PORK CHOPS AND PASTA
Delicious pork chops simmered in marinara sauce and served over pasta. Great family meal!
Provided by Lana Stuart
Categories Main Dishes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1, Calories 636 kcal, Carbohydrate 64 g, Protein 40 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 964 mg, Fiber 5 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 17 g
MARINATED PORK CHOPS
I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. -Jean Neitzel, Beloit, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.
Nutrition Facts : Calories 452 calories, Fat 32g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 569mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
ITALIAN-STYLE PORK CHOPS
An Italian-style version of pork chops was one of the first recipes I tried making in the early years of my marriage. I've changed it over the years to be healthier by reducing added oil and fat, and by adding in some vegetables. It works well served over hot rice. -Traci Hoppes, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 397 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 930mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 5g fiber), Protein 37g protein.
BONELESS PORK CHOPS PARMIGIANA
Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly this dish comes together. Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield 8 cutlets
Number Of Ingredients 13
Steps:
- Preheat the broiler, and line a large baking sheet with aluminum foil.
- Season the pork chops on both sides with the salt and pepper. Set three shallow pans side by side. Place the flour in one, the egg and milk in another, and the breadcrumbs and cheese in the third pan. Season the flour with 1 1/2 teaspoons of the Essence, the egg-milk mixture with 1 1/2 teaspoons of the Essence, and the breadcrumbs with 1 teaspoon of the Essence. Stir the flour to incorporate the Essence; beat the eggs, milk,and Essence to blend; and toss the breadcrumbs with the cheese and Essence to combine.
- Dredge the pork chops in the flour and shake to remove any excess. Working with one at a time, dip the pork chops in the egg wash to coat, then transfer them to the breadcrumb mixture and coat evenly, shaking to remove any excess.
- Set a 12-inch saute pan over medium- high heat and add the olive oil. When the oil is hot, place half of the breaded pork chops in the pan and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the browned pork chops to the prepared baking sheet. Repeat with the remaining pork chops.
- Spread 2 tablespoons of the marinara sauce over each of the pork chops, and top each with 1/4 cup of the grated mozzarella. Place the baking sheet under the broiler and cook for 2 to 2 1/2 minutes, until the cheese is bubbly and lightly browned in spots and the chops are just cooked through. Remove from the oven and, if desired, serve over cooked pasta with additional marinara sauce.
BEST PORK CHOP MARINADE
This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.
Provided by BethAnne923
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 6h10m
Yield 2
Number Of Ingredients 14
Steps:
- Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 29.6 g, Cholesterol 159.8 mg, Fat 41.7 g, Fiber 1 g, Protein 62.1 g, SaturatedFat 8.6 g, Sodium 1450.7 mg, Sugar 20.9 g
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