Tuscan Pork Chops Or Chicken With Rosemary Recipes

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TUSCAN PARMESAN PORK CHOPS



Tuscan Parmesan Pork Chops image

These pork chops are all dressed up! First they're bathed in a zesty marinade, then they're coated with crunchy nuts and cheese for a special main dish with mass appeal. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup zesty Italian salad dressing
2 tablespoons Dijon mustard
4 bone-in pork loin chops (7 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup shredded Parmesan cheese
1/2 cup finely chopped hazelnuts

Steps:

  • In a large resealable plastic bag, combine salad dressing and mustard. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle pork with salt and pepper. In a shallow bowl, combine cheese and hazelnuts. Coat chops with cheese mixture. Place on a greased 15x10x1-in. baking pan. Bake at 400° for 14-18 minutes or until a thermometer reads 145°.

Nutrition Facts : Calories 462 calories, Fat 32g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 935mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

TUSCAN PORK CHOPS (OR CHICKEN) WITH ROSEMARY



Tuscan Pork Chops (Or Chicken) With Rosemary image

I just love this sauce, and it is so easy to put together, too. Though I haven't tried it with chicken yet, I think it would be great with 4 chicken breast fillets substituted for the pork chops--simply increase the simmering time (in step number 6).

Provided by FlemishMinx

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless pork chops, 3/4 inch thick
10 sun-dried tomatoes, coarsely chopped (NOT oil-packed)
1 cup chicken broth
1/4 cup madeira wine
1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, finely minced
1 tablespoon fresh rosemary, chopped
1/2 cup cold water
1 tablespoon cornstarch

Steps:

  • In a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
  • Heat the olive oil in a large non-stick skillet over medium-heat.
  • Add the pork chops and brown on both sides; remove from skillet and set aside.
  • Add shallots and garlic to the skillet and cook briefly (till they become fragrant).
  • Stir in tomatoes with the liquid and chopped rosemary.
  • Return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
  • Remove the meat from the skillet to serving platter.
  • Combine water and cornstarch; add to the skillet.
  • Cook over medium heat, stirring constantly, until the sauce thickens.
  • Top the meat with the sauce and serve.

TUSCAN PORK CHOPS



Tuscan Pork Chops image

These tasty chops are elegant enough for a dinner party, but easy enough for a weeknight supper. From southern living magazine.

Provided by Loves2Teach

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
4 boneless pork chops (1 in thick)
1 tablespoon olive oil
3 -4 cloves garlic, minced
1/3 cup balsamic vinegar
1/3 cup low sodium chicken broth
3 plum tomatoes, seeded and diced
2 tablespoons capers
fresh parsley (to garnish) (optional)

Steps:

  • combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
  • Cook pork chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown.
  • Remove chops from skillet.
  • Add garlic to skillet, and saute 1 minute.
  • Add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers.
  • Return pork chops to skillet; bring sauce to a boil.
  • cover, reduce heat, and simmer 4-5 minutes or until pork is done.
  • Serve pork chops with tomato mixture.
  • Garnish, if desired.

TUSCAN PORK CHOPS WITH FETTUCCINI



Tuscan Pork Chops with Fettuccini image

Pork chops are pan-fried and dressed with a simple basil pan sauce, and served with fettuccini.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 25m

Yield 4

Number Of Ingredients 8

4 (4 ounce) boneless pork loin chops
2 tablespoons Market Pantry® extra virgin olive oil
8 ounces Market Pantry™ fettuccini
1 tablespoon Market Pantry Apple Cider Vinegar
1 teaspoon sugar
1 teaspoon dried basil
2 cloves garlic, chopped
1 roma (plum) tomatoes, chopped

Steps:

  • Season pork chops with salt and pepper. Heat 1 teaspoon of the oil in large skillet over medium-high heat. Add pork chops and cook 12 to 15 minutes, turning once, or until no longer pink and meat thermometer reads 160 degrees F.
  • Meanwhile, cook and drain pasta as directed on package. Pour pasta onto serving platter and arrange chops on pasta.
  • Stir vinegar into hot skillet. Add remaining oil and remaining ingredients. Saute just enough to heat through. Season to taste with salt and pepper. Pour over chops and pasta.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 43.1 g, Cholesterol 36.1 mg, Fat 12.2 g, Fiber 2.1 g, Protein 22 g, SaturatedFat 2.7 g, Sodium 26 mg, Sugar 1.9 g

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