Pork With Mozzarella And Tomato Recipes

MOZZARELLA-STUFFED PORK MEATBALLS

Steps:

• To make the meatballs, peel and chop the onions and garlic finely, or grate them if you want a finer texture.
• In a bowl add the ground pork, chopped onion and garlic, mixed herbs, seasoning and mix well to combine.
• Cut the mozzarella into small cubes.
• Take about a tablespoon of the pork mixture, shape it into a ball, then flatten it out.
• Add a cube of mozzarella in the middle, then bring the meat around it to fully enclose it, shaping it into a ball again.
• Repeat with the remaining mixture.
• In a pan, heat up one tablespoon of oil, add the meatballs to the pan, and gently fry until lightly brown, the meatballs will not be fully cooked at this stage.
• Once they are brown, remove from the pan and set aside.
• To make the sauce, peel and chop the onion and garlic, and fry them in the same pan the meatballs had been fried, add more oil if necessary.
• Add the chopped tomatoes, broth, parmesan, seasoning and herbs, and transfer the meatballs back to the pan.
• Cover the pan with a lid, and leave to cook until the sauce is reduced and the meatballs are cooked through.

PORK LOIN WITH FRESH MOZZARELLA, BASIL AND TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Trim the pork tenderloins to remove "silver skin," then slice into 3/4-inch thick rounds.
• In a hot skillet, brown the tenderloins on both sides in olive oil. Set aside.
• In a 9 X 13-inch baking pan, arrange the pork slices face up.
• On top of each slice of pork, top with a small dollop of basil pesto, a slice of tomato and a fresh basil leaf. Repeat until all slices of pork are covered.
• In a small bowl, combine garlic and tomato sauce. Pour into baking dish, being careful of pork slices. Sauce can cover pork.
• Top each slice of pork with a thin slice of mozarella cheese.
• Bake at 400 degrees for 15-20 minutes, or until cheese is melted and golden brown. Cheese may be slid under the broiler for a few minutes for extra browning if desired.

MOZZARELLA-STUFFED PORK CHOPS WITH POLENTA AND TOMATOES

Steps:

• Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.
• In a medium saucepan, prepare polenta according to package directions.
• While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.
• Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.
• Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
• When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.
• Serve pork chops over polenta, topped with tomato pan sauce and parsley.

PORK CHOPS MOZZARELLA

Steps:

• In a shallow dish, beat egg. Dip chops into egg; coat with bread crumbs.
• Arrange chops in a 2-qt. oblong baking dish. Bake at 400 for 20 minutes.
• Pour spaghetti sauce over chops. Sprinkle with cheese. Bake 5 more minutes or until chops are no longer pink.