Prep 7 mins
Cook 30 mins
This is a recipe from Giada De Laurentiis.
- 2 tablespoons olive oil
- 2 (12 ounce) center-cut pork chops (bone-in, 1-inch thick)
- salt & freshly ground black pepper
- 1 small onion, thinly sliced
- 1 (15 ounce) can diced tomatoes with juice
- 1 teaspoon herbes de provence
- 1⁄4 teaspoon dried red pepper flakes (to taste)
- 1 tablespoon chopped fresh Italian parsley
- 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.
"Find me a pork chop recipe" said my husband, and what a find this is! My chops were very thick, so I followed the advice of other reviewers and returned them to the sauce to finish cooking. This made quite a bit of sauce, so we served it with pasta on the side. What an excellent recipe this is. Thanks for posting!
Great, simple recipe for a quick dinner. I used boneless chops. Loved the hint of lavender in the sauce. I used the extra sauce on some cooked spaghetti to go with the chops.
I loved the herbs de provence in this dish! The smell of the lavender as it cooks just adds a whole lot to an otherwise very simple dish. After softening the onions, I deglazed the pan with a splash of white wine before adding the tomatoes. While it was very good as written, next time I would add a little red wine vinegar at the end to brighten up the flavor and give it a bit of zing. I remember watching this prepared on TV, and thinking that I'd really enjoy it. Thanks for giving me the opportunity to try it!