This is another recipe from Scott’s recipe book. He made it while we were in Italy with chicken and it was delicious, so you get to choose the protein. Serve with risotto, vegetable rice pilaf or potatoes. Picture above was taken 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 sit at room temperature for 30 minutes.
Add olive oil to a sauté pan on medium high and add protein to skillet, browning on both sides. Remove and set aside.
Add onion to skillet and cook until tender, approximately 5 minutes. Add wine and cook off the alcohol for a few minutes. Add tomatoes and spices and let simmer for about 10 minutes or longer.
Add protein back to skillet. Place sliced mozzarella on top of protein, cover the pan and cook for 30 minutes until protein is done and the cheese has melted.
Garnish with fresh basil and enjoy.
