Pork Chop Pizzaiola

45 minutes
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  • 4 – 4ounce Boneless Pork Chops
  • 3 Tablespoons of Olive Oil
  • 1 Small Yellow Onion – brunoised (fine diced)
  • 4 Cloves Garlic – minced
  • 1/3 Cup Chicken Stock
  • 1/3 Cup Pinot Grigio (optional, can substitute more Chicken Stock)
  • 10 to 12 Tomatoes – Peeled, Seeded, and Chopped
  • 1 Tablespoon of Fresh Oregano
  • Salt and Pepper to taste


  1. Place the Boneless Pork Chops in between 2 pieces of plastic wrap or butchers’ paper and pound using a mallet until it is a little less than 1/4 of an inch thick. Season with salt and pepper on both sides.
  2. Add olive oil to a large frying pan over medium heat.
  3. Once the oil begins to lightly smoke add in the chops and cook for about 1 and 1/2 minutes per side or until browned. Then remove the Pork Chops from the pan.
  4. Add the onions to the pan and brown over medium heat. May take about 5 to 7 minutes, then add the garlic to the pan sauté for another minute.
  5. Deglaze with wine and stock and cook until most of it has been reduced, there should be 2 to 3 tablespoons left in the pan.
  6. Add in the tomatoes and stew over medium-low heat for 20 minutes or until the sauce is thick and the tomatoes have broken down. Season with salt and pepper.
  7. Now add the Boneless Pork Chop to the top of the tomato sauce, and fresh herbs. Place a lid on and cook for 5 to 6 minutes to warm the Pork Chops back up.
  8. Serve with pasta or rice and seasonal vegetables. You may also want a hearty Italian Bread with some herbed olive oil to add to your meal.
  9. Other items you may choose to add to the sau: Bell Peppers, Red Pepper Flakes, Pepperoncini Slices, a little Basil.
  10. Note: If you use fresh herbs add them at the end of cooking your sauce, if you use dry herbs add them at the beginning of cooking

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