Pork Chops Pizzaiola
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This is a recipe from one of the new cookbooks that I got for Christmas. The photos in this book are beautiful, and the recipes look fairly easy. This one was really tasty, but there was a major issue with the recipe – it calls for 3 cups of liquid at the end, and that’s WAY too much. The photos show a tiny bit of liquid – definitely less than 3 cups. I’d make this again, but scale the wine and chicken stock way down to make a nice sauce – not a soup.
Pork Chops Pizzaiola
Rachael Ray’s Look + Cook
Serves 4
4 (1 1/2-inch-thick) bone-in pork chops
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1 large garlic clove, crushed
1 teaspoon fennel seed
1 medium onion, sliced
1 teaspoon crushed red pepper flakes
2 sprigs of fresh oregano, leaves stripped, or 1 teaspoon dried oregano
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock
Season the chops with salt and pepper. Heat the EVOO in a large skillet over medium-high heat. Throw in the crushed garlic, flip it around, then add the chops and cook until golden brown and caramelized, 2 to 3 minutes per side. Transfer the chops to a plate and reserve. Add the fennel seed, onions, red pepper flakes and oregano to the pan and reduce the heat a bit. Cook until the onions are tender, 7 to 8 minutes, then add the tomato paste and stir for 1 minute. Add the win, stir for a minute more, then add the stock and stir to combine. Slide the chops back into the pan and simmer for 5 to 6 minutes to finish cooking the meat through.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
