Italian American Pork Chops Recipes

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ITALIAN PORK CHOPS



Italian Pork Chops image

Skillet-browned chops are simmered with tomatoes, mushrooms and green pepper in this tasty treatment for pork. It's easy to prepare, especially if you buy the mushrooms already sliced. -Adeline Piscitelli of Sayreville, New York

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

6 bone-in pork loin chops (6 ounces each and 3/4 inch thick)
2 tablespoons olive oil
1 large onion, chopped
1/2 pound fresh mushrooms, sliced
1 garlic clove, minced
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 large green pepper, julienned

Steps:

  • In a large nonstick skillet, brown pork chops in batches on both sides in oil; remove from skillet. Add the onion, mushrooms and garlic; saute for 5 minutes or until tender. Stir in the tomatoes, salt, oregano, basil and pepper., Return pork chops to skillet; arrange green pepper between the chops. Reduce heat; cover and simmer for 30 minutes or until meat is tender.

Nutrition Facts : Calories 237 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 573mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

ITALIAN BREADED PORK CHOPS



Italian Breaded Pork Chops image

My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.

Provided by ELISAW

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 8

3 eggs, lightly beaten
3 tablespoons milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops

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).

Nutrition Facts : Calories 440.3 calories, Carbohydrate 33.4 g, Cholesterol 185.6 mg, Fat 20.3 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 6.1 g, Sodium 1026.1 mg, Sugar 3.6 g

BAKED ITALIAN PORK CHOPS



Baked Italian Pork Chops image

Baked Italian Pork Chops is a fail-proof oven baked pork chop recipe. The pork chops are baked slowly in the oven for a juicy, fork-tender dinner. Say goodbye to dry, tough pork chops with this easy Italian pork chop recipe.

Provided by Barbara

Categories     Entree     Main Course

Time 1h40m

Number Of Ingredients 8

4 - 6 pork chops (see notes for thickness recommendations)
Garlic salt
Black Pepper
3 Tablespoons vegetable oil
4 ounces canned mushrooms, drained
15 ounces Italian-style canned tomatoes
3/4 cup dry white wine (substitutions in notes below)
1 Tablespoon dried oregano

Steps:

  • Preheat oven to 325 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
  • Season both sides of pork chops generously with garlic salt and black pepper.
  • Heat vegetable oil in a skillet over medium high heat; brown both sides of pork chops.
  • Place browned pork chops in prepared baking dish.
  • In a bowl, mix drained mushrooms (optional), canned tomatoes with the juices, and wine; pour over browned pork chops.
  • Sprinkle dried oregano over top of pork chops.
  • Bake uncovered in preheated oven for 1 hour 15 minutes to 2 hours depending on thickness of pork. See below for recommendations. Be sure to baste pork in its liquids every 30 minutes.
  • Serve over rice, if desired.

Nutrition Facts : Calories 675 kcal, Carbohydrate 8 g, Protein 74 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 224 mg, Sodium 436 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ITALIAN PORK CHOPS



Italian Pork Chops image

Here's another recipe passed down from my mother and I've passed on to my daughters and daughter-in-law. We love it because it not only tastes good but it is an entire meal in one dish - AMEN! Enjoy!

Provided by Goodies from Grandm

Categories     One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 12

6 pork loin chops
2 tablespoons vegetable oil or 2 tablespoons olive oil
1 medium onion, chopped
1/4 cup green pepper, chopped
2 (8 ounce) cans tomato sauce
1 cup water
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon garlic salt
pepper
5 medium potatoes, peeled and quartered
1 cup grated romano cheese

Steps:

  • Preheat oven to 350 degrees.
  • Heat shortening in large skillet; add pork chops and brown quickly on both sides.
  • Remove chops and drain off all but 2 tablespoons fat.
  • Cook onion and green pepper in remaining fat for about 3 minutes or until onion is soft.
  • Add tomato sauce, water, sugar and seasonings.
  • Heat to boiling and cook for about 5 minutes.
  • Arrange potatoes in a large shallow baking dish or casserole.
  • Place pork chops on top of potatoes and pour sauce over all.
  • Cover casserole with lid or foil.
  • Bake at 350 degrees for 1 hour.
  • Remove cover and sprinkle with grated romano cheese, returning to oven and baking 15 minutes longer.

Nutrition Facts : Calories 766.7, Fat 39.9, SaturatedFat 13.1, Cholesterol 185.6, Sodium 744.8, Carbohydrate 38.7, Fiber 5.5, Sugar 6.4, Protein 61.4

PORK CHOPS ITALIANO



Pork Chops Italiano image

Flavorful, tender pork chops with Italian pizzazz. Great served over noodles.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 13

1 teaspoon olive oil
2 cups sliced mushrooms
2 tablespoons olive oil
6 (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 cup chopped onion
1 (14.5 ounce) can diced Italian tomatoes, undrained
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup water, if necessary
1 large green bell pepper, cut in 6 pieces

Steps:

  • Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
  • Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

Nutrition Facts : Calories 290 calories, Carbohydrate 7.8 g, Cholesterol 63 mg, Fat 17.6 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 5.1 g, Sodium 339.1 mg, Sugar 3.8 g

ITALIAN AMERICAN PORK CHOPS



Italian American Pork Chops image

Make and share this Italian American Pork Chops recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time P16DT1h

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, finely chopped
2 large carrots, finely chopped
4 garlic cloves, finely chopped
4 celery ribs, finely chopped
1 (35 ounce) can diced tomatoes
1 (4 ounce) can tomato paste
2 teaspoons dried oregano
1/2 teaspoon fennel seed
salt
fresh ground black pepper
1 cup all-purpose flour
2 teaspoons salt
3 eggs, lightly beaten
4 thick center-cut pork chops, trimmed of fat
3 tablespoons olive oil

Steps:

  • Make the sauce: in a large saute pan over med-high heat, add in the oil.
  • To the hot oil, add the onion, carrots, garlic, and celery; stir/saute for about 5 minutes, until soft but not brown.
  • Transfer vegetables to the slow cooker and add in the tomatoes, tomato paste, oregano, and fennel; season with salt and pepper.
  • Cover and cook on LOW for about 8 hours; transfer sauce to a covered container.
  • Make the chops: combine the flour and salt in a zip-lock plastic bag.
  • Put the eggs in a shallow dish.
  • Dip each chop into the eggs to coat thoroughly.
  • One at a time, place the chops in the bag; shake until evenly coated.
  • Place a large saute pan over med-high heat and add in the oil.
  • Add in the pork chops and cook, turning, for about 15 minutes, until browned on both sides.
  • Place the chops in the slow cooker and pour 4 cups of the sauce over the top.
  • Cover and cook on LOW for 6-8 hours, until the meat is very tender.
  • Place a chop on each plate and generously spoon the sauce over the top.

Nutrition Facts :

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