Pork Chops alla Pizzaiola
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Pork Chops alla Pizzaiola
Servings
2
Prep Time
7 minutes
Cook Time
30 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 12 grams
- Protein
- 25 grams
- Fat
- 29 grams
- Saturated Fat
- 7 grams
- Cholestrol
- 74 milligrams
- Sodium
- 888 milligrams
- Fiber
- 5 grams
- Sugar
- 7 grams
2 reviews & comments
What do you recommend as sides for this Pork Chops Alla Pizzaiola recipe?
This is my second or third time making this recipe and I absolutely love it. Simple and delicious! I sear my pork chops first and then return to the pan with the sauce to finish cooking until internal temp is 145-150F (personal preference on pork chop doneness). This dish is great when served over rice or polenta, along with a salad or green veggie. Tonight, I served it with lightly seasoned green beans and garlic bread for my husband.