Pork Chops Pizzaiola

This Pork Chops Pizzaiola recipe is for pork chops served with pizza-style flavors. It’s a really delicious pork chop recipe!

Looking for a new way to make pork chops? This is it! I love this recipe because there are so many great flavors added to the recipe. Those flavors turn plain old pork chops into an amazing, restaurant-quality dinner! And the best part is that this is an easy recipe to make. This simple recipe for Pork Chops Pizzaiola is originally from Food Network chef Giada de Laurentiis.

Ingredients needed:

• extra virgin olive oil
• center-cut, bone-in pork loin chops
• salt and freshly ground black pepper
• onion
• canned diced tomatoes
• herbes de Provence
• red pepper flakes
• fresh flat-leaf parsley

How to make Pork Chops Pizzaiola:

The complete, printable recipe is at the end of this post.

Doesn’t this look like a dish you might order at a restaurant? It’s so good.

Be sure to scoop up some of that delicious tomato sauce with every bite of pork chop. Enjoy!

Pizza-Themed Recipes:

• Pesto Pizza Appetizers
• Pizza Pinwheels
• Pepperoni Pizza Grilled Cheese
• Cauliflower Pizza Casserole
• Ricotta and Vegetable Stuffed Pizza Pie

Print

Pork Chops Alla Pizzaiola

This simple pork chop recipe from Giada de Laurentiis is, in fact, quite simply delicious!

Course Main Course

Cuisine Italian

Keyword pizzaiola, Pork Chops

Prep Time 25 minutes

Cook Time 43 minutes

Total Time 1 hour 8 minutes

Servings 4 servings (1 pork chop + ¼ sauce)

Calories 578kcal

Author RecipeGirl.com (via Giada de Laurentiis)

Ingredients

• 3 tablespoons extra virgin olive oil
• Four 1-inch thick (about 12-ounces each) bone-in, center-cut pork loin chops
• salt and freshly ground black pepper, to taste
• 1 large onion, thinly sliced
• One 28-ounce can diced tomatoes in juice
• 2 teaspoons herbes de Provence
• ½ teaspoon crushed dried red pepper flakes (or more to taste)
• 2 tablespoons chopped fresh flat-leaf parsley (optional)

Instructions

• Heat 2 tablespoons of the oil in a large heavy skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add 2 pork chops to the skillet and cook until they are browned and an instant-read thermometer inserted horizontally into the chop registers 145°F, 4 to 5 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. Repeat with the remaining 2 pork chops, adding more oil to the pan as needed.
• Add onions to the same skillet and sauté over medium heat until crisp-tender, about 5 minutes. Add the tomatoes with their juices, herbes de Provence, and ½ teaspoon of red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 18 minutes. Season the sauce to taste with salt and more red pepper flakes if you like is spicier.
• Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Heat until warmed through, a minute or so. Do not overcook the chops!
• Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley (if using) and serve.

Nutrition

Serving: 1serving | Calories: 578kcal | Carbohydrates: 12g | Protein: 55g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 577mg | Potassium: 1323mg | Fiber: 3g | Sugar: 6g | Vitamin A: 510IU | Vitamin C: 24mg | Calcium: 132mg | Iron: 4mg

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