I’m not posting a recipe with amounts below but more of a guideline. For a more detailed recipe, try Giada or Rachel Ray.
Boneless or bone-in, pork chops make for a fast and tasty meal.
I got tired of my regular ways of cooking them – panfried with gravy or without, ‘shake and bake’, breaded (using Italian seasoned or panko breadcrumbs) and then fried or baked…
… so, with some leftover pizza sauce with mushrooms as an inspiration, I made this flavourful dish which can be served over pasta, mashed potatoes, polenta or rice. A comfort dish with some red pepper flakes to give it a bite. I didn’t have any wine to slosh into the sauce but if YOU do, go for it.
Pork Chops alla Pizzaiola
“Pork chops alla pizzaiola” includes the items that the wife of a pizza maker (pizzaiolo) would have available to her in her kitchen or her husband’s shop … tomatoes, olives, olive oil, dried red pepper flakes, anchovies, onions, garlic, capers and oregano. Maybe a bit of red wine from a jug sitting on a shelf.
As for the meat, a little goes a long way as is often necessary in a modest household … a thin cut sirloin steak, a piece of fish. Or, in this case, a couple of pork chops from a tray of various cuts purchased on sale in my local budget grocery store. If you don’t like olives or anchovies, leave them out, but if you DO, saute them in your olive oil along with your garlic until the anchovies melt and give an amazing subtle flavour to your sauce. The same with the capers. If you don’t have them, that’s fine, but if you DO, their salty flavour will add something special to your sauce.
Seeded, peeled and diced whole tomatoes, or halved cherry tomatoes, from your garden are great. Diced canned tomatoes are good too, but I was cooking for one and the leftover pizza sauce in my fridge was a perfect amount.
The cooking time depends on your meat. The steak and fish just need a quick sear (30 seconds on each side for the steak) on medium high heat in the hot oil, while the timing for your pork chops depends on their thickness. Use a large saute pan so your ingredients have room to move around. Remove the meat when it’s seared. Transfer it to a plate and cover to keep warm. Remember, you can finish cooking it in the sauce for as long as needed.
Saute your thinly sliced onions, finely minced garlic, anchovies, capers, finely minced olives, red pepper flakes and tomatoes, and then simmer covered, until the tomatoes have broken down into a wonderful sauce. You may need to add some water depending on how juicy your tomatoes end up being. Add your wine before adding the tomatoes so that it will help pick up the great browned bits from the pork chops and cook off.
Add your browned pork chops, and any liquid that has drained off while standing, to the sauce, cover and simmer for 10-15 minutes to allow the flavour to permeate into the pork chops. Serve with whatever starch you like.