Pork Chops Pizzaiola Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
4 (1½-inch-thick) bone-in pork chops
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1 large garlic clove, crushed
1 teaspoon fennel seed
1 medium onion, sliced
1 teaspoon crushed red pepper flakes
2 sprigs of fresh oregano, leaves stripped, or 1 teaspoon dried oregano
¼ cup tomato paste
1 cup red wine
2 cups chicken stock
Serve with salad or a dark green vegetable and crusty bread for mopping.
Season the chops with salt and pepper. Heat the EVOO in a large skillet over medium-high heat.
Throw in the crushed garlic, flip it around, then add the chops and cook until golden brown and caramelized, 2 to 3 minutes per side.
Transfer the chops to a plate and reserve. Add the fennel seed, onions, red pepper flakes, and oregano to the pan and reduce the heat a bit.
Cook until the onions are tender, 7 to 8 minutes, then add the tomato paste and stir for 1 minute. Add the wine, stir for a minute more, then add the stock and stir to combine.
Slide the chops back into the pan and simmer for 5 or 6 minutes to finish cooking the meat through.
|Pork Chops Pizzaiola Recipe|