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Pork Chops Alla Pizzaiola Recipe

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This recipe for Pork Chops Alla Pizzaiola, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Gonzalez Family
Added: Tuesday, November 1, 2005


6-8 pork chops (bone-in)
4-6 baking potatoes
2 large onions
1 large can peeled, chopped tomatoes
3/4 - 1 c. bread crumbs (made from Italian bread)
1 tsp. dried oregano
1/4 - 1/2 cup parmesan cheese (optional)
olive oil
salt to taste
sugar to taste

Slice onions into 1/2 rings. Coat bottom of large skillet with olive oil and heat. Saute onions until translucent. Add tomatoes and a little sugar ( a tsp. or so) and salt to taste. Cook for about 5 minutes. Turn off heat.

Mix bread crumbs, oregano, salt and optional parmesan cheese in a wide mouthed, deep bowl (or plastic gallon sized zip lock bag). Set aside. Peel potatoes and slice into circles about 1/4 to 1/2 inch thick. Put potatoes in lage bowl and mix with a little olive oil and salt to taste. Add a couple tablespoons of the tomato mixture and a few tablespoons of the bread crumb mixture to the potatoes and mix well. Coat bottom of 13 x 9 baking dish with some of the tomatoe mixture and place potato slices on top.

Trim excess fat off chops. Dip chops into olive oil and then coat with bread crumbs. Place chops on top of potatoes in pan. Place remaining tomato mixture on top of chops and bake at 350 for approx. 2 hours. Note: if using thin chops, cook potaotes alone for the first hour and add chops for the second hour.

Enjoy! This has been a favorite dish of our Italian side of the family for more than 50 years.




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