Pork alla pizzaiola

Ingredients:

• 2 natural pork cutlets, 2.5 cm thick, on the bone (approximately 340 g each)
• 2 tbsp. l. olive oil
• 1 small onion, thinly sliced
• 1 can (450 g) of canned chopped tomatoes in their own juice
• 1 tsp Provencal herbs
• 1/4 tsp red pepper flakes, or to taste
• 1 tbsp chopped fresh parsley leaves

Preparation:

1. Heat olive oil in a large heavy-bottomed skillet over medium heat. Season the pork chops with salt and black pepper. Add them to the skillet and cook until golden brown and a meat thermometer inserted horizontally registers 160°F (71°C), about 3 minutes per side. Transfer the pork chops to a plate and cover with foil to keep warm.
2. Add the onion to the same skillet and cook over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer, stirring occasionally, until the flavors meld and the juices thicken, about 15 minutes. Season the sauce with salt to taste and add more red pepper flakes if desired. Return the pork chops and any juices from the plate to the skillet and turn to coat with the sauce.
3. Place one cutlet on each plate. Drizzle with sauce. Sprinkle with parsley and serve.