Neapolitan Pork Chops and Spaghetti
Transport your taste buds to the heart of Italy with this comforting recipe for Neapolitan Pork Chops and Spaghetti. Succulent bone-in pork chops are perfectly seared to golden perfection before being gently simmered in a rich, aromatic tomato sauce infused with fresh basil, garlic, and a hint of red pepper flakes. Paired with al dente spaghetti and topped with a generous sprinkling of Parmesan cheese, this dish strikes the perfect balance between rustic simplicity and bold, satisfying flavors. With a cooking time of just 40 minutes, it’s an ideal choice for a cozy weeknight meal or an impressive weekend dinner. Finish it with a garnish of fresh parsley for a pop of color and freshness—molto bene! Perfect for fans of Italian-inspired comfort food, this dish guarantees hearty satisfaction in every bite.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 350 grams spaghetti
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 6 leaves fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoons red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 50 grams parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the pork chops with a pinch of kosher salt and black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the canned crushed tomatoes, dried oregano, red pepper flakes, basil, and a pinch of salt and pepper. Stir well to combine.
Return the seared pork chops to the skillet, nestling them into the tomato sauce. Reduce the heat to low, cover, and let them simmer for 25-30 minutes, or until fully cooked and tender.
While the pork chops are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Once the pork chops are done, taste the sauce and adjust seasoning if needed.
To serve, plate the spaghetti and ladle the tomato sauce over it. Place a pork chop on each plate and sprinkle with grated parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
