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 pork is a great protein for this dish.
If you do not use Herbs de Provence in your spice selection, feel free to sub it for Italian seasoning.
Pork Chops alla Pizzaiola
Course: Main, MeatCuisine: ItalianDifficulty: Easy8
servings10
minutes30
minutesThis delicious recipe transforms boring pork chops into something extraordinary.
Ingredients
2 Tbsp. extra virgin olive oil
8 boneless, thick-cut pork chops
3/4 tsp. salt
1/2 tsp. black pepper
1 large onion, thinly sliced
1 14-oz can chopped no-salt tomatoes
1/2 cup broth (chicken or beef)
1 Tbsp. Herbs de Provence or Italian seasoning
1/2 tsp, or more, crushed red pepper flakes
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh basil, chopped
Directions
- Season pork chops evenly with salt and pepper on both sides.
- In a large deep-sided pan, heat up olive oil over medium high heat. Place four pork chops in hot pan. Brown on both sides, for about 4-5 minutes. Removed cooked pork chops to a plate. Add another tablespoon of olive oil to the hot pan and repeat with remaining four pork chops. Once browned, remove the pork chops to a plate.
- Return pan back to stove over medium heat. Add sliced onions to the pan. Brown, stirring frequently for about 5 minutes. Add broth and deglaze the pan with a flat-edged wooden spoon.
- Add tomatoes, herbs de Provence or Italian seasoning, red pepper flakes, 1/4 tsp. salt and black pepper to taste. Bring to a simmer and cook for about 5 minutes.
- Return pork chops to the simmering tomatoes and onions. Cover and simmer over low heat for 5 minutes. Flip the pork chops and simmer for another 5 minutes. Turn off heat and sprinkle with chopped parsley and basil. Serve with favorite rice, potatoes or pasta and a veg.
