italian pork chops

These stuffed pork chops are boneless chops filled with spinach, sun dried tomatoes and mozzarella cheese, then seared to golden brown perfection. An easy dinner option that's quick enough for a weeknight, yet elegant enough for entertaining!

Stuffed Pork Chops

boneless pork chops (approximately 1-1 1/4 lbs)

oil tomato

spinach leaves

mozzarella cheese

Italian seasoning

salt

pepper

olive oil

parsley (chopped)

Preheat the oven to 400 degrees F.

Slice a deep pocket into each pork chop, but do not cut all the way through.&nbsp;

Divide the sun dried tomatoes evenly between the pockets in the pork chops, then layer in a handful of spinach leaves and 2 tablespoons of cheese.

Use toothpicks to seal each pork chop shut so that the filling will not spill out during the cooking process.

Sprinkle the Italian seasoning, salt and pepper over both sides of each pork chop.

Heat the olive oil in a large pan over medium high heat. Cook the pork chops for 3-4 minutes on each side or until golden brown.&nbsp;

Insert a thermometer into the thickest part of the pork chop. Place the pan of pork chops in the oven.

Bake for 8-10 minutes or until the thermometer registers 145 degrees F.

Remove the pan from the oven and let the pork stand for 3 minutes. Sprinkle with parsley, then serve.

These Italian Pork Chops require just a few ingredients and are baked in the oven with loads of veggies. Have it ready and on the table in just 30 minutes!

Italian Pork Chops Recipe

bone-in pork chops (thin cut, pounded to tenderize)

zucchini

summer squash

red bell pepper

tbsp virgin olive oil

tbsp italian seasoning

black pepper

freshly grated parmesan ((plus more for garnish))

Preheat oven to 400 degrees F. Place the chopped veggies on a large sheet pan.

In a small dish, mix oil, Italian seasoning, and salt. Pour half of it over the veggies along with the Parmesan cheese and toss.

Place the pork chops on top of the veggies and then coat both sides of the pork chops with the remaining oil seasoning. Sprinkle everything with fresh cracked pepper.

Bake for 8 minutes, flip the chops, bake another 8 minutes and then increase the oven heat to broil. Broil for 4-6 minutes or until nice and browned.

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner

One-pot roast pork chops with fennel & potatoes

potatoes

fennel bulb

red pepper

thyme

garlic

tbsp sundried tomato paste

chicken stock

pork loin chops

Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.

Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

These Italian-style Braised Pork Steaks are slow simmered with plenty of veggies in a well seasoned tomato sauce. They&#x27;re prefect served over mashed potatoes or polenta, or alongside crusty bread.

Pork Steak Recipe (Italian Braised)

onion, sliced or diced

4-5 garlic cloves, finely chopped

mushrooms,

red bell pepper, sliced

green bell pepper, sliced

tomatoes

tomato paste

zucchini, sliced

green olives

large bone in pork steaks (about 3.5 pounds)

garlic powder

onion powder

tsp red chili flakes

Mix all the seasoning ingredients in a small...

Mix all the seasoning ingredients in a small bowl and season pork on both sides.

Heat 2 Tbsp olive oil in a large...

Heat 2 Tbsp olive oil in a large skillet over medium-high heat and sear the pork chops for 4-5 minutes per side, until golden brown. Transfer to a plate.

In the same skillet, heat remaining oil and...

In the same skillet, heat remaining oil and sauté onion and mushrooms for 3-4 minutes. Add in bell peppers and garlic and sauté for another 5 minutes.

Add tomato paste and cook for a minute....

Add tomato paste and cook for a minute. Add in diced tomatoes and mix well. Stir in Italian seasoning and chicken stock.

Return the pork steaks to the sauce. Spoon...

Return the pork steaks to the sauce. Spoon sauce all over the pork. Reduce the heat to medium-low, cover and cook for 20-25 minutes. Flip the pork chops a few times.

Add in zucchini and olives, and cook for...

Add in zucchini and olives, and cook for another 15 minutes, or until pork chops are fall off the bone tender. Season for salt and pepper.

Garnish with chopped parsley and serve with mashed...

Garnish with chopped parsley and serve with mashed potatoes, polenta, egg noodles, rice or crusty bread.

Refrigerate leftovers in an airtight container for 3-4...

Refrigerate leftovers in an airtight container for 3-4 days, or freeze for 2-3 months. Reheat in a skillet over medium heat, adding a little extra water or broth if needed.

Tranforming a classic Italian chicken recipe into pork chops. Pork chop marsala is made in one pan with mushrooms, garlic, and heavy cream. My favorite dinner to make for my birthday.

Pork Chop Marsala

pork chops

salt and freshly cracked black pepper,

unsalted butter

avocado oil

baby portobello mushrooms, sliced

shallot, finely diced

garlic cloves,

marsala wine

heavy cream

Dijon mustard

Pat dry all four pork chops and season with salt and pepper. Dust each piece with flour using a mesh sifting basket or a spoon. The chops should be completely coated.

Preheat a heavy bottomed cast iron pan with the butter and oil over medium-high heat until the butter melts.

Add the seasoned pork chops to the pan and sear for 4 minutes per side, or until deeply golden brown. The pork will finish cooking in the sauce. Remove pork to a plate and build the sauce.

Add the shallots and mushrooms to the pan after reducing the heat to medium heat. Sauté the veg for 6 - 8 minutes until the mushrooms start to brown.

Add the garlic to the pan with the 2 tablespoons of flour, then continue cooking for an additional minute.

Deglaze the pan with marsala wine and cook until the wine has thickened.

Add the chicken stock and bring to a boil. Let the sauce cook until the mixture has reduced a gets thicker.

Finish with the fresh thyme, heavy cream, and dijon mustard. Season gently with salt and pepper, then add the pork chops back to the pan. Cook the mixture until the pork chops are fully cooked at 140˚F and the sauce is nicely thickened.

Remove the thyme sprigs from the pan, taste the sauce for seasoning, and enjoy!

Top 5 italian pork chops recipes from across the web

The most viewed italian pork chops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stuffed Pork Chops

Italian Pork Chops Recipe

One-pot roast pork chops with fenne...

Pork Steak Recipe (Italian Braised)

Pork Chop Marsala

Top 5 italian pork chops recipes from across the web

The most viewed italian pork chops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Pork Chops

Italian Pork Chops Recipe

One-pot roast pork chops with fenne...

Pork Steak Recipe (Italian Braised)

Pork Chop Marsala

The most viewed italian pork chops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine