Pork Chops alla Pizzaiola

Ingredients

• 2 pork chops — bone-in ~1 inch is forgiving; boneless is fine, just don’t overcook
• 1 bell pepper (red or yellow), sliced — optional but classic
• 3–4 garlic cloves, sliced
• 1 can (~400g) crushed tomatoes, or passata
• A pinch of red pepper flakes — optional
• Dried oregano, and/or a handful of fresh basil to finish
• Splash of dry white wine — optional
• A few capers or torn olives — optional, for a briny lift
• Olive oil; salt, black pepper

Method

1. Pat the chops dry and season well with salt and pepper. Heat a glug of olive oil in a wide pan over medium-high and brown the chops ~2–3 minutes a side — you want color, not doneness. Transfer to a plate.
2. Lower the heat to medium. Add the pepper and a little more oil if dry; soften ~5 minutes. Add the garlic and chili flakes and cook a minute until fragrant — don’t brown the garlic.
3. Splash in the wine if using and let it bubble off. Add the tomatoes and a good pinch of oregano. Simmer, stirring now and then, until it thickens into a sauce — about 10 minutes. Stir in capers/olives if using.
4. Nestle the chops and any resting juices back into the sauce. Spoon sauce over them, cover loosely, and simmer until just cooked through — 5–8 minutes depending on thickness.
5. Off heat, tear in the basil. Serve with a simple vegetable — steamed broccoli is easy and good here — plus bread or a salad if you like.