Pork Chops alla Pizzaiola

Preparation steps

• Clean the bacon from excess fat, wash and dry. Add a little salt and pepper. Pour olive oil into a larger and deeper pan and heat to a medium temperature, put the bacon and fry on both sides for 3 to 4 minutes until nicely browned. (The length of frying depends a lot on the thickness of the meat) Take them out of the pan and put them in a pan and cover to keep them warm.
• In the same oil, add the onion, which you cut into thin ribs (I cut it into smaller cubes) and fry it at a medium temperature for about 4 to 5 minutes to soften the onion and become glassy, ​​add the mashed garlic and fry it just to smell, add finely chopped tomatoes (I used fire roasted tomatoes because that taste is irreplaceable for me and you, if you don't have them, use ordinary tomatoes, which you can bake briefly on the grill, or in the oven, at a higher temperature) or fresh tomatoes, and peel it, if you don't like the skin, add the herbes de Provence spice and ground ground pepper (to taste and if your tomato is a little sour, add a teaspoon of sugar, I didn't) and simmer for about 15 minutes, until the sauce starts to thicken stir. Try if you need some more spices, add more hot beaten peppers, return the bacon to the sauce, together with all the juices that have been dropped and simmer all together for a few more minutes, turn the bacon halfway through the sauté in the sauce.
• Put bacon on a plate, pour tomato sauce over it, sprinkle with finely chopped parsley and serve with some fine crispy bread (whoever likes can serve with pasta, rice, mashed potatoes) and a glass of red wine.
• Pleasant !!!