PORK CHOPS AND CREAMY SPINACH RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, spinach, cream cheese, salt, pepper, thick-cut pork chops, mashed potato
Provided by Lucia Plancarte
Categories Dinner
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a medium pan over medium heat. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the spinach and cool until wilted.
- Add the cream cheese and stir until melted. Season with salt and pepper. Remove the pan from the heat and let cool.
- Make a slit on the side of each pork chop to make a pocket, but do not cut all the way through.
- Fill the pork chops with the spinach mixture. Season with salt and pepper on both sides.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Working in batches, sear the pork chops until golden brown on both sides. Transfer to a baking sheet.
- Bake the pork chops for 20 minutes, or until cooked through.
- Serve the pork chops with mashed potatoes.
- Enjoy!
Nutrition Facts : Calories 595 calories, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 38 grams, Sugar 1 gram
PORK CHOPS MILANESE WITH CREAMED SPINACH
No frying necessary in our Pork Chops Milanese with Creamed Spinach. Instead, the chops get their crispy coating and tender, juicy goodness in the oven.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425ºF.
- Pound chops between sheets of waxed paper to 1/4-inch thickness. Combine mayo and mustard. Mix coating mix, Parmesan and oregano in pie plate.
- Spread 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.
- Bake chops 12 to 15 min. or until done (160ºF). Meanwhile, melt butter in large saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly. Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.
- Place chops on platter; top with spinach mixture. Serve with lemon wedges.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
PORK MILANESE WITH GARLIC SPINCAH RIGATONI
Steps:
- Brown 2 tablespoons of butter in a saute pan. Add the onion and saute then add basil. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach. Add cooked pasta, season with salt and pepper and garnish with Parmesan.
- Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs. Saute until golden brown on both sides. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil.
PORK MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
- Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
- Transfer the pork to plates and serve with lemon wedges.
PORK CHOPS MILANESE WITH CREAMED SPINACH
No frying necessary in our Pork Chops Milanese with Creamed Spinach. Instead, the chops get their crispy coating and tender, juicy goodness in the oven.
Provided by My Food and Family
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425ºF.
- Pound chops between sheets of waxed paper to 1/4-inch thickness. Combine mayo and mustard. Mix coating mix, Parmesan and oregano in pie plate.
- Spread 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.
- Bake chops 12 to 15 min. or until done (160ºF). Meanwhile, melt butter in large saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly. Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.
- Place chops on platter; top with spinach mixture. Serve with lemon wedges.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
PORK CHOPS SALTIMBOCCA WITH SAUTéED SPINACH
Provided by Gina Marie Miraglia Eriquez
Categories Roast Sauté Quick & Easy Father's Day Dinner Pork Chop Spinach Prosciutto Fontina Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with rack in middle.
- Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.
- While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
- Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
- Serve pork with spinach.
PORK MILANESE WITH CREAMY CAPER SAUCE
Fried pork chops and tarter sauce with an Italian twist. The key to a nice crust in this recipe is: 1. using regular breadcrumbs versus panko (i use panko most of the time, but not for this dish), 2. getting the pan hot and ready for you but not exceeding medium heat or the breading will burn before the meat cooks, and 3. not turning or touching the chops it's time to flip. If you follow these instructions, you'll have a nice golden crust on your pork chops. This is a Giada recipe that hardly needed tweaking.
Provided by KPD123
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a shallow bowl, combine flour, salt and pepper. In another bowl, add 2 eggs and beat until conmbined. In a third bowl, combine breadcrumbs with garlic powder and cayenne.
- Season pork chops with salt and pepper.
- One pork chop at a time, dredge in flour, then in eggs, then in breadcrumbs.
- Heat a large skillet over MEDIUM heat for 5 minutes. Add oil. When oil is hot, add pork chops to the skillet. Cook pork over medium heat 4-5 minutes per side. Do not touch until 4-5 minutes is up! Set a timer!
- For the caper sauce: Combine mascarpone and mayo. Mix in heavy cream. Add remaining ingredients. That's it, a no cook sauce! I top sauce with a few whole capers and a parsley sprig!
Nutrition Facts : Calories 826.5, Fat 40.1, SaturatedFat 11.6, Cholesterol 292.1, Sodium 1140.7, Carbohydrate 42.9, Fiber 2.8, Sugar 3, Protein 69.8
BONELESS PORK CHOPS MILANESE
You can put these chops together, cover and refrigerate and cook at dinner time. This is a really quick and delicious recipe courtesy of Giada DeLaurentis.
Provided by Marie
Categories Pork
Time 26m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely crush the panko and place in a large shallow bowl.
- Stir the cheese into the panko.
- Lightly beat the eggs in another large shallow bowl.
- Sprinkle the pork generously with salt and pepper.
- Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
- Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
- Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
- Transfer to paper towels to drain.
- Transfer the pork to plates and serve with lemon wedges.
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