I like to finish mine off under the broiler to give the whole dish a nice golden finishing color.Simmer everything together making sure pork chops are done with a meat thermometer.Arrange the potato wedges in the pan as well as the peas and lemon wedges.Place the chops into the sauce along with the meat juices, spooning that sauce all around.
Add the lemon juice and oregano then whisk in the butter to make it glossy and thickened, if you need a little more butter go ahead.Pour in the broth, then the wine, turn up the flame and let it reduce a bit.In the same oven proof skillet add a drizzle of olive oil then add all the garlic and saute until lightly golden and starts to smell. Balsamic vinegar Herbs: You’ll need bay leaf and parsley.In an oven proof skillet drizzled with olive oil season the chops with salt and pepper and brown on both sides until almost done cooking, remove and set aside. Ingredients 6 Whole Pork Chops 1 Envelope Italian Dressing & Seasoning Mix (Such As Wish-Bone Brand OR Use Our Recipe For Homemade Italian Dressing Seasoning.On a sheet pan drizzle the potato wedges with olive oil, salt and pepper then roast them at 400F til golden brown, then set aside.When making it with chicken you’ll just need to make sure you have enough sauce depending on how many chicken pieces you use.įor this recipe I used two nice sized Frenched bone-in, center cut pork loin chops, this could definitely be a date night meal or a slow Sunday dinner.Īll you need to serve along side this is maybe a salad or another green vegetable, and that will do it! This same technique of cooking the meat and making the sauce can also be applied to bone-in pork chops like I’ve done here.Īnother distinctive feature of Vesuvio dishes is the addition of potato wedges and peas which take on all the amazing flavors from the sauce.Īlthough this recipe for pork chops is for two you can easily double or triple it, and of course the same technique can be used for bone- in chicken. It has a luscious sauce that consists of olive oil, butter, white wine, lots of garlic, lemon and oregano, it’s so delicious you’ll be tempted to drink it on its own! The best version of chicken Vesuvio ( in my opinion and many others) uses bone-in chicken, although you can find it made with boneless chicken breasts as well. The Spruce In a 9 x 13 x 2-inch baking dish, combine the rice, soup mix, and water. This simple sheet pan of roasted broccoli and cauliflower florets will be a go-to side dish. These sprouts are roasted until they’re ridiculously crispy, then tossed in a sweet and savory honey-balsamic glaze. An Italian-American dish which is hearty and perfect for this time of year when the weather is starting to turn cooler. Crispy Brussels Sprouts with Balsamic and Honey. Us three ladies however are cool with using it since it adds creaminess and convenience to our recipes.įor side dishes to serve this with I made a large pot of mashed potatoes, some steamed veggies (fresh zucchini, squash and green beans) and baked up some rolls to make this a complete dinner.There’s a popular dish here in Chicago called chicken Vesuvio. We get it…not everyone likes to use this ingredient. You can make your own “ cream of anything soup mix” that works just great in this recipe and any recipe that calls for a can or two of creamed soups. Now…if you balk at using “cream of” soups that is OK. The Italian dressing mix gives this recipe a nice tangy taste and the cream of chicken soup helps to keep the pork chops moist and tender. I got the pork chops into the slow cooker earlier in the day (the hardest part is cutting the onion…seriously…EASY!). I made this recipe for a nice Sunday dinner and served it with a large selection of side dishes.
#Italian pork chops and rice plus#
You only need 5 ingredients for the this delicious slow cooker recipe! Ingredients 2 medium green peppers, cut into 1/4-inch strips 1/2 pound sliced fresh mushrooms 1 tablespoon plus 1-1/2 teaspoons olive oil, divided 4 boneless pork loin chops (6 ounces each) 3/4 teaspoon salt, divided 3/4 teaspoon pepper, divided 2 cups marinara or spaghetti sauce 1 can (3-1/2.
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