Pork Chops Pizziaola

In an effort to get Steve to like pork chops I pulled out this recipe by Giada DeLaurentiis, which I thought would sort of mask that it's pork.  I had no such luck with Steve even though the pork wasn't dry at all (I'm giving up on him eating pork) but I really enjoyed it.  This is very similar to the Italian Chicken with Couscous that I make all the time.   I didn't really follow Giada's recipe exactly.  I added a lot to it but I will link her original recipe since it's what gave me the idea to make it this way.  Not sure if this is really pizziaola since I changed it up so much but I didn't know what else to call it.  You see how creative I was with naming my "Italian Chicken".  Haha! Feel free to follow the recipe as Giada has written it, try some or all of my changes or as always, do it your way. 

Pork Chops Pizziaola

Adapted from Giada DeLaurentiis

Serves 2

Ingredients:

2 bone in center cut pork chops

1 can petite diced tomatoes

1 onion, thinly sliced

2 cloves garlic, thinly sliced

1 tsp. fresh thyme

1 tbsp. capers

10 kalamata olives, sliced

1/2 cup dry white wine

1/2 cup chicken broth

extra virgin olive oil

salt and pepper

Directions:

1.  Season pork on both sides with salt and pepper. Brown in olive oil until pork gets golden brown and pulls away from the pan without sticking.  Remove chops from pan and set aside.

2.  Reduce heat to medium low and add more oil (or even butter) if the pan seems dry.  Add onions, garlic and thyme.  When onions have softened turn heat up a little and add wine.  Use a wooden spoon to pick up all the browned bits that have stuck to the pan.  This is where all the flavor is.  I thought I took a picture of this but it's not there anymore!

3.  Add tomatoes, chicken broth, capers and olives and season with salt and pepper.  Put pork back into the pan with the sauce and pour in any accumulated juices.  Cover and let simmer for about 10 minutes, turning once and spooning the sauce on top.  Depending on the thickness of your pork chops you may need to cook them longer.  Cut into them to see that it's white inside (or slightly pink) or when the temperature reaches 160 degrees.  

I like to serve this (and my Italian Chicken) with pine nut couscous with the sauce spooned over it.  It's delicious!