Saucy Pizzaiola Pork Chops
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Serves 4
- 1 tablespoon olive oil
- 1 6-inch sprig of fresh rosemary, rinsed and dried
- 1 garlic clove, thinly sliced
- 1 medium onion, chopped
- 4 bone-in center-cut pork chops
- 2 cups Backyard Farms Beefsteak Tomatoes, diced
- 1 cup chicken broth
- Salt and pepper, to taste
Heat olive oil in a skillet large enough to hold the pork chops without crowding them. When the oil is hot, add rosemary and press on it with the back of a wooden spoon or spatula to flavor the oil.
Discard the rosemary and add the garlic and onion and cook for a couple minutes. Add the hot pepper flakes and cook 1 minute. Season pork chops liberally with salt and pepper and brown quickly on both sides (about 3 minutes on each side.)
Mix the tomatoes and chicken broth together and pour over the chops. Lower the heat to medium, cover and cook until the pork chops register 155°F on an instant read thermometer.
Serve the chops with some of the sauce poured over the top.
Recipe courtesy of Mary Ann Esposito of Ciao Italia