Pork Chops alla Pizzaiola

 

Obviously, not the best picture, but... whatever. We were hungry.

 

Aaah, I thought I'd posted this ages ago, but apparently not. In a time where we were avoiding the grocery store (had too much stuff already), I turned to my freezer to find a protein to cook. Underneath the ground beef, and next to the potstickers, I found the motherlode. Boneless porkchops. I had forgotten them, and they were a welcome change from the millions of chicken breast dishes we'd been eating lately. Even the little guy liked these (well, duh - there's very little he won't eat).

 

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

INGREDIENTS:

• 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)

 DIRECTIONS:

1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper.
2. 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.
3. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes.
4. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. 
5. 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.
6.  Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
7. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.