This tender saucy Italian Pork Chops With Pasta is made with thick-cut pork, crushed tomatoes, and fresh basil, ready in 35 minutes. Slicing into the juicy meat reveals a rich garlic tomato sauce that clings beautifully to the noodles underneath. I always keep these basic pantry ingredients around for busy weeknights.
Why This Classic Works
Pork chops often turn out dry when cooked quickly on the stove. Simmering them directly in the tomato sauce keeps the meat incredibly moist.
I used to sear them and set them aside while making the sauce. Now I realize letting the pork juices mingle with the tomatoes builds much better flavor.
Italian Pork Chops With Pasta Ingredients
- 4 thick-cut pork chops (bone-in or boneless)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
- 8 ounces spaghetti or linguine
How To Make Italian Pork Chops With Pasta
- Season the pork: Pat the pork chops dry with a paper towel and sprinkle evenly with salt and black pepper.
- Sear the meat: Heat olive oil in a large skillet over medium-high heat. Brown the chops for 3 minutes per side, then remove to a plate.
- Cook the aromatics: Lower the heat to medium, add the minced garlic, and cook for 30 seconds until fragrant.
- Build the sauce: Pour in the crushed tomatoes and dried oregano, scraping up any browned bits from the bottom of the pan.
- Simmer the chops: Return the pork chops to the skillet. Cover and simmer gently for 10 to 12 minutes until cooked through.
- Boil the pasta: While the pork simmers, cook the pasta in a large pot of salted boiling water according to package directions.
- Serve together: Drain the pasta and portion it onto plates. Top each with a pork chop, spoon the sauce over everything, and garnish with fresh basil.
Recipe Tips
- Choose thick cuts: Thicker chops hold up better to simmering without drying out on the stove.
- Check the temperature: Use a meat thermometer to ensure the pork reaches 145 degrees Fahrenheit for safe, juicy results.
- Salt the pasta water: A generous handful of salt in the boiling water seasons the noodles from the inside out.
What To Serve With Pork Chops And Pasta
A simple green salad with a sharp vinaigrette cuts through the rich tomato sauce perfectly. You can also pair this with garlic bread to soak up any extra juices left on your plate.
How To Store
Store leftover pork and sauce in an airtight container in the fridge for up to three days. Keep the pasta in a separate container so it does not soak up all the liquid and get mushy. Reheat gently on the stove over low heat.
FAQs
Can I use boneless pork chops?
Yes, boneless chops work great. They will cook slightly faster, so check them after 8 minutes of simmering.
What type of pasta works best?
Long noodles like spaghetti, linguine, or bucatini are ideal for twisting into the sauce. Penne or rigatoni are good alternatives.
Can I freeze this recipe?
The cooked pork chops and tomato sauce freeze well for up to two months. Cook a fresh batch of pasta when you are ready to serve.
Nutrition
- Calories: 480 kcal
- Total Fat: 18 g
- Saturated Fat: 4 g
- Cholesterol: 75 mg
- Sodium: 850 mg
- Total Carbohydrate: 45 g
- Protein: 32 g
Try More Recipes:
- Italian Pesto Pasta With Sun Dried Tomatoes: Quick & Easy Recipe
- Creamy Italian Four Cheese Alfredo Pasta Sauce Recipe
- Classic Italian Pasta Puttanesca With Olives And Anchovies
Italian Pork Chops With Pasta
4
servings10
minutes25
minutes35
minutesTender, saucy Italian Pork Chops With Pasta features thick-cut pork simmered in crushed tomatoes and garlic, ready in 35 minutes. This quick weeknight dinner relies on fresh basil to bring bright flavors to a comforting classic.
Ingredients
4 thick-cut pork chops (bone-in or boneless)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1/4 cup fresh basil, chopped
8 ounces spaghetti or linguine
Directions
- 1. Season the pork: Pat the pork chops dry with a paper towel and sprinkle evenly with salt and black pepper.
- 2. Sear the meat: Heat olive oil in a large skillet over medium-high heat. Brown the chops for 3 minutes per side, then remove to a plate.
- 3. Cook the aromatics: Lower the heat to medium, add the minced garlic, and cook for 30 seconds until fragrant.
- 4. Build the sauce: Pour in the crushed tomatoes and dried oregano, scraping up any browned bits from the bottom of the pan.
- 5. Simmer the chops: Return the pork chops to the skillet. Cover and simmer gently for 10 to 12 minutes until cooked through.
- 6. Boil the pasta: While the pork simmers, cook the pasta in a large pot of salted boiling water according to package directions.
- 7. Serve together: Drain the pasta and portion it onto plates. Top each with a pork chop, spoon the sauce over everything, and garnish with fresh basil.
