Ingredients35 m servings 332
- Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, 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 about 5 minutes to meld flavors.
- Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.
Per Serving: 332 calories; 9.9 17.1 44 107 591 Full nutrition
ReviewsRead all reviews 5
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 t...
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 t...
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 a...