Wednesday, October 28, 2009

Pork Chops alla Pizzaiola

pizziaola, originally uploaded by Kim De.

Dinner tonight was quick and easy. I try to make myself do that once a week.

This particular recipe calls for pork chops, but could easily be done with beef and especially chicken breasts. It can be served over rice or pasta, with a crusty bread to dip in the juices, or like we did with a green salad and a bold red wine!


Pork Chops alla Pizzaiola (Adapted from Giada De Laurentiis)

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 tablespoon dried oregano, thyme or basil, or a combination of
1/4 teaspoon dried red pepper flakes, -- or more to taste
1 tablespoon chopped fresh Italian parsley leaves

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, deied herbs, 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.

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