Pork Chops alla Pizzaiola

TOTAL TIME: 37 min
Prep: 7 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 2 servings
LEVEL: Easy

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
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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.

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  • on August 12, 2014

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    4 stars - Very good... This wasn't to die for but it was so easy and very tastey that I had to give it 4 stars. I NEVER use herbs de provence so I was glad to have a reason to! That stuff has been sitting in my pantry FOREVER (which I know means the flavor has probably faded and it's not very good) and it was still very good. I mean how much easier can this be? This can really be a pantry recipe if you have chops in the freezer and the herbs! I'd make this again because it was such a since. I served with whole wheat pasts w/ broccoli, garlic and EVOO and a side salad.

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  • on June 20, 2012

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    This was GREAT!! LOVE it!! Will make it again.

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  • on April 20, 2012

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    Very simple to make and my husband and I loved it. I intend to make it for guests very soon. Try it you will not regret making this dish.

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