Pork Chop alla Pizzaiola

Ingredients

• 2 Green Onions
• 2 Zucchinis
• 1 Yellow Squash
• 2 Garlic Cloves
• 2 oz Roasted Red Peppers
• ½ oz Pitted Kalamata Olives
• 2 Boneless Pork Chops
• 1 tsp. Italian Seasoning Blend
• 8 fl. oz. Marinara Sauce
• 1 ½ oz Grated Parmesan Cheese
• Olive Oil
• Salt Pepper
• Trim and thinly slice green onions on an angle,
• keeping white and green portions separate. Trim

Instructions

1. 1

   Cook Within: Olives contain a good amount of salt, which is why there’s no need to salt the pepper-olive relish. Do you feel like you’ve heard of pizzaiola before, but just can’t place where? And are you a dedicated TV watcher? There’s an episode of the 90s television show “Everybody Loves Raymond” where Ray’s mother gives his wife Debra all Ray’s favorite recipes except his very favorite, steak pizzaiola.

2. 2

   Prepare the Ingredients: Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim zucchini and yellow squash ends and cut on an angle into ¼” slices. Mince garlic. Cut roasted red peppers into ¼” dice. Cut olives into thin rounds. Rinse pork chops, pat dry, and season on both sides with half the Italian seasoning (reserve remaining for squash), ½ tsp. salt, and ¼ tsp. pepper. Braise the Pork Chops Add half the garlic (reserve remaining for relish), white portions of green onion, marinara, and ¼ cup water to pan with pork chops and bring to a boil. Reduce to a simmer and cook until pork has reached a minimum internal temperature of 145 degrees and marinara has the consistency of a thick pasta sauce, 6-10 minutes. Remove chops to cutting board and rest 5 minutes before slicing into ½” pieces. While chops braise, make relish.

3. 3

   Cook the Squash: Toss zucchini and yellow squash on prepared baking sheet with 2 tsp. olive oil, remaining Italian seasoning, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until vegetables are tender and starting to brown, 12-15 minutes. While vegetables roast, sear chops.

4. 4

   Combine remaining garlic, green portions of green: onion, roasted red pepper, olives, and 1 tsp. olive oil

5. 5

   Heat a medium pan over medium-high heat. Add: 2 tsp. olive oil and pork chops to hot pan and cook until browned, 2-3 minutes per side.

6. 6

   Plate the Dish: Spoon pizzaiola sauce on plate and arrange sliced pork on top. Spoon olive-pepper relish over pork and serve roasted squash alongside. Garnish squash with grated Parmesan. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Half is added to pork chops and remaining seasons vegetables. • Make sure pan is hot before searing pork to get maximum used twice. White portions are used in braise and green portions are added to relish. twice. Half is used in braise and remaining is added to the recipe before you start–we promise it will be time