PORK CHOPS ALLA PIZZAIOLA
Provided by Giada De Laurentiis
Categories main-dish
Time 37m
Yield 2 servings
Number Of Ingredients 8
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.
CANADIAN PORK LOIN CHOPS
I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.
Provided by WestCoastMom
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 4h50m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
- Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
- Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
- Coat pork chops on all sides with seasoned bread crumbs.
- Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
- Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
- Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 343.6 calories, Carbohydrate 20.3 g, Cholesterol 63.1 mg, Fat 17.6 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 5 g, Sodium 727.9 mg, Sugar 11.9 g
PORTUGUESE CHICKEN
Provided by Jean Anderson
Categories Chicken Onion Vegetable Braise Dinner Spice Paprika Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
- Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
- Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.
PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)
This recipe honors the Portuguese explorers who did so much to introduce peppers to the Old World. Try to start this the day before you plan to serve it so the paste can really flavor the meat. For Chicken variation, see directions in steps. Nice served with rice. From Eating Well.
Provided by Bev I Am
Categories Chicken
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare Portuguese-Style Paste (see recipe I posted).
- Place pork chops in a shallow glass dish and rub pepper paste over both sides.
- Pour wine over the chops.
- Cover and refrigerate for at least six hours or overnight, turning once or twice.
- Drain marinade into a small saucepan.
- Add oil and bring to a simmer.
- Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
- Stir in pepper and salt.
- Measure out 1/4 cup sauce for basting.
- Keep remainder warm.
- Meanwhile, heat grill to medium-high.
- Lightly oil grill rack.
- Place the chops on the grill.
- Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
- Serve immediately, passing remaining pepper sauce separately.
- Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
- Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
- Serves 6.
PORK CHOPS PIZZAIOLA
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook the sausages: Heat a large cast-iron or stainless steel skillet over high heat. When the skillet is hot, use a pair of metal tongs to arrange the sausages in a single layer. (There is no need for oil as the sausages will soon start to render their grease.) Turn the heat to medium and brown the sausages on all sides, taking care that they are cooked through, 8 to 10 minutes total. Remove the sausages to a medium bowl. Pour off the grease and add the wine, simmering over medium heat to reduce to about 1/4 cup liquid, 2 to 3 minutes. Pour the reduced wine over the sausages and wipe the skillet clean.
- Cook the pork chops: Add the canola oil to the same skillet. Sprinkle the pork chops on all sides with salt. When the oil begins to smoke lightly, add the pork chops in a single layer and brown on all sides over medium heat, 5 to 8 minutes total. Remove the pork chops to the bowl with the sausages. Leave the grease in the skillet.
- Make the sauce: Stir the onions and garlic into the same skillet and cook over medium-low heat until translucent, 8 to 10 minutes. Sprinkle with salt. Stir in the canned and cherry tomatoes with 1/2 cup water and simmer gently until the sauce is somewhat thick and tasty, 20 to 25 minutes. Stir the sausages and pork (and any meat juices) back into the sauce and bring to a simmer over medium heat. Simmer 2 to 3 minutes. Turn off the heat, then stir in the cheese, red wine vinegar and basil leaves. Taste for seasoning.
- Cook the pasta: Bring 6 quarts of water to a rolling boil in a large pot. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and stir with a large slotted spoon to ensure the pasta does not stick as it cooks. Cook until still quite firm, 8 to 10 minutes. Drain.
- Finish the dish: Spoon the meat over the pasta in individual bowls or serve in a large bowl, family style. You can also just leave the pot of meat and sauce and the pasta separate and let people serve themselves.
TOM'S DOWN TO THE BONE PORK CHOPS!
Are you sick 'n' tired of dried-out, tough pork chops? I was until I came up with this recipe. The trick to cooking meat and poultry is to know your internal temperatures. That is why you should invest in an instant-read, digital meat thermometer. I will NOT cook without one. And another thing people don't realize is that today's pork does NOT have to cook till it gets to 160 to 170 degrees F internal temperature. I like to serve these with some garlic smashed potatoes and grilled asparagus.
Provided by gutpyle
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
- Rinse pork chops and pat dry with paper towels.
- Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops.
- Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 555.5 calories, Carbohydrate 29 g, Cholesterol 113 mg, Fat 35.8 g, Protein 37.3 g, SaturatedFat 9.9 g, Sodium 414.1 mg, Sugar 0.2 g
PORTUGUESE BARBECUED CHICKEN
Make and share this Portuguese Barbecued Chicken recipe from Food.com.
Provided by stephanie
Categories Chicken
Time P1DT8h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat.
- Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
- Place chicken on greased grill over medium heat; skin side down for 10 minutes.
- Turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.
PORTUGUESE STYLE PORK CUTLETS
Make and share this Portuguese Style Pork Cutlets recipe from Food.com.
Provided by Transylmania
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except pork and cooking oil and pour over pork in a non-reactive container. Let marinate for between 6 and 48 hours (refrigerate for longer than 6 hours).
- Heat frying pan over medium heat and add just enough oil to cover the bottom. Cook pork cutlets two or three at a time until done. Keep finished cutlets warm in a low oven while cooking the others.
- When all the meat is cooked, drain off excess oil and pour the excess marinade into the pan. Cook over medium high heat for about 10 minutes, or until the sauce is thick like gravy.
- Serve the pork cutlets with marinade on top. Rice and/or fried potatoes are essential with this, as is a green salad.
PANKO PORK CHOPS
A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.
Provided by Yoly
Categories Pan Fried Pork Chops
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Place beaten eggs on a large plate.
- Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
- Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
- Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g
PORTUGUESE PORK CHOPS
Skillet chops with tomatoes, garlic and mushrooms. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dredge chops in flour. In a large skillet, heat oil and fry chops until golden brown on both sides; remove from skillet.
- Add tomatoes, onion, mushrooms, and garlic; saute for a few minutes. Add sherry, salt and pepper.
- Return chops to skillet and put bell pepper rings on chops. Cover and simmer until chops are tender, about 45 to 50 minutes.
More about "portuguesestyleporkchopsorchicken recipes"
THE BEST FILIPINO PORK RECIPES | ALLRECIPES
From allrecipes.com
PORTUGUESE MARINATED PORK (TORRESMOS DE VINHA …
From photosandfood.ca
PORTUGUESE PORK WITH CLAMS | FOOD FROM PORTUGAL
From foodfromportugal.com
21 COPYCAT PORTILLO’S RECIPES - TASTE OF HOME
From tasteofhome.com
10 BEST ITALIAN STYLE PORK CHOPS RECIPES | YUMMLY
From yummly.com
10 BEST PORTUGUESE MARINATED PORK RECIPES | YUMMLY
From yummly.com
PORTUGUESE-STYLE GRILLED CHICKEN (THE BEST) | RICARDO
From ricardocuisine.com
18 BEST FILIPINO PORK RECIPES - PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
CRISPY PORK SHOULDER - KAWALING PINOY
From kawalingpinoy.com
PORTUGUESE-STYLE CHICKEN AND POTATOES - RICARDO
From ricardocuisine.com
PORTUGUESE FRIED PORKCHOPS RECIPE | RECIPE | PORK CHOPS, PORK, …
From pinterest.ca
EASY PUERTO RICAN PORK FRIED CHOPS (CHULETAS) RECIPE
From mystayathomeadventures.com
30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PUERTO RICAN FRIED PORK CHOPS - LATINA MOM MEALS
From latinamommeals.com
PUERTO RICAN FRIED PORK CHOPS (CHULETAS FRITAS) | KITCHEN GIDGET
From kitchengidget.com
TOYOMANSI PORK CHOPS - KAWALING PINOY
From kawalingpinoy.com
CROCK POT PORTUGUESE CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
21 PORTUGUESE PORK SHOULDER RECIPES - SELECTED RECIPES
From selectedrecipe.com
PORTUGUESE STYLE CHICKEN | PALEO LEAP
From paleoleap.com
10 BEST PORTUGUESE PORK ROAST RECIPES | YUMMLY
From yummly.com
CHEF JOHN'S BEST PORK SHOULDER RECIPES | ALLRECIPES
From allrecipes.com
THE BEST JUICY SKILLET PORK CHOPS - INSPIRED TASTE
From inspiredtaste.net
10 BEST PORTUGUESE PORK STEW RECIPES | YUMMLY
From yummly.com
THE 32 MOST POPULAR PORTUGUESE RECIPES | 196 FLAVORS
From 196flavors.com
PORTUGUESE CHICKEN ( AKA PERI PERI CHICKEN) WITH CRISPY …
From feastingathome.com
QUICK AND EASY PORTUGUESE-STYLE CHICKEN | RICARDO
From ricardocuisine.com
EASY PORK CHOP SHEET PAN DINNER - THE BUSY BAKER
From thebusybaker.ca
PORTUGUESE-STYLE ROAST CHICKEN | PHOTOS & FOOD
From photosandfood.ca
PUERTO RICAN SPAGHETTI WITH PORK CHOPS - LATINA MOM MEALS
From latinamommeals.com
TORRESMOS (PORTUGUESE MARINATED PORK) – EVERYDAY PORTUGUESE
From everydayportuguese.com
ONE PAN TUSCAN PORK CHOPS · EASY FAMILY RECIPES
From easyfamilyrecipes.com
10 BEST PORTUGUESE PORK RECIPES | YUMMLY
From yummly.com
ROASTED PORK CHOPS WITH LEMON | FOOD FROM PORTUGAL
From foodfromportugal.com
PORTUGUESE PORK CHOPS - RECIPE | COOKS.COM
From cooks.com
PORTUGUESE FRIED PORK CHOPS (COSTELETAS DE PORCO FRITAS)
From easyportugueserecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love