Pork Chops alla Pizzaiola

Through complete coincidence I made a red and white meal tonight. Go Wings!! ;)

This is a recipe I remember watching Everyday Italian and seeing Giada make. I went to the site and saved the recipe. I've actually made this before, but not since starting the blog, so here it is for your tasting pleasure. :)


Ingredients

• 2 tablespoons olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each) (used a pound of pork tenderloin boneless sliced into 4 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
  

Preparation

• 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 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.
• Add 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 1/4 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.
• Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Next Time- Perhaps actually cut down the red pepper flakes. I only used the 1/4 tsp but there was still quite a kick to the sauce. Other than that this meal is pretty darn good and easy to make.