Gluten Free Pizzaiola

gf Pizzaiola
4 boneless center cut pork chops with fat trimmed, washed and patted dry
1 28 oz can of whole peeled tomatoes, cores removed
2 8 oz cups Ziti or pound spaghetti
4 ozs olive oil
3 ozs vegetable oil
1 medium onion, sliced thin
1 green pepper sliced lengthwise
2 cloves garlic, diced
2 tsp salt

Comment: This has a light tomato sauce flavored by the pork and seasonings that we serve over rice or pasta and lends itself quite well to adding potatoes (peeled and cut into cubes), mushrooms, zucchini or any fresh summer vegetables that are available.
Cooking time:
45 minutes

  1. In a 12" fry pan with lid add vegetable oil, heat add pork chops. Fry, flipping until both sides are brown but you're not trying to cook the pork so much as you are sealing in the flavor. Occasionally lift the chops from the pan wash the oil under as they have a tendency to stick to the pan. Once browned on both sides, pour off any excess oil and scrape off any residue that chops produce when frying.
  2. Add tomatoes breaking them up with you fingers into smaller pieces and then add all other ingredients. Cover and cook for 45 minutes checking occasionally adding water as needed to retain volume, stirring so that all ingredients - including chops - are dispersed throughout the sauce.
  3. Bring 2 quarts of water to a boil and cook pasta; if using rice, follow cooking directions on the box using 1 cup of long white grain.
  4. Transfer pork chops to a plate, transfer sauce to a bowl, put pasta in a separate bowl and serve.
Condiments: Grated Parmesan Cheese, Crushed Red Pepper
Sides: Mixed Green Salad