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Pork Chops with Italian Tomato Sauce

Yield: 2 servings


2 Tbsp Flying Olive Herbs de Provence, Garlic, Gremolata, or Thyme Extra Virgin Olive Oil

2 bone-in pork loin chops (1-inch thick, about 12 ounces each)

Salt and freshly ground black pepper

1 small shallot or onion, thinly sliced

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

1 tsp Herbes de Provence spice blendA pinch- 1/4 tsp dried red pepper flakes, or more to taste

1 Tbspchopped fresh Italian parsley leaves


Heat the Flying Olive Extra Virgin Olive Oil of Choice in a heavy large skillet over medium heat. When the oil shimmers in the pan, sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and cooked through, about 3 minutes per side. Transfer the pork chops to a plate and cover loosely with foil to keep them warm.

Add the onion to the same skillet and sauté over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbs de Provence seasoning, and 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, pepper, and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet. Turn the pork chops to coat with the sauce.

Serve each pork chop with the sauce spooned over the chop. Sprinkle with the parsley and serve.

Inspired by a recipe by Giada De Laurentiis

Submitted by Barb L.