How delicious the Pan-Seared Pork Chops alla Pizzaiola are, tender and juicy thanks to the tomato, which keeps them from becoming dry. We all know how versatile and flavorful pork is, allowing us to prepare various recipes that satisfy every palate, both adults and children. If you feel like preparing these delicious pizzaiola chops with me, then you are welcome in my kitchen. If, instead of using a pan, you prefer to bake them, you can follow this recipe found here.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 562.76 (Kcal)
- Carbohydrates 7.84 (g) of which sugars 0.11 (g)
- Proteins 58.53 (g)
- Fat 34.12 (g) of which saturated 11.03 (g)of which unsaturated 10.65 (g)
- Fibers 1.59 (g)
- Sodium 833.65 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pan-Seared Pork Chops alla Pizzaiola
- 4 pork chops
- 14 oz tomato pulp
- 2 cloves garlic
- 3.5 tbsp extra virgin olive oil
- 1 glass water
- 2.5 oz smoked scamorza cheese
- to taste dried oregano (or fresh basil)
- to taste salt
- to taste pepper
Tools for Pan-Seared Pork Chops alla Pizzaiola
- 1 Frying Pan
Preparation of Pan-Seared Pork Chops alla Pizzaiola
Put the oil in a pan and let it heat up. Add the sliced garlic cloves and let them brown slightly.
Place the meat slices without overlapping them. When they are golden on one side, flip them and brown the other side. Salt.
Remove the chops to a plate. Pour the tomato pulp into the pan, along with 1 and a half glasses of water. Season with salt, pepper, and oregano (or basil if it’s summer) and bring to a boil.
Mash the tomatoes with a fork and submerge the meat in them. Let it cook over moderate heat, turning it halfway through.
When the sauce has thickened, place the sliced scamorza on the meat, cover with a lid and let it cook a few more minutes until the cheese becomes stringy.
At this point, turn off the heat and plate. Consume the meat hot to enjoy the stringy cheese.
Enjoy your meal!
