Pork Chops Alla Pizzaiola With Dumplings Recipes

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.

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:

• Preheat the oven to 350˚ F.
• Cook the sausages: Heat a Dutch oven over high heat and add the olive oil. Use a pair of metal tongs to arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and brown the sausages on all sides until they are cooked through, 8 to 10 minutes. Transfer the sausages to a plate and set aside.
• Cook the pork shoulder: Season the chunks of pork shoulder on all sides with salt. Add the pork to the Dutch oven in a single layer and brown it on all sides, 5 to 8 minutes on each side. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the white wine and cook, stirring often, until all of the liquid cooks out, 12 to 15 minutes. Stir in both the canned and fresh tomatoes, along with the anchovy fillets and fish sauce. Cover the pot and place it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
• Finish the meat: Remove the pot from the oven and use a large spoon to skim off any excess fat or impurities from the surface. Let the sauce rest on the stovetop on low heat while you cook the pasta.
• Cook the pasta: Fill a large pot with 4 quarts water and bring it to a rolling boil over high heat. Add 4 tablespoons salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and cook, stirring it with a large slotted spoon to ensure it does not clump or stick to the pot, until it is al dente, 8 to 10 minutes. Drain the pasta, place it in a large bowl and toss it with the butter and a pinch of salt.
• Finish the dish: Stir the sausages into the sauce and then stir in the Parmesan, red wine vinegar and basil leaves. Taste for seasoning. Divide the pasta among individual bowls and serve the sauce and meat ladled over it, or serve it in a large bowl family-style.

Steps:

• Coat pork chops with flour.
• In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
• Remove chops to a shallow 2 1/2 qt.
• casserole.
• In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
• Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
• oregano leaves.
• Spoon vegetable mixture over pork chops in casserole.
• Cover and bake in 375° oven 1 hour.
• Skim off fat from liquid in casserole.
• Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
• Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
• Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.

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.

Steps:

• Season chops with salt and pepper.
• Heat 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 - 3 minutes per side.
• Remove the chops to a plate and reserve.
• Stir in the fennel seeds, onions, red pepper flakes, and oregano.
• Reduce the heat and cook for 7 - 8 minutes.
• Add the tomato paste, and cook for 1 minute.
• 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 - 6 minutes.

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:

• 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.