John Myers
Pork Neck – Chops Alla Pizzaiola
The perfect pork neck – chops alla pizzaiola recipe with a picture and simple step-by-step instructions.
Pork Neck – Chops alla Pizzaiola
- 200 g Macaroni
- 1 tbsp Rapeseed oil
- 1 Shallot
- 2 Garlic cloves
- 1 Red peppers
- 100 g Black olives
- 2 Tomatoes
- Salt, gourmet pepper to taste
- 3 Pork Neck – Chops
- Parsley to taste
- 200 ml Port red
- Take a saucepan, add lightly salted water and bring to a boil. Then add the macaroni and cook until al dente. Drain, quench and drain, set aside. Peel shallot & cloves of garlic, chop up in a blitz.
- Clean the peppers, halve, core and cut into cubes. Take a large pan and heat the rapeseed oil in it. Put the chopped shallots and garlic pieces in the pan and sauté them. Then add the diced pepper as well.
- Let everything continue to sweat together. Also add the finely chopped olives and tomatoes and pour the port wine over them. Then let it simmer for a few (5) minutes. Then add the cream to the sauce and season with salt and gourmet pepper.
- Pork neck – Chops season with salt & gourmet pepper and then flour. Put the rapeseed oil in another pan, heat it and fry the chops in it on both sides. Pour the drained macaroni into the sauce, tossing through once.
- Now take the flat plate and first of all add the tossed macaroni in the middle. Sprinkle the fried pork chops on top and sprinkle with chopped parsley and serve immediately.
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