Pork Chops alla Pizzaiola

This dinner was once made for me by a gentleman during our initial courtship... I loved it, and eventually wound up loving him.  Needless to say, I think of this recipe fondly, and you should, too, because it's delightful!

 

PORK COPS ALLA PIZZAIOLA


2 tablespoons Olive Oil

2 (1-inch thick) bone-in pork loin center-cut chops

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

1 tablespoon chopped fresh Italian Parsley Leaves

1.     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, about 3 minutes per side.  Transfer the pork chops to a plate and tent with foil to keep them warm.

2.     Add the onion to the same skillet and sauté 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.

 

3.     Place 1 pork chop on each plate.  Spoon the sauce over the pork chops.  Sprinkle with the Parsley and serve.