COSTOLETTA DI MAIALE ALLA PIZZAIOLA – Braised Pork Chops with Tomato and Garlic Sauce
Ingredients
2 tbsp. extra-virgin olive oil
6 center-cut loin pork chops, cut 1 inch thick
1 garlic clove, finely chopped
1 large onion, thinly sliced
2 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type
½ tsp. dried oregano, crumbled
¼ tsp. dried thyme, crumbled
½ bay leaf
½ tsp. salt
1 28 ounce canned chopped tomatoes
In a heavy 10 to 12 inch skillet, heat 2 tablespoons of oil until al ight haze forms over it.
Sprinkle the pork chops with salt and pepper. Add the pork chops in this oil and cook for 4 to 5 minutes on each side, until they are browned.
While the pork chops are cooking, chop the garlic, the parsley and slice the onion.
Transfer the pork chops to a plate and tent with foil to keep them warm.
In the same skillet, saute the onions over medium heat until crisp-tender, about 5 minutes.
Add the garlic, oregano, thyme, bay leaf and salt for 30 seconds, stirring constantly.
Stir in the tomatoes with their juices. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Stir in the salt.
Return the pork chops and any accumulated juices from the plate to the skillet. Baste with the sauce, cover, and simmer over medium heat, basting once or twice, for about 5 minutes. Do not overcook the chops.
Place 1 pork chop on each plate. Spoon the sauce over the pork chops.
Sprinkle with the chopped parsley and serve.
Serves 6
Preparation and Cooking Time: 45 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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