Alfredo Pork Chops Recipe 425 Recipes

PORK CHOPS AND PASTA

Steps:

• Salt and pepper both sides of the pork chops. Sprinkle the flour over the chops to lightly coat them.
• Heat the olive oil over medium-high heat in a large deep skillet.
• Add the chops and cook until nicely browned on both sides. Work in batches if necessary to prevent crowding the pan.
• Place the browned chops back into the skillet and pour over the marinara sauce.
• Reduce the heat to a simmer. Cook until the chops are done all the way through (about 20 minutes).
• Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions.
• When the spaghetti is done, remove the chops to a plate and cover with foil.
• Add the red pepper flakes, if using, to the marinara sauce.
• Drain the spaghetti and add it to the sauce. Toss to coat the spaghetti with the sauce. Add a small amount of the pasta cooking water if the marinara sauce is too thick.
• Serve chops alongside spaghetti.
• Top with grated Parmesan cheese.

PANKO PARMESAN BAKED PORK CHOPS

Steps:

• Preheat oven to 375°F.
• Combine the panko bread crumbs and grated parmesan cheese in a small mixing bowl and set aside.
• Brush a light layer of mayonnaise on each side of the pork chops; season the chops then coat in the panko parmesan mixture.
• Place on a baking sheet lined with a bakeable cooling rack. Lightly mist some cooking spray (like Pam) over the pork chops before baking.
• Bake 25 minutes or until golden brown.

PORK AND FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.

ITALIAN BAKED PORK CHOPS & PENNE ALFREDO

Steps:

• 1. Preheat oven to 350 degrees F. You will need 3 separate bowls for dredging. In first bowl mix together flour, salt, & cracked pepper. In second bowl, mix together eggs and water. In third bowl, mix together bread crumbs, basil, parsley, oregano, thyme, & parmesan cheese.
• 2. Heat oil in large saute pan over medium heat. Dredge pork chops first in flour mixture, then egg mixture, then bread crumb mixture. Make sure they are completely and evenly coated. Place pork chops in skillet and fry for 3-5 minutes on each side until golden brown. Remove and place in large casserole dish. Place in oven and bake for 30 minutes or until pork chops are cooked through. Baking times may vary depending on thickness of chops.
• 3. To prepare penne alfredo, prepare pasta according to package directions, al dente.
• 4. In a dutch oven, melt butter over low-medium heat, add minced garlic, cook for 2-3 minutes, stirring constantly being careful not to burn garlic. Slowly add flour & wisk till slightly thickened, on medium heat. Add cream and milk slowly, continue to stir occasionally, be careful not to boil mixture.
• 5. When milk mixture is hot, but NOT boiling, add Parmesan & romano cheeses, salt, pepper, & parsley. Mix well. Continue to cook for 3-5 minutes until cheese is melted and sauce thickens. Remove from heat.
• 6. To serve, mix half sauce with hot pasta, serve portioned pasta on plate, top with cooked pork chop, and top with more alfredo sauce. Or serve penne & alfredo as side dish to pork chops. Delicious either way!

ALFREDO PORK CHOPS RECIPE - (4.2/5)

Steps:

• Pre-heat oven to 300 *garlic rub, in small bowl, combine garlic, salt and pepper. *rub the mixture on the both sides of the pork chops, in non stick frying pan, over medium heat, in half the bacon fat or butter cook half the pork chops on both sides until turning brown. *set aside in a 9 x 13 casserole dish, repeat with remaining pork chops *wash and slice mushrooms in non stick frying pan, over medium heat , in 1 tbsp bacon grease or butter, toss mushrooms to coat. *stir fry 2 minutes and then place lid on pan and cover to cook until most of the water evaporates. In medium bowl, set aside mushrooms. In same pan in remaining bacon fat or butter, cook onions until turning golden brown. *Add mushrooms along with the parsley. Spread mushroom mixture over pork chops. *Pour Alfredo sauce over the pork shops. Cover casserole with foil and bake 1 hour. Allow to rest 10 minutes before serving. Alfredo Sauce: In non stick frying pan, combine cream cheese, Parmesan cheese, low carb milk, or half and half butter. Keep stirring until the sauce turns smooth.

CROCK POT PORK CHOPS ALFREDO

Steps:

• Season pork chops with salt and pepper and garlic powder to taste.
• Melt butter in a large skillet. Add pork chops; brown on both sides.
• Remove chops and place in the bottom of a 3 1/2-quart or larger slow cooker/Crock Pot.
• Add chicken broth to the skillet and stir, loosening browned bits as you stir. Stir in the mushrooms and saute for about 3 minutes.
• Add the alfredo sauce, parmesean cheese and thyme to skillet and stir well (no need to cook this just stir until blended).
• Pour Alfredo sauce and mushrooms over the chops.
• Cover and cook on low for 7 to 8 hours.