This is one of my favorite ways to cook pork chops. A pizzaiola sauce, plainly put, refers to a pizza sauce, and once you master this sauce, you can use it on anything from chicken and fish to pasta. It's especially yummy with some mashed potatoes on the side to help soak up the extra sauce.
This recipe is from Giada de Laurentiis' cookbook, Giada's Family Dinners.
Pork Chops alla Pizzaiola
3 tbsp. extra virgin olive oil
4 inch-thick bone-in center-cut pork chops (I've also used boneless chops because bones often skeeve me out, but bone-in chops hold up better and stay more moist)
1 large onion, thinly sliced
1 (28 oz.) can diced tomatoes in juice
2 tsp. herbes de Provence
1/2 tsp. crushed red pepper flakes
2 tbsp. chopped fresh flat-leaf parsley (optional--as in, use it if you have it)
*This recipe is very easy to adapt if you're only cooking for two. Just halve everything!
First, cook the chops. You'll need to do this in two batches. Heat 2 tbsp. of the oil in a large skillet over medium heat. Season the pork chops with salt and pepper, and add them to the skillet. Cook about 4 to 5 minutes per side, until browned. Transfer the pork chops to a plate and repeat with the remaining chops. Add more oil to the pan, if necessary. Cover the pork chops with foil to keep them warm while you make the sauce.
After you pull out the chops, add the onions to the same skillet and saute over medium heat until soft and translucent. Next, add the tomatoes with their juices, herbes de Provence, and red pepper flakes. Cover and simmer 18 to 20 minutes, until the flavors have blended together and the juice has slightly thickened.
When the sauce is ready, return the pork chops to the pan. Spoon the juice over the pork and allow the pork and sauce to marry together for about 2 to 3 minutes. Be careful not to overcook the pork chops.
Arrange the pork chops on a platter. Pour the sauce over top and sprinkle with some chopped parsley (if you have it).