Best Tuscan Pork Chops Recipes

TUSCAN PORK CHOPS

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

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)

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.

TUSCAN PORK CHOPS (OR CHICKEN) WITH ROSEMARY

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

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°.

HEARTY TUSCAN GRILLED PORK CHOPS

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.

PORK CHOPS ALA TUSCAN

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.

TUSCAN PORK CHOPS

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

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.