What a great pasta salad to serve with a grilled pork chop or steak.
How about some Pork Chop Pizziola?
Living in Springfield, MO I have to say I miss a really good sandwich. One of my mothers “go to meals” was Veal Chops Pizziola. She came out from Brooklyn to visit me last week so I thought that I would prepare for her my version of Pizziola with Pork. So here goes, here is my take on Pizziola with this Berkshire pork chop recipe.
I used the Berkshire Loin Pork Chops, but you can use boneless Berkshire pork chops.
Berkshire Pork Chop Recipe:
- 2 tablespoons olive oil
- 2 (1 inch thick) Berkshire pork chops (about 10 ounces each)
- Salt and freshly ground black pepper
- 1 small onion, thinly sliced
- 1 32 ounce jar of Marina’s Tomato Sauce
- 1/4 teaspoon dried pepper flakes
- 1 tablespoon chopped fresh Italian parsley leaves
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. Cook the pork chops until an instant read thermometer register 150 degrees. Transfer the pork chops to a platter and cover with aluminum foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until tender. Add the jar of Marina’s Italian Tomato Sauce, salt and pepper and red pepper flakes. Bring to a boil and lower the flame to low. Cover and simmer for about 15 minutes. Season the sauce and return the pork chops to the skillet and heat for about 5 minutes.
Serve the pork chops with pasta and sprinkle with Parmesan Cheese. Add a salad and broccoli and you will have a delicious easy dinner.