Spaghetti Pork Chops
Transform your weeknight dinner routine with this hearty and flavorful Spaghetti Pork Chops recipe, a comfort food masterpiece that combines tender, juicy pork chops with a vibrant, herb-infused tomato sauce. Perfectly seared bone-in pork chops are simmered to perfection in a savory blend of crushed tomatoes, garlic, and aromatic herbs like oregano and basil, then paired with al dente spaghetti coated in the rich, homemade sauce. With a touch of heat from optional red pepper flakes and a finishing sprinkle of fresh parsley and grated Parmesan, this one-pan dish is as elegant as it is satisfying. Ready in just an hour, it's an easy yet impressive option for family meals or casual dinner parties. Keywords: spaghetti pork chops, pork chop dinner recipe, tomato sauce, easy weeknight meals.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 12 ounces Spaghetti
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 medium Onion, chopped
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cups Parmesan cheese, grated
- 6 cups Water
Instructions
Bring a large pot of salted water to a boil.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the pork chops on both sides with a pinch of salt and black pepper.
Sear the pork chops in the hot skillet for 3-4 minutes on each side until golden brown, then remove and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and softened.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring the sauce to a gentle simmer.
Return the seared pork chops to the skillet, nestling them into the sauce. Cover and cook over low heat for 20-25 minutes, flipping the pork chops halfway through.
While the pork chops are cooking, boil the spaghetti in the salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
Once the pork chops are fully cooked (internal temperature of 145°F), remove them from the skillet and keep warm.
Toss the cooked spaghetti into the skillet with the tomato sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Stir well to coat.
Serve the spaghetti on a plate with a pork chop on top. Garnish with chopped parsley and grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 956 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.
