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Pork Chops with Italian Sausage

Pork Chops with Italian Sausage

"Great make ahead recipe that freezes well."
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1 h 15 m servings 260 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 97
  1. 127 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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

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 delici...

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

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 tom...

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

This was one of, if not, THE BEST recipe I have ever made!!! I read almost all of the reviews and due to other reviewers I substituted one can of Hunt's diced tomatoes with roasted garlic, dra...

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.

This was very good but didn't make it as a 5 star for me. My husband and daughter loved. The sauce did come out a little runny but was still very good. My mother always taught me that the sec...

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