Pork Chops Pizzaiola Style

I love just about anything and everything Italian!  These are so good and so filling!  This recipe is for two, but you could easily make it for more just by doubling it.  To make this dish you will need:

2 tablespoons olive oil

2 (1-inch thick) bone-in pork loin center-cut chops

Morton's Nature's Seasoning (if you cannot get this, use salt and pepper)

1 medium onion, thinly sliced

1 (15-ounce) can diced tomatoes, in juice

1 teaspoon herbes de Provence

1/8 teaspoon dried red pepper flakes (how hot do you like it?)

1 tablespoon chopped fresh Italian parsley leaves

1.)  Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with Nature's Seasoning. Add the pork chops to the skillet and cook until they are golden brown and an meat thermometer inserted horizontally into the pork registers 160 degrees, about 4 to 5 minutes per side. Transfer the pork chops to a plate and cover with foil to keep warm.

2.)  Add the onion to the skillet and saute over medium heat until tender, about 5 to 6 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/8 teaspoon red pepper flakes.

3.)  Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

4.)  Place a pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.