weeknight gourmet

Pork Chops alla Pizzaiola

Here is a delicious way to prepare your basic pork chop, courtesy of Giada de Laurentiis.  I bought some delicious center cut pork chops at the butcher shop in Chelsea Market.  We were thinking of grilling them but then I came upon this recipe.  With the tomatoes, onions, red pepper flakes, and herbes de Provence, it looked right up my alley.

The dish was quick and easy to prepare and packed with flavor!  You likely have all the ingredients in your kitchen.  I actually didn’t have any diced tomatoes but I just chopped up a can of whole tomatoes.  Make sure to serve with some crusty bread to mop up the extra sauce!

Tim and I both loved the meal — will definitely be making this again.

Pork Chops alla Pizzaiola
Giada de Laurentiis

  • 2 tablespoons olive oil
  • 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
  • Salt and freshly ground black pepper
  • 1 small onion, thinly sliced
  • 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

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.

 

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