Best Pork Chops Dijon With Penne Pasta Recipes

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PORK CHOPS AND PASTA



Pork Chops and Pasta image

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

4 pork chops
salt
pepper
½ cup all-purpose flour
¼ cup olive oil
24 ounces marinara sauce ((about 3 cups -- either homemade or purchased))
½ teaspoon red pepper flakes (optional)
8 ounces spaghetti
Parmesan cheese

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

PENNE WITH PORK CHOPS



Penne With Pork Chops image

This is what we had for dinner tonight. I've made dishes similar before, but haven't measured out the ingredients so others can duplicate it. Feel free to improvise. Water could be easily sustituted for the tomato juice. About half way through the cooking time taste the sauce for acidity. Add a pinch of sugar if needed to cut the acidity of the tomatoes.

Provided by rickscott

Categories     Penne

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 small onion, chopped finely
4 garlic cloves, minced
3 tablespoons olive oil
8 thin sliced pork chops
12 ounces tomato paste
12 ounces water
28 ounces crushed tomatoes
11 1/2 ounces tomato juice
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons dried basil
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup dry red wine
1 (8 ounce) jar mushrooms, drained
1 cup Italian parsley, chopped
1 lb cooked penne pasta

Steps:

  • Saute the onion in the olive oil in a large pot until translucent.
  • Add the garlic and continue cooking until the garlic is slightly brown.
  • While the onion is cooking mix the tomato paste and water together.
  • Place the pork chops in the pot.
  • Add the tomato paste mixture, crushed tomatoes, and the tomato juice to the pot then stir.
  • Add the dry seasonings, wine, and mushrooms. Simmer for 1 hour.
  • 10 minutes before the sauce is finished add the parsley.
  • Remove pork chops and keep warm while you mix pasta and sauce.
  • Serve with a salad.

Nutrition Facts : Calories 766.7, Fat 28.1, SaturatedFat 7.9, Cholesterol 100, Sodium 1763.1, Carbohydrate 86.6, Fiber 14.2, Sugar 15.2, Protein 41.4

ITALIAN CHOPS WITH PASTA



Italian Chops With Pasta image

Thanks to an Italian makeover, this pork is perfection in a pan! Tender chops, red wine, fire-roasted tomatoes and penne pasta make a luscious complete meal in minutes. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in pork loin chops (8 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 medium green pepper, chopped
1 medium red onion, chopped
3 garlic cloves, minced
1/3 cup dry red wine or chicken broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1-1/2 teaspoons Italian seasoning
Hot cooked penne pasta
Shredded Parmesan cheese, optional

Steps:

  • Sprinkle pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove and keep warm. Saute green pepper and onion in the same skillet until crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes and Italian seasoning. Cook and stir for 2-3 minutes or until sauce is slightly thickened. , Return chops to the skillet. Cover and simmer for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with pasta. Sprinkle with cheese if desired.

Nutrition Facts : Calories 498 calories, Fat 24g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1133mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 6g fiber), Protein 40g protein.

PORK CHOPS DIJON



Pork Chops Dijon image

Make and share this Pork Chops Dijon recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pork

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

4 pork loin chops, 1/2 thick
1 medium onion
3 tablespoons dijon-style mustard
2 tablespoons Italian salad dressing (low-calorie dressing)
1/4 teaspoon pepper

Steps:

  • Trim excess fat from chops.
  • Spray a 10-inch skillet with nonstick spray coating.
  • Brown chops on both sides in hot skillet.
  • Remove chops.
  • Add onions; cook and stir over medium heat 3 minutes.
  • Push onions aside; return chops to skillet.
  • Combine mustard, dressing and pepper; spread over chops.
  • Cover; cook over medium-low heat 15 minutes or till meat is tender.

Nutrition Facts : Calories 518.6, Fat 31.6, SaturatedFat 9.5, Cholesterol 170.8, Sodium 167.8, Carbohydrate 2.7, Fiber 0.5, Sugar 1.2, Protein 52.3

ITALIAN BAKED PORK CHOPS & PENNE ALFREDO



Italian Baked Pork Chops & Penne Alfredo image

A two in one recipe to satisfy your meat man, with a vegetarian pasta dish, combine the two for a tasty main dish! We have a variety of tatses in our family, & trying to satisfy everyone with one meal can be challenging. So I came up with this dish one night trying to accomodate everyone. We can't eat vegetarian every night! What...

Provided by Megan Todd

Categories     Steaks and Chops

Time 1h5m

Number Of Ingredients 22

6 one inch thick, center cut pork chops
1 c plain bread crumbs
1/4 c Parmesan cheese, fresh grated
1 tsp kosher salt
1 tsp fresh cracked pepper
1 tsp fresh chopped oregano
1 tsp fresh chopped basil
1/4 tsp dried thyme
1 1/2 c all-purpose flour
4 eggs, beaten
2 Tbsp water
PENNE ALFREDO
1 lb penne pasta (or pasta of your choice)
1 c butter
4 clove garlic, minced
4 c whole milk (or plain almond milk)
1/2 c heavy cream (may omit if keeping dairy free)
8 oz fresh grated Parmesan cheese
2 oz fresh grated romano cheese
1 tsp kosher salt
1 tsp cracked pepper
2 Tbsp fresh minced parsley

Steps:

  • 1. Preheat oven to 350 degrees F. You will need 3 separate bowls for dredging. In first bowl mix together flour, salt, & cracked pepper. In second bowl, mix together eggs and water. In third bowl, mix together bread crumbs, basil, parsley, oregano, thyme, & parmesan cheese.
  • 2. Heat oil in large saute pan over medium heat. Dredge pork chops first in flour mixture, then egg mixture, then bread crumb mixture. Make sure they are completely and evenly coated. Place pork chops in skillet and fry for 3-5 minutes on each side until golden brown. Remove and place in large casserole dish. Place in oven and bake for 30 minutes or until pork chops are cooked through. Baking times may vary depending on thickness of chops.
  • 3. To prepare penne alfredo, prepare pasta according to package directions, al dente.
  • 4. In a dutch oven, melt butter over low-medium heat, add minced garlic, cook for 2-3 minutes, stirring constantly being careful not to burn garlic. Slowly add flour & wisk till slightly thickened, on medium heat. Add cream and milk slowly, continue to stir occasionally, be careful not to boil mixture.
  • 5. When milk mixture is hot, but NOT boiling, add Parmesan & romano cheeses, salt, pepper, & parsley. Mix well. Continue to cook for 3-5 minutes until cheese is melted and sauce thickens. Remove from heat.
  • 6. To serve, mix half sauce with hot pasta, serve portioned pasta on plate, top with cooked pork chop, and top with more alfredo sauce. Or serve penne & alfredo as side dish to pork chops. Delicious either way!

DIJON CRUSTED PORK CHOPS



Dijon Crusted Pork Chops image

Make and share this Dijon Crusted Pork Chops recipe from Food.com.

Provided by Vicki in CT

Categories     Pork

Time 27m

Yield 2 serving(s)

Number Of Ingredients 6

2 pork chops
1 tablespoon Dijon mustard
1 stalk fresh rosemary, leaves only chopped
1/2 cup seasoned bread crumbs
salt and pepper
olive oil

Steps:

  • Preheat oven to 400 degrees.
  • Spread dijon on chops. Sprinkle rosemary, salt and pepper. Turn to other side and repeat.
  • Place breadcrumbs on shallow dish. Coat chops on both sides in crumbs.
  • Heat skillet on medium high heat. Drizzle small amount of olive oil. Heat. Brown chops for a couple of minutes on each side.
  • Place chops in oven. Cook for 20 minutes.

Nutrition Facts : Calories 343.9, Fat 16.1, SaturatedFat 5.4, Cholesterol 75.3, Sodium 678.9, Carbohydrate 21.1, Fiber 1.7, Sugar 1.9, Protein 27.1

PORK CHOPS WITH DIJON SAUCE



Pork Chops with Dijon Sauce image

Here's a main course that tastes rich yet isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. -Bonnie Brown-Watson, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1/3 cup reduced-sodium chicken broth
2 tablespoons Dijon mustard
1/3 cup half-and-half cream

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 432mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

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