This is the first official pork recipe for this series and I think I picked a darn good one. It came out far better than I expected, and it was tasty and juicy.
And yes, it’s an Italian dish…from teh Neopolitan region (The use of tomatoes is the tip off…actaully, the term ‘alla Pizzaiola’ is the rea big tip off). If your frightened of using Italian names, just call it Pork chops with Mozzarella and Oregano.
- 2 lbs boneless pork chops, 1/2 – 3/4 inch thick (I did use thicker cuts, and they came out fine).
- salt and pepper to taste
- 5 sprigs of fresh marjoram
- 1 1/3 cup of your favorite chianti
- 14 oz can of canned plum tomatoes, drained
- 4 Tbsp olive oil
- 2 garlic cloves, crushed
- 1/2 cup all-purpose flour
- 4 Tbsp unsalted butter
- 1/4 cup beef stock
- 8 oz fresh mozzarella cheese, sliced
- 2 Tbsp dried oregano
Place the pork chops in a glass dish. give a light coat of salt and pepper (to taste) and top with the sprigs of marjoram. Cover with the chianti, and marinate for at least an hour. More if you’re feeling a bit punchy.
After the marination is complete to your liking, pre-heat the oven to 400 degrees F.
Using a food processor, puree the tomatoes. Add 2 Tablespoons of the olive oil, the garlic, and salt and pepper (again, to taste). Place in a heated suace pan and cook for 5-7 minutes over medium high heat.
Remove the pork chops from the marinade (reserve the marinade for later use) and pat dry with paper towels. Dredge the chops in the flour and tap off any excess, leaving the chops only lightly coated with flour.
In a large skillet, place the rest of the olive oil and all of the butter. Turn the heat to medium/medium high. When butter has dissolved, and no foam remains, place i nthe pork chops and sear both sides. Pour the marinade over the chops and allow to stew for 45 – 60 seconds. When marinade starts to bubble, add the stock and salt and pepper once again to taste. Cover, lower the heat to medium, and cook for 7-9 minutes.
After the 7-9 minutes, remove pork chops to a baking dish. Deglaze the skillet with a little water and reduce. Spoon the deglaze over the chops.
Cover each pork chop with tomato sauce and cheese (or cheese first, and then sauce… it’s up to you). Sprinkle with oregano and once again salt and pepper to taste. Place baking dish into over for 5 minutes in order to melt the cheese.