Pork Chops Sorrento Recipes

BRAISED PORK CHOPS AND PENNE SORRENTO

Steps:

• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add onions and bell peppers; cook 4 to 6 min. or until crisp-tender, stirring occasionally. Remove from skillet. Reserve for later use.
• Combine flour and black pepper in shallow dish. Dip chops, 1 at a time, in flour mixture, turning to evenly coat both sides of each chop.
• Mix pasta sauce, wine and thyme until blended. Heat remaining oil in same skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Pour pasta sauce mixture over chops; turn to evenly coat chops with sauce. Cover; simmer on medium-low heat 25 to 30 min. or until chops are done (145ºF), turning after 15 min.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Transfer chops to platter, reserving sauce in skillet. Cover chops to keep warm; let stand 3 min. Meanwhile, stir cooked vegetables into sauce mixture in skillet; cook 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta. Serve with chops and sauce.

PORK CHOPS ITALIANO

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.

TENDER SWEET 'N' SOUR PORK CHOPS

Steps:

• Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.

PORK CHOPS SORRENTO RECIPE

Steps:

• Trim several pieces of fat from edge of port chops, In 12-inch skillet over med-high head heat fat until lightly browned; using spoon, press and rub fat over bottom of skillet to grease it well; discard fat. Add chops to skillet and cook until browned on both sides. Add tomato sauce, green pepper and oregano. Reduce heat to low; cover and simmer 30 minutes or until meat is fork tender. Last 5 minutes, top each chop with cheese slice.