Lombatina alla Pizzaiola

4 14 ounce Frenched pork loin chops (to French the pork chop, cut the meat away from the end of the chop so that part of the bone is exposed)
¾ teaspoon salt
¾ teaspoon pepper
¼ cup olive oil
¼ cup garlic, sliced
¾ teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 ½ cup white wine (may substitute 1 ½ cups weak chicken stock)
½ can roma tomatoes, pureed
2 tablespoons butter
2 tablespoons flour

Combine salt and pepper. Set aside. In a medium sauté pan over medium heat, sauté garlic with olive oil for one minute. Add white wine (or chicken stock) and sauté for an additional minute. Add tomatoes, oregano, red pepper, and half of the salt and pepper mix. Sautee for five minutes. Wisk in butter and set aside.

Pound out pork chops and season with remaining of salt and pepper. Lightly flour. In a separate sauté pan over medium heat, sauté pork chops to medium well, approximately 12 to 14 minutes. Combine with sauce, simmer for 30 seconds and serve.

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