PORK ALLA PIZZIAOLA
This has moved to the top of my list as one of my favourite weeknight dinners. The great thing is you can make a lot so you have it for the week, and as it sits in the fridge it gets better. The fennel and tomatoes give it a sweetness and the capers have that briny bite. There are a lot of veggies in it which makes it a hearty meal. But if you need a little more, a quick side of pasta or potatoes work.
PORK ALLA PIZZIAOLA
Ingredients
- 4 tbsp olive oil
- 4 pork chops about 1 inch thick
- 1 tsp salt
- ½ tsp pepper
- 1 small Vidalia onion thinly sliced
- 1 fennel bulb thinly sliced
- 1 can cherry tomatoes 14 ounces
- 1 tbsp capers
- 1 tbsp herbs de provence
- 1 tsp red pepper flakes
- ¼ cup 1/4 cup parsley chopped
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Sprinkle both sides of 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.
- Add the other 2 tablespoons of oil, the onion and fennel to the same skillet and sauté over medium heat until softened, about 8-10 minutes.
- Add 1 teaspoon salt and ½ teaspoon pepper.
- Add the tomatoes with their juices, fill the can ¼ way with water and swirl around. Add the the skillet.
- Add the herbs de Provence, capers, and red pepper flakes. Mix well.
- Nestle the pork chops with juices back into the pan. Cover and simmer for 15 minutes until the juices thicken slightly.
- Season the sauce, to taste, with salt and more red pepper flakes if needed.
- To plate, make a bed with the sauce and place a pork chop on it. Top with more sauce.
Notes
Chicken works just as well in this recipe. I like to butterfly the chicken breast so they cook evenly and you can put more sauce on them.
I like eating these pork chops just like this, but polenta, pasta, or even roasted potatoes go really well with this dish.