Another recipe

Today I am going to share a pork chop dish that is good served with spanish rice (I use rice-a-roni because I have no recipes for good rice pilafs (hint, anyone have one to share?). Jeff and I normally in the past weren't pork fans, but I'm trying to find recipes for it. I don't know why, but I always think of it as dirty meat. Not so much anymore obviously.

Well, now after hearing about dirty meat, I'm sure the first thing you are going to do is rush out and try this recipe...but whatever. Anyways, here is another Giada recipe: Pork Chops alla Pizzaiola.

Here are my changes.

1. I simply brown the chops and do not bother to cook them entirely in the first step.

2. After I have added the onions and tomatoes, I put the pork chops BACK into the pan and cover the pan with a lid. I then let the whole simmer for however long I want. I will tell you that this dish improves the longer you cook it as the chops get really nice and tender. So, i would recommend cooking for at 30 minutes covered - perfect timing to get your box of rice cooked.

It is a very simple dish that I almost always have good success with.

Note to chef: Don't skimp on the red pepper flakes. Oh yeah, I don't use herbs de provence. Instead I use that garlic seasoning stuff I posted about the other day.

Seriously, it is so versatile I think you could brush your teeth with it.