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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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Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Heat 2 tablespoons of oil in a large skillet over medium heat.
  2. 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.
  3. Transfer the pork chops to a plate.
  4. 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.
  5. Add 1 teaspoon salt and ½ teaspoon pepper.
  6. Add the tomatoes with their juices, fill the can ¼ way with water and swirl around. Add the the skillet.
  7. Add the herbs de Provence, capers, and red pepper flakes. Mix well.
  8. Nestle the pork chops with juices back into the pan. Cover and simmer for 15 minutes until the juices thicken slightly.
  9. Season the sauce, to taste, with salt and more red pepper flakes if needed.
  10. 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.