These stewed pork chops are prepared in the Italian style, with loads of tomatoes, onions, garlic, and flavorful herbs. This quick and simple dish makes a delicious topping for mashed potatoes or spaghetti.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
Ingredients
- 4 large pork chops
- salt and ground black pepper to taste
- 1 large onions, halved and sliced
- 8 large garlic, minced
- 2 (14.5 ounce) cans whole tomatoes
- 3 tablespoons capers, with liquid
- 1 tablespoon dried rosemary
- 2 teaspoons red pepper flakes
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
Instructions
- Heat a large, heavy skillet over medium-high heat. Season pork chops with salt and pepper on both sides and add to the hot skillet. Cook pork chops until browned, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
- Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook until flavors meld, about 5 minutes.
- Pour any accumulated pork juices from the plate into the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 4 g |
| Protein | 44 g |
| Saturated Fat | 3 g |
| Sodium | 591 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
In the end ad whole milk mozzarella cheese to it stir it sends it over the top.
Yum , only thing I did different was used peppercorn instead of capers. Definitely making this again
Made it just as written. Forget the pork chops (not really) but this sauce is awesome. It could stand on it’s own as a pasta sauce. This is a keeper.
Way to much red pepper flakes! It did clear my sinuses, though.
This was very easy to make. I made with bone in thick chops and they turned out very tender. I made the recipe as stated and will probably decrease the Rosemary next time, it’s not one of my favorite spices. I did let the pork chops simmer a bit longer in the end to soak up some flavor and ensure they were fully cooked. All in all, would make again.
The flavors are really fun but all the spices were incredibly overpowering. We are the family that REALLY likes flavor and spice (so much so that our visiting mothers have a hard time handling the food we regularly serve our three- and one-year-old) but as I was measuring out spices I couldn’t believe the amount we were adding. I always commit to trying the recipe as stated first because I rarely find things overpowering, but holy moly. I would half all the spices next time.
I followed this recipe pretty much to the T other than using boneless skinless chicken breasts and allowing the breasts to simmer in the sauce for about 20-30 mins to completely cook through. I served it with pasta and some freshly grated percorino-romano cheese. Will definitely make again.
Very much like Pork Chops Pizzaiola. Tasty, simple and can be served alone or with pasta, potatoes, vegetables, etc. Reduced the amount of the garlic and red pepper so as not to over power the dish. Also dded a splash of red wine. This one goes into the recipe box!
This was wonderful! i used boneless pork chops because they were very economical and they were amazing. My only change was adding a large can of Mushrooms in to the mix! Wonderful flavor and the chops were tender and juicy. I served it all over a bed of streamed green beans. Great Low card meal!
Very quick and easy, used 1 inch thick pork loin chops and added a good splash of dry vermouth. Served over crushed boiled redskin potatoes and steamed asparagus.
I followed the recipe, the 8 large cloves of minced Garlic was over bearing. Also no a real Rosemary fan think I will delete that next time and cut the Garlic in half! But will definitely make it again!
Followed recipe. Chops were bone-in so thought if anything they’d come out a little more on the rare side but they finished really dried out all around the edges even though they were smothered in sauce. Think I’d reduce either the temp or time next go-around. The sauce tasted good. Go liberal with the caper juice. Adds a lot of depth to the flavor.
We loved this sauce. I did deglaze the pork chop pan with a bit of red wine and along with the onion & garlic. My pork chops were a bit tough first time so the second time I made this I stewed it a bit longer and then let it set overnight. The pork fell off the bone and the flavor was amazing!
I will definitely make this again, it’s the first recipe with pork chops that my husband has ever liked. I didn’t add as much red pepper flakes and removed some of the capers, I didn’t want it to be too spicy. The meat was also very tender. Thank you for this recipe.
We reduced the red pepper to one teaspoon, which was still plenty spicy. If you are feeding someone who doesn’t love spice, I recommend going down to only half a teaspoon.
Delicious! A reminder that sometimes simple recipes are so satisfying! I didn’t have chips but boneless back ribs. I put about a quarter cup of white wine and about 1/2 cup of H2O and allowed it to stew for about 45 minutes on low. We served it on mashed cauliflower.
I make this a couple times a month and my husband likes it and it is very tender.
A quick dinner for busy weeknights! I used large bone-in chops and they came out super tender. There is no oil in this recipe (not sure if that’s intentional), but I used about 1 tbsp to brown the chops and then added a bit more once I added the onions and garlic since the pan was a bit dry. I used diced tomatoes as those are easier to work with than whole tomatoes. 1 tablespoon of rosemary seemed like a lot, so I halved that and it was plenty. The only other thing I would suggest is if you don’t tolerate spicy foods very well, to cut back on the red pepper flakes. As suggested, I can see the sauce being delicious on pasta, but I served mine with veggies. YUM!