Pork Chops with Pizzaiola Sauce

Place a pork chop in a 1-gallon plastic bag.
Using the flat side of the mallet pound the pork chop uniformly until it expands and flattens to a thickness of about 1/2 inch. Repeat with the remaining pork chops.
Spread the breadcrumbs on a large plate.
Brush both sides of each pork chop with extra virgin olive oil and season each side with a sprinkle of Nick’s magic rub.
Placing on the plate of breadcrumbs, push down with both hands to coat both sides of each pork chop.
In a large nonstick saute pan, add the extra light olive oil and cook to a sizzle over medium-high heat.
Reduce the heat to medium and add the pork chops. Cook for 2-3 minutes per side. When browned on both sides, , place them on a plate lined with brown paper.
In a large nonstick saute pan, add the extra virgin olive oil and garlic. Cook over medium heat for 1-2 minutes until the garlic starts to brown.
Add the red pepper flakes, oregano, basil, and parsley, stir and cook for 1 minute.
Add the salt and pepper and cook for 1 more minute.
Stir in the crushed tomatoes and cook for 2 minutes.
Add the juices from the canned tomatoes and stir. Bring to a boil over medium-high heat, reduce to a simmer, and cook for 20 -25 minutes,alt and pepper to your taste.
Add the pork chops to the simmering sauce and cook for 4-5 more minutes.
To serve, pour sauce onto each plate and place a pork chop on top.

4 bone in, center cut pork chops
2 cups Italian style breadcrumbs.
2 tablespoons extra virgin olive oil.
1 tablespoon of Nick’s Magic Rub
2 tablespoons extra light olive oil
2 tablespoons of extra virgin olive oil.
4 cloves garlic, peeled and cut in thick pieces
1/4 teaspoon red pepper flakes
1 tablespoon fresh oregano or 2 teaspoons dry
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon of C&H Dark Brown Sugar
1 28 ounce can crushed Italian tomatoes, drained with the juice reserved for later use

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