Pork Chops Alla Pizzaiolla

I wanted to try a new recipe last night from my new issue of Everyday Food but did not leave the house (thank heaven for car pools) so I went with an old standard with ingredients I had on hand. What I came up with was pork chops alla pizzaiolla. The first time I made this was a few years ago as I had seen Giada DeLaurentis make it on The Food Network. It is so easy and good and actually low in fat and calories. I had a baby green salad on the side and it was a satisfying dinner.

Ingredients
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves

Directions
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.

Oops I took the picture before I sprinkled the oregano and a little fresh parmagianno reggiano on top. My husband ate 2! I am an awful food photographer but a wonderful cook! Tonight I am making penne puttanesca with these brussel sprouts I got from Judy at No Fear Entertaining. Although for some reason I thought there was bacon in them and decided on pancetta but now that I am actually printing the recipe I see I was wrong. I will let you know how it all goes. Now Life is Good!

My little helper in his apron!