Parmesan Boneless Pork With Sautéed Peppers And Onions Recipes

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
• Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
• While the chops cook, slice the garlic, onion and peppers.
• Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

ONION-AND-PEPPER PORK CHOPS

Steps:

• Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
• Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
• Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

SKILLET PORK CHOPS WITH POTATOES AND ONION

Steps:

• Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
• Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

SWEET AND SOUR PEPPER PORK

Steps:

• Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
• In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

SAUTEED PORK CHOPS WITH TOMATOES, ONIONS & PEPPERS

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Saute onion and yellow pepper with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then saute chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Return onion and yellow pepper to skillet and add tomatoes. Saute over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
• Serve chops topped with onion, peppers and tomato.

PARMESAN BONELESS PORK WITH SAUTéED PEPPERS AND ONIONS

Steps:

• Heat the 2 T of oil for the onions and peppers in a large frying pan. Over medium heat add the onions and peppers and sauté until well wilted and a little browned, stirring often. Add the feta and sour cream and stir well to combine. Let simmer until you are done cooking the meat.
• Beat the eggs in a large flat bowl. Mix the Parmesan cheese with the chili powder, paprika, and dried thyme in another large flat bowl. Dip each pork chop in the egg (let the egg drip back into the bowl), and then turn in the cheese mixture to coat. Meanwhile heat the butter and oil in a large non-stick frying pan. When finished dredging the meat, lay it in the frying pan and cook on medium low heat for about 6 minutes, until the meat is browned. Turn and cook 5 more minutes until browned on the other side of the pork, remove to a clean plate.
• Serve the meat over the onions and peppers.