Ingredients
Units
Scale
- 4 - 5 Boneless Pork Chops - about 1/2 inch in thickness
- 2 cups flour - seasoned with salt, black pepper, dried oregano
- Cooking oil - for frying
For the Sauce:
- 2 large beefsteak tomatoes - diced
- 1 red onion - sliced thin
- 4 - 5 cloves of garlic
- 1 tbs. capers
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Olive oil for drizzling
- Fresh grated - Parmesan or Romano cheese
- 1/2 - 1 cup shredded mozzarella - for topping the pork chops
Instructions
For the Pork:
- Dredge the pork chops in the prepared flour.
- Heat a large cast iron frying pan with a tablespoon of cooking oil and swirl around to coat the pan.
- Cook each side of the pork chop so the flour coating gets a beautiful golden color. About 3 minutes per side.
For the Sauce:
- Heat a large cast iron frying pan with a drizzle of olive oil.
- Place the onion and garlic in the heated pan.
- When the onion gets a slight golden color and the garlic is fragrant add the capers, seasonings and tomatoes.
- Simmer on a low heat until the tomatoes soften.
- Preheat Oven 350 degrees F.
- Leaving the pork chops in the pan they were sautéed in, cover each pork chop with the sauce, grated Parmesan cheese or Romano cheese, and shredded the mozzarella.
- Drizzle the top of each pork chop with a ½ tsp. of olive oil.
- Bake in the oven for 35 - 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1
