Pork Chops and Spaghetti
Juicy, seasoned bone-in pork chops meet tender spaghetti coated in a rich, herby tomato sauce for the perfect harmony of flavor and comfort. This one-pan "Pork Chops and Spaghetti" recipe is a weeknight winner, combining crispy seared pork chops with a savory sauce made from crushed tomatoes, garlic, onions, and a touch of dried herbs. The al dente spaghetti absorbs the bold flavors of the sauce, creating a dish that's hearty and satisfying. Garnished with freshly grated Parmesan cheese and optional parsley, this recipe is an effortlessly elegant meal that’s ready in under an hour. Perfect for family dinners, it's a timeless blend of classic Italian-American flavors sure to please everyone at the table.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Red pepper flakes (optional)
- 1 teaspoon Granulated sugar
- 12 ounces Spaghetti
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Season the pork chops on both sides with 1 teaspoon of salt, black pepper, and garlic powder. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side, until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally. Add the minced garlic and sauté for an additional 1 minute.
Stir in the crushed tomatoes, remaining salt, oregano, basil, red pepper flakes (if using), and granulated sugar. Mix well and simmer for 5 minutes to let the flavors combine.
Return the seared pork chops to the skillet. Spoon some of the tomato sauce over the chops, cover the skillet with a lid, and reduce the heat to low. Cook for 25-30 minutes, or until the pork chops are tender and fully cooked (internal temperature of 145°F).
While the pork chops simmer, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
Add the cooked spaghetti to the skillet with the tomato sauce. Toss gently to coat the pasta in the sauce, adding reserved pasta water as needed to loosen the mixture.
Serve the pork chops over a bed of spaghetti. Sprinkle with grated Parmesan cheese and fresh parsley, if desired. Enjoy your meal!
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 6881 mg | 299% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 45.2 g | ||
| Protein | 240.6 g | 481% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5617 mg | 120% | |
*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.
