Pork Chops alla Pizzaiola

The challenge with cooking for two is, in a word, leftovers. There are only so many times you can eat the same meal in a week and invariably some of it gets thrown out. So when I find a recipe for two that is delicious, satisfying and gone in one meal, it gets a prime spot in the recipe rotation.

I bought a jar of herbs de Provence just for this recipe and it's the only time I use it. And it's worth it. Don't skimp on this fragrant mixture...it has a flavor that is unique and interesting, and it goes really well with the pork and vegetables. I usually make some mashed potatoes to serve with the chops, but rice or couscous would work, too.

Ingredients:

• 2 Tbsp. olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 oz. each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-oz.) can diced tomatoes, in juice
• 1 tsp. herbes de Provence
• 1/4 tsp. dried red pepper flakes, or more to taste

Method:

1. 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.
2. 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 red pepper flakes to taste. 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.
3. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Source: Food Network