Pork Chops With Pizzaiola Sauce
2 tablespoons olive oil
2 ½-inch thick center-cut bone-in pork chops
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
1 clove garlic, minced
1 (15-ounce) can diced Italian tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon dried red pepper flakes, or more to taste
Sprinkle pork chops with salt and pepper. Dredge in flour and shake off any extra.
Heat the oil in a heavy large skillet over medium heat. Add the pork chops to the skillet and cook until they are brown about 2 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion and bell peppers to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the garlic, tomatoes., and seasonings.
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.
Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
Place 1 pork chop on each plate. Spoon the sauce over the pork chops.
Spaghetti Squash With Garlic, Basil, and Breadcrumbs
1 spaghetti squash, about 3 pounds
4 tablespoons extra virgin olive oil
4 large garlic cloves, green shoots removed, minced
4 tablespoons breadcrumbs
4 tablespoons finely chopped flat-leaf basil
Freshly ground pepper to taste
Freshly grated Parmesan
Preheat the oven to 375 degrees F.
Pierce the squash in several places with a sharp knife.
Line a baking dish with foil and place the squash in the dish.
Bake for one hour, until the squash is soft and easy to cut with a knife.
Using the foil, remove the squash from the dish to a cutting board. Allow the squash to cool until you can handle it.
Spray the empty baking dish with olive oil cooking spray,
Cut in half lengthwise, and allow to cool some more. Scoop out the flesh from the squash with a fork into the baking dish.
Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs.
When they begin to sizzle and smell fragrant and the bread crumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper.
Toss together over medium heat until the squash is infused with the garlic and oil and heated for 5 minutes.
1 large zucchini, about 1 lb, cut into ½- inch thick spears
1/2 cup freshly grated Parmesan
2 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees F. Cover a small baking sheet with foil.
Put the spears in a plastic ziplock bag. Add oil and shake
Place cheese in a shallow dish and dip one side of each zucchini into the cheese. Place the spears, uncoated side, down on the covered baking sheet,.
Place in the oven and bake until the zucchini is tender about 15 minutes.