Italian-American · main

Pork Chops alla Pizzaiola

Pork Chops alla Pizzaiola reads richness 7.1, umami 5.9 and allium 4.4 on Palate's 0–10 flavor X-ray — a Italian-American main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 2.8 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 7.4 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Richness 7.1 · Umami 5.9 · Allium 4.4 · Salinity 3.4 · Herbaceous 3.0 · Sweetness 2.6 · Citrus 2.3 · Fruity 2.0 · Funk & Ferment 1.9 · Floral 1.9 · Sourness 1.8 · Heat 1.7 · Warm Spice 1.5 · Earthy 1.3 · Bitterness 1.2 · Nutty 1.2

What's in it (14)

• lean pork chops — 907 g
• salt — 7 g
• black pepper — 3 g
• all-purpose flour — 15 g
• olive oil — 41 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 12 g
• red chili flakes — 3 g
• tomatoes — 794 g
• dry white wine — 59 g
• dried leaf oregano — 1 g
• basil — 7 g
• unsalted butter — 27 g

Time & effort: about 32 min (27 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 103.1 kcal, 9 g protein, 6.6 g fat, 3.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the pork chops dry and season both sides with 1 teaspoon of the salt and all the black pepper. Dredge each chop lightly in the flour, shaking off the excess — this thin coat is what gives the sear its color and later helps the sauce cling.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Sear the chops until deeply golden on the first side, 3-4 minutes, then flip and sear the second side until deeply golden, 3-4 minutes — the chops will not be cooked through yet. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the onion, and the bell pepper to the same skillet. Sauté, stirring occasionally and scraping up any browned bits, until softened and lightly golden at the edges, 5-6 minutes.
4. Add the garlic and red pepper flakes; sauté until fragrant, about 45 seconds.
5. Pour in the white wine and simmer, scraping the skillet bottom to release the fond, until reduced by about half, 1-2 minutes.
6. Stir in the crushed tomatoes, oregano, and remaining 1/2 teaspoon salt; bring to a steady simmer.
7. Nestle the seared chops and any collected juices back into the sauce. Partially cover and simmer gently, spooning sauce over the chops once or twice, until the pork reaches 145 F on an instant-read thermometer, 8-10 minutes.
8. Transfer the chops to a platter and tent loosely with foil; let rest 5 minutes while the sauce keeps warm over low heat.
9. Off the heat, swirl the butter and half the basil into the sauce until glossy.
10. Spoon the sauce generously over the chops, scatter with the remaining basil, and serve.

Dishes with a similar flavor shape

• Chicken Vesuvio — Italian-American
• Roasted Red Pepper and Sausage Rigatoni — Italian-American
• Rigatoni alla Vodka with Italian Sausage — Italian-American
• Sausage and Peppers — Italian-American
• Chicken Sausage and Peppers Pasta — Italian-American

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.