A delicious garlic and fresh tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast.

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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 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.

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  • Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.

  • Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

260 calories; 18.7 g total fat; 39 mg cholesterol; 107 mg sodium. 3.5 g carbohydrates; 16.1 g protein; Full Nutrition

Reviews (182)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2004
Oh we LOVED these! Great flavor for dinner and the leftovers were yummy too. I subbed a 14.5oz can of diced tomatoes (minus a little of the juice) for the tomato plus a bit more chicken broth instead of the wine. Served them with a side of penne I tossed in a bit of butter and garlic powder. Read More
(73)

Most helpful critical review

Rating: 3 stars
08/09/2011
Following the exact recipe these were not spicy to me at all. They were OK. Def not something to write home about. Read More
(5)
227 Ratings
  • 5 star values: 156
  • 4 star values: 51
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/02/2004
Oh we LOVED these! Great flavor for dinner and the leftovers were yummy too. I subbed a 14.5oz can of diced tomatoes (minus a little of the juice) for the tomato plus a bit more chicken broth instead of the wine. Served them with a side of penne I tossed in a bit of butter and garlic powder. Read More
(73)
Rating: 5 stars
06/02/2004
Oh we LOVED these! Great flavor for dinner and the leftovers were yummy too. I subbed a 14.5oz can of diced tomatoes (minus a little of the juice) for the tomato plus a bit more chicken broth instead of the wine. Served them with a side of penne I tossed in a bit of butter and garlic powder. Read More
(73)
Rating: 5 stars
11/02/2007
Quick, easy and very tasty! I only made one change and that was using canned tomatoes with Italian spices in place of the fresh. Read More
(48)
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Rating: 5 stars
03/09/2010
This Italian gal says.......EXCELLENT! When I'm away from home I want good old-fashioned comfort food when I return. This hit the spot and was exactly what I needed and what I had in mind. I didn't see the need to pound the pork chops to a 1/4" thickness so just left them as is about 1/2" in thickness. This way they were not overly large and it also reduced the chance of overcooking them. Mindful of Hub's sensitive innards I omitted the red pepper flakes but it wasn't missed. I blanched the tomato in boiling water for about 30 seconds to remove the peel and didn't bother to measure either the broth or wine. Just poured in a glug or two of each reduced it a bit then swirled in a couple of pats of butter at the end to thicken the sauce and make it silky and smooth. I served this over sauteed polenta (taking the easy way out and using already prepared polenta) and I'm telling you I was in "Welcome Home Dinner Nirvana." Great recipe! Read More
(35)
Rating: 5 stars
10/17/2004
Yum. Yum. My husband and I loved this dish, and then I made it for my in-laws. They loved it too. The only change I made was to add 3/4 tsp of dried sage leaves. I suspected it would be bland. The resulting flavor was very rich and savory. Read More
(31)
Rating: 4 stars
09/13/2007
Very nice dish. I added twice the wine and Chicken broth along with some rosemary and basil. Also upped the garlic by 2 cloves and used boneless pork shoulder strips. Cooking time was a bit longer but the pork was very tender and sauce was delicious over buttered egg noodles. Thank you GEORGIAK! Read More
(20)
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Rating: 5 stars
07/27/2007
I can't believe I let this sit in my recipe box for over a year before trying it. This was amazing. The pork chops were so tender and the sauce had such an amazing flavor. This was loved by all. I was hesitant on adding the red pepper flakes because my boys are so young but I added them anyway and they do not overpower the dish at all. Every flavor compliments one another nicely without any being overpowering. Thank you Georgiak for my new favorite pork chop recipe! Read More
(15)
Rating: 5 stars
05/16/2006
I made my own pork cutlets by buying a pork tenderloin cutting it into 6 pieces and pounding them to 1/4 thickness. Much more tender and cooks quicker than what some supermarkets sell for boneless chops. I added 1/2 teaspoon balsamic vinegar to the sauce to balance the other flavors and garnished the finished cutlets with Parmesan cheese. Read More
(10)
Rating: 4 stars
01/12/2005
This is a very good way to prepare the chops. I didn't use that much olive oil--only used 1 TBS. Also used dried parsley instead of fresh--forgot to put fresh on the list. Will make this again. Thanks for sharing. Read More
(9)
Rating: 5 stars
02/03/2005
I was so surprised at how fast the whole meal cooked up. The flavor of the pork chops was wonderful and the sauce was superb. Everyone really enjoyed this. I took anothers sugestion and used a can of Italian diced tomatoes with the juice and since I only had white zin on had I used that instead of the dry white wine. Thank you so much for sharing this recipe! Read More
(9)
Rating: 3 stars
08/09/2011
Following the exact recipe these were not spicy to me at all. They were OK. Def not something to write home about. Read More
(5)