Braised Italian-style pork chops

PersonalPoints™ per serving
Total Time
21 min
5 min
16 min
This Italian spin on a smothered pork chop relies on jarred tomato sauce to blanket the chops as they finish cooking. Choose a robustly-flavored sauce for the best result. We love spicy arrabiatta sauce for the heat of red chile that it brings to the dish, but feel free to use your favorite red sauce. Try classic Pomodoro sauce made with brightly acidic San Marzano tomatoes or Puttanesca sauce for anchovy-and-caper saltiness. Serve the chops on a bed of wilted greens, such as chard, escarole, or spinach. Buon appetito!


Olive oil

1 Tbsp

Uncooked lean boneless pork chop(s)

1 pound(s), 4 (1/4-lb), center-cut, trimmed

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), medium, red or green, diced

Garlic clove(s)

2 large clove(s), thinly sliced

Arrabbiata sauce

1 cup(s), (spicy tomato sauce)


  1. Heat oil in large heavy nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper and place in skillet. Cook until browned, about 3 minutes per side. Transfer to plate.
  2. Reduce heat to medium. Add onion, bell pepper, and garlic to skillet and cook, stirring, until vegetables begin to soften, about 3 minutes. Return pork chops to skillet and pour tomato sauce over. Simmer, covered, until instant-read thermometer inserted into side of chop registers 145°F, about 5 minutes longer.
  3. Per serving: 1 pork chop and 2/3 cup sauce