Italian-Style Pork Chops Recipe

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Italian-Style Pork Chops Recipe photo by Taste of Home

Italian-Style Pork Chops Recipe

Read Reviews

An Italian-style version of pork chops was one of the first recipes I tried making in the early years of my marriage. I've changed it over the years to be healthier by reducing added oil and fat, and by adding in some vegetables. It works well served over hot rice. —Traci Hoppes, Spring Valley, California

Recommended: 30 Pork Recipes Ready in 30 Minutes

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

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MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

Ingredients

2 medium green peppers, cut into 1/4-inch strips
1/2 pound sliced fresh mushrooms
1 tablespoon plus 1-1/2 teaspoons olive oil, divided
4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 cups marinara or spaghetti sauce
1 can (3-1/2 ounces) sliced ripe olives, drained

Directions

In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm.
Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving. Yield: 4 servings.

Originally published as Italian-Style Pork Chops in Taste of Home February/March 2012, p50

Nutritional Facts

1 pork chop with 3/4 cup sauce: 397 calories, 18g fat (5g saturated fat), 82mg cholesterol, 930mg sodium, 22g carbohydrate (12g sugars, 5g fiber), 37g protein.

2 medium green peppers, cut into 1/4-inch strips
1/2 pound sliced fresh mushrooms
1 tablespoon plus 1-1/2 teaspoons olive oil, divided
4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 cups marinara or spaghetti sauce
1 can (3-1/2 ounces) sliced ripe olives, drained

In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm.
Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving. Yield: 4 servings.

Originally published as Italian-Style Pork Chops in Taste of Home February/March 2012, p50

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DREAMYDRAGONQQ User ID: 3489973 247533

Reviewed Apr. 26, 2016

"I thought this was good, just needed a few things like basil and garlic added to it.Cooked the pork chops with garlic pepper, basil and Italian seasoning on them. Always look at a recipe and see what spices and herbs could be added. Served with fresh artichokes and pasta for the sauce. Very yum!"

MY REVIEW