Pork Chops Braised in Tomatoes
There are endless recipes for pork chops. This quick, easy and delicious Italian-style recipe calls for bone-in chops, but can also be made with boneless. Adjust the cooking time as they might cook a little faster. Either way, do not overcook or the meat will be tough. Make this for a busy weeknight dinner or casual entertaining.
- 1 tablespoon olive oil
- 4 slices bacon, coarsely chopped
- 4 center-cut pork loin chops, bone-in, about 1-inch thick
- Salt and pepper to taste
- 3/4 cup chopped onions
- 3/4 cup chopped green bell peppers
- 3 large cloves garlic, finely chopped
- 1 can (14.5 ounces) whole tomatoes, chopped, with juices
- 1/2 cup dry red wine
- 3 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- Freshly grated Parmesan cheese (garnish)
Heat the oil in a large skillet over medium-high heat. Add the bacon and brown about 2 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
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Remove all but 1 tablespoon of grease from the skillet. Season the pork chops with salt and pepper, then place in the pan and brown, about 2 minutes per side. Remove from pan. Reduce heat to medium; add the onions and peppers to pan. Sauté until softened, about 4 minutes. Add the garlic and sauté 1 more minute. Add the tomatoes, tomato juices, wine and parsley. Cook until slightly reduced, about 5 minutes. Return the chops and bacon to pan; reduce heat to medium-low. Cover with the lid slightly opened and simmer until chops are thoroughly cooked, about 10-15 minutes. Check often and cover tightly if it starts to dry out. Remove chops from pan and place on individual serving dishes. Top with sauce and sprinkle with Parmesan cheese. Serve immediately with rice, pasta or noodles, topped with the extra sauce.