Pork Chops Pizzaiola

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This recipe was easy to make and tasted great. As for the sauce, it was a little watery if you follow the instructions, but if you add more tomatoe paste and let it simmer (uncovered for a bit longer, the sauce will thicken. Other than that, it was great.

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Love this recipe--spicy with complex flavors--I think the fennel seeds are the key. I made the chops along with the bitter greens and some plain whole wheat rotini pasta. Tossing the pasta in the extra sauce was delicious and a perfect way to use the extra, thinner sauce. It was even better the next day when I mixed the greens, pasta and sauce all together. Might consider making this as a straight-up pasta dish without the chops!

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My husband and I were so impressed with this recipe that we made it twice in one week and it turned out consistenly fantastic. The sauce was so good that I could have drank it by itself almost. I felt as if I was eating at a very fine restaurant as I savored every single bite. I used a merlot "Barefoot". I really think that the wine you use makes a huge difference in the taste. I went to our local meat market and had the chops cut specifically as the recipe calls for so I knew I was getting a good fresh cut of meat. I did not use fennel because I did not have it at the time. This recipe is going down in my "Won't live without" recipe list. YUM-MO!!!!!!!

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I cut this in half for just my husband and me. Used boneless loin chops and left out the fennel seed because I don't care for it. Other than that I followed the recipe exactly until time to put the chops back in. I reduced the sauce by about half and then put the chops in to finish cooking. Very easy to make and flavorful.

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I wish I would have read the other reviews before making this. We had TONS of sauce left-over, not to mention, it was very thin. I thickened it up with some cornstarch after simmering for a while with the lid off, in hopes it would eventually thicken, but didn't. The chops were cooked nicely. They were tender and moist. I might make this again, but for SURE cut the liquid measurements in HALF! So, in a nutshell, good, but not great. Thanks!

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I made these last week and my husband and I loved them. The sauce was so flavorful and went great with the pork. I have made sauces similar to this with steak before but never pork and I am so glad I tried it! My sauce was a little thinner than I was thinking it would be but it was so good we just soaked it up with some really tasty garlic bread. I will be making these again.

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i have never made pork chops with sauce.i always marinate and fry it.this awesome recipe has a great taste.my husband was very impressed of me!we both felt like we were eating at a restaurant. i made a few changes with the recipe.i didn't have fennel seed that time so i used anise instead. flavor is very good! it compliment the caramelized onion penne which i also made it at the same time...definitely, we'll make this again!!

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Tried this recipe last night for dinner. Both my husband and I thought they were okay, but nothing special. The flavor of the sauce seemed to overtake the flavor of the pork. Although the recipe sounded great, probably won't make these again.

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I had a lot of sauce leftover as well. I tried to cook it longer to reduce, but I was afraid I would dry out my pork chops. I am a HUGE fan of pizzaiola, so I had to try this right away. However, Giada has a pizzaiola recipe which I think tastes much better, so I'll stick with that one. It got 3 stars because it was just OK - nothing I had to throw away, but there are better options out there.

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I made this dinner one night as a celebration dinner - but of course the kids had events and we weren't getting home until 8:30. It was on the table by 9 and was absolutely fantastic. Flavorful, quick and very easy. He loved it as did my kids and we will make it again - soon.