Costolette di Maiale alla Pizzaiola
Author: Pizza Today
Recipe type: entrees
- 5 tablespoons olive oil
- 1 cup coarsely chopped yellow onion
- 1 clove garlic, minced
- 1 tablespoon fennel seed
- 3 cups drained and crushed plum tomatoes
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 4 center cut pork chops, trimmed of excess fat
- Make the sauce.
- In a saucepan over medium heat, warm 3 tablespoons of the oil for 1 minute.
- Add the onion and sauté for 1 minute.
- Add the garlic and cook until the onions just begin to soften.
- Add the fennel, tomatoes and parsley.
- Season with salt and pepper.
- Simmer vigorously for 30 minutes.
- In a skillet or sauté pan large enough to hold the pork chops in one layer, warm the remaining olive oil over medium-high heat for 1 minute.
- Add the pork chops and cook them for 3 to 4 minutes on each side until they are nicely browned.
- Pour the tomato sauce over the chops, cover the pan, and cook over low heat for 15 to 20 minutes or until the chops are cooked through.
- Serve with grated Parmesan cheese on the side.
- An option to the above recipe is Pollo Alla Romana (chicken in the style of Rome).
- Simply replace the pork chops with cut-up frying chicken.
- Serve either dish with a side of pasta, dressing it with the tomato sauce.