Well folks, we’ve come to the last recipe in our weeklong, five part series of Italian Eats. And for this last installment, we’re featuring some of our newest foods at Zaycon Fresh. It’s time to pork things up, Italian style!
We have been excited about all the Zaycon-centric Italian eats so far, but this one might just be the winner. Presenting Pork Chops Pizzaiola, a savory, succulent dish that’s amazing when prepared using our very own Premium Bone-In Center Cut Pork Chops!
But just FYI, this meal tastes great made with Zaycon Fresh Whole Boneless Pork Tenderloins or with our Boneless Center Cut Pork Loins, too. Heck, if you’re feeling adventurous, try it with our famous Bacon Wrapped Pork Fillets!
Pork Chops Pizzaiola - recipe thanks to casamassima.com
What You Need:
- 4 tablespoons olive oil
- 6 Boneless Center Cut Pork Loins
- 1 teaspoon finely chopped garlic
- ½ teaspoon dried oregano, crumbled
- ¼ teaspoon dried thyme, crumbled
- ½ bay leaf
- ½ teaspoon salt
- ½ cup dry red wine
- 1 cup drained canned tomatoes pureed through a sieve or food mill
- 1 tablespoon tomato paste
- ½ pound green peppers, seeded and cut in 2-by-1/4-inch strips (about 1-1/2 cups)
- ½ pound fresh mushrooms, whole if small, quartered or sliced if large
What You Do:
- In a heavy skillet, heat 2 tablespoons of olive oil until a light haze forms over it.
- Brown theBoneless Center Cut Pork Loins in this oil for 2 or 3 minutes on each side and transfer them to a plate. Pour off almost all of the fat.
- In fat/oil, cook the garlic, oregano, thyme, bay leaf and salt for 30 seconds, stirring constantly.
- Add the wine and boil briskly to reduce it to about ¼ cup, scrapping in any bits of meat or herbs in the pan.
- Stir in the tomatoes and tomato paste and return the chops to the skillet.
- Baste with the sauce, cover, and simmer over low heat, basting once or twice, for 40 minutes.
- Meanwhile, heat the remaining oil in another large skillet.
- Fry the green peppers in the oil for about 5 minutes, stirring frequently.
- Add the mushrooms and toss them with the peppers for a minute or two, then transfer them to the pan with the pork chops.
- Cover and simmer for 5 minutes.
- Simmer uncovered, stirring occasionally, for 10 minutes longer, until the pork and vegetables are tender and the sauce is thick enough to coat a spoon heavily. (If the sauce is too thin, remove the chops and vegetables and boil the sauce down over high heat, stirring constantly).
- To serve, arrange the chops on a heated platter and spoon the vegetables and sauce over them.
- Enjoy!
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