Tuscan Pork Chops Recipes

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:

• combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
• Cook pork chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown.
• Remove chops from skillet.
• Add garlic to skillet, and saute 1 minute.
• Add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers.
• Return pork chops to skillet; bring sauce to a boil.
• cover, reduce heat, and simmer 4-5 minutes or until pork is done.
• Serve pork chops with tomato mixture.
• Garnish, if desired.

Steps:

• Layer the potatoes,garlic, onions, & carrots in a roasting pan. Top with the pork chops and season well.Scatter the sage leaves and rosemary over the top and pour the olive oil over the whole thing.
• Bake in a 375 degree oven until the vegetables are browning and the pork chops are tender, approx one hour.

Steps:

• Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
• Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
• Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.

Steps:

• Wipe the chops with a damp paper towel and dry them.
• Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
• Remove the chops and set aside.
• Add the vegetables and the remaining 1/4 cup of oil to the pan.
• Caramelize the vegetables at medium heat (this is the sofrito).
• Return the chops to the pan and spoon some of the sofrito over them.
• Add the seasonings and wine.
• Cover and simmer on low heat for 30 minutes.
• Add a little water from time to time to prevent the pan from boiling dry.
• Add the tomato sauce.
• Cook covered 10 more minutes.
• Remove the chops and strain the sauce.
• Drizzle some sauce over the chops.
• Dress pasta of your choice with the remaining sauce.

Steps:

• In a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
• Heat the olive oil in a large non-stick skillet over medium-heat.
• Add the pork chops and brown on both sides; remove from skillet and set aside.
• Add shallots and garlic to the skillet and cook briefly (till they become fragrant).
• Stir in tomatoes with the liquid and chopped rosemary.
• Return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
• Remove the meat from the skillet to serving platter.
• Combine water and cornstarch; add to the skillet.
• Cook over medium heat, stirring constantly, until the sauce thickens.
• Top the meat with the sauce and serve.

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops in one half of pan.
• In large bowl, mix 3/4 teaspoon of the thyme, the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture. Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat. Spread vegetables in other half of pan.
• Bake uncovered 30 to 35 minutes or until pork is no longer pink in center. Sprinkle cheese and remaining 1/4 teaspoon thyme over pork; bake 2 to 3 minutes longer or until cheese is melted.