Pork Provencal


  • 2 Pork Chops (or 10 oz pork tenderloin cut in two halves)
  • 1 can Diced Tomatoes (with juice, or about 1 1/4 – 1 1/2 C)
  • 1 oz Onion (small, sweet)
  • 1 t Herbs de Provence
  • 1⁄4 t Red Pepper (flakes)
  • 1 T Olive Oil (extra virgin)
  • salt (thicker grain is better, like sea salt or kosher salt)
  • pepper


Heat the oil in a searing pan or deeper saute pan on medium heat. Salt and pepper the pork chops on both sides. Then, while heat is still medium, sear the chops until brown on the outside and/or a meat therm. reads about 160 degrees. (About 3-4 min a side, longer for thicker chops) Remove chops from pan and place on plate with a foil tent.

Slice onion into thin strips, add to pan you cooked the pork in. Allow onion to absorb pork juice and get crispy/tender, and kind of caramelized.
Add the tomatoes with juices, herbs de provence and red pepper flakes. Simmer 8-10 min covered, stirring occasionally, until flavors have combined and sauce starts to thicken. Add the chops back to the dish for a min or two to warm and absorb some sauce. Put one chop on a plate and cover with about 3/4 C of sauce, and Presto! The beginning of a great L&G!! (you end up with a little tomato/onion sauce left over… but I just experiment with that the next day!

If you use the loin, cook the same way, just adjust your meat searing time… if the meat therm. reflects 160 you are good to go. I like to use loin instead of chops, because it is more tender/juicy and is harder to over-cook.


Makes two Lean portions.


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