Italian Pork Chops

Heather says:
This is a simple recipe that can be expanded with little effort to feed a large family. Simply double or triple the sauce according to the number of pork chops you cook. The sauce below is for 4 -6 1/2″ thick chops, reduce the browning time for thinner cuts.

The technique for the chops themselves is basic. Sprinkle lightly with salt and pepper, then dredge in flour.  Shake off the excess. Heat 2 – 3 TBSPs of olive oil over medium heat. Place the pork chops in the pan and cook, turning once. The meat should be lightly browned. Place in an oven safe dish and cover with sauce below. Bake at 350°F for 45 – 60 minutes.

Print the grocery list.

Ingredients:

  • 4 – 6 ½” thick pork chops
  • Flour ≈ 1/2 cup
  • 1 onion, thinly sliced
  • 1 14.5 oz can diced tomatoes
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 2 TBSP extra virgin olive oil
  • 1 cup mushrooms sliced – optional
  • 1/4 tsp (estimate it) fresh ground pepper
  • salt to taste

Heat a heavy skillet over medium low heat, add the olive oil and sliced onions. When the onions begin to soften add the garlic and cook for an additional 2 – 3 minutes. Add the mushrooms, diced tomatoes, Italian seasoning, and pepper. Heat through and place in a bowl, set aside.

Cook the pork chops as directed above, place into the oven proof dish and top with the sauce.

If you are making a large batch, it’s OK to alternate a layer of chops with a layer of sauce. They are nearly cooked through before going into the oven and the long bake time is ensure the meat is flavorful and tender thanks to the acidity of the tomatoes

Enjoy.



4 Comments

  1. snow in the sky on February 23, 2011 at 10:56 pm

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  2. Jennie on December 23, 2008 at 8:16 pm

    This was an excellent and easy recipe. I used thinner pork chops so they cooked faster.

    We’ll definitely add this to our favorites list.

  3. Judith on December 10, 2008 at 12:32 am

    Heather,
    I do a similar version of these pork chops often. I brown them and then pop them in the oven, then start on sides. I’ve found that I can take them out of the oven even at a half hour, if needed, and they are still good.
    When our local market has a whole pork loin (boneless) on sale for $2/lb, I buy one and have the butcher cut it into 2 or 3 small roasts and the rest in pork chops. I load up my freezer and we eat pork at least once a week. often twice, until it’s all gone. Yummy!

  4. Menu Monday 12/8 : Home Ec 101 on December 8, 2008 at 10:22 am

    […] L/O Basic Italian Pork Chops and Linguini with clam sauce, steamed […]

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