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Pork Chops alla Pizzaiola
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|4 tablespoons olive oil|
|4 thick cut bone-in or boneless pork loin center-cut chops|
|2 cloves fresh garlic, minced|
|2 cans diced Italian spiced tomatoes, (15 oz. each)in juice|
|2 teaspoons Herbs de Provence|
|1/4 teaspoon dried red pepper flakes, or more to taste|
|2 tablespoons chopped fresh Italian parsley leaves|
|1 large onion, thinly sliced|
- Heat oil in a heavy large skillet over medium heat. Sprinkle pork chops with salt and pepper. Add pork chops to the skillet and cook until brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer pork chops to a plate and tent with foil to keep them warm.
- Add the onion and garlic to the same skillet and sauté over medium heat until crisp-tender, about 4 minutes. Add tomatoes with their juices, Herbs de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until flavors blend and juices thicken slightly, stirring occasionally, about 15 minutes. Season sauce, to taste, with salt and more red pepper flakes.
- Return pork chops and any accumulated juices from plate to skillet and turn pork chops to coat with sauce.
- Place 1 pork chop on each plate. Spoon sauce over pork chops. Sprinkle with parsley and serve with hot buttered pasta or mashed potatoes.
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