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“From Giada De Lauurentiis. Saving for safekeeping.”
READY IN:
37mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in heavy 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 and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
  2. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste , with salt and more red pepper flakes. Return the pork chops and any accumulated jucies from the plate to the skillet and turn the pork chops to coat with the sauce.
  3. Place 1 pork chop on each plate. Spoon the sauce over pork chops. Sprinkle with the parsely and serve.

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