Best 7 Pork Scaloppine With Sun Dried Tomatoes And Rosemary Recipes

PORK SCALOPPINE

Steps:

• Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
• Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

SPEEDY PORK SCALOPPINI

Steps:

• For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
• Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
• Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
• Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
• Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
• For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.

PORK RIBS WITH TOMATO GLAZE

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with 2 layers of foil.
• If your ribs are in a rack, cut them into separate ribs. Drain the sundried tomatoes, reserving the oil. Toss the ribs with the reserved oil, whole garlic cloves, rosemary, 1 1/4 teaspoons salt and a generous amount of pepper. Place the ribs on the prepared baking sheet and cover the baking sheet with foil. Bake until very tender, about 1 1/2 hours.
• Meanwhile, finely chop the sun-dried tomatoes. Melt the butter in a medium saucepan over medium heat. Add the tomatoes, minced garlic, shallot and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the sugar, vinegar and 1 cup water. Bring to a boil over medium-high heat, then reduce the heat and simmer until slightly thickened, about 10 minutes. Transfer about half of the mixture to a mini chop or food processor and pulse until smooth; return the puree to the saucepan with the rest of the tomato glaze.
• When the ribs are tender, remove from the oven and increase the temperature to 500 degrees F. Uncover the ribs and remove the rosemary. Mash the roasted garlic cloves into the tomato glaze, discarding anything too tough to mash. Spoon half of the tomato glaze over the ribs. Bake until charred in spots, about 8 minutes. Turn the ribs over and add the rest of the tomato glaze. Bake until charred in spots, about 3 minutes more. Transfer the ribs to a platter and spoon any tomato glaze from the pan over top.

CITRUS AND ROSEMARY GRILLED PORK

Steps:

• Combine first 5 ingredients in a bowl with whisk or fork.
• Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
• Season chops with steak seasoning.
• Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
• Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
• Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
• During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
• Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
• Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
• Yield: 4 servings Preparation time: 5 to 8 minutes

30 MINUTE EASY PORK CHOPS " SCALOPPINE"

Steps:

• In a 2 quart or larger saute pan, brown pork chops over medium to medium-high heat in olive oil (5 - 7 minutes).
• Add green and red onions and saute until soft (5 minutes).
• Add garlic and spices, saute another minute.
• Add water and tomatoes.
• Bring to a boil then add the wine.
• Simmer for 15 minutes.
• Serve over your favorite pasta.
• One pan meal version: Cut pork chops into bite-sized pieces prior to browning, increase water to 3/4 cup, simmer for 13 minutes, increase heat to high to bring back to quick boil and add 6 - 8 oz medium egg noodles to pan. Reduce heat slightly and boil for 5 - 7 minutes. Serve.

PORK SCALOPPINE WITH MUSTARD AND ROSEMARY

Steps:

• Trim any excess fat from meat. Cut meat crosswise into 1/2" slices. Place each slice between two pieces of plastic wrap. Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap.
• In a shallow dish, combine flour, pepper and salt. Dip meat into flour mixture, turning to coat.
• In a large skillet, heat butter and oil over medium-high heat. Add half of the meat; reduce heat to medium. Cook for 2 to 3 minutes or until meat is slightly pink in center and coating is golden brown, turning once. Remove meat, reserving drippings in the skillet. Cover meat and keep warm in 300F oven. Repeat with remaining meat.
• Add mushrooms, rosemary and garlic to the reserved drippings. Cook and stir just until mushrooms are tender.
• Add chicken broth, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Simmer gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice; heat through.
• Serve the mushroom mixture over meat. If desired, garnish with lemon wedges and additional fresh rosemary.

PORK CHOPS WITH TOMATO-BACON TOPPING

Steps:

• Preheat broiler. In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Sprinkle pork chops with salt and pepper. Add chops to drippings; cook until a thermometer reads 145°, 3-4 minutes on each side. Meanwhile, in a small bowl, mix bacon, tomatoes, brown sugar and rosemary., Spoon tomato mixture over chops. Broil 3-4 in. from heat until brown sugar is melted, 1-2 minutes.