Best Italian Pork Chops Recipes

ITALIAN BREADED 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).

ITALIAN-STYLE PORK CHOPS

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.

KITTENCAL'S ITALIAN BREADED BAKED PARMESAN PORK CHOPS

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish or a medium jelly-roll baking sheet (or use a baking dish large enough to hold the chops in).
• In a bowl whisk together the eggs with milk.
• In a shallow dish mix together the dry breadcrumbs with Parmesan cheese, garlic powder, salt, black pepper, cayenne, parsley and Italian seasoning.
• Let the chops sit at room temperature for about 45 minutes.
• Heat oil and butter in a skillet over medium-high heat.
• Dip the chops into the egg/milk mixture (allowing any excess to drip off of the chops).
• Coat in the breadcrumb mixture completely.
• Brown the chops in the skillet on both sides (about 4-5 minutes per side) sprinkling both sides with seasoned salt when browning (you may omit this step if desired and just bake in the oven).
• Place in prepared baking dish.
• Bake the chops for about 25 minutes or until cooked (the cooking time will vary depending on how thick your chops are).

HOMEMADE ITALIAN PORK CHOPS

Steps:

• In a nonstick skillet, brown pork chops on both sides. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops. , In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6-8 hours or until meat is tender.Remove pork and keep warm. Transfer mushroom mixture to a saucepan. , In a small bowl, combine the cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops. , Garnish with green pepper rings if desired.

ITALIAN BREADED PORK CHOPS

Steps:

• Between pieces of plastic wrap or waxed paper, place each pork chop; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow bowl, mix flour, seasoned salt and garlic powder. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop in flour mixture, then dip in milk. Coat well with bread crumbs.
• In 12-inch skillet, heat oil over medium heat. Cook pork in oil 6 to 8 minutes, turning once, until browned on outside and slightly pink in center. Sprinkle with cheese.

EASY BAKED PORK CHOPS MARINATED IN ITALIAN DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
• Combine pork chops, Italian dressing, salt, and pepper in a resealable bag. Shake to evenly coat pork chops with the dressing. Spread out in the prepared baking dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ITALIAN BBQ PORK CHOPS

Steps:

• Stir the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season both sides of the pork chops with salt and black pepper. Brush the chops with the sauce from the saucepan.
• Cook the pork chops on the preheated grill until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the grill and allow to rest for 3 minutes before serving with the remaining sauce on the side.

ITALIAN STYLE PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
• Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
• Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

GRILLED ITALIAN PORK CHOPS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Sprinkle pork chops with salt and black pepper, and grill until the chops are browned, show good grill marks, and are no longer pink in the middle, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
• Place ham, tomato, and mozzarella cheese slices on each pork chop, and sprinkle with oregano and paprika; cook until the cheese has melted, about 2 more minutes. Let stand for 5 minutes before serving.

ITALIAN DRESSING PORK CHOPS

Steps:

• Oven: Preheat oven to 350 degrees F. Place pork chops and Italian dressing in a deep baking dish. Place dish in oven and cook for 30 to 35 minutes.
• Grill: Place pork chops in a medium size Ziploc bag and cover with the Italian dressing. Let them marinade while the grill is heating. Cook on grill for 30 to 35 minutes or until done.

ITALIAN BREADED BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour olive oil into a baking dish.
• Pound pork chops with a meat tenderizer on a firm surface until thin and tender.
• Pour milk into a shallow bowl. Combine bread crumbs, thyme, and rosemary in a second shallow bowl. Dip pork chops into the milk, then thoroughly coat with bread crumbs, and place in one layer in the prepared baking dish. Season with salt.
• Bake in the preheated oven until bread crumbs are crispy, about 10 minutes per side.

GRILLED PORK CHOPS WITH ITALIAN RELISH

Steps:

• Combine first 7 ingredients in small bowl. Season with salt and pepper. Let stand at least 15 minutes or up to 1 hour.
• Prepare barbeque (medium heat). Arrange pork chops in 8x8x2-inch glass baking dish. Drain liquid from relish; spoon liquid over pork. Let pork marinate at least 15 minutes, turning occasionally. Grill pork until cooked through, about 6 minutes per side.
• Transfer pork to plates. Spoon relish over and serve.

EASY ITALIAN-STYLE PORK CHOPS AND ZUCCHINI DINNER

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
• Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
• Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
• Serve the chops and zucchini sauce mixture over the pasta.

TOMATO-TOPPED ITALIAN PORK CHOPS

Steps:

• In a large skillet, brown chops in oil in batches. Transfer to a 4- or 5-qt. slow cooker coated with cooking spray. Saute onion and carrot in drippings until tender. Stir in the tomatoes, vinaigrette and oregano; pour over chops., Cover and cook on low for 8-10 hours or until meat is tender.

ITALIAN STYLE PORK CHOPS

Steps:

• Preheat oven to 425°F (220°C).
• In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
• Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
• Bake at 425°F (220°C) for 30 to 40 minutes, or until internal pork temperature reaches 160°F (70°C).

ITALIAN BREADED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F
• 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 and discard.
• 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 or until cooked through.

3-INGREDIENT PAN-SIMMERED ITALIAN BONELESS PORK CHOPS

Steps:

• Heat oil over medium-high heat in large frying pan that has a lid.
• Season pork chops with salt and pepper.
• Sear chops in pan till lightly browned, about 1-2 minutes per side.
• REMOVE frying pan from burner (so you don't burn yourself on next step).
• Slowly pour can of stewed tomatoes over chops. Distribute tomatoes so some are under chops and the balance is evenly covering the tops of the pork chops.
• Cover pan and return to burner. Reduce heat to low and simmer (do not boil) for 2-3 hours, or until chops are fork tender. You can leave the chops on low for even longer, if you prefer - adjust to your schedule.
• Uncover and let simmer for another hour (or longer) until some of the water in the pan evaporates.
• Serve with side of mashed potatoes (the pan juice goes well with them!) or over pasta of your choice with some parmesan cheese.

ITALIAN STYLE PORK CHOPS

Steps:

• Sprinkle pork chops with a little salt and pepper.
• Brown chops on both sides in oil in skillet over medium heat.
• Remove chops from skillet; drain and set aside.
• Cut the top off of 1 bell pepper; remove the seeds.
• Cut six 1/4 -inch thick rings from the other bell pepper; set aside.
• Seed and chop remaining bell pepper.
• Combine chopped green pepper, tomato sauce, stewed tomatoes, water, onion, Italian seasoning, salt, pepper, garlic, and Worcestershire sauce in a large bowl and mix well.
• Spread rice evenly in a lightly greased 9x13 inch baking pan.
• Slowly pour tomato mixture over rice.
• Arrange pork chops over the rice mixture.
• Top each pork chop with a pepper ring.
• Bake uncovered at 350 degrees Fahrenheit for 1 hour or until rice is tender.

ITALIAN PORK CHOPS

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.

MAPLE PLANK-GRILLED ITALIAN STUFFED PORK CHOPS

Steps:

• Preheat outdoor grill for medium-high heat. Prepare a maple grilling plank by soaking in water according to manufacturer's directions.
• Place the pork chops on a clean, flat surface, and cut from one side through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book. Set aside until needed.
• Melt the butter in a large skillet over medium-high heat. Stir in the onion, garlic, and celery; cook and stir until the onion is soft and transparent, about 5 minutes. Add the spinach, and cook until wilted, 3 to 5 minutes. Pour in the chicken broth, and add the croutons: stir until croutons absorb the broth. Remove from heat, and stir in the Italian cheese blend and the Parmesan cheese. Spoon the vegetable-cheese mixture into the pockets of each pork chop. Close one side of the pork chop over the filling. Place pork chops on the prepared grilling plank. Sprinkle with fresh rosemary, and season with salt and pepper to taste.
• Cover and grill, turning once, until pork chops are no longer pink in the center and juices run clear, about 30 minutes.