Pork Chops alla Pizzaiola
Pork Chops alla Pizzaiola requires about 37 minutes from start to finish. This recipe serves 2. One serving contains 736 calories, 77g of protein, and 38g of fat. For $6.49 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. A few people made this recipe, and 12 would say it hit the spot. It works well as a main course. If you have onion, pork loin chops, red pepper flakes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Foodnetwork. With a spoonacular score of 92%, this dish is tremendous. Try Pork Chops Alla Pizzaiola, Bucatini alla pizzaiola, and Scamorza-Loaded Pork Pizzaiola for similar recipes.
Servings: 2
Preparation duration: 7 minutes
Cooking duration: 30 minutes
Ingredients:
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
2 tablespoons olive oil
1 small onion, thinly sliced
1 tablespoon chopped fresh Italian parsley leaves
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
1/4 teaspoon dried red pepper flakes, or more to taste
Salt and freshly ground black pepper
Equipment:
frying pan
kitchen thermometer
aluminum foil
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper.
3. 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.
4. Transfer the pork chops to a plate and tent with foil to keep them warm.
5. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes.
6. 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.
7. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Nutrition Information:
covered percent of daily need
