Slow Cooked Pork Chop Pizzaioli

4 thick bone-in pork chops
1 c. flour
1 Tbsp. Saltwest Naturals Roasted Garlic & Onion Sea Salt
1/2 tsp. Pepe & Aglio Prairie Oils Spice Blend
3 Tbsp. Rosemary Olive Oil
1 1/2 tsp. Harissa Olive Oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 garlic cloves, minced
1/4 c. red wine
1 can (28oz.) plum tomatoes
2 Tbsp. tomato paste
1/2 tsp. Sicilian Seasoning Prairie Oils Spice Blend
2 tsp. Salt Cellar Himalayan Pink Sea Salt
1/4 c. fresh basil, chopped

Preheat oven to 350 F. Pat pork chops dry with paper towels and set aside. Place flour in a shallow bowl and season with Roasted Garlic & Onion Sea Salt, and Pepe & Aglio.

Heat 2 Tbsp. of Rosemary Olive Oil in an extra large, oven proof skillet over med-high heat. While the oil is heating, coat the pork chops in flour shaking off the excess. Once the oil is hot, sear the pork chops until golden brown, about 3 minutes per side. Remove the pork chops from the skillet and set aside on a clean plate.

Wipe the skillet out with paper towels and return to med-high heat. Add the Harissa Olive Oil and the remaining Rosemary Olive Oil to the skillet and once hot add the bell peppers and garlic. Saute for 5 minutes or until the veggies are tender crisp.

De-glaze the pan with wine and simmer, stirring occasionally, until the wine has mostly evaporated about 3 minutes. Add the tomatoes, tomato paste, Sicilian Seasoning, and salt, stir to combine and bring to a simmer.

Once simmering, nestle the seared pork chops into the sauce, loosely cover with foil and place in the pre-heated oven. Roast for 30 minutes, flip the pork chops over, return to the oven and continue to cook for another 30 minutes or until the pork chops are cooked through and tender.

Remove from the oven and sprinkle with fresh basil before serving. 

Note: works well in a slow cooker

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