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:

Quickview
735k Calories
77g Protein
38g Total Fat
19g Carbs
53% Health Score
Limit These
Calories
735k
37%

Fat
38g
59%

  Saturated Fat
10g
65%

Carbohydrates
19g
6%

  Sugar
10g
12%

Cholesterol
227mg
76%

Sodium
644mg
28%

Get Enough Of These
Protein
77g
155%

Vitamin B1
2mg
163%

Selenium
114µg
163%

Vitamin B3
29mg
149%

Vitamin B6
2mg
142%

Phosphorus
849mg
85%

Vitamin K
61µg
59%

Potassium
1963mg
56%

Vitamin B2
0.76mg
44%

Zinc
5mg
40%

Vitamin E
5mg
35%

Magnesium
136mg
34%

Vitamin B5
3mg
31%

Vitamin C
25mg
30%

Copper
0.6mg
30%

Vitamin B12
1µg
30%

Iron
5mg
30%

Manganese
0.51mg
25%

Fiber
4g
20%

Vitamin A
733IU
15%

Calcium
117mg
12%

Folate
38µg
10%

Vitamin D
1µg
9%

covered percent of daily need
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