Floating Olive Branch
Slow Cooked Pork Chop Pizzaiola


4 thick, bone-in pork chops 

1 cup all-purpose flour 

1 tablespoon Roasted Garlic Salt 

1/2 teaspoon Pepe e Aglio

3 tablespoons Rosemary Infused Olive Oil 

1 tablespoon Calabrian Infused Olive Oil 

1 red bell pepper, chopped 

1 yellow bell pepper, chopped 

4 garlic cloves, peeled and minced 

1/4 cup red wine 

1 can (28 ounces) San Marzano Plum Tomatoes 

2 tablespoons tomato paste 

1/2 teaspoon Sicilian Seasoning 

2 teaspoons Fleur de Sel 

1/4 cup fresh basil, chopped 



Preheat the oven to 350°F. 

Pat pork chops dry with paper towels and set aside. Place flour in a shallow bowl and season with Roasted Garlic Salt, and Pepe e Aglio. Heat 2 tablespoons of Rosemary Olive Oil in an extra-large, oven-proof skillet over medium-high heat. While the oil is heating, coat the pork chops in flour, shaking off any excess. Once the oil is hot, sear chops until golden brown, about 3 minutes per side. Remove the chops from the skillet and set aside on a clean plate. Wipe the skillet out with paper towels and return to medium-high heat. Add the Calabrian Olive Oil and the remaining Rosemary Olive Oil to the skillet, and once hot, add the bell peppers and garlic. Sauté for 5 minutes or until the veggies are tender and crisp. Deglaze the skillet with wine and simmer, stirring occasionally, until the wine mostly evaporates, about 3 minutes. Add the tomatoes, tomato paste, Sicilian Seasoning, and salt, stir to combine, and bring to a simmer. Once simmering, nestle the seared pork chops into the sauce, loosely cover with foil, and place in the preheated oven. Roast for 30 minutes, flip the pork chops over, return to the oven, and continue to cook for another 30 minutes, or until the pork chops are cooked through and tender. Remove from the oven and sprinkle with fresh basil before serving.