Italian Pork Chops; the Weekly Menu Planner

Italian Pork Chops
Just a few ingredients simmered together to produce moist, tender pork chops. The lemon adds a fresh taste to the tomatoes. Grate the lemon before cutting, using a lemon zester or the fine wholes on a grater.

2 – 4 pork chops, depending on size, 12oz (350gr) total weight
1 tbs olive oil
15oz (450gr) crushed tomatoes
1 lemon
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp chili powder
1/4 tsp black pepper

Lightly grate lemon all over to remove zest (yellow part of the peel only). You should end up with at least a tsp. Then cut lemon in half and squeeze for juice. You should have about 2 tbs. Heat oil in a large nonstick skillet heat medium-high heat. Sauté pork chops until lightly browned, about 3 minutes per side. Add all remaining ingredients, including zest and juice. Bring to a boil. Cover, reduce heat to low, and simmer 30 minutes. Serve.

For the week of February 15, we're having Avocado Cocktail, Shrimp Creole, Tournedos with Creamy Brown Sauce, Prosciutto and Cannellini Risotto, and a Sausage and Artichoke Quiche

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

11 thoughts on “Italian Pork Chops; the Weekly Menu Planner”

  1. Not so big on pork, but this sounds very good! The family likes pork, so I think I will have to try it. What great sounding recipes you publish.

  2. odd, I posted a comment the other day and it is not here. I just wanted to say yet another recipe that you make that looks GREAT! Thanks and I will try this one sometime.

  3. “Grate the lemon before cutting…”
    Brava! And right up at the top, where you can’t (shouldn’t) miss it.
    Can’t tell you how long it took me to learn this.

  4. “Mild, moist porkchops.” Such a simple phrase, but it started the launch sequence and now I’m craving them. I sure do love pork chops and your photos and recipe look wonderful to me.
    Note to self: Buy porkchops.

  5. Love the addition of the zest here. And the trick with pork chops is always to get them cooked and moist at the same time (rather than creating a hockey puck!) You’ve hit the mark with this one!

  6. Peter, I’ve got to have the sauces…
    Thanks, Val…
    Krissi, I think you could do it with a beef flank steak just as nicely!
    Shayne, the wonders of computer technology! And thanks 😉
    CC, yeah, me too! Makes you wonder, doesn’t it?
    Sher, I love pork chops too…when they’re tender!
    Hola, Guapa! I have great faith that you can handle both ;-))
    Michelle, you’re welcome!
    Toni, I;ve had a few of those hockey pucks… These are better!

Comments are closed.

Share via
Copy link
Powered by Social Snap