Pork Chops Pizzaiola Recipes

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PORK CHOPS ALLA PIZZAIOLA



Pork Chops Alla Pizzaiola image

Make and share this Pork Chops Alla Pizzaiola recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 37m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 (12 ounce) center-cut pork chops (bone-in, 1-inch thick)
salt & freshly ground black pepper
1 small onion, thinly sliced
1 (15 ounce) can diced tomatoes with juice
1 teaspoon herbes de provence
1/4 teaspoon dried red pepper flakes (to taste)
1 tablespoon chopped fresh Italian parsley

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.

Nutrition Facts : Calories 993.5, Fat 59.8, SaturatedFat 18.7, Cholesterol 275.6, Sodium 555.2, Carbohydrate 11.9, Fiber 2.8, Sugar 6.6, Protein 98.1

PORK CHOPS PIZZAIOLA



Pork Chops Pizzaiola image

This recipe is courtesy of "30 Minute Meals" with Rachel Ray. Looked really good. And who doesn't want a quick meal on a busy night. As some of you may know, she likes things spicy. I posted this recipe as is, but feel free to adjust the spice level to your liking.

Provided by Becky in Wisconsin

Categories     One Dish Meal

Time 30m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • Season chops with salt and pepper.
  • Heat 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 - 3 minutes per side.
  • Remove the chops to a plate and reserve.
  • Stir in the fennel seeds, onions, red pepper flakes, and oregano.
  • Reduce the heat and cook for 7 - 8 minutes.
  • Add the tomato paste, and cook for 1 minute.
  • 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 - 6 minutes.

PORK CHOPS ALLA PIZZAIOLA



Pork Chops alla Pizzaiola image

These pork chops are cooked in an Italian sauce made with tomatoes, onions, herbes de Provence and red pepper flakes.

Provided by Giada De Laurentiis

Categories     dinner,herbs,Italian,Main,pork

Time 37m

Yield 2 servings

Number Of Ingredients 8

2 Tbsp olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 oz each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-oz) can diced tomatoes, in juice
1 tsp herbes de provence
¼ tsp dried red pepper flakes, or more to taste
1 Tbsp 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 160ºF, 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.

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.

PIZZAIOLA CHOPS



Pizzaiola Chops image

My favorite cousin shared this recipe, and I tweaked it for our family. Taste as you go, and try the Italian trick of sprinkling on some oregano to give it that extra something. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil, divided
4 boneless pork loin chops (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1-1/2 cups sliced baby portobello mushrooms
1 medium sweet yellow pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
2 large tomatoes, chopped
1/2 cup white wine or chicken broth
1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
2 garlic cloves, minced
Hot cooked rice, optional

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.

Nutrition Facts : Calories 351 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

PORK CHOPS ALLA PIZZAIOLA



PORK CHOPS ALLA PIZZAIOLA image

Categories     Pork

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.

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