If you love pork chops but never had them in tomato sauce, you are in for a treat. I use the thin pork loin chops and a variety of tomatoes such as canned San Marzano whole, strained and chopped tomatoes, and a jar of my favorite meatless sauce.
Serves: 6-8 Level of difficulty: Easy-Medium
Allow 2.5 hours from start to finish – This recipe can easily be divided in half but why would you want to do that when the leftovers taste even better!
- 4 lbs. pork loin chops, thinly sliced
- 1/2 cup olive oil + more if needed
- Sea salt to taste
- Freshly ground pepper
- 2 tsp. tomato paste
- 6 garlic cloves, chopped
- 1 -26.46 oz. container strained tomatoes (Pomi brand)
- 1 – 26.46 oz. container chopped tomatoes (Pomi brand)
- 1 – 28 oz. can San Marzano tomatoes, whole, crushed by hand
- 1 jar of Mid’s meatless tomato sauce (32 oz) or any of your choice
- Garlic powder to taste, optional
- 1.5 lb. spaghetti or any pasta shape of your choice
- Pecorino Romano or Parmigiano Reggiano (Parmesan) cheese, grated or shaved
- Flat-leave Italian parsley for garnish
1) Season the pork chops on both sides with salt and pepper. In a large heavy- bottom pot, on medium-high heat, heat 1/4 cup olive oil. Sear the pork chops about 3-4 minutes on each side. Remove them. Add more oil if necessary. Do this in 2 batches. Set aside.
2) Add more oil to pot, saute’ the garlic. Add the tomato paste, stir until it’s nicely caramelized. Add all the tomatoes. Season the sauce with salt, black pepper and garlic powder. Add the pork chops to the sauce, bring to a boil. Lower the flame, and simmer on low heat for about 1.5 -2 hours covered with lid-tilted. Stir occasionally to avoid it from sticking to the bottom of the pot. The sauce will become very thick and rich in flavors. This dish tastes even better the next day.
3) While the sauce is simmering, bring water to a boil, and cook pasta according to package directions. Drain well.
4) Place the pasta in a large mixing bowl and pour some of the sauce over it. Mix well until every strand of pasta is covered with the sauce. Put it in a serving bowl. Arrange the pork chops on a platter. There will be plenty of sauce left for those who like extra sauce. Don’t forget the cheese and garnish with parsley. Your guests will be wowed by the richness of this dish, and will ask for seconds.
My wine pairing suggestions: I recommend a nice Chianti, Rosso or Montepulciano d’Abruzzo. Of course, the choice is always yours.
Cook’s notes: 1) Use whatever brand of sauce you like. If you feel the sauce is too watery, uncover it toward the end to let it reduce.
Disclosure: I did not get monetary compensation for these products.
Warning: There may be small bones in the sauce. Please let your guest or loved ones know.
Recipe developed by Gina Martino Zarcadoolas for Foodiewinelover LLC
Photos by Gina Martino Zarcadoolas for Foodiewinelover LLC
All rights reserved 2017
Happy Cooking from My Kitchen to Yours,
Gina aka Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET- Level 2 Certified Wine Connoisseur