Yesterday Canean and I slept in, went to the grocery store filled up our buggy with breakfast food and junk food (cringe) for the day.  It was his idea, but I didn't say no, because you need those days sometimes and well, peer pressure.  This regularly happens when he goes to the store with me, which is why he usually doesn't...  Our cart was filled with chips, cookies, bacon, moon pies, and some other "essentials" for the day and waking up this morning I have a junk food hangover. Oh and I made apple pies... Geez, I am so ready for a healthy meal tonight.  My Italian braised pork chops are the perfect weeknight meal to counteract my junk food intake yesterday and to stop by body from hating me.

Because it does right now.

These chops are a similar version to a Giada de Laurentis pork chop recipe that I made by default one night when I had plans to grill pork chops but the rain had other plans for me.  I scrounged around in my pantry and came up with this concoction and it turned out to be one of the best pork chops I've ever eaten. 

The sauce that is made while the pork chops cook is so good on it's own that you could eat it by the spoonful.  The pork chops are tender from being braised and I like to serve them over creamy parmesan polenta.  Not to mention, it's ridiculously easy to make!  Hello, new favorite weeknight meal.  You are absolutely going to love this.

If you want to make someone fall in love with you, I recommend making them these chops.

Ingredients:

• 2 Bone-In Thick Cut Chops
• 1 Can of Diced Tomatoes, juices included
• 2 Tbsp. Herbs de Provence Sea Salt ( 2 Tbsp. Sea Salt, 1 Tbsp. Herbs de Provence, mix together to make a rub)
• 1 Tsp. Ground Pepper
• 1 Tsp. Red Pepper Flakes
• 1 Onion, Sliced
• Fresh Parsley

Directions:

• Season both sides of your chops with the Sea Salt and herb mixture and the pepper.  Make sure you season both sides well and press into the chops.
• Preheat an iron skillet to medium high and add some olive oil. 
• Once your pan is hot, add your chops and sear on each side until you have a nice golden brown color on both sides.  About 2-3 minutes per side.
• Remove and set on a plate and cover the chops with aluminum foil.
• Reduce heat to medium, add a little more oil if needed to the pan, and add your onions and red pepper flakes. 
• Sautee until onions are soft, scraping up the bits from the pork chops.
• Add your can of diced tomatoes, combine well, and cook for about 5 minutes.  I would add a little more salt and pepper here to ensure the tomatoes are seasoned well.
• Add your pork chops back into the pan and cover and cook until the pork chops are cooked through, about 15-20 minutes.

If you don't feel like making polenta, roasted potatoes would be amazing as a side to the pork chops too. 

And maybe in my case I just need to have a big salad...and a 20 mile run...