Pork Chops alla Pizzaiola

I made this last night. I liked it, the pork was really moist, however, it was too spicy for me. I have a very sensitive palate and this was just too hot for me. I would like to make this again, it was delicious, but will have to cut some of the "kick" out of it. I served it with couscous. I found this recipe on www.foodnetwork.com, courtesy of Giada De Laurentiis.

2 servings

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and 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 (next time I'll just use a pinch)
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, 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 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 one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.