So my husband asked me if I wanted him to write down his recipe for pizzaiola for the blog. I said, yes, yes I do! Bear with him on the amounts because he never measures anything, so this was a first for him.
- 1 inch bone-in center cut pork chops (you can use other sizes or boneless, but Josh says these will work best)
- 1 lb. pasta (any kind will do)
- 1 tsp onion powder
- 2 tsp garlic salt
- 1 tsp crushed red pepper (or to your taste if you like it spicier)
- 2 tsp Italian seasoning
- 2 tsp crushed fennel
- 3/4 of a 6oz. can of tomato paste
- 1 c. of red wine
- 2 c. of chicken stock
You’re going to want to take out the chops about 45 minutes (you want them at room temp) before you start to prep them for cooking and start your water warming for your pasta.
Preheat pan to med/high heat. While that’s heating up pat dry your chops with a paper towel and then season with a dusting of garlic salt.
Once pan is hot, sear chops on both sides then remove from heat and cover with foil.
Remove pan from heat and pour in the wine. Turn your burner down to lo/med, return pan to burner and wait about 5 minutes to let the alcohol burn off. You’ll know it has, when the strong wine smell is gone.
Once the alcohol has burned off, add stock, tomato paste, onion powder, garlic salt, Italian seasoning, crushed red pepper, and crushed fennel and stir to combine.
Now you’re going to add the pork chops back to the pan and cover. You’re going to want to drop your pasta around the same time you cover the chops if you have a thicker pasta (rigatoni, spirals, etc.). If you have a thinner pasta like angel hair, just adjust so they finish around the same time as your chops. Note from Moe: Don’t panic if your pasta finishes first. Just throw some butter or a little olive oil in with it and give it a stir, and it should be just fine until the chops are done.
Back to the pork. The sauce will thicken while you have it covered. Depending on the thickness of the pork chop you’ll want to cook it another 5 to 10 minutes. What you’re looking for is a meat temp. reading of 155°. Josh says be careful not to over check with the thermometer (you don’t want to lose all the lovely juices). If you’re dealing with a thicker chop, check temp around 10 min and in less time for a thinner one. Once the meat is done, pull it from the pan and set on the cutting board and let it rest for a few minutes. You want to give the juices a chance to settle (if you cut right into it while it’s straight from the pan you’ll lose all the juice and end up with dry meat).Serve over pasta and drizzle sauce over top. We sprinkle a little grated cheese on ours too. Enjoy.
Recipe adapted from Rachel Ray and changed up a little by my hubby.