Italian American Pork Chops Recipes

Steps:

• In a large nonstick skillet, brown pork chops in batches on both sides in oil; remove from skillet. Add the onion, mushrooms and garlic; saute for 5 minutes or until tender. Stir in the tomatoes, salt, oregano, basil and pepper., Return pork chops to skillet; arrange green pepper between the chops. Reduce heat; cover and simmer for 30 minutes or until meat is tender.

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
• Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
• Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
• Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
• Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
• Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
• Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

Steps:

• In food processor or blender, mix oil, balsamic vinegar, garlic, rosemary and basil. Set aside 2 tablespoon of the marinade. Pour the remaining marinade in a dish. Add pork chops and flip them to coat well. Cover and let marinated at room temperature for 10 minutes. In a bowl, mix tomatoes and reserved marinade.
• Set the gaz barbecue to high heat. Put pork chops on greased grill and cook for about 15 minutes or until lightly pink inside (flip at mid cooking). Serve pork chops with tomatoes.

Steps:

• Preheat oven to 350 degrees.
• Heat shortening in large skillet; add pork chops and brown quickly on both sides.
• Remove chops and drain off all but 2 tablespoons fat.
• Cook onion and green pepper in remaining fat for about 3 minutes or until onion is soft.
• Add tomato sauce, water, sugar and seasonings.
• Heat to boiling and cook for about 5 minutes.
• Arrange potatoes in a large shallow baking dish or casserole.
• Place pork chops on top of potatoes and pour sauce over all.
• Cover casserole with lid or foil.
• Bake at 350 degrees for 1 hour.
• Remove cover and sprinkle with grated romano cheese, returning to oven and baking 15 minutes longer.

Steps:

• Between pieces of plastic wrap or waxed paper, place each pork chop; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow bowl, mix flour, seasoned salt and garlic powder. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop in flour mixture, then dip in milk. Coat well with bread crumbs.
• In 12-inch skillet, heat oil over medium heat. Cook pork in oil 6 to 8 minutes, turning once, until browned on outside and slightly pink in center. Sprinkle with cheese.

Steps:

• Make the sauce: in a large saute pan over med-high heat, add in the oil.
• To the hot oil, add the onion, carrots, garlic, and celery; stir/saute for about 5 minutes, until soft but not brown.
• Transfer vegetables to the slow cooker and add in the tomatoes, tomato paste, oregano, and fennel; season with salt and pepper.
• Cover and cook on LOW for about 8 hours; transfer sauce to a covered container.
• Make the chops: combine the flour and salt in a zip-lock plastic bag.
• Put the eggs in a shallow dish.
• Dip each chop into the eggs to coat thoroughly.
• One at a time, place the chops in the bag; shake until evenly coated.
• Place a large saute pan over med-high heat and add in the oil.
• Add in the pork chops and cook, turning, for about 15 minutes, until browned on both sides.
• Place the chops in the slow cooker and pour 4 cups of the sauce over the top.
• Cover and cook on LOW for 6-8 hours, until the meat is very tender.
• Place a chop on each plate and generously spoon the sauce over the top.