What is pizzaiola? It’s either the guy making your pizza or a dish cooked “pizza-style.” In this case it’s a dish cooked pizza-style– which means it has tomato sauce and oregano in it. Those are the ingredients that are the signature tastes of pizzaiola.
Usually it’s made with steak. Here I’m using pork “chops” instead, but they are chops without the bone and really just thickish slices of pork loin.
It’s an easy dish and comes together in a half hour. Perfect! Serve it with a little pasta using the pizzaiola sauce.
All it takes is browning the pork coated in breadcrumbs (I got a trick from my mom– season pork with salt and pepper, then give them a light coat of olive oil for the breadcrumb to stick on). After they get golden on both sides, take them out of pan…
…and saute onion until soft.
Build your sauce. Then add back chops for 5-6 minutes more. It’s so tasty. Try the same process with chicken cutlets. Oh yes!
6-8 boneless pork chops
olive oil for drizzling and sautéing
1/2 cup panko breadcrumbs
1/2 cup plain breadcrumbs
1 medium onion, peeled & thinly sliced
1 teaspoon dried oregano
1/4 cup dry white wine
1 15-ounce can crushed tomatoes
salt & pepper to taste
Lay chops out on a plate or pan. Season them well with salt & pepper on both sides. Lightly drizzle a little olive oil across them and then turn them to get lightly coated in the oil. In a medium shallow bowl, add the 2 types of breadcrumb. Season crumbs with salt and pepper. Stir to combine.
Heat 2-3 tablespoons olive oil in a large nonstick frying pan. When hot, press the chops onto the crumbs to adhere, on both sides. Place crumb-coated chops in pan. Sauté till golden on both sides, about 2 minutes per side. Take them out to a paper-towel-lined plate or pan.
If needed, add a little more oil to pan, keep hot. Sauté onion until soft, about 3-4 minutes. Add oregano. Add splash of wine. When wine evaporates, add tomatoes. Season with salt & pepper. Let tomato sauce simmer for 10 minutes. Add back chops. Spoon sauce on top. Let simmer with a cover askew for 5-6 minutes more. Serve.