Pork Chops Pizzaiola


Pork Chops Pizzaiola

6 thin center cut pork chops

Kosher salt and freshly ground back pepper

2 tablespoons olive oil

1 large garlic clove, crushed

1 small white onion, thinly sliced

½ teaspoon fennel seeds

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

2 cups reduced sodium chicken broth

1 (15-ounce) can diced tomatoes, in juice

1 tablespoon fresh Italian parsley, chopped

Season chops with salt and pepper. Heat the olive oil in large skillet over medium-high heat. Add the crushed garlic and cook 1 minute. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops.

In the same pan, add the onions, fennel seeds, red pepper flakes, and oregano. Reduce the heat and cook for 6-7 minutes.

Add the wine and reduce by half. Add the chicken broth, tomatoes and, cook another 5 minutes. Place the pork chops back into the pan, cover and simmer to finish cooking the chops, about 6-7 minutes. Sprinkle with parsley and serve.

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