Pizzaiola Chops Recipe
Pizzaiola Chops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My favorite cousin shared this recipe, and I tweaked it for our family. Taste as you go, and try the Italian trick of sprinkling on some oregano to give it that extra "something." —Lorraine Caland, Shuniah, Ontario
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 boneless pork loin chops (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1-1/2 cups sliced baby portobello mushrooms
  • 1 medium sweet yellow pepper, coarsely chopped
  • 1 medium sweet red pepper, coarsely chopped
  • 2 large tomatoes, chopped
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • Hot cooked rice, optional

Directions

In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan.
In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir 3-4 minutes or until mushrooms are tender. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
Return chops to pan. Cook, covered, 5-7 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes; if desired, serve with rice. Yield: 4 servings.
Originally published as Pizzaiola Chops in Simple & Delicious June/July 2015

Nutritional Facts

1 pork chop and 1 cup vegetable mixture (calculated without rice): 351 calories, 17g fat (5g saturated fat), 82mg cholesterol, 647mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

  • 2 tablespoons olive oil, divided
  • 4 boneless pork loin chops (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1-1/2 cups sliced baby portobello mushrooms
  • 1 medium sweet yellow pepper, coarsely chopped
  • 1 medium sweet red pepper, coarsely chopped
  • 2 large tomatoes, chopped
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • Hot cooked rice, optional
  1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan.
  2. In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir 3-4 minutes or until mushrooms are tender. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
  3. Return chops to pan. Cook, covered, 5-7 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes; if desired, serve with rice. Yield: 4 servings.
Originally published as Pizzaiola Chops in Simple & Delicious June/July 2015

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