Best 2 Pork Chops Alla Pizzaiola Recipes

Tantalize your taste buds with a culinary journey to Italy as we explore the delectable dish of Pork Chops alla Pizzaiola. This classic Italian recipe combines tender pork chops with a vibrant sauce made from fresh tomatoes, garlic, herbs, and a touch of mozzarella cheese. Pork Chops alla Pizzaiola is a delightful symphony of flavors that will transport you to the heart of Italy.

The article features three variations of this delectable dish, each offering a unique twist on the original recipe. The first recipe is a classic Pork Chops alla Pizzaiola, showcasing the harmonious blend of savory pork chops and a rich tomato sauce. The second recipe introduces a zesty twist with tangy lemon and capers, creating a dish that is both flavorful and refreshing. Last but not least, the third recipe adds a touch of spice with the addition of spicy peppers, resulting in a dish that packs a flavorful punch.

These variations cater to diverse culinary preferences, ensuring that everyone can find their perfect Pork Chops alla Pizzaiola experience. Whether you prefer the classic combination of flavors or enjoy a bit of tanginess or spice, these recipes have something for everyone. So, prepare to indulge in a culinary adventure as we embark on a journey through the tantalizing world of Pork Chops alla Pizzaiola.

Here are our top 2 tried and tested recipes!

PORK CHOPS ALLA PIZZAIOLA

PORK CHOPS ALLA PIZZAIOLA image

Categories Pork

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves

Steps:

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

PORK CHOPS ALLA PIZZAIOLA WITH DUMPLINGS

Pork Chops Alla Pizzaiola with Dumplings image

Good winter time comfort food. Just add a salad for a complete meal. I found this recipe in an old issue of Good Housekeeping, 1980.

Provided by Hey Jude

Categories One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 pork blade steaks or 4 pork sirloin steaks, each cut 3/4 inch thick
2 tablespoons flour
2 tablespoons oil
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
1/2 lb mushroom
1 large onion, sliced
1 clove garlic, minced
1 (16 ounce) can tomatoes
1 1/4 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
oregano leaves
1 cup buttermilk baking mix (bisquick)
1/3 cup milk

Steps:

Coat pork chops with flour.
In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
Remove chops to a shallow 2 1/2 qt.
casserole.
In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
oregano leaves.
Spoon vegetable mixture over pork chops in casserole.
Cover and bake in 375° oven 1 hour.
Skim off fat from liquid in casserole.
Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.

Tips:

To save time, use pre-sliced mushrooms and chopped onions.
If you don't have white wine on hand, you can substitute chicken broth or vegetable broth.
If you don't have tomato sauce, you can use crushed tomatoes or tomato puree.
To make the pork chops more flavorful, marinate them in the olive oil, garlic, and herbs for at least 30 minutes before cooking.
Be sure to cook the pork chops over medium heat so that they don't overcook and become dry.
Serve the pork chops with your favorite sides, such as mashed potatoes, rice, or pasta.

Conclusion:

Pork chops alla pizzaiola is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are cooked in a flavorful tomato sauce with mushrooms, onions, and herbs. This dish is sure to please everyone at the table. Here are some additional tips for making pork chops alla pizzaiola:

If you like your sauce a little spicier, you can add a pinch of red pepper flakes.
You can also add some chopped fresh parsley or basil to the sauce for extra flavor.
If you want to make the dish ahead of time, you can cook the pork chops and sauce up to 3 days in advance. Just reheat the sauce and pork chops over low heat before serving.

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