"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pork Chops ala Pizzaiola Recipe

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This recipe for Pork Chops ala Pizzaiola, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (12 oz. each)
salt and freshly ground pepper
1 sm. onion, thinly sliced
15 oz. diced tomatoes, in juice
1 t. herbes de Provence
1/4 t. dried red pepper flakes
1 T. chopped fresh Italian parsley

Directions:
Directions:
Heat oil in heavy large skillet over medium heat. Sprinkle pork chops with salt and pepper. Add chops to skillet; cook until brown and an instant-read meat thermometer inserted horizontally into the pork registers 160, 3 minutes per side. Transfer chops to plate and tent with foil to keep warm. Add onion to same skillet and saute over medium heat until crisp-tender, 4 minutes. Add tomatoes with juices, herbes de Provence and red pepper flakes. Cover and simmer until flavors blend and juices thicken slightly, stirring occasionally, 15 minutes. Season sauce, to taste, with salt and more red pepper flakes. Return pork chops and any accumulated juices from plate to skillet and turn pork chops to coat with the sauce. Place 1 pork chop on each plate. Spoon sauce over pork chops. Sprinkle with parsley and serve.

 

 

 

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