Pork Chops Alla Pizzaiola

"This is a recipe from Giada De Laurentiis."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by justcallmetoni photo by justcallmetoni
photo by lazyme photo by lazyme
photo by Lori Mama photo by Lori Mama
photo by Boomette photo by Boomette
Ready In:




  • 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.

Questions & Replies

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  1. "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!
  2. 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.
  3. 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!
  4. This was an easy yet hearty meal for our family. The meat was not fully cooked according to the recipe's timing, so I did add it back into the sauce to cook through. I didn't have any herbes de provence, so I kinda made up my own with some tarragon, oregano, thyme, and rosemary. There was a lot of sauce leftover at the end, so next time, I think I will chop the meat into chunks to help stretch it a little further -- I don't want to waste a single bite of that delicious sauce, lol!
  5. Went to market 2008 ~ These were great! The only thing different I did was I returned the chops to the pan with the sauce and let it simmer for about 20 minutes. I used boneless chops and they turned out very tender. Easy recipe to put together. Thanks! :)


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