Pork Chops Italiano

Pork Chops Italiano

104
lutzflcat 257

"Flavorful, tender pork chops with Italian pizzazz. Great served over noodles."
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Ingredients

1 h 25 m servings 290 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
  2. Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  3. Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

Footnotes

  • Cook's Note
  • Don't add the green pepper wedges until your chops are done, otherwise, they will turn to mush.

Reviews

104
  1. 140 Ratings

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Most helpful positive review

The secret to moist pork chops is to use bone in chops. The boneless chops dry out during the simmering process.

Most helpful critical review

Followed the recipe as written. These were good, but not great. I would highly suggest seasoning the pork chops with salt and pepper as you're browning them, because although the sauce is flavor...

Followed the recipe as written. These were good, but not great. I would highly suggest seasoning the pork chops with salt and pepper as you're browning them, because although the sauce is flavor...

The secret to moist pork chops is to use bone in chops. The boneless chops dry out during the simmering process.

These pork chops were tender and juicy and had a lot of flavor. We loved them! I followed the recipe except for the mushrooms (didn't have any) and I left out the salt (personal preference). ...

Delicious! I scaled this to 2 servings, but made half of the sauce. I used a mix a colored peppers and sautéed them separately, topping the chops with them when plating. The flavor of this is...

I absolutely loved these pork chops! The only thing I did was added a little bit more seasoning since my family likes their food spicy but other than that, I followed the recipe exactly and it w...

I put this in my Recipe Box because of it seemed to be a very healthy recipe...according to the nutritional information...although I wonder if it was calculated correctly?? Anyway..it was quite ...

These pork chops are very good. I use diced tomatoes with green chilies instead of the regular tomatoes and added black greek olives.

Very good, easy to make and presents nicely. I did use bone in chops so they didn't dry out and added red wine in place of the water for a tad more flavor. Wine for the sauce and wine for the ...

Very tender pork chops indeed! I used the same amounts for 4 chops instead and it's not too much, especially since we ate them with only a small side of mashed sweet potatoes. Will be making the...