Pork Chops alla Pizzaiola
from Jan Schepcoff (Giada De Laurentiis)
Servings Prep Time
2servings 7minutes
Cook Time
30minutes
Servings Prep Time
2servings 7minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the port 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.
  2. All 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 1/8 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.
  3. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Recipe Notes

For the fish just use Italian seasoning(s) instead of herbes de Provence.

Can use Italian seasoning with the pork also if you like.