PORK CHOPS IN SPAGHETTI SAUCE RECIPES RECIPES
SPAGHETTI PORK CHOPS RECIPE: HOW TO MAKE IT
This succulent pork supper was sent in by Ellen Gallavan, Midland, Michigan. The moist chops simmer to perfection in a tangy sauce, then are served over pasta. "This was one of my mother's most-loved recipes," she shares.
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.
Nutrition Facts : Calories 587 calories, FatContent 25g fat (8g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 792mg sodium, CarbohydrateContent 46g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 44g protein.
PORK CHOPS WITH DIJON HERB SAUCE - SKINNYTASTE
These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet melt the butter over moderately low heat.
- Season the pork with salt and pepper.
- Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
- Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 2 to 3 minutes.
- Stir in the mustard, herbs, and 1/8 tsp pepper.
- Put the chops on a platter and pour the sauce over the meat.
Nutrition Facts : ServingSize 1 chop with sauce, Calories 180 kcal, CarbohydrateContent 1 g, ProteinContent 29 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 86.5 mg, SodiumContent 400 mg, SugarContent 0.5 g
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PORK CHOPS IN TOMATO SAUCE RECIPE: HOW TO MAKE IT
"This is a variation of a main dish that my dad always made," writes Cindy Glancy of Point Pleasant, New Jersey. "I now add some special touches of my own when I make it for my husband and two children. The tender chops are fast to fix on a weeknight."
From tasteofhome.com
Total Time 30 minutes
Category Dinner
Calories 216 calories per serving
From tasteofhome.com
Total Time 30 minutes
Category Dinner
Calories 216 calories per serving
- In a large nonstick skillet, saute onion and garlic in butter until tender. add pork chops; brown on both sides. In a small bowl, combine the tomato sauce, wine or broth, oregano and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
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PORK CHOPS IN CHERRY-PEPPER SAUCE RECIPE - NYT COOKING
You can use this sauce — spicy and fragrant and slightly syrupy, what the Italians call agrodolce — on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it’d be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte’s in Brooklyn, Rao’s in Manhattan, Dominick’s in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what’s left on the plate. “It’s a flavor that’s purely Italian-American,” Carbone told me. “You won’t find it in Italy, no way.”
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
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PORK CHOPS IN CHERRY-PEPPER SAUCE RECIPE - NYT COOKING
You can use this sauce — spicy and fragrant and slightly syrupy, what the Italians call agrodolce — on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it’d be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte’s in Brooklyn, Rao’s in Manhattan, Dominick’s in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what’s left on the plate. “It’s a flavor that’s purely Italian-American,” Carbone told me. “You won’t find it in Italy, no way.”
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american
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Reviews 4
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Cuisine american
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
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Reviews 4.6
Total Time 37 minutes
Category main-dish
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Reviews 4.6
Total Time 37 minutes
Category main-dish
Cuisine italian
- Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
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Cuisine Modern
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