In the few years I've been doing this food blog, there is one type of recipe that I've never posted. Can you fathom a guess? It's a Rachael Ray recipe! I'm not a huge fan of Rachael Ray, although when she first started on the Food Network years ago I was (I have to admit), but my love affair with food goes wayyy beyond her 30 minute meals now. I did however, recently purchase one of her latest cookbooks called Rachael Ray's Look+Cook. It is a collection of recipes that have pictures of every step of the cooking process of each recipe. Now that's an idea that I can get behind! I love love love pictures with recipes (can you tell readers? hehe), I feel people always eat with their eyes first!  People than can tell themselves whether the recipe is worth their time or not. Anyways, I found this recipe in the book and really wanted to give it a try. Turns out I loved it! The pork turned out juicy, and the sauce tasted just like a pizza! Both kids and adults will love it! Although I changed the recipe a bit...Rachael Ray I salute you, this one is a good one...

Recipe is adapted from Rachael Ray's "pork chops pizzaiola" recipe in her Look+Cook cookbook (Copyright 2010).

Serves 4

  • 4 (1-1/2-inch-thick) bone-in pork chops
  • salt and pepper
  • 2 tbsp extra virgin olive oil
  • 1 large garlic clove, crushed
  • 1 tsp fennel seed
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced thin
  • 1 tsp crushed red pepper flakes
  • 2 sprigs of fresh oregano, leaves stripped OR 1 tsp of dried oregano
  • 1/2 to 3/4 cup crushed tomatoes (low sodium variety)
  • 1 cup red wine
  • 2 cups chicken stock

1. Season the pork chops with salt and pepper on both sides. Heat a large skillet over medium high heat and drizzle in the olive oil. Throw in the crushed garlic clove, flip it around, and then add in the pork chops. Cook it until golden brown and caramelized. This should take about 2-3 minutes per side.

2. Transfer the chops to a plate and set it aside for now. Add in the fennel seed, onions, red bell pepper, red pepper flakes, and oregano to the pan and reduce the heat just a bit. Saute until the onions and bell pepper are tender, this should take about 7-8 minutes. Add in the crushed tomato and red wine. Stir for a minute; than add in the stock and stir to combine the ingredients.

3. Slide the pork chops back into the pan and simmer for a good several minutes or until the meat has cooked through completely. The sauce should be slightly thick, but still loose at the same time. Serve immediately with couscous or rice or steamed veggies.

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