Baked Pork Chops Italian:
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A delicious way to prepare pork chops with an Italian flavor. |
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What you need. |
What you do. |
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3/4 cups dry white wine. 2 tbsp. lemon juice. 3 tbsp. red wine
vinegar. |
Mix wine, lemon juice and vinegar in a cup or bowl. |
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4 butterfly pork chops. |
Place chops in a baking dish and pour marinade over them. Cover
and let stand for 2 hours or more, turning occasionally. |
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I large onion sliced thin. 4 tbsp. olive oil. |
In a skillet, fry onions in the oil on medium heat until starting
to brown. |
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Preheat oven to 325 deg. |
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Drain chops. Push onions to side and brown the chops on high
heat on both sides. |
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Seed and cut one red and one green pepper into strips. 1 tsp.
salt. 1/2 tsp. ground black pepper. 1 tsp. chopped garlic. 1
tsp. basil. 1 tsp. oregano. 2 tbsp. parmesan cheese. 2 tbsp.
bread crumbs. |
Place chops in a baking casserole. Spoon on onions. Add garlic
and cut peppers. Sprinkle on salt, pepper, basil, and oregano.
Top with cheese and bread crumbs. Cover and bake at 325 deg.
for 30 minutes. |
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1 cup red sauce (recipe in archive). |
Pour red sauce over chops. Cover and bake until tender. (about
30 minutes.) |
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Pasta and red sauce. |
Serve with pasta of choice and red sauce. |