This is another recipe from Scott’s recipe book. He made it in Italy with chicken, and it was delicious, so you can choose the protein. Serve with risotto, vegetable rice pilaf, or potatoes. We took the picture above on our Italy 2026 trip in Pisa.
Ingredients:
Bone-in pork chops (or chicken if you prefer)
Mozzarella, sliced
Extra-virgin olive oil
1 onion, sliced thin
1/2 cup of white wine
1 can (15 oz) diced tomatoes or fresh tomatoes with passata
Oregano, Italian parsley, thyme, and rosemary to taste (fresh or dried)
Salt and pepper to taste
Red pepper flakes to taste
Fresh basil
Directions:
Salt and pepper your protein and let it sit at room temperature for 30 minutes.
Heat olive oil in a sauté pan over medium-high heat, then add the protein and brown on both sides. Remove and set aside.
Add the onion to the skillet and cook until tender, about 5 minutes. Add wine and cook off the alcohol for a few minutes. Add tomatoes and spices, then simmer for about 10 minutes or longer.
Add protein back to the skillet. Place sliced mozzarella on top of the protein, cover the pan, and cook for 30 minutes, until the protein is done and the cheese has melted.
Garnish with fresh basil and enjoy.
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