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 piziaola Drawdowns $215,000.00 Paid $800,000.00 $800,000.00 Loan Balance $(585,000.00) Loan $2,000,000.00 Remaining $2,000,000.00

PORK ALLA PIZZIAOLA

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Course Main Course

Cuisine Italian

Servings 4 servings

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.