Pork Chops with Italian Sausage Recipe - Allrecipes.com
Pork Chops with Italian Sausage Recipe
  • READY IN hrs

Pork Chops with Italian Sausage

Recipe by  

"Great make ahead recipe that freezes well."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sprinkle pork chops with salt and pepper. In a large frying pan, brown well in olive oil. Remove chops from pan and set aside. Pour off and discard all but 1 tablespoon pan drippings.
  3. Remove casing from sausage and crumble meat into same pan. Mix in onions and mushrooms. Cook, stirring until onions and sausage brown slightly. Mix in garlic. Place pork chops in casserole dish, spooning sausage mixture over them. Pour in wine and tomato sauce. Sprinkle with Italian seasoning.
  4. Cover with foil and bake for 45 minutes.
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  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2004

This is the best recipe for pork chops I've found! The chops stay flavorful and tender, and I like the fact that there are no cream soups involved. I served it with sides of buttered pasta and Italian-style vegetables, and we licked the platter clean. As a matter of personal preference, I used more garlic, and added one chopped bell pepper to the onion and mushroom mix and it came out very well. I also did not have any tomato sauce, so I used a partially drained 14.5 oz. can of diced tomatoes and this worked fine, too. For anyone who does not wish to cook with wine, I substituted beef broth for the wine and it was still quite flavorful. This is an A+ recipe! Thanks for sharing it, Allana!

Most Helpful Critical Review
Mar 07, 2011

This was very flavorful, but being a two-meat entree, I could almost feel my arteries hardening! A little goes a long way-- it was very filling. I served it with pasta. I wish the sauce had been thicker, but the greasiness of it helped it to cling to the pasta. I would make this again, only with turkey sausage, and pat it with paper towels after draining it for extra grease control.


126 Ratings

Dec 07, 2002

Easy and great tasting. Makes a little too much sauce, and was sorry to have to drain most of it.

Mar 13, 2003

This recipe is great! I've made this dish twice now and I've made a few variations- I used a can of diced tomatos instead of the tomato sauce and added roasted red peppers. Wonderful and delicious. Thanks for the wonderful recipe!

Sep 17, 2007

Great flavor. I would use a thicker sauce next time.

Jun 13, 2004

TASTY! Sunday night is pasta night in our house and this recipe will become part of the rotation. After reading the reviews, I made only three small tweaks. 1) Sauteed a 1/2 pint of cherry tomatoes with the sausage/mushroom mixture 2) Used spaghetti sauce in place of tomato sauce/wine. (I needed sauce for the pasta) and finally . . . 3) saved some clean-up by using an oven-proof pan to brown, saute and bake all in the same pan (captured all the great pan juices that way as well). THANKS ALLANA!

Jan 20, 2004

Increase cooking time by 30 - 40 minutes to get the 1" pork chops exceptionally tender.

Jan 21, 2003

I thought the recipe had good flavor. I was hoping for more of a sauce though. I would add only a LITTLE wine and more tomato sauce. I would make a it again.


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  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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