Pork Chops in Pizzaiola Sauce (Costoletta Dimaiale Alla Pizz recipe
information
Pizzaiola is one of the most popular sauces in Italian cusine and, in spite of the name, is used not only as a pizza topping but as a sauce for fish, meat {particularly pork as here) and even with noodles.
ingredients
6 Pork loin chops, about 2 1/2 cm (1 in) thick
Salt and pepper to taste
50 ml (2 fl oz) 1/4 cup Vegetable oil
2 Garlic cloves, crushed
1 tsp Dried basil
1 tsp Dried thyme
1 Bay leaf
75 ml (3 fl oz) 3/8 cup Red wine
450 g (1 lb) Canned peeled tomatoes, drained and chopped
3 Tbs Tomato puree (paste)
40 g (1 1/2 oz) 3 Tbs Butter
3 Medium green peppers, pith and seeds removed and chopped
1 Medium onion, sliced
225 g (8 oz) 2 cups Button mushrooms, quartered if large
1 1/2 Tbs Cornflour (cornstarch), blended with 1 Tbs water
1 Tbs Chopped parsley
Salt and pepper to taste
50 ml (2 fl oz) 1/4 cup Vegetable oil
2 Garlic cloves, crushed
1 tsp Dried basil
1 tsp Dried thyme
1 Bay leaf
75 ml (3 fl oz) 3/8 cup Red wine
450 g (1 lb) Canned peeled tomatoes, drained and chopped
3 Tbs Tomato puree (paste)
40 g (1 1/2 oz) 3 Tbs Butter
3 Medium green peppers, pith and seeds removed and chopped
1 Medium onion, sliced
225 g (8 oz) 2 cups Button mushrooms, quartered if large
1 1/2 Tbs Cornflour (cornstarch), blended with 1 Tbs water
1 Tbs Chopped parsley
method
1. Rub the chops with salt and pepper.
2. Heat the oil in a large frying-pan. Add the chops to the pan, a few at a time, and fry until they are evenly browned. Transfer them to a plate.
3. Pour off all but a thin film of oil from the pan. Add the garlic and herbs, and stir to mix. Pour over the wine and bring to the boil. Stir in the tomatoes and tomato puree (paste). Return the chops to the pan and baste thoroughly with the sauce. Reduce the heat to low, cover the pan and simmer for 40 minutes, basting occasionally.
4. About 10 minutes before the chops are cooked through, prepare the vegetables. Melt the butter in a frying-pan. Add the peppers and onion and fry until they are soft. Stir in the mushrooms and cook for a further 3 minutes.
5. Transfer the vegetables to the frying-pan containing the meat. Simmer, uncovered, for 15 minutes, or until the chops are cooked through and tender. Transfer the chops to a warmed serving dish. Stir the cornflour (cornstarch) mixture into the sauce and cook, stirring constantly, for 2 minutes, or until it has thickened. Remove the bay leaf.
6. Pour the sauce over the chops, sprinkle over the parsley.
7. Serve at once.
2. Heat the oil in a large frying-pan. Add the chops to the pan, a few at a time, and fry until they are evenly browned. Transfer them to a plate.
3. Pour off all but a thin film of oil from the pan. Add the garlic and herbs, and stir to mix. Pour over the wine and bring to the boil. Stir in the tomatoes and tomato puree (paste). Return the chops to the pan and baste thoroughly with the sauce. Reduce the heat to low, cover the pan and simmer for 40 minutes, basting occasionally.
4. About 10 minutes before the chops are cooked through, prepare the vegetables. Melt the butter in a frying-pan. Add the peppers and onion and fry until they are soft. Stir in the mushrooms and cook for a further 3 minutes.
5. Transfer the vegetables to the frying-pan containing the meat. Simmer, uncovered, for 15 minutes, or until the chops are cooked through and tender. Transfer the chops to a warmed serving dish. Stir the cornflour (cornstarch) mixture into the sauce and cook, stirring constantly, for 2 minutes, or until it has thickened. Remove the bay leaf.
6. Pour the sauce over the chops, sprinkle over the parsley.
7. Serve at once.
serving amount
serves 6
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