Easy Pork Chops alla Pizzialo

If you need a new recipe for pork chops, whether they are boneless or bone in, try this very simple and quick dish of Pork Chops alla Pizzialo. Basically it's cooking pork chops in a tomato sauce. For us we had marinara already made up so it was super simple. If you have spaghetti or marinara sauce, you're all set as well.

• 4 - 1/2" thick boneless or bone in pork chops (or how ever many you think you will consume)
• 1 24 oz. jar spaghetti or marinara sauce
• 1/2 cup water
• 1/8 tsp. red pepper flakes
• 1 tsp. herbs de Provence
• salt to taste
• black pepper to taste
• onion powder to taste
• granulated garlic to taste
• 2 tbsp. butter

1. Season both sides of the pork chops with the salt, black pepper, granulated garlic and onion powder.
2. In a deep skillet over medium high heat, melt the butter. Add in the seasoned chops and quickly brown on each site for 1-2 minutes and remove from the pan to a plate.
3. Turn the heat down to low and add the sauce and water to the pan along with red pepper flakes and herbs de Provence. Stir well.
4. Add the chops back into the pan and cover with sauce. Simmer with a lid on for about 30 minutes - longer if you have time until they are fall apart tender.
5. Serve over your favorite pasta and have a side of vegetable.

When I was coming up with the cost I actually sent my husband to the store to get an everyday price for the pork and the sauce. Why? Because I used pork from the freezer from the whole pork loin I bought 3 or so weeks ago and you may have to get all fresh ingredients. Plus our sauce was also left over marinara. So the skinny is typically this dinner, feeding four portions including the pasta and broccoli came out to $13.52 and $3.38 per person.