Pork chops alla pizzaiola
4 servings
30 minutes
Pork chops alla pizzaiola is a vibrant dish of Italian cuisine inspired by traditional pizza. Its roots trace back to Naples, where chefs used simple ingredients to impart rich flavors of tomatoes, garlic, and aromatic herbs to the meat. Juicy meat soaked in a rich tomato sauce with basil and parsley achieves a perfect balance of freshness and spiciness. Chops fried to a golden crust retain their tenderness thanks to slow simmering in the sauce. This dish pairs wonderfully with a side of fresh bread or pasta, allowing you to savor every drop of the aromatic sauce. Serving hot chops alla pizzaiola at the table is a true gastronomic symphony of flavors that transports you to the sunny streets of Italy.
1
Make cuts on the fat side with a knife, 5 mm apart around the crust. Brush the meat with 1 tablespoon of olive oil and generously sprinkle with spices.
- Olive oil: 4 tablespoons
2
Make cross-shaped cuts on the tomatoes and place them in boiling water for 30 seconds. Then transfer to cold water and peel off the skin. Chop the tomatoes finely.
- Tomatoes: 600 g
3
Heat 2 tablespoons of oil in a pot over low heat and add minced garlic. Sauté for 1-2 minutes, then add tomatoes, salt, and spices. Increase the heat, bring to a boil, and cook for 5 minutes until thickened. Add basil.
- Olive oil: 4 tablespoons
- Garlic: 3 cloves
- Tomatoes: 600 g
- Basil leaves: 3 pieces
4
Heat the remaining oil in a large skillet. Fry the chops over medium heat for 2 minutes on each side. Place the meat on top of each other in the center of the skillet and pour the sauce on top, immediately cover with a lid.
- Pork chops: 4 pieces
- Olive oil: 4 tablespoons
5
Cook on low heat for about 5 minutes. Sprinkle with parsley before serving.
- Chopped parsley: 1 teaspoon