These Italian-style pork chops include lots of onion, garlic, tomatoes, and savory herbs. This quick and easy recipe is a great topping for pasta or smashed potatoes.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 pork chops
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

332 calories; protein 44g; carbohydrates 17.1g; fat 9.9g; cholesterol 106.6mg; sodium 591.1mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/23/2019
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! Read More
(11)

Most helpful critical review

Rating: 3 stars
02/21/2019
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! Read More
(6)
18 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/23/2019
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! Read More
(11)
Rating: 3 stars
02/21/2019
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! Read More
(6)
Rating: 4 stars
02/26/2019
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! Read More
(5)
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Rating: 5 stars
03/17/2019
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. Read More
(3)
Rating: 5 stars
02/25/2019
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! Read More
(2)
Rating: 4 stars
02/21/2019
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. Read More
(2)
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Rating: 4 stars
02/17/2019
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. Read More
(2)
Rating: 4 stars
02/22/2019
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. Read More
(2)
Rating: 5 stars
03/12/2019
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! Read More
(2)
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