Recipes
Pork Chops alla Pizzaiola
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Recipe adapted from Giada De Laurentiis
Ingredients
  • 2 tablespoons olive oil
  • 4 center-cut pork chops
  • Salt and freshly ground black pepper
  • 1 small onion, thinly sliced
  • 1 (15-ounce) can diced tomatoes, in juice
  • 1 teaspoon herbes de Provence
  • 1/4 teaspoon dried red pepper flakes, or more to taste
  • 1 tablespoon chopped fresh Italian parsley leaves
Directions:
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 brown 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 tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, 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 with salt and pepper to taste. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.


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