Best Tuscan Pork Chops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TUSCAN PORK CHOPS



Tuscan Pork Chops image

These tasty chops are elegant enough for a dinner party, but easy enough for a weeknight supper. From southern living magazine.

Provided by Loves2Teach

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
4 boneless pork chops (1 in thick)
1 tablespoon olive oil
3 -4 cloves garlic, minced
1/3 cup balsamic vinegar
1/3 cup low sodium chicken broth
3 plum tomatoes, seeded and diced
2 tablespoons capers
fresh parsley (to garnish) (optional)

Steps:

  • combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
  • Cook pork chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown.
  • Remove chops from skillet.
  • Add garlic to skillet, and saute 1 minute.
  • Add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers.
  • Return pork chops to skillet; bring sauce to a boil.
  • cover, reduce heat, and simmer 4-5 minutes or until pork is done.
  • Serve pork chops with tomato mixture.
  • Garnish, if desired.

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.

SPALLA DI MAIALE (PORK CHOPS WITH TUSCAN KALE)



Spalla Di Maiale (Pork Chops With Tuscan Kale) image

Recipe of Dario Cecchini, the Tuscan meat-cutter who may just be the most famous butcher in the world, according to the editors of Food & drink Weekly who posted this recipe in their Top Picks of 2008. This fits in well with our winter cavalo nero sitting pretty in the winter garden. 1 hour marinating time for pork not included in prep time.

Provided by Busters friend

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 teaspoon salt
3 tablespoons fennel seeds
1 1/4 lbs pork butt (the leaner part of the cut)
1 lb kale, cavalo nero
1/4 cup olive oil
3 garlic cloves, peeled

Steps:

  • Using a mortar and pestle, or a coffee or spice grinder, coarsely grind together 1 teaspoons salt and the fennel seed. Cut the roast crosswise into slices that are one-fourth- to one-half-inch thick. Arrange on a plate and season with the salt and fennel seed mixture. Set aside at room temperature for at least 1 hour.
  • Bring a large pot of water to boil. While waiting for the water to heat, strip the stems from the kale, and chop the leaves coarsely. Add the leaves to the boiling water and cook until they are tender, 5 to 7 minutes. Drain, squeeze dry and set aside.
  • When ready to cook, pour the oil into a large skillet and place over medium-high heat. Add the garlic cloves, and cook until they begin to brown. Remove with a slotted spoon and discard. Add the meat to the hot oil and brown on both sides, 2 to 3 minutes per side.
  • Remove the pork to a clean plate and put in a warm place. Reduce the heat to low, add the kale to the pan and cook, stirring to coat with the pan drippings, until the flavor mellows and combines, about 5 minutes. Season to taste with salt.
  • Arrange the pork on top of the kale, pouring any collected juices in the plate over the greens. Season with more salt if necessary, cover and cook over low heat until the pork is heated through, about 3 minutes. Serve immediately, spooning a mound of the greens onto the plate and placing the pork steak on top.

Nutrition Facts : Calories 509.2, Fat 37.2, SaturatedFat 9.7, Cholesterol 93.6, Sodium 721.2, Carbohydrate 14.4, Fiber 4, Protein 31.1

TUSCAN PORK CHOPS (OR CHICKEN) WITH ROSEMARY



Tuscan Pork Chops (Or Chicken) With Rosemary image

I just love this sauce, and it is so easy to put together, too. Though I haven't tried it with chicken yet, I think it would be great with 4 chicken breast fillets substituted for the pork chops--simply increase the simmering time (in step number 6).

Provided by FlemishMinx

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless pork chops, 3/4 inch thick
10 sun-dried tomatoes, coarsely chopped (NOT oil-packed)
1 cup chicken broth
1/4 cup madeira wine
1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, finely minced
1 tablespoon fresh rosemary, chopped
1/2 cup cold water
1 tablespoon cornstarch

Steps:

  • In a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
  • Heat the olive oil in a large non-stick skillet over medium-heat.
  • Add the pork chops and brown on both sides; remove from skillet and set aside.
  • Add shallots and garlic to the skillet and cook briefly (till they become fragrant).
  • Stir in tomatoes with the liquid and chopped rosemary.
  • Return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
  • Remove the meat from the skillet to serving platter.
  • Combine water and cornstarch; add to the skillet.
  • Cook over medium heat, stirring constantly, until the sauce thickens.
  • Top the meat with the sauce and serve.

TUSCAN PARMESAN PORK CHOPS



Tuscan Parmesan Pork Chops image

These pork chops are all dressed up! First they're bathed in a zesty marinade, then they're coated with crunchy nuts and cheese for a special main dish with mass appeal. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup zesty Italian salad dressing
2 tablespoons Dijon mustard
4 bone-in pork loin chops (7 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup shredded Parmesan cheese
1/2 cup finely chopped hazelnuts

Steps:

  • In a large resealable plastic bag, combine salad dressing and mustard. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle pork with salt and pepper. In a shallow bowl, combine cheese and hazelnuts. Coat chops with cheese mixture. Place on a greased 15x10x1-in. baking pan. Bake at 400° for 14-18 minutes or until a thermometer reads 145°.

Nutrition Facts : Calories 462 calories, Fat 32g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 935mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

HEARTY TUSCAN GRILLED PORK CHOPS



Hearty Tuscan Grilled Pork Chops image

These Hearty Tuscan Grilled Pork Chops are big on flavor-but brief on ingredients. All you need are Italian seasoning, Parmesan cheese and the chops.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings

Number Of Ingredients 2

6 bone-in pork chops (2-1/4 lb.), 1/2 inch thick
1/2 cup KRAFT Seasoned Grated Parmesan Cheese Classic Italian

Steps:

  • Heat greased grill to medium-high heat.
  • Evenly coat both sides of chops with cheese.
  • Grill 4 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. before serving.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g

PORK CHOPS ALA TUSCAN



Pork Chops Ala Tuscan image

Muir Glen® tomatoes provide a simple addition to a hearty pork dinner that's ready in 30 minutes. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1/4 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 egg
4 boneless pork chops, 1 inch thick (about 1 3/4 lb)
2 tablespoons olive oil
2 teaspoons finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1/3 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon capers

Steps:

  • In shallow dish, mix flour, salt and pepper. In another shallow dish, beat egg with fork. Dip pork chops into egg, then coat with flour mixture.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 2 to 3 minutes on each side or until golden brown. Remove pork from skillet; set aside.
  • Place garlic in skillet; cook 1 minute, stirring constantly. Stir in tomatoes, broth, vinegar, basil and capers. Return pork chops to skillet. Bring to a boil. Reduce heat to medium-low. Cover; simmer 13 to 15 minutes or until pork is no longer pink and thermometer inserted in center reads 160°F.
  • To serve, spoon tomato mixture over pork chops.

Nutrition Facts : Calories 450, Carbohydrate 14 g, Cholesterol 175 mg, Fat 1, Fiber 1 g, Protein 46 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 6 g, TransFat 0 g

TUSCAN PORK CHOPS



TUSCAN PORK CHOPS image

Categories     Pork

Yield 4

Number Of Ingredients 11

1/4 cup all-purpose flour $
1 teaspoon salt
3/4 teaspoon seasoned pepper
4 (1-inch-thick) boneless pork chops $
1 tablespoon olive oil $
3 to 4 garlic cloves, minced*
1/3 cup balsamic vinegar
1/3 cup chicken broth $
3 plum tomatoes, seeded and diced $
2 tablespoons capers
Garnish: fresh parsley sprigs

Steps:

  • Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture. Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet. Add garlic to skillet, and sauté 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers. Return pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Garnish, if desired. *1 tablespoon bottled minced garlic may be substituted.

TUSCAN BEANS AND PORK CHOPS



Tuscan Beans and Pork Chops image

Originally from the Frank's Red Hot Sauce website, this recipe has become a quick and easy weeknight favorite!

Provided by anonymous

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork rib chops, 1-inch thick
1 tablespoon olive oil
2 teaspoons garlic powder
2 (15 ounce) cans cannellini beans
1/4 cup hot sauce
2 teaspoons dried thyme leaves

Steps:

  • Season the pork chops with salt, pepper and garlic powder. Heat the oil in a dutch oven or large saucepot. Cook the pork chops in the oil for 12-15 minutes or until browned on both sides, turning once. Transfer to a dish.
  • In the same pot, add the beans with their liquid, hot sauce and the dried thyme leaves and stir to combine. Return the pork chops to the pot.
  • Heat to a boil, then reduce the heat to medium-low and simmer, covered, for 10 minutes or until the pork chops are no longer pink near the bone. Garnish with fresh chopped parsley, if desired.

Nutrition Facts : Calories 536.8, Fat 17.5, SaturatedFat 5.3, Cholesterol 58.8, Sodium 427.1, Carbohydrate 54.7, Fiber 13.6, Sugar 1.3, Protein 40.8

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pork     #easy     #dietary     #meat     #pork-chops     #3-steps-or-less

Related Topics