|Obviously, not the best picture, but... whatever. We were hungry.|
We make this about once a month, and serve with steamed vegetables (a little extra sauce from the pork chops goes nicely) and some kind of potato. This would likely be pretty good with chicken (or fish I suppose) as well.
SOURCE: Adapted slightly from Giada de Laurentiis, and her book "Family Dinners"
PORK CHOPS ALLA PIZZAIOLA
- 2 tablespoons olive oil
- 2 (1-inch thick) pork loin center-cut chops
- Salt and freshly ground black pepper
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 (15-ounce) can diced tomatoes, in juice
- 1 teaspoon herbes de Provence
- 1/4 teaspoon dried red pepper flakes, or more to taste
- 1 tablespoon chopped fresh Italian parsley leaves (optional – I leave this out)
- Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper.
- Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
- Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes.
- Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes.
- Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.
- Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
- Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.