Best Braised Pork Chops And Penne Sorrento Recipes

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TUSCAN BRAISED PORK CHOPS



Tuscan Braised Pork Chops image

An aromatic sofrito flavors the pork chops. The sofrito then becomes the base for a tasty pasta sauce. The chops are served with pasta, the sauce and a robust green vegetable such as spinach or escarole. Correction: Soffrito is the correct spelling for this Italian mixture of aromatic vegetables, which is more often know by the French name, mirepoix. Sofrito is a slightly different Caribbean-Spanish mixture used for similar purposes.

Provided by Chopin Liszt

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 lbs pork chops (4 thick ones)
1/2 cup olive oil
1/2 cup water (may be used) or 1/2 cup broth (may be used)
8 ounces tomato sauce
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (edited per SugarPea's comment)
1/2 teaspoon thyme
1/2 teaspoon basil

Steps:

  • Wipe the chops with a damp paper towel and dry them.
  • Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
  • Remove the chops and set aside.
  • Add the vegetables and the remaining 1/4 cup of oil to the pan.
  • Caramelize the vegetables at medium heat (this is the sofrito).
  • Return the chops to the pan and spoon some of the sofrito over them.
  • Add the seasonings and wine.
  • Cover and simmer on low heat for 30 minutes.
  • Add a little water from time to time to prevent the pan from boiling dry.
  • Add the tomato sauce.
  • Cook covered 10 more minutes.
  • Remove the chops and strain the sauce.
  • Drizzle some sauce over the chops.
  • Dress pasta of your choice with the remaining sauce.

BRAISED PORK CHOPS



Braised Pork Chops image

This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

2 tablespoons canola oil
Six 6-ounce boneless center-cut pork chops, trimmed of any fat
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons light-brown sugar
1 tablespoon Worcestershire or soy sauce
1 teaspoon garlic salt
Sprigs fresh parsley, for garnish

Steps:

  • Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
  • Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
  • Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

PORK CHOPS SORRENTO RECIPE



Pork Chops Sorrento Recipe image

Provided by LoisD

Number Of Ingredients 5

6 pork blade, rib, loin, or sirloin chops - 3/4 inch thick
1 8-ounce can tomato sauce with mushrooms
1 small green pepper, cut into 1/3-inch strips
1/2 tsp oregano leaves
1 8-ounce package mozzarella cheese, cut into 6 slices

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.

BRAISED HERB PORK CHOPS



Braised Herb Pork Chops image

These herb-packed braised pork chops are great for entertaining because it comes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. -Darci Truax, Billings, Montana

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 7 servings.

Number Of Ingredients 16

1/4 cup dried parsley flakes
2 teaspoons paprika
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon ground mustard
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
7 bone-in pork loin chops (1/2 inch thick)
2 tablespoons vegetable oil
2 cups thinly sliced onions
4 large garlic cloves, sliced
5 medium carrots, cut into 2-inch pieces
2 cups chicken broth
Hot mashed potatoes
Chopped fresh thyme, optional

Steps:

  • Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat., Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.

Nutrition Facts : Calories 284 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 516mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

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