calories 271 calories, Carbohydrate 14.1 g, Cholesterol 67.2 mg, Fat 11.4 g, Fiber 2.1 g, Protein 28.7 g, SaturatedFat 2.7 g, Sodium 941.7 mg, Sugar 8.5 g

NEAPOLITAN PORK CHOPS AND SPAGHETTI



Neapolitan Pork Chops and Spaghetti image

From my Granny's cookbook, "Prize Winning Recipes from Around the World." This is a lot like a recipe I used to adore from a local italian restaurant. They would let the sauce simmer a long time and it was sooooo succulent, the pork chops would just fall apart. MMMmm.

Provided by Candace Michelle 2

Categories     Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 (28 ounce) can Italian tomatoes
1 (6 ounce) can tomato paste
2 garlic cloves, minced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon sage
1 bay leaf
2 cups water
1 1/2 lbs lean pork chops
8 ounces thin spaghetti

Steps:

  • Put first 10 ingredients in a large saucepan. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally.
  • Trim meat from chops, leaving in large pieces. Brown on all sides in a skillet. Add meat and drippings to sauce and simmer for 1 hour longer.
  • Cook and drain spaghetti. Serve sauce over spaghetti.

Nutrition Facts : Calories 1299.3, Fat 64.7, SaturatedFat 19.3, Cholesterol 341.6, Sodium 1843.8, Carbohydrate 55, Fiber 4.2, Sugar 10.5, Protein 118.9

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