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Nutrition Facts
Serving Size 1 (602g) Recipe makes 2 servings The following items or measurements are not included below: herbes de provence
Calories 1029
Calories from Fat 557		(54%)
Amount Per Serving		%DV
	Total Fat 62.0g	95%
	Saturated Fat 20.0g	99%
	Monounsaturated Fat 31.0g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 292mg		97%
Sodium 664mg		27%
Potassium 1794mg		51%
Total Carbohydrate 17.1g		5%
	Dietary Fiber 3.5g	14%
	Sugars 9.4g
Protein 97.0g		193%
detailed view... how is this calculated?

Pork Chops Alla Pizzaiola

Recipe #199317 | 37 min | 7 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Boomette
Dec 5, 2006

This is a recipe from Giada De Laurentiis.

SERVES 2 (change servings and units)

Ingredients

2 tablespoons olive oil
2 (12 ounce) center-cut pork chops (bone-in, 1-inch thick)
salt & freshly ground black pepper
1 small onion, thinly sliced
1 (15 ounce) can diced tomatoes with juice
1 teaspoon herbes de provence
1/4 teaspoon dried red pepper flakes (to taste)
1 tablespoon chopped fresh Italian parsley

Directions

1
Heat the oil in a heavy large skillet over medium heat.
2
Sprinkle the pork chops with salt and pepper.
3
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.
4
Transfer the pork chops to a plate and tent with foil to keep them warm.
5
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes.
6
Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes.
7
Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes.
8
Season the sauce, to taste, with salt and more red pepper flakes.
9
Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
10
Place 1 pork chop on each plate.
11
Spoon the sauce over the pork chops.
12
Sprinkle with the parsley and serve.

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Featured Reviews for This Recipe

From: unmistakable1

On Jul 7, 2009

This was an easy yet hearty meal for our family. The meat was not fully cooked according to the recipe's timing, so I did add it back into the sauce to cook through. I didn't have any herbes de provence, so I kinda made up my own with some tarragon, oregano, thyme, and rosemary. There was a lot of sauce leftover at the end, so next time, I think I will chop the meat into chunks to help stretch it a little further — I don't want to waste a single bite of that delicious sauce, lol!

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From: CulinaryQueen

On Feb 2, 2008

Went to market 2008 ~ These were great! The only thing different I did was I returned the chops to the pan with the sauce and let it simmer for about 20 minutes. I used boneless chops and they turned out very tender. Easy recipe to put together. Thanks!

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From: justcallmetoni

On Jul 31, 2007

Who would imagine that a change in spices would transport a basic tomato and onion sauce? It did and it was just delightful. My chops were just a 1/2 inch thick but took much longer than the stated cooking time, I would suggest that you check the meat carefully before removing them from the pan. Initially forgot to add the parsley but it was a good addition and brightened the flavors even more. Thanks!

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From: lazyme

On Jul 28, 2007

Delish! I added more onions than called for because we love them, and added a bit more red pepper flakes for the same reason. Very simple and tasty dish. Thanks Boomette.

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