Pork Chops Alla Pizzaiola

1. 1

   Heat the oil in a heavy large skillet over medium heat.

2. 2

   Sprinkle the pork chops with salt and pepper.

3. 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. 4

   Transfer the pork chops to a plate and tent with foil to keep them warm.

5. 5

   Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes.

6. 6

   Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes.

7. 7

   Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes.

8. 8

   Season the sauce, to taste, with salt and more red pepper flakes.

9. 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. 10

    Place 1 pork chop on each plate.

11. 11

    Spoon the sauce over the pork chops.

12. 12

    Sprinkle with the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.