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Pork Chops Pizzaiola Recipe

Pork Chops Pizzaiola

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 21-30 of 55

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  • on February 14, 2011

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    I loved this recipe so much! I made it for my fiance for Valentine's day dinner. It was my first time cooking pork chops ever, and this was so easy! When they were done my fiance literally licked the bones of the chops (and he is normally Mr. Chef. I made some adjustments. Like other reviewers, I used less liquid and more tomato paste (I like things saucy. Also, we added some red bell pepper to the onion mix, spaghetti with the paste (mixing in and baby spinach as a garnish. It was a hearty one plate meal. I was a little heavy handed with the crushed red pepper, but we like things spicy! I would recommend this as a quick tasty dinner to experienced or new chefs. It definitely made for a romantic feast!

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  • on January 19, 2011

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    I found this recipe in my "Look and Cook" Rachel Ray cookbook and thought it sounded pretty tasty. After reading the reviews on here about cutting the liquid in half, I decided to prepare it as the recipe said anyway but I should have trusted other reviewers! The sauce was really runny. The chops were very tasty. I did need to add more salt and pepper. Also I am not used to cooking with wine so I just went and picked a random red at the liquor store and it was pretty nasty... that was the biggest downfall. We made the dish with some white rice and my boyfriend mixed all (meat, rice, sauce together and said it was fantastic. I would probably make it again for him. The dish also is fairly spicey, in the future I would only use 1/2 tsp.

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  • on January 15, 2011

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    WOW.. THIS WAS GREAT. MY HUSBAND LOVED THE SPICEY FLAVOR. I HAD NOT READ THE REVIEWS ABOUT TOO MUCH LIQUID, SO I ADDED ABOUT 3/4 CUP ORZO TO THE DISH AND COOKED IT ABOUT 10 MIN. IT WAS GREAT WITH THE FLAVOR AND ABSORBED THE EXTRA LIQUID.IT WILL DEFINITELY BE ONE OF OUR FAVORITES. RICE WOULD BE GOOD TOO. THANKS RACHAEL!!!

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  • on January 11, 2011

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    Wow!. Very good!. Make sure you reduce the sauce by half and then put the chops in with it. I used bone less Costco chops and cut em in half for it. Paired it with some brown butter spaghetti and found we all were just mixing it together. Kids loved it, Wife loved it!, Dad did good!. Thanks Rachael!!

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  • on September 24, 2010

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    I loved this dish and I know it was good b/c my husband did too!! I took some previous recommendations and let the sauce reduce and it was perfect, otherwise it would have been too runny. I used thinner pork chops and just seared them for a shorter time than in the original recipe. Great flavor, perfect amount of spice, and the onions were YUMMY! Wish I would have saved the extra sauce for leftover chicken and I bet this would be great with steak!

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  • on September 15, 2010

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    This recie should be revised. As written, it is a loser.

    Three cups of liquid was way too much; if the sauce needs to be reduced to thicken up, the recipe should say so. I don't think that the 7 to 9 minutes total cooking time is sufficient for a chop 1-1/.2 inch thick.

    Viewers have common sense but if you're making something for the first time, you have to depend on the recipe.

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  • on September 08, 2010

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    I haven't made this yet (and I will, but when she was pouring the sauce onto the pork chops, it looked thick with onions and very good. I am reading some entries here that complain if a thin sauce.I think that is because the translation from her "eyeball it" approach to a written recipe sometimes loses the details. At any rate, if you think it is taking too long to reduce, there are any number of ways to recover, so experiment and enjoy.

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  • on September 03, 2010

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    we think was great it was runny but left overs were even better

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  • on August 29, 2010

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    This recipe was excellent. The sauce was a bit runny after 5 minutes, but if you give the sauce a little extra time, it's great!

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  • on August 28, 2010

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    my sauce came out perfect, for those who said it was runny, maybe you didnt let the sauce reduce long enough, the longer it cooks and reduces it should thicken up, especially with the tomotoe paste

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