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The Italian-American Dinner Nobody Talks About
Pork chops topped with tomatoes sounds basic—even boring—but believe us when we tell you this riff on classic steak pizzaiola is juicy, meaty, savory, filling and not bad for you either. A 6-ounce boneless, trimmed pork chop is around 200 calories, and unlike Parmesan-style recipes, there's nothing fried or topped with cheese here.
Make it: Heat a tablespoon of olive oil in a large sauté pan. Add 2 pork chops, season with salt and pepper, and cook until they're brown (about 3 minutes per side). Remove the chops to a plate, add a sliced onion to the same pan, cook for 5 minutes and then stir in a 14-ounce can of diced tomatoes. Season with a dash each of dried fennel, basil and thyme, and simmer 15 minutes. Return the pork chops to the pan, letting them heat through, and serve with the tomato sauce.
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