Pork Chops Alla Pizzaiola

Pork Chops all Pizzaiola is the perfect din for a weeknight. It may not be easy to pronounce, but is totally easy to make.

The dish requires few ingredients, and all are items that I usually have on hand.

Pizzaiola means "in pizza style." Usually, steak is the meat of choice, but we don't eat a lot of red meat up in here so this recipe works for us.

The recipe calls for bone-in pork chops, but I often use boneless. It works just fine with either.

If you don't have Herbes de Provence on hand, you could easily substitute Italian seasoning.

This is super nice to serve with rice and a big salad or sautéed spinach. It's also easy to double, which is what I usually do.

Pork Chops alla Pizzaiola
(4 servings)
From "Giada's Family Dinners" by Giada DeLaurentiis

3 Tbsp. extra virgin olive oil
4-inch-thick bone-in center-cut pork loin chops (about 12 ounces each)
Salt and freshly ground pepper
1 large onion, thinly sliced
1 28-ounce can diced tomatoes in juice
2 tsp. Herbes de Provence
1/2 tsp. crushed dried red pepper flakes, or more to taste
2 Tbsp. chopped fresh flat-leaf parsley

Heat 2 Tbsp. of the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add 2 pork chops to the skillet and cook until they are browned and an instant read meat thermometer inserted horizontally into the chop registers 160 degrees Fahrenheit, 4 to 5 minutes per side.

Transfer the pork chops to a plate and tent with foil to keep them warm. Repeat with the remaining 2 pork chops, adding more oil to the pan as needed.

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

Add the tomatoes with their juices, herbes de Provence and 1/2 tsp. of red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 18 minutes. Season the sauce to taste with salt and more red pepper flakes if you like it spicier. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Heat until warmed through, a minute or so; do not overcook the chops.

Place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with parsley and serve.

Please note: The Jersey Girl used thick boneless pork chops instead of bone-in chops.