PORK ALLA PIZZIAOLA

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

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.

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.



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