Pork Chops alla Pizzaiola

Name: Pork Chops alla Pizzaiola
Prep time: P0Y0M0DT0H7M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H37M0.000S
Yield: 2 servings
Cuisine: italian
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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Just for Two

Pork Chops alla Pizzaiola

0 Reviews

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

700

Total Fat

48

Saturated Fat

14

Carbohydrates

12

Dietary Fiber

5

Sugar

7

Protein

55

Cholesterol

167

Sodium

1408

Total: 37 min
Prep: 7 min
Cook: 30 min

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

700

Total Fat

48

Saturated Fat

14

Carbohydrates

12

Dietary Fiber

5

Sugar

7

Protein

55

Cholesterol

167

Sodium

1408

Total: 37 min
Prep: 7 min
Cook: 30 min

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

Directions

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.