Pizzaiola is meant to evoke the classic flavors of pizza sauce. (You can tell from the name!) Our pizzaiola simmers with pork chops, the chops bringing an extra depth to the flavor. Those same chops are served topped with a garlicky-olive relish and paired with squash garnished by nutty Parmesan. Pizzaiola è molto buona!
Trim zucchini and yellow squash ends and cut on an angle into ¼" slices. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Cut roasted red peppers into ¼" dice. Cut olives into thin rounds. Pat pork chops dry, and season both sides with half the Italian seasoning (reserve remaining for squash), a pinch of salt, and ¼ tsp. pepper.
Cook the Squash
Toss zucchini and yellow squash on prepared baking sheet with 2 tsp. olive oil, remaining Italian seasoning, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until vegetables are tender and starting to brown, 12-15 minutes. While vegetables roast, sear chops.
Sear the Pork Chops
Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan and cook until browned, 2-3 minutes per side.
Braise the Pork Chops
Add marinara, ¼ cup water, white portions of green onions, and half the garlic (reserve remaining for relish) to pan with pork chops and bring to a boil. Reduce to a simmer and cook until pork has reached a minimum internal temperature of 145 degrees and marinara has the consistency of a thick pasta sauce, 6-10 minutes. Remove pan from burner and rest chops 5 minutes. While chops braise, make relish.
Make the Olive-Pepper Relish
Combine roasted red peppers, olives, green portions of green onions, remaining garlic, and 1 tsp. olive oil in a mixing bowl.
Finish the Dish
Spoon pizzaiola sauce on a plate and arrange pork chop on top. Spoon olive-pepper relish over pork and serve roasted squash alongside. Garnish squash with grated Parmesan.