PrintPork Chops Alla Pizzaiola (Italy)
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 2 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
Units
Scale
Pork Chops:
- 2 high-quality pork chops
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter (Regular butter can be used, but then make sure to use less salt on the pork chops)
Pizzaiola Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1.1 dl dry white wine (View notes for replacements)
- 400 grams crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- 0.5 dl chicken stock
Finishing Touches:
- 80 grams olives, pitted
- Fresh basil leaves, julienned (Sliced into thin ribbons)
- Shaved Parmesan or Pecorino Romano cheese
Instructions
Prepare the Pork Chops:
- Season the pork chops generously with salt and pepper. Allow them to come to room temperature for about 15 minutes.
- Heat olive oil and butter in a pan over medium-high heat. Sear the pork chops for about 4-5 minutes per side until a golden-brown crust forms. Remove from pan and set aside.
Build the Pizzaiola Sauce:
- In the same pan, add 1 tablespoon olive oil and reduce heat to medium. Add the chopped onion and cook until translucent, about 4-5 minutes.
- Incorporate the sliced garlic and cook for an additional 30 seconds, or until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
- Stir in the tomato paste and cook for 1-2 minutes until it starts to caramelize.
- Add the hand-crushed tomatoes, sugar, oregano, thyme, salt, black pepper, and red pepper flakes. Stir to combine.
- Pour in the chicken stock and bring the sauce to a simmer.
Simmer and Enhance:
- Return the pork chops to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 20-25 minutes or until the pork is cooked to your desired doneness (62°C for medium).
- In the last 5 minutes of cooking, add the olives to the sauce.
Finish and Serve:
- Remove the pork chops from the pan and let them rest for a few minutes.
- Adjust the seasoning of the sauce if needed, adding more salt or pepper as desired
- Plate the pork chops, spooning generous amounts of the sauce on top.
- Garnish with julienned basil leaves and shaved Parmesan or Pecorino Romano cheese.
Notes
If you don’t have white wine, there are several alternatives you can use that will still impart great flavor to your Pork Chops Alla Pizzaiola.
Here are a few options:
Substitutes for White Wine:
- Chicken or Vegetable Broth:
Use an equal amount of chicken or vegetable broth as a direct substitute. This will add a savory depth to the sauce without altering the overall flavor profile too much. - Apple Cider Vinegar:
Mix 0.5 dl of apple cider vinegar with 0.5 dl of water to substitute for 1 dl of white wine. This will mimic the acidity and provide a touch of sweetness. - White Wine Vinegar:
Dilute white wine vinegar with water (1 part vinegar to 3 parts water) to get a similar acidic kick. Use this mixture in place of white wine. - Lemon Juice:
Use half the amount of lemon juice mixed with water (about 0.5 dl lemon juice mixed with 0.5 dl water). This will add a fresh citrus note to the dish. - Apple Juice:
If you prefer something sweeter, apple juice can be a good substitute. Use it in the same quantity as the white wine. You might want to reduce any additional sugar in the recipe to balance sweetness.
Tips for Using Substitutes:
Taste as You Go: Each substitute has its own unique flavor, so adjust the seasoning as needed.
Balance the Acidity: If the substitute adds too much acidity, you can balance it out with a pinch more sugar or a bit of butter to mellow the flavors.
Find it online: https://torskitchen.com/pork-chops-alla-pizzaiola-italy/
