Pork Chops alla Pizzaiola

Name: Pork Chops alla Pizzaiola
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 2
Cuisine: Global
Ingredients: 425 grams diced tomatoes, in juice; 1 teaspoon herbes de Provence; 2 Tbsps olive oil; 1 small onion, thinly sliced; 1 Tbsp chopped fresh Italian parsley leaves; 680 grams (1-inch thick) bone-in pork loin center-cut chops (about each); 0 teaspoons dried red pepper flakes, or more to taste; 2 servings Salt and freshly ground black pepper

Pork Chops alla Pizzaiola might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains around 78g of protein, 38g of fat, and a total of 744 calories. If you have onion, parsley leaves, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 37 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Watch how to make this recipe.

Heat the oil in a heavy large skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Sprinkle the pork chops with salt and pepper.

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Salt And Pepper

Pork Chops

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.

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Pork Chops

Meat

Pork

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Kitchen Thermometer

Frying Pan

Transfer the pork chops to a plate and tent with foil to keep them warm.

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Pork Chops

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Aluminum Foil

Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes.

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Onion

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Frying Pan

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.

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Herbes De Provence

Red Pepper Flakes

Pork Chops

Tomato

Sauce

Salt

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Frying Pan

Place 1 pork chop on each plate. Spoon the sauce over the pork chops.

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Pork Chops

Sauce

Sprinkle with the parsley and serve.

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Parsley

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Frying Pan

Kitchen Thermometer

Aluminum Foil

Ingredients

Servings:

425grams

diced tomatoes, in juice 1teaspoon

herbes de Provence 2Tbsps

olive oil 1small

onion, thinly sliced 1Tbsp

chopped fresh Italian parsley leaves 680grams

(1-inch thick) bone-in pork loin center-cut chops (about each)0teaspoons

dried red pepper flakes, or more to taste 2servings

Salt and freshly ground black pepper

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Brick & Mortar Manchester Ridge Vineyard Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.