Pork Chops Pizzaiola derives a pizza-like flavor from its garlicky, oregano-seasoned tomato-based Pizzaiola Sauce.
Pork Chops Pizzaiola
(Adapted from recipe courtesy of Michele Scicone’s “1000 Italian Recipes)
2 Tbsp extra-virgin olive oil
2 thick-cut bone-in pork chops, about 1-inch thick
4 garlic cloves, minced
2 (28 ounce) can diced tomatoes with juice
2 tsp dried oregano
1/2 tsp crushed red pepper
2 Tbsp chopped fresh parsley
Freshly ground black pepper
Heat oil in a large cast iron skillet over medium heat. Season chops with salt and pepper. Place chops in the hot skillet and brown both sides. Remove to a platter and set aside.
Add garlic and cook for 30 seconds. Add tomatoes, oregano and crushed red pepper. Reduce heat to a simmer and cook until the sauce thickens, about 25 minutes.
Add the chops back to the sauce and cook until internal temperature reaches 140F, about 10 minutes.
To serve: Transfer chops to serving plate. Spoon the sauce over top and garnish with parsley.