Neapolitan Pork Chops And Spaghetti Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
• Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
• Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
• Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.

Steps:

• Sprinkle pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove and keep warm. Saute green pepper and onion in the same skillet until crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes and Italian seasoning. Cook and stir for 2-3 minutes or until sauce is slightly thickened. , Return chops to the skillet. Cover and simmer for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with pasta. Sprinkle with cheese if desired.

Steps:

• In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.

Steps:

• Brown Pork Chops in Olive Oil and Garlic.
• Remove Chops and saute mushrooms and peppers in the same pan (more oil may be necessary).
• Add remaining ingredients along with Chops and simmer covered for 1 hour.
• Serve over fettucine.

Steps:

• Put first 10 ingredients in a large saucepan. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally.
• Trim meat from chops, leaving in large pieces. Brown on all sides in a skillet. Add meat and drippings to sauce and simmer for 1 hour longer.
• Cook and drain spaghetti. Serve sauce over spaghetti.

Steps:

• 1. Put first 10 ingredients into a large saucepan.
• 2. Bring to a boil and simmer, uncovered, for 1 hour stirring occasionally.
• 3. Trim meat from chops, leaving it in large pieces. Brown on all sides in a skillet.
• 4. Add meat and drippings to sauce and simmer for 1 hour longer.
• 5. Cook and drain spaghetti. Put on hot platter and cover with pork and sauce.
• 6. Makes 4 Servings
• 7. TIP: remove bay leaf before serving

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.