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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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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