Pizza Pork Chops Recipes

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PIZZA PORK CHOPS



Pizza Pork Chops image

Pepperoni and mozzarella cheese punch up this easy skillet recipe with the pizza taste that kids-and guests of all ages-are sure to love. Vance Werner, Jr. of Franklin, Wisconsin likes to dress this speedy supper up by using Portobello mushrooms and serving with fresh broccoli or green beans.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups sliced fresh mushrooms
2 tablespoons butter
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 cups marinara or spaghetti sauce
16 slices pepperoni
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain., Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes on each side or until a thermometer reads 145°. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 450 calories, Fat 27g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 720mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 33g protein.

PIZZA PORK CHOPS



Pizza Pork Chops image

Pepperoni and mozzarella cheese punch up this easy skillet recipe with the pizza taste that kids-and guests of all ages-are sure to love.

Provided by looneytunesfan

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups sliced fresh mushrooms
2 tablespoons butter
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 cups marinara sauce or 2 cups spaghetti sauce
16 slices pepperoni
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain.
  • Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reaches 160°, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted.

PORK CHOPS PIZZAIOLA



Pork Chops Pizzaiola image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 (1 1/2-inch thick) bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large clove garlic, crushed
1 teaspoon fennel seed
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock

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



Pork Chops alla Pizzaiola image

Provided by Giada De Laurentiis

Categories     main-dish

Time 37m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves

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.

AMAZING 'PIZZA' PORK CHOPS



Amazing 'Pizza' Pork Chops image

I threw these delicious pork chops together with some extra things from the garden. My 5-year-old daughter named them pizza pork chops because she says they tasted like pizza.

Provided by ElizabethKnicely

Categories     Pork

Time 40m

Yield 5 pork chops, 5 serving(s)

Number Of Ingredients 9

5 boneless pork chops
1 pinch salt
1 pinch ground black pepper
5 slices tomatoes (1/2-inch thick)
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
2 garlic cloves, minced
2 tablespoons olive oil
5 slices mozzarella cheese

Steps:

  • Preheat an outdoor grill for medium heat.
  • Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.
  • Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 160°F (70°C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.

Nutrition Facts : Calories 427.6, Fat 24.8, SaturatedFat 9.1, Cholesterol 146.8, Sodium 302.5, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 46.6

SLOW-COOKER PIZZA PORK CHOPS



Slow-Cooker Pizza Pork Chops image

Pork chops and pasta sauce partner for a taste-tempting dinner reminiscent of pizza.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h10m

Yield 6

Number Of Ingredients 8

6 pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 cups tomato pasta sauce
4 cups cooked orzo
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
  • Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.
  • Cover; cook on Low heat setting 4 to 6 hours.
  • Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

Nutrition Facts : Calories 510, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 38 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 0 g

PORK CHOPS WITH PIZZA SAUCE



Pork Chops with Pizza Sauce image

This recipe was passed down to me from Mom, who got it from her mother. Oregano and basil in the tomato sauce and in the coating on these tender moist chops give this entree its Italian flavor. -Joanna Iovino of Commack, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 to 4 teaspoons dried oregano, divided
2 to 4 teaspoons dried basil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 bone-in pork loin chop (7 ounces each)
1 tablespoon olive oil
3 medium onions, thinly sliced
4 garlic cloves, minced
2 cans (8 ounces each) tomato sauce
1/2 cup water
2 cups hot cooked noodles

Steps:

  • In a small bowl, combine 1-1/2 to 3 teaspoons oregano, 1-1/2 to 3 teaspoons basil, 1/4 teaspoon salt and 1/4 teaspoon pepper./ Sprinkle over both sides of chops. In a large nonstick skillet, brown pork on both sides in oil over medium heat; remove from skillet., In the same skillet, saute onions and garlic until tender. Add the tomato sauce, water and the remaining oregano, basil, salt and pepper. Bring to a boil. Return pork to the skillet. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with hot noodles.

Nutrition Facts : Calories 302 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 882mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

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