Monday, January 27, 2020

Giada’s Pork Chops alla Pizzaiola

Carne pizzaiola or carne alla pizzaiola, sometimes referred to just as pizzaiola, is a dish derived from the Neapolitan tradition that features meat cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most recipes also include tomato paste, oregano and basil.

Giada De Laurentiis version of Pork Chops alla Pizzaiola includes onions, parsley, a pinch of dried red pepper flakes and the French herb; herbs de Provence along with olive oil and tomatoes. I’m thinking of adding in some mushrooms (what do you think?). Her recipe is for two, just add an additional pork chop per person, if you need more servings.


2 tablespoons olive oil 
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each) 
Salt and freshly ground black pepper 
1 small onion, thinly sliced 
1 (15-ounce) can diced tomatoes, in juice 
6oz pkg sliced brown mushrooms (optional)
1 teaspoon herbes de Provence 
1/4 teaspoon dried red pepper flakes, or more or less to taste (I’m a baby spice girl, so less or none for me) 
1 tablespoon chopped fresh Italian parsley leaves 


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 pe. 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, mushrooms (if using) 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. (No 🥵)

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.

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