These Italian Pork Chops, simmered in a rich tomato basil sauce, are the perfect easy one pot dinner. The chops come out moist & tender and, best part of all, prep for 15 and let simmer, hands-off, for 30 minutes! It makes a great weeknight dinner served over pasta or zoodles so you can soak up all that delicious sauce!
I love pork chops just about any way they can be fixed but my Mom used to fix us these Italian pork chops that just can't be beat. They are so easy to make that you can whip them up in about 45 minutes (and most of that is just sitting on the stove simmering).
And the nice part is that if you leave it on a little longer because you got busy with something else and forgot. I am not mentioning any names, it will be just as good or even better!
7 Ingredients To A Delicious Dinner
It's such an easy recipe that you'll wonder why you never made it before. Only 7 ingredients that go together so well. Plus, the only cooking you need to do is brown the pork chops and saute the onions and garlic then let it simmer away until you're ready to eat. See, simple, right?
Not only does this recipe take only 15 minutes of prep but there is only 1 skillet to clean up afterward. That's what I call a win-win. Serve these Italian Pork Chops, as I do, over zoodles, for a nice low carb, high protein dinner. Or course, they go just as deliciously with everyone's favorite pasta. And don't forget that glass of wine! 🙂
Do I need to use boneless pork chops?
Not at all! You can use either bone-in or boneless. If using bone-in, cook them slightly longer. In fact, you'll probably find the bone-in ones comes out slightly more tender.
How thick of a pork chop should I purchase?
I like to get chops that are between ¾" to 1" thick. If you have less thick ones, adjust the cooking time downward.
What else can I serve with this recipe?
I've served this dish over pasta and rice or riced cauliflower or zoodles, which are great low carb options. To serve over zoodles, just remove pork chops from the pan at the end of cooking and toss zucchini noodles into the sauce just long enough to heat up.
Can I make this ahead of time?
Of course! I like to make mine the night before up to the simmering stage. I keep it in the refrigerator then return it to the skillet about 40 minutes before dinner and it marinates in the marinara.
- Heat oil in a large skillet and add pork chops.
- Give them a nice sear on both sides then remove from skillet.
- Add chopped onion and garlic to the skillet and saute for about 5 minutes. You want the onion to be soft and translucent which helps bring out the sweet flavor.
- Do you see all those nice browned pork bits in the bottom of the pan? These bits help bring tons of flavor to the dish. Add wine and stir to deglaze (meaning scraping up all those flavorful bits)
- Return pork chops to pan.
- Top with spaghetti sauce and fresh basil leaves. Cover and simmer.
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Easy Italian Pork Chops
- 4 large thick boneless pork chops
- 3 Tablespoons olive oil
- ½-3/4 cup onion chopped
- 3-4 garlic cloves chopped
- ½ cup white wine
- 24 oz favorite spaghetti sauce
- 6-8 fresh basil leaves, chopped + more for garnish
- In a large skillet, heat olive oil until hot.
- Add pork chops and brown quickly on both sides. Remove from skillet.
- Add onion and garlic to skillet and saute for about 5 minutes or until onion is soft and translucent.
- Add wine to pan and stir to deglaze (or get every last bit of that scrumptious browned pork bits off the bottom of the pan).
- Return pork chops to pan.
- Add spaghetti sauce and fresh basil leaves, cover and let cook for about 30 minutes.
- Serve immediately with a garnish of basil leaves.
FAQsDo I need to use boneless pork chops? Not at all! You can use either bone-in or boneless. If using bone-in, cook them slightly longer. In fact, you'll probably find the bone-in ones comes out slightly more tender. How thick of a pork chop should I purchase? I like to get chops that are between ¾" to 1" thick. If you have less thick ones, adjust the cooking time downward. What else can I serve with this recipe? I've served this dish over pasta and rice or riced cauliflower. You can add a toss salad or roasted vegetables to complete the meal.
This post has been updated with new photos and easier to follow instructions and was first published on September 25, 2015.