Best Pork Chops Sicilian Style Recipes
ITALIAN BREADED PORK CHOPS
My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.
Provided by ELISAW
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 8
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).
Nutrition Facts : Calories 440.3 calories, Carbohydrate 33.4 g, Cholesterol 185.6 mg, Fat 20.3 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 6.1 g, Sodium 1026.1 mg, Sugar 3.6 g
GARLIC-CAPER GRILLED PORK CHOPS WITH SICILIAN SAUCE RECIPE
I am not a cook. I am, in fact, the only person I know who's as passionate about food as I am who doesn't cook. Oh, I can broil a piece of meat or fish or chicken and -- like any red-blooded American male -- I can grill on the barbecue. Because I'm the first one up in the morning, I'm also the de facto Mr. Breakfast in our household. But I've never baked, roasted, stuffed or sauteed anything, never made a sauce, never followed a recipe.So when my wife decided that instead of going to a restaurant for her birthday, she wanted a home-cooked meal, she didn't have much choice in the chef department.She turned to Lucas, our 13-year-old son, and said, "How would you like to cook my birthday dinner?"Undaunted -- well, maybe a little daunted -- Lucas immediately smiled and said, "OK, Mom."I realize that stories and personal columns about kids cooking can be a bit precious. In some high-end homes, the Cuisinart has replaced the Xbox as the adolescent toy of choice. Lucas even has a 14-year-old male friend who's going to France with his mother this summer to spend a week studying French in the morning and taking cooking lessons in the afternoon.Lucas? He'll probably spend a good part of his summer playing tennis and basketball -- and Xbox and War Hammer (if you don't know, don't ask) -- and when I told him I was writing this column, he said, "All I did was make dinner for Mom on her birthday. Don't make it seem like I'm a serious chef."OK. But great enthusiasm for food -- at home, in a restaurant, on a picnic, wherever -- has always been a big part of our family's daily life. Both Lucy and I thoroughly enjoy the dining experience -- I've even been accused of being a bit obsessive about it -- and Lucy is a superb cook.Not surprisingly, we introduced Lucas to the pleasures of the table (gastronomic and social) at a very early age.He was on the floor -- in a baby seat, adjacent to the dinner table -- while we ate dinner on his very first night home from the hospital as a newborn, and we've eaten dinner together when we're all home virtually every night since, no matter how late Lucy and I work.Lucas had his first serious restaurant meal -- complete with seafood sausage and foie gras -- at the now-defunct Citrus when he was 9 months old, and he's since eaten in the best restaurants here and wherever we've traveled, from Napa to New York to Europe.But being a kid, Lucas also likes hot dogs, hamburgers and pizza -- not to mention candy, ice cream and doughnuts -- and for his own birthday, he's more likely to pick a Dodger game or an amusement park than a nice restaurant.Over the last year or so, though, he's shown a growing interest in cooking; he's baked cookies and brownies for various school and sports events -- both alone and with his mother's help -- and for our last several grown-up dinner parties, he's made the desserts and helped with a few other dishes, at his request.So Lucy's suggestion that he cook her entire birthday dinner didn't come completely out of left field. On the other hand, he'd never actually made anything all by himself other than dessert, salad dressing (balsamic vinegar and oil) and a few simple pastas.The day before his mother's birthday, Lucas started poring through her cookbooks, much as Lucy does before a dinner party."How does this sound?" he'd suddenly ask me while I was reading or writing or paying bills. Again, it was much like his mother's questions when she's narrowing the field of choices for our about-to-be guests."Just don't pick anything too complicated," I said, repeatedly. "You want to have fun with this, not turn it into an ordeal."I also reminded him that, on the big night, he would be on his own."That's OK, Dad," he said. "You can be my sous-chef."Because he'd never attempted anything so ambitious, Lucas decided on a few ground rules: "I can ask Mom a question and she can tell me how to do something, but she can't actually do anything herself."As it turned out, except for "How do you mince an onion?" and "How do you know when the potatoes are done?" his only questions were more along the lines of "Do we have any red wine vinegar?" and "Where are the canned whole tomatoes?"The night before Lucy's birthday, Lucas made the garlic and caper marinade for the pork chops.On the afternoon of her birthday, he went shopping with her for the other ingredients, except for the pork chops, which I was dispatched to the butcher shop to pick up. Lucas did most of the preparation and cooking in the late afternoon and early evening of her birthday.The pork chops took a little longer to cook than he'd expected -- my fault, no doubt, since I bought slightly thicker chops than the recipe called for -- and Lucas had a little trouble getting the chocolate cake out of the pan. But he didn't panic when his announced dinner hour of 7 came and went. In fact, when we sat down to eat at 7:30, he seemed a lot more relaxed than several dinner party hostesses of my acquaintance.That's probably osmosis. Friends have often commented on how calm Lucy always seems, even while in the final stages of preparing a multi-course dinner for demanding guests.Lucas' dinner was delicious -- and I think Lucy enjoyed it a lot more than she would have if we'd gone to yet another fancy restaurant. Smiling happily, she toasted Lucas with her first glass of wine and again with her last -- at which point it was Lucas' turn to smile.His daily chores include washing the dishes, but on this night, he told me, "Since I did the cooking, you have to do the dishes."Deal.So last week, I asked if he'd like to make Mother's Day dinner."Sure," he said.On Saturday, he'll probably start looking through Lucy's cookbooks again. And on Sunday, I'll probably have to do the dishes. Again.
Provided by David Shaw
Categories GRILL, MAINS
Time 50m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Drain the capers. Mince together, in a food processor or by hand, the capers, garlic and rosemary. Blend in the oil and pepper. Coat both sides of the chops, set on a plate, cover and refrigerate overnight.
- The next day, heat an outdoor grill to medium-high and grill the chops, or cook on a grill pan or in a 12-inch skillet, lightly filmed with oil, over medium-high heat. Sprinkle the chops with salt, and grill or cook until the chops are barely firm when pressed and lightly blushed with pink inside (150 degrees on an instant-read thermometer), about 6 to 8 minutes per side. Serve hot, with a large spoonful of sauce.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, rosemary and a generous sprinkling of salt and pepper. Cook until the onion begins to color, then add the sugar. Stir with a wooden spoon as the sugar melts and bubbles (taking care not to burn), then finally turns pale amber, while the onions remain light-colored.
- Immediately add the oregano, basil, zest and garlic. Standing back to avoid splatters, quickly add the vinegar. Stir and boil down until the vinegar is a glaze, coating the onion and barely covering the bottom of the pan, 8 to 10 minutes. Continue to scrape down the pan's sides, to bring the developing glaze back into the sauce; watch for burning.
- Stir in the tomatoes, crushing them with your hands as they go into the pan. Boil, scraping down the sides and stirring, until the sauce is almost sizzling in its own juices. It should be a thick jam that almost mounds on a spoon. Finish seasoning with a few grinds of pepper, turn out of the pan and cool. Serve at room temperature or warm. Store covered in the refrigerator. (Makes about 1 cup.)
PORK CHOP PICCATA WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
- Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
- Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
- Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.
Nutrition Facts : Calories 640, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 1111 milligrams, Sodium 432 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 37 grams, Sugar 2 grams
ITALIAN-STYLE PORK CHOPS
An Italian-style version of pork chops was one of the first recipes I tried making in the early years of my marriage. I've changed it over the years to be healthier by reducing added oil and fat, and by adding in some vegetables. It works well served over hot rice. -Traci Hoppes, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 397 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 930mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 5g fiber), Protein 37g protein.
ITALIAN STYLE PORK CHOPS
When I make these chops, I always have to make extra. Everyone has to eat more than they need. Great with a salad. The chops are baked in a crispy, buttery coating in the oven.
Provided by MHFAB1
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 639.1 calories, Carbohydrate 26.5 g, Cholesterol 138.4 mg, Fat 48.6 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 26.9 g, Sodium 1021.9 mg, Sugar 0.5 g
SICILIAN PORK CHOPS
Make and share this Sicilian Pork Chops recipe from Food.com.
Provided by ElaineAnn
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Oil bottom of baking dish. Preheat oven to 350°.
- Mix bread crumbs, Parmesan cheese, and Italian seasoning.
- Add juice of lemons to melted butter.
- Dip pork chops in beaten eggs and then into seasoned bread crumbs to coat evenly.
- Lay them in the dish. Bake for 30 minutes and baste occasionally with melted butter and lemon juice mixture .
- Turn pork chops and continue basting for 30 more minutes.
- Serve with Italian bread and salad.
Nutrition Facts : Calories 431.2, Fat 34.5, SaturatedFat 17.4, Cholesterol 113.3, Sodium 844.3, Carbohydrate 23.6, Fiber 2.3, Sugar 2.6, Protein 8.8
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