Pizzaiola

Our oregano has gone wild! Oh, and there’s our basil, too, just starting out for the year.

According to the Wiktionary, pizzaiola is an adjective that means “Prepared with an Italian sauce made from tomato and oregano.”

Our oregano is going crazy this year (we have lots of rosemary, too),  so any recipe that calls for oregano grabs my attention.

I was casting about for a different way to prepare pork chops (bought on sale) when a recipe in my Better Homes & Garden Simply Perfect Italian cooking magazine for Pork Chops Pizzaiola caught my eye. Me being me, I changed the recipe up a bit to suit our own tastes. It comes together quickly and easily and doesn’t require a lot of fussing — once it’s simmering in the skillet, you don’t need to worry about it — just give it an occasional stir.

Not a Pork Chop fan? I think this would be just as yummy make with boneless, skinless chicken breast or turkey tenderloin.

However you make it, I promise you, it smells and tastes YUMMY! The simple, uncomplicated flavors make it a very comforting dish — and being a stove-top meal, you can prepare it year ’round. I’m betting you’ll find yourself singing “That’s Amore!” while it simmers. (Go on, take just over three minutes to hear Dean sing — you know you want to!)

Buon appetito!

Pork Chops Pizzaiola (Serves 4)

  • 4 thick-cut, lean pork chops (about 1 1/2 to 2 pounds)
  • Olive or canola oil
  • Splash of white wine (red wine would probably work, as well)
  • Minced garlic to taste (equivalent of 3 or 4 cloves, or more or less, to taste)
  • 1 can (14 -15 ounces) diced tomatoes (use Italian-seasoned or Fire-roasted tomatoes, if desired)
  • Salt & pepper to taste
  • Red pepper flakes to taste (easy does it! just the barest sprinkle will do)
  • Fresh oregano to taste (or use dried)
  1. Season meat with salt and pepper. Brown meat in a non-stick skillet in a splash of olive or canola oil.
  2. Sauté garlic in pan.
  3. Pour in UNDRAINED tomatoes, splash (or coupe of splashes) of wine, and oregano to taste.
  4. Bring to a simmer/low boil and simmer, covered or uncovered, until meat is done (anywhere from 30 to 45 minutes, depending upon thickness of meat). (If you want a lot of liquid in the sauce, cook covered; if you want a thicker sauce, cook uncovered.)
  5. Serve immediately. Refrigerate or freeze leftovers.


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About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
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