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Pork Chop Recipes
Pork Chops with Fennel
Pork Chops with Fennel
RECIPES
Breaded Pork Chops
Double Cheese Pork Chops
Pork Chops with Orange and Marsala
Honey Mustard Pork Chops
Pork Chops with Fennel
The pork chop, a cut from the pork loin (which is the top section of a pig), is a favorite dinnertime
staple. Pork chops are individual serving cuts that are sliced to various thicknesses. Depending
on the size of the chop, 1 or 2 chops may be served as a single serving.  Single chops may vary
from 1/2-inch to 1-1/2-inchs thick and double rib chops may be as thick as 2 inches.
Breaded Pork Chops
(Serves 4)

This is a simple pork chop recipe but it accompanies well with a number of
side dishes.  Make an easy mustard-mayonnaise condiment by combining 3
parts Dijon mustard to 1 part mayonnaise.  Finishing the chops in the oven
prevents the breadcrumbs from burning and keeps the meat moist and
tender.

Ingredients:

4 (1-inch thick) loin or rib pork chops
Salt and pepper
2 eggs beaten with 1 tablespoon water
3/4 cup Italian-flavored bread crumbs
3/4 cup grated Parmesan cheese
3 to 4 tablespoons olive or vegetable oil

Directions:

Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper.

In a small, shallow bowl combine the breadcrumbs and Parmesan.  Dip each
pork chop into the egg mixture, then into the bread crumb mixture, coating
evenly.

Heat the oil in a large, oven-proof skillet over medium heat.  Place the breaded
pork chops in the skillet and cook 3 to 4 minutes on each side, until golden
brown.  Place the skillet with pork chops in the oven and cook to your desired
doneness.  For chops with a slightly pink center, bake for 12 to 15 minutes, to
135 degrees F.  Allow the chops to rest for 5 minutes before serving.
Double Cheese Pork Chops
(Serves 4)

Ingredients:

4 (1-inch thick) loin or rib pork chops
Salt and pepper
1 egg beaten with 1 tablespoon water
1/2 cup Italian-flavored bread crumbs
3/4 cup grated Parmesan cheese, divided
3 to 4 tablespoons olive or vegetable oil
4 thick slices mozzarella cheese
1 (8 ounce) can tomato sauce

Directions:

Season the pork chops with salt and pepper.
In a small, shallow bowl combine the breadcrumbs and 1/2 cup Parmesan.
Dip each pork chop into the egg mixture, then into the bread crumb mixture,
coating evenly.

Heat the oil in a large, oven-proof skillet over medium heat.  Place the
breaded pork chops in the skillet and cook for 8 to 10 minutes per side.  Put
1 slice of mozzarella on each chop, cover the skillet, and allow the cheese to
melt, 1 to 2 minutes.  Transfer the chops to a serving platter. 

Reduce the heat under the skillet to low.  Carefully add the tomato sauce to
the skillet and scrape up any browned bits.  Add the remaining Parmesan
cheese and season with salt and pepper.  Pour the sauce over the chops and
serve.
Pork Chops with Orange and Marsala
(Serves 4)

Ingredients:
4 pork loin chops, about 1 inch thick
Salt and pepper
2 tablespoons olive oil
1/2 cup dry Marsala wine
1/2 cup fresh orange juice
1/2 teaspoon grated orange zest

Directions:
Season the chops with salt and pepper.
Heat the olive oil in a large skillet over medium heat.   Add the chops and cook
until browned on both side, about 10 minutes.  Reduce the heat to medium-low
and cook until the chops are cooked through.  Transfer the chops to a plate.

Add the Marsala to the skillet and raise the heat to medium-high.  Reduce the
wine until slightly thickened, about 2 minutes.  Add the orange juice and bring
to a simmer.  Return the chops to the skillet and add the orange zest.  Baste
the chops with the pan juices for 2 minutes.  Serve.
Honey Mustard Pork Chops
(Serves 4)

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
4 (1-1/4-inch thick) center-cut rib or pork loin chops
Salt and pepper
1/2 cup white wine
1/4 cup chicken broth
2 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup heavy cream

Directions:

Melt butter with the oil in a large deep skillet over high heat.  Season chops
with salt and pepper.  Place the chops in the skillet.  Brown them well, about 2
or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
Remove chops to a platter and pour off most of the fat.

Reduce the heat to medium.
Carefully add wine to the pan drippings and stir, scraping up any brown bits.
Cook for 1 to 2 minutes to reduce the liquid by half.  Add the chicken broth,
Dijon mustard, and honey.  Whisk to combine and continue cooking for 2
minutes. Add the cream and whisk until thickened, about 2 minutes.  Return
pork chops to the skillet along with any accumulated drippings.  Turn the
chops to coat both sides and cook for 1 minute, just to reheat.  Serve.
Pork Chops with Fennel
(Serves 2)

Ingredients:

2 center-cut bone-in pork chops
Salt and pepper
2 tablespoons olive oil
1/2 large fennel bulb, cut into 1/2-inch slices
1 small onion, thinly sliced
1 cup chicken broth
1 tablespoon lemon juice
1 tablespoon unsalted butter

Directions:

Preheat oven to 350 degrees F.  Season pork chops with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.  Saute the pork chops for
2 minutes on each side.  Transfer the chops to a baking dish and place in the
oven.

Add the fennel and onion to the skillet.   Reduce the heat to medium.  Add
more oil if the skillet is too dry.  Saute the fennel and onion until lightly
browned and softened, about 3 minutes.  Add the chicken broth and lemon
juice.  Cover and simmer for 5 minutes.

Stir in 1 tablespoon of butter.  Remove the chops from the oven and transfer
them to the skillet.  Cook, uncovered, for 3 to 5 minutes or until the meat is
about 135 degrees F. for medium-rare.  Serve pork chops with sauce poured
over the top.
 
 
 
 
 
Pork Chop Recipes
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INTERNAL TEMPERATURE FOR MOIST AND TENDER PORK
The USDA rules about pork changed a few
years ago. The safe internal temperature
dropped from 160 degrees F. to 145 degrees
F.  This makes all the difference in getting
juicy results from any piece or pork.  It may
take a little psychological adjustment to serve
pork that's slightly pink; theres' still an
inclination to let it cook a little longer.  But any
hesitation may take fast-cooking cuts past
the right temperature before you know it.

THE SOLUTION
Insert a thermometer into the thickest part
of the meat after the minimum time
recommended by the recipe.  Or you can
use a non-contact infrared thermometer
with a laser that is designed to accurately
measure temperature from a distance.
Simply pull the trigger and aim the pistol
grip thermometer at an object using the
laser indicator and the unit will provide an
accurate temperature measurement in less
than a second.
Another type of meat thermometer is
called a remote-proble.  You insert the
probe into the meat at the beginning of
cooking and set the desired  temperature
of the meat.  An alarm goes off when it
reaches that temperature and then you
can remove it from the oven or skillet.
SAGE BUTTER MASHED POTATOES
Peel and halve 3 medium russet
potatoes.  Put in a microwave-safe bowl,
cover with plastic wrap, and make a
small hole in the plastic with a knife. 
Microwave until tender, 12 to 15 minutes. 
Remove from the microwave and allow to
rest for 2 minutes.  Mash the potatoes
with 1 to 1-1/4 cups hot milk.  Season
with salt and pepper.  Melt 3 tablespoons
butter in a small skillet over medium heat
and cook until golden brown.  Add 8 to10
fresh sage leaves and cook 30 seconds
more.  Pour over the potatoes and serve.
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ITALIAN MEAT RECIPES > PORK CHOP RECIPES
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