Pork Chops With Pizza Sauce Recipes

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SLOW-COOKER PIZZA PORK CHOPS

Pork chops and pasta sauce partner for a taste-tempting dinner reminiscent of pizza.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h10m

Yield 6

Number Of Ingredients 8



Slow-Cooker Pizza Pork Chops image

Steps:

  • Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
  • Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.
  • Cover; cook on Low heat setting 4 to 6 hours.
  • Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

Nutrition Facts : Calories 510, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 38 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 0 g

6 pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 cups tomato pasta sauce
4 cups cooked orzo
1 cup shredded mozzarella cheese (4 oz)

PIZZA PORK CHOPS

Pepperoni and mozzarella cheese punch up this easy skillet recipe with the pizza taste that kids-and guests of all ages-are sure to love. Vance Werner, Jr. of Franklin, Wisconsin likes to dress this speedy supper up by using Portobello mushrooms and serving with fresh broccoli or green beans.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Pizza Pork Chops image

Steps:

  • In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain., Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes on each side or until a thermometer reads 145°. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 450 calories, Fat 27g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 720mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 33g protein.

2 cups sliced fresh mushrooms
2 tablespoons butter
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 cups marinara or spaghetti sauce
16 slices pepperoni
1 cup shredded part-skim mozzarella cheese

PORK CHOPS ALLA PIZZAIOLA

Provided by Giada De Laurentiis

Categories     main-dish

Time 37m

Yield 2 servings

Number Of Ingredients 8



Pork Chops alla Pizzaiola image

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.

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves

PORK CHOPS PIZZAIOLA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Pork Chops Pizzaiola image

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.

4 (1 1/2-inch thick) bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large clove garlic, crushed
1 teaspoon fennel seed
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock

PORK CHOPS WITH SAUCE PIQUANT

Provided by Food Network

Categories     main-dish

Time 10h50m

Yield 4 servings

Number Of Ingredients 16



Pork Chops with Sauce Piquant image

Steps:

  • In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight.
  • Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter.
  • Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined. Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.

4 teaspoons garlic, minced
4 teaspoons fresh lime, minced
4 teaspoons fresh sage, minced
Salt and pepper to taste
4 1-inch thick rib pork chops
Flour for dredging the chops
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup onion, minced
1/2 cup dry white wine
1 1/2 cups beef broth
2 tablespoons tomato paste
1/4 cup pitted olives, sliced
2 tablespoons drained capers, chopped
2 teaspoons Dijon mustard
2 tablespoons fresh parsley, minced

PORK CHOPS WITH HONEY-GARLIC SAUCE

The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5



Pork Chops with Honey-Garlic Sauce image

Steps:

  • In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

4 bone-in pork loin chops (6 ounces each)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

PORK CHOPS ALLA PIZZAIOLA

Make and share this Pork Chops Alla Pizzaiola recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 37m

Yield 2 serving(s)

Number Of Ingredients 8



Pork Chops Alla Pizzaiola image

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.

Nutrition Facts : Calories 993.5, Fat 59.8, SaturatedFat 18.7, Cholesterol 275.6, Sodium 555.2, Carbohydrate 11.9, Fiber 2.8, Sugar 6.6, Protein 98.1

2 tablespoons olive oil
2 (12 ounce) center-cut pork chops (bone-in, 1-inch thick)
salt & freshly ground black pepper
1 small onion, thinly sliced
1 (15 ounce) can diced tomatoes with juice
1 teaspoon herbes de provence
1/4 teaspoon dried red pepper flakes (to taste)
1 tablespoon chopped fresh Italian parsley

PORK CHOPS IN RED SAUCE

These chops are so tender you cut them with your fork. Whenever I serve them I get ask for the recipe.

Provided by FLIGGY

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h10m

Yield 4

Number Of Ingredients 6



Pork Chops in Red Sauce image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
  • Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
  • Cover casserole and bake in preheated oven for 1 hour.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 12.9 g, Cholesterol 35.5 mg, Fat 4.2 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 862 mg, Sugar 6.7 g

4 center cut pork chops
1 onion, sliced
1 to taste salt and pepper to taste
1 cube beef bouillon
½ cup hot water
1 (10.75 ounce) can condensed tomato soup

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