Dinner

Pork Chops alla Pizzaiola

Name: Pork Chops alla Pizzaiola
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 2 servings
Ingredients: 1 (15-ounce) can diced tomatoes, in juice; 1 teaspoon herbes de Provence; 2 tablespoons olive oil; 1 small onion, thinly sliced; 1 tablespoon chopped fresh Italian parsley leaves; 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each); 1/4 teaspoon dried red pepper flakes, or more to taste; Salt and freshly ground black pepper

20 September 2026

Not yet ratedRate Recipe

Total Time37 Mins

Serves2

Per Serving$6.49

Pork Chops alla Pizzaiolan is a gluten free, dairy free, paleolithic, and primal recipe with 2 servings. For $6.49 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 77g of protein, 38g of fat, and a total of 736 calories.

Gluten Free Dairy Free Primal Whole30 Paleo Lunch Onions Tomatoes

Ingredients:

For 2 servings

15 ounce diced tomatoes, in juicecanned
1 teaspoon herbes de Provence
2 tablespoons olive oil
1 small onion, thinly sliced
1 tablespoon chopped fresh Italian parsley leaves
24 ounces (1-inch thick) bone-in pork loin center-cut chops (about each)
¼ teaspoon dried red pepper flakes, or more to taste
2 servings Salt and freshly ground black pepper

Method:

1
Watch how to make this recipe.
2
Heat the oil in a heavy large skillet over medium heat.
3
Sprinkle the pork chops with salt and pepper.
4
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.
5
Transfer the pork chops to a plate and tent with foil to keep them warm.
6
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes.
7
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.
8
Place 1 pork chop on each plate. Spoon the sauce over the pork chops.
9
Sprinkle with the parsley and serve.