Succulent Pork Chops in Red Sauce: A Flavorful Family Favorite

Pork chops are a versatile and affordable protein that can be transformed into a restaurant-worthy meal with the right preparation. This recipe for pork chops in red sauce elevates the humble pork chop to new heights, delivering a symphony of savory flavors in every bite. The combination of tender, juicy pork with a rich, tangy tomato-based sauce is simply irresistible. This dish is perfect for a weeknight dinner or a special occasion, and it’s sure to become a family favorite. This guide provides a detailed, step-by-step instruction on how to cook the best pork chops you’ve ever tasted. Let’s dive in!

Why This Recipe Works

There are countless ways to cook pork chops, but this red sauce recipe stands out for several reasons:

• Tender and Juicy Pork: We achieve this by searing the pork chops to create a flavorful crust and then simmering them gently in the sauce, preventing them from drying out.
• Flavorful Sauce: The red sauce is a blend of classic Italian flavors, including tomatoes, garlic, onions, herbs, and a touch of sweetness. This combination creates a complex and satisfying taste that complements the pork perfectly.
• Simple Ingredients: The ingredients are readily available in most grocery stores, making this recipe easy to prepare.
• Versatile: This dish can be served with a variety of sides, such as pasta, rice, mashed potatoes, or vegetables.
• Make-Ahead Friendly: The sauce can be made ahead of time and stored in the refrigerator for a few days, making this a convenient option for busy weeknights.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make these delicious pork chops:

• Pork Chops: 4 bone-in or boneless pork chops, about 1 inch thick (bone-in chops tend to be more flavorful)
• Olive Oil: 2 tablespoons, for searing the pork chops
• Onion: 1 medium yellow onion, chopped
• Garlic: 3-4 cloves, minced
• Canned Crushed Tomatoes: 28 ounces (one large can)
• Tomato Paste: 2 tablespoons, for adding richness and depth of flavor
• Dry Red Wine: 1/2 cup (optional, but highly recommended for added flavor) – use a Merlot or Cabernet Sauvignon
• Dried Oregano: 1 teaspoon
• Dried Basil: 1 teaspoon
• Sugar: 1 teaspoon (to balance the acidity of the tomatoes)
• Salt and Black Pepper: To taste
• Fresh Parsley: Chopped, for garnish (optional)
• Red Pepper Flakes: A pinch or two, for a little heat (optional)
• Chicken Broth (or vegetable broth): 1/2 cup (if needed to thin the sauce)

Equipment You’ll Need

• Large skillet or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Tongs

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed steps to create the perfect pork chops in red sauce:

Step 1: Prepare the Pork Chops

Pat the pork chops dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and pepper on both sides. Don’t be shy with the seasoning – it’s what will give the pork chops their flavor.

Step 2: Sear the Pork Chops

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the skillet, making sure not to overcrowd the pan. If you’re using bone-in chops, sear them bone-side down first. Sear the pork chops for 3-4 minutes per side, or until they are nicely browned and have a good crust. The searing process locks in the juices and adds a depth of flavor to the pork. Remove the pork chops from the skillet and set them aside on a plate.

Step 3: Sauté the Aromatics

Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will turn bitter.

Step 4: Build the Red Sauce

Pour in the dry red wine (if using) and scrape the bottom of the skillet to deglaze, loosening any browned bits that have accumulated. This adds a tremendous amount of flavor to the sauce. Let the wine simmer for a minute or two to reduce slightly. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer.

Step 5: Simmer the Pork Chops in Sauce

Gently place the seared pork chops back into the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 20-30 minutes, or until the pork chops are cooked through and tender. The internal temperature of the pork chops should reach 145°F (63°C). Use a meat thermometer to ensure accurate temperature readings. If the sauce becomes too thick during simmering, add a little chicken broth (or vegetable broth) to thin it out.

Step 6: Rest and Serve

Remove the pork chops from the skillet and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. Spoon the red sauce over the pork chops and garnish with fresh parsley (if desired). Serve immediately.

Tips for the Best Pork Chops in Red Sauce

Here are some additional tips to ensure your pork chops turn out perfectly:

• Choose the Right Pork Chops: Look for pork chops that are at least 1 inch thick. Thicker chops are less likely to dry out during cooking. Bone-in chops tend to be more flavorful, but boneless chops are also fine to use.
• Don’t Overcrowd the Pan: Sear the pork chops in batches if necessary to avoid overcrowding the skillet. Overcrowding will lower the temperature of the pan and prevent the chops from browning properly.
• Don’t Overcook the Pork Chops: Pork chops can become dry and tough if overcooked. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).
• Adjust the Seasoning: Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, sugar, or herbs to suit your taste.
• Add Vegetables: Feel free to add vegetables to the sauce, such as bell peppers, mushrooms, or zucchini. Add them to the skillet after sautéing the onions and garlic.
• Use Fresh Herbs: If you have fresh oregano and basil, use them instead of dried herbs for an even more flavorful sauce.
• Add a Splash of Balsamic Vinegar: A splash of balsamic vinegar at the end of cooking can add a touch of sweetness and acidity to the sauce.
• Make it Spicy: If you like a little heat, add more red pepper flakes to the sauce or a pinch of cayenne pepper.

Serving Suggestions

These pork chops in red sauce are delicious served with a variety of sides. Here are a few suggestions:

• Pasta: Serve the pork chops over your favorite pasta, such as spaghetti, penne, or rigatoni. Toss the pasta with the red sauce for a complete and satisfying meal.
• Rice: Fluffy white rice or brown rice are excellent accompaniments to the pork chops.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing with pork chops.
• Polenta: Creamy polenta is another great option for soaking up the delicious red sauce.
• Vegetables: Serve the pork chops with roasted vegetables, such as broccoli, asparagus, or carrots. A simple side salad is also a great choice.
• Crusty Bread: Serve with crusty bread for soaking up the sauce.

Variations

Here are a few variations you can try to customize this recipe to your liking:

• Pork Chops in Marinara Sauce: Use your favorite store-bought marinara sauce instead of making the red sauce from scratch.
• Pork Chops in Tomato Soup: Use condensed tomato soup as a base for the sauce.
• Pork Chops with Peppers and Onions: Add sliced bell peppers and onions to the skillet along with the garlic and sauté until softened.
• Pork Chops with Mushrooms: Add sliced mushrooms to the skillet along with the garlic and sauté until softened.
• Slow Cooker Pork Chops in Red Sauce: Brown the pork chops in a skillet, then transfer them to a slow cooker. Pour the red sauce over the chops and cook on low for 6-8 hours, or on high for 3-4 hours.
• Instant Pot Pork Chops in Red Sauce: Brown the pork chops using the saute function. Add the sauce ingredients and then cook on high pressure for 15 minutes with a natural pressure release.

Make-Ahead Instructions

The red sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce before adding the pork chops. You can also fully cook the pork chops and sauce ahead of time. Store in the refrigerator for up to 3 days and reheat gently on the stove top before serving.

Storage Instructions

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Information (Approximate)

(Based on 4 servings, using bone-in pork chops)

• Calories: 400-500
• Protein: 40-50g
• Fat: 20-30g
• Carbohydrates: 15-20g

Note: Nutritional information can vary depending on the specific ingredients used and portion sizes.

Conclusion

This recipe for pork chops in red sauce is a guaranteed crowd-pleaser. It’s simple to make, packed with flavor, and incredibly versatile. Whether you’re looking for a quick weeknight dinner or a special meal for guests, these pork chops are sure to impress. So, gather your ingredients, follow the steps, and get ready to enjoy a delicious and satisfying meal!

Enjoy!

FAQ

Q: Can I use boneless pork chops?
A: Yes, you can use boneless pork chops. However, bone-in chops tend to be more flavorful and stay juicier during cooking.

Q: What kind of red wine should I use?
A: A dry red wine such as Merlot or Cabernet Sauvignon works well in this recipe.

Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: Can I add vegetables to the sauce?
A: Absolutely! Bell peppers, mushrooms, zucchini, or any other vegetables you like can be added to the sauce.

Q: How do I prevent the pork chops from drying out?
A: Don’t overcook the pork chops. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C). Also, searing the chops before simmering them in the sauce helps to lock in the juices.

Q: Can I make this recipe in a slow cooker?
A: Yes! Brown the pork chops first, then transfer them to the slow cooker with the sauce ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Is it necessary to use sugar?
A: A small amount of sugar balances the acidity of the tomatoes. You can omit it if you prefer, but it does enhance the flavor of the sauce.

Q: Can I use fresh herbs instead of dried?
A: Yes, fresh herbs will enhance the flavour. Use 1 tablespoon of fresh oregano and 1 tablespoon of fresh basil instead of the dried versions.

Q: Can I use chicken stock/broth?
A: Yes, you can use chicken or vegetable stock/broth in place of red wine in the sauce.

Q: The sauce is too acidic, what should I do?
A: Add a little bit of sugar or a knob of butter to round out the acidity of the sauce.