This post may contain affiliate links. Please read our disclosure policy.
These Italian Pork Chops are tender and juicy, simmered in a rich and flavorful tomato sauce made with crushed tomatoes and fresh basil. Braised pork chops are best served over rice or noodles for a delicious, comforting meal.Pin this recipe for later!
Table of Contents
About This Recipe
This Italian Pork Chops recipe is perfect for those nights when you have a little extra time and are craving some deliciously satisfying comfort food.
Thick, bone-in pork chops are seared and then simmered in a rich tomato sauce, slow-cooked in the oven until they are tender and juicy. The leftover sauce is actually really delicious and could be used with pasta the next day.
Choosing the right chops is VITAL to the success of this braised pork chops recipe. Pork chops must be at least 1 ½-inches thick and bone-in is preferred. If you grab the cheap, boneless thin kind, they are going to dry out and overcook. They are just too lean to work with.
Serve them on their own over red skinned mashed potatoes, buttered noodles, or my favorite way, over steamed rice. Make it your own recipe and saute some carrots, zucchini, or onions, and let them simmer in the sauce with the chops.
How To Make Italian Pork Chops
See recipe card below for ingredient quantities and full instructions.
- Season and sear the pork chops in a large dutch oven. Don’t fully cook them; just a light sear is enough. Transfer to a plate.
- Saute the onion and garlic, then add tomatoes and seasonings and bring to a simmer.
- Add the pork chops to the sauce, cover, and braise in the oven at 325℉ for about 2 hours. Chops are done when the internal temperature of the pork is 145℉.
- Stir in fresh basil and serve as desired.
Yes, you can use boneless pork chops, but the cooking time may vary significantly. Boneless chops tend to dry out and not be very tender.
Cook the pork chops to an internal temperature of 145°F (63°C). At higher temperatures, the meat can begin to dry out.
The most important thing is to choose the right cut for the cooking method. Thicker, bone-in pork chops can withstand longer cooking times, and the bone helps to provide moisture, making it tender and juicy.
Braising involves searing the meat, then simmering for an extended period of time, either on the stovetop or in the oven at a low temperature. This method helps to tenderize the meat while infusing a ton of flavor.
Yes! Braising is very similar to slow cooking. Toss everything except the fresh basil into the slow cooker, cover, and cook on LOW For 6-7 hours.
Leftover pork chops can be saved in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the oven or microwave, or with sauce on the stovetop.
- Make sure to use a heavy-bottomed pan or Dutch oven that can go from stovetop to oven.
- Opt for thick, bone-in pork chops – boneless pork chops are likely to dry out with the cooking process.
- When searing the meat, don’t cook it. Just a nice sear on each side will do.
- Cover in the oven to help keep the heat in and prevent splatter. If your pan doesn’t have a tight-fitting lid, cover tightly with foil.
- Variations: Add chopped canned tomatoes or extra veggies like mushrooms or carrots for a nice, chunky sauce (saute raw vegetables first with the onions). Add a pinch of cayenne or red pepper flakes to spice things up.
- Serving suggestions: Rice is my favorite, but you can also serve this over mashed potatoes or with pasta.
- SAVE ANY EXTRA SAUCE! It’s delicious!
Try These Pork Chop Recipes Next!
- Baked Pork Chops
- Pan Seared Pork Chops
- Shake and Bake Pork Chops
- Air Fryer Pork Chops (No Breading)
- Skillet Pork Chops with Gravy
Braised Italian Pork Chops
- 4 thick cut bone-in pork chops About 1 ½ inch thick
- 2 tablespoons extra virgin olive oil
- 1 cup diced sweet onion
- 3 cloves garlic minced
- 5 cups canned crushed tomato 3 (14.5 ounce) cans or 1 ½ (28 ounce cans)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
- 1/2 cup chopped fresh basil
- Parsley for serving optional
- Rice, pasta or mashed potatoes for serving optional
- Preheat the oven to 325 degrees.
- In a large dutch oven, heat extra virgin olive oil over medium high heat.
- Season the pork chops with a bit of salt and pepper and sear in the heated skillet until both sides are golden brown. Do not cook through. Remove from the skillet and set aside.
- Add the onion to the skillet and cook until tender and transparent. Add garlic and cook for one additional minute.
- Add crushed tomato, salt, pepper, italian seasoning, and ¼ cup of the fresh basil. Bring to a simmer.
- Return the pork chops to the pan, covering them with the sauce.
- Cover and cook in the preheated oven for 2 hours or until meat is tender and sauce is thick and bubbly. (Pork should be cooked to 145).
- Remove from the oven and stir in the remaining ¼ cup fresh basil. Top with fresh chopped parsley and serve.