PORK WITH MOZZARELLA AND TOMATO
This is a satisfying pork and pasta dish you can make any time. Mix the arugula and pasta together with a lemony dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook orzo according to package instructions; drain. Cover and refrigerate one-quarter for Corn Chowder with Zucchini and Orzo. In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion and saute until translucent, 5 minutes. Add tomato mixture and cook, breaking it up with a spoon, until sauce thickens, 10 minutes.
- Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Season pork with salt and pepper, arrange on sheet, and broil 3 minutes. Remove sheet from broiler. Flip pork; top with tomato sauce and mozzarella. Broil until pork is cooked through, 3 minutes. Cover and refrigerate 3 cutlets for Zesty Pork Sandwiches.
- Stir remaining 1/4 cup oil, lemon zest and juice, and arugula into remaining orzo and season with salt and pepper. Serve alongside pork.
Nutrition Facts : Calories 881 g, Fat 42 g, Fiber 5 g, Protein 50 g, SaturatedFat 12 g
MOZZARELLA-STUFFED PORK CHOPS WITH POLENTA AND TOMATOES
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Provided by Rhoda Boone
Categories Kid-Friendly Quick & Easy Dinner Mozzarella Pork Chop Hominy/Cornmeal/Masa 22-Minute Meals Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.
- In a medium saucepan, prepare polenta according to package directions.
- While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.
- Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.
- Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
- When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.
- Serve pork chops over polenta, topped with tomato pan sauce and parsley.
PORK CUTLETS PARMESAN WITH TOMATO SAUCE
These are really quite easy to put together. The fresh taste of the sauce makes them so delicious. I think this is one of my best dinners. There's enough sauce for a side of pasta.
Provided by MizzNezz
Categories Pork
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- FOR TOMATO SAUCE---------------.
- Heat oil in saucepan and add garlic.
- Cook briefly (do not brown).
- Add tomatoes and bring to a boil.
- Add rosemary, pepper flakes, salt and pepper.
- Simmer for 10 minutes.
- FOR CUTLETS------------.
- Sprinkle the cutlets with salt and pepper.
- Mix egg and water well.
- Put breadcrumbs in shallow dish.
- Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
- Heat olive oil in nonstick 10 inch skillet.
- Cook cutlets on med.
- hi heat about 5 minutes per side until lightly browned.
- Preheat the oven to 400 degrees.
- Place cutlets in baking dish.
- Put mozzarella slices on top.
- Sprinkle with parmesean.
- Spoon sauce around the cutlets.
- Bake until piping hot and the cheese is melted (about 8 minutes).
PORK CHOPS MOZZARELLA
Another one of my clippings. Found this one on a jar of Prego spaghetti sauce. I haven't tried this yet, but it sounds good and really easy (a big plus!). Kind of like chicken parm. I am guessing at prep time.
Provided by BandJsGranny
Categories High Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow dish, beat egg. Dip chops into egg; coat with bread crumbs.
- Arrange chops in a 2-qt. oblong baking dish. Bake at 400 for 20 minutes.
- Pour spaghetti sauce over chops. Sprinkle with cheese. Bake 5 more minutes or until chops are no longer pink.
Nutrition Facts : Calories 418.1, Fat 19.1, SaturatedFat 7.6, Cholesterol 170.3, Sodium 414.8, Carbohydrate 11.3, Fiber 1.2, Sugar 3.6, Protein 46.8
PORK LOIN WITH FRESH MOZZARELLA, BASIL AND TOMATOES
I first enjoyed this recipe at my mother-in-law's home in Cologne, Germany. Germany has a very large population of Italians and so it is very common to eat Italian-inspired dished there. This one combines pork tenderloin with tomato sauce, fresh tomato slices and melted mozarella cheese. A true knockout. I think this recipe originally came from a German woman's magazine. Though this recipes sounds very complicated, it is quite easy and fun to make. It is also a definite crowd-pleaser.
Provided by ElleFirebrand
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Trim the pork tenderloins to remove "silver skin," then slice into 3/4-inch thick rounds.
- In a hot skillet, brown the tenderloins on both sides in olive oil. Set aside.
- In a 9 X 13-inch baking pan, arrange the pork slices face up.
- On top of each slice of pork, top with a small dollop of basil pesto, a slice of tomato and a fresh basil leaf. Repeat until all slices of pork are covered.
- In a small bowl, combine garlic and tomato sauce. Pour into baking dish, being careful of pork slices. Sauce can cover pork.
- Top each slice of pork with a thin slice of mozarella cheese.
- Bake at 400 degrees for 15-20 minutes, or until cheese is melted and golden brown. Cheese may be slid under the broiler for a few minutes for extra browning if desired.
Nutrition Facts : Calories 447.6, Fat 19.2, SaturatedFat 8.1, Cholesterol 177.3, Sodium 736.8, Carbohydrate 9.7, Fiber 4, Sugar 4.7, Protein 58.2
PORK CUTLETS PARMIGIANA
This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
- Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
- Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
- Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
- In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
- Preheat oven to 400 degrees.
- In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams
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- Wash and blanch the tomatoes in boiling water for 30 seconds, drain them, cool them in cold water, then remove the skin.
- Season the fillets with salt and pepper, place them in a hot pan with a drizzle of oil and brown them on both sides over high heat for a couple of minutes until a crust forms, then transfer them to an ovenproof dish and bake in a ventilated oven at 200 °C for 8 minutes.
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