Pizzaiola Chops Recipes

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir until mushrooms are tender, 3-4 minutes. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes., Return chops to pan. Cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes. If desired, serve with rice.

Steps:

• Season steak medallions with salt and black pepper on both sides.
• Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
• Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
• Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
• Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

Steps:

• Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
• Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.

Steps:

• Prepare seasoned flour by mixing all flour ingredients together in a bowl.
• Cover chops with the seasoned flour.
• Heat 3 of the tablespoons olive oil in a sillet and brown chops on both sides.
• Remove browned chops to a plate and discard fat left in skillet.
• To skillet, add the remaining 1 tablespoons oil and heat it.
• Add tomato paste, onions, garlic and saute for 2-3 minutes.
• Add white wine, crushed tomatoes and oregano.
• Return chops to skillet, cover and braise over low heat for 45 minutes or until tender.
• Remove chops, top with cheese and keep warm in oven until melted.
• Serve immediateley.

Steps:

• Sprinkle chops with pepper and saute with olive oil in a large skillet until golden brown on both sides.
• If there is too much oil in the pan remove some but not all.
• Add 2 cans of tomatoes and kosher salt.
• Bring tomatoes and pork chops to a boil for several minutes.
• Reduce heat and simmer.
• Cover skillet and cook for 1 1/2 to 2 hours or until chops are tender and almost falling apart.
• Add basil leaves 5-7 minutes before removing skillet from heat.
• Use left over sauce from skillet to go over your pasta.