| Level: | Easy |
| Total: | 37 min |
| Prep: | 7 min |
| Cook: | 30 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
- Salt and freshly ground black pepper
- 1 small onion, thinly sliced
- 1 (15-ounce) can diced tomatoes, in juice
- 1 teaspoon herbes de Provence
- 1/4 teaspoon dried red pepper flakes, or more to taste
- 1 tablespoon chopped fresh Italian parsley leaves
Instructions
- Heat the oil in a heavy large 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.
- 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 juices from the plate to the skillet and turn the pork chops to coat with the sauce.
- Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 700 |
| Total Fat | 48 g |
| Saturated Fat | 14 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 55 g |
| Cholesterol | 167 mg |
| Sodium | 1408 mg |
Reviews
I made this and it was really good my husband and my son loved it. I am making it again but this time I am going to add note spices.
These pick chops are amazing! No more fried pork chops for me. They are easy and tasty.
Such an easy dish to make- it’s mostly a matter of assembling. The flavor is great. I couldn’t find herb de Provence, so I mixed some herbs on my own- oregano, thyme, rosemary, parsley, fennel seeds, and lavender. It was great.
Super quick and easy. Need salt. And the key is quality pork. And then more salt.
Second time was delicious! Put more salt on pork first, cooked double time and created nice crunchy coat. Added more herbs too.
Second time was delicious! Put more salt on pork first, cooked double time and created nice crunchy coat. Added more herbs too.
What should it be served with?
Easy. Tasty. A hit!
A simple yet elegant meal.
Im giving this 5 stars. It was easy and delicious! My husband loved it! Will definitely make it again.
Super easy and twice as delicious! I’m tired of dried out pork chops and the typical pork chop onion and mushroom gravy. Didn’t have Herbs de Provence so I used Italian seasoning. Definitely a keeper!!!
I’m giving this 5 stars for two reasons: super easy and very tasty! I did sauté some mushrooms along with onions. Served with some roasted veges…Yummy