28 oz can whole, peeled tomatoes, drained (reserve juice)
1 tsp. dried oregano
1/4 tsp. crushed red pepper
2 Tbl. fresh parsley for topping
Instructions
Heat oil in large skillet over medium heat. Season chops with salt and
pepper. Add chops and brown on both sides, about 2 minutes per
side. Remove chops to a plate and set aside.
Add the garlic to pan and cook until fragrant, about 30 seconds. Pour
in the tomatoes, oregano and red pepper. Reduce heat to simmer and
cook until thick, about 20 minutes. You may need to add back some
of the reserved tomato juice.
Add the chops to the sauce and cook until the internal temperature is
140 degrees, about 5 minutes. Serve pork chops with sauce, topped
with parsley.
Be careful not to overcook the chops. NOTE- I just make 2 chops for
us, but I keep the sauce the same amount.
Originally Submitted
7/8/2022
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