Pork Chops alla Pizzaiola

 Ingredients

2 tablespoons olive oil

2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)

¼ cup all-purpose flour

Salt and freshly ground black pepper

1 medium onion, thinly sliced

1 large bell pepper, sliced

1 (15-ounce) can of diced tomatoes, in juice

1 teaspoon dried Italian seasoning 

1/4 teaspoon dried red pepper flakes, or more to taste

1 tablespoon chopped fresh Italian parsley leaves

Directions

Heat the oil in a heavy large skillet over medium heat. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the sliced bell pepper and cook for 4 minutes. Remove the onions and peppers to a bowl.

Sprinkle the pork chops with salt and pepper. Dredge in the flour. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. 

Add the tomatoes with their juices, peppers and onions, Italian seasoning, and 1/4 teaspoon red pepper flakes. 

Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Sprinkle with the parsley and serve.

Serve this entree with mashed potatoes and sauteed zucchini.