Costolette di Maiale alla Pizzaiola

Costolette di Maiale alla Pizzaiola
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
  1. Make the sauce.
  2. In a saucepan over medium heat, warm 3 tablespoons of the oil for 1 minute.
  3. Add the onion and sauté for 1 minute.
  4. Add the garlic and cook until the onions just begin to soften.
  5. Add the fennel, tomatoes and parsley.
  6. Season with salt and pepper.
  7. Simmer vigorously for 30 minutes.
  8. 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.
  9. Add the pork chops and cook them for 3 to 4 minutes on each side until they are nicely browned.
  10. 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.
  11. Serve with grated Parmesan cheese on the side.
  12. An option to the above recipe is Pollo Alla Romana (chicken in the style of Rome).
  13. Simply replace the pork chops with cut-up frying chicken.
  14. Serve either dish with a side of pasta, dressing it with the tomato sauce.