This is one of the first dishes I made when I was learning to cook, and I’ve it countless times since. I always seem to have a little extra sauce, so this time I decided to make good use of it and serve a little pasta with it. Yummers.
Pork Chops alla Pizzaiola
Recipe by Just the Tip / Inspired by Giada De Laurentiis
Here’s what I used:
- 2 tbsp olive oil
- 2 (1-inch thick) center-cut boneless pork chops
- salt and freshly ground black pepper
- 1 small onion, thinly sliced
- 1 15-oz can diced tomatoes, in juice
- 1 tsp herbes de Provence
- 1/4 tsp crushed red pepper flakes
- 1 tbsp chopped fresh parsley
Here’s what I did:
- Take the pork out of the fridge about 20 minutes before you’re ready to cook. Trim of all visible fat and season both sides with salt and pepper.
- Heat the oil in a heavy large skillet over medium-high heat. Add the pork chops to the skillet and cook until they are browned, 3-4 minutes on each 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, 1/4 teaspoon red pepper flakes, and a sprinkle of salt.
- 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.