Pork alla Pizzaiola

Pork alla Pizzaiola

4 boneless pork chops, about 1 inch thin
1 14.5 oz can fire roasted tomatoes (diced)
3 cloves garlic, chopped
1/4 cup fresh basil, chopped
6 tablespoons extra virgin olive oil, extra for drizzling if desired
1/2 cup grated pecorino romano cheese, grated
salt

Heat 4 tablespoons of olive oil in a large frying pan over medium heat. When the pan is hot, add the pork chops. Cook until tender on each side (about 5 minutes, making sure to only turn once to prevent the natural liquid from leeching. This will assure the lean cuts of meat will be tender when they are finished cooking.).

Meanwhile, saute garlic in 2 tablespoons olive oil until tender. Then, add the tomatoes and cook until the sauce is thickened. Add salt at the end of the cooking process.

To plate the dish, place one pork chop in the center of the plate. Top with the sauce, then fresh basil, and finally, with grated cheese. Extra-virgin olive oil may be drizzled on the top if desired.

Serves 4.