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Pork Chops alla Pizzaiola

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Serves 4


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


  1. 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.
  2. 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.
  3. Return pork chops and any accumulated juices from plate to skillet and turn pork chops to coat with sauce.
  4. Place 1 pork chop on each plate. Spoon sauce over pork chops. Sprinkle with parsley and serve with hot buttered pasta or mashed potatoes.
Course: Dinner
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