I mentioned once before that when I decided to start this blog I made a list of recipes that I wanted to share with everyone. These recipes are personal or family favorites. Some have been handed down from family and friends. Others will be new recipes that I stumble upon and want to pass along because they are soooo good. I might also become confident enough to share the recipes that I develop myself. Who knows?!
The dish that I want to share today is a favorite of my sons. I found the basic recipe in a cookbook years ago and have made a few revisions to suit our tastes and the appetites of growing boys. I have also developed a few tricks for the cooking method that I will share.
I am going to call these Saucy Pork Chops. Whenever I ask my boys if they want this particular dish I say something like, “You know, those pork chops with the tomato sauce and onions?”. They know exactly what I am talking about and immediately agree. This is an almost one pot meal. Technically it is 2 pots because you must cook the pasta separately. Well, then you have the bowl to mix the sauce and a measuring cup and a cutting board and knife. That is my experience with one pot meals. They are never really one pot. That would be impossible for me. I tend to make a lot of messes when I cook. Oh well, that is what dishrags are for. So, besides the very few dirty dishes I think that you will really enjoy this hearty and comforting meal. The pork chops turn out tender and flavorful and the sweet onions pair very well with the tomato sauce. The dish is tangy and sweet with loads of flavor and texture.
I usually use a thicker pork chop for this dish. I have used bone-in and boneless. Either way they will be really good as long as you are careful not to overcook them. Add 2 Tablespoons of the olive oil to a large skillet that has a lid. You are going to use this skillet for the entire dish except for the pasta, so it needs to be large enough and deep enough and have a lid for simmering. Anyway, heat the olive oil over medium heat for a minute or two and then add your pork chops. Cook until just browned, flip and then do the same on the other side. The chops are going to simmer in the sauce for awhile and so will continue to cook. It is ok if they are not completely done at this point. Remove them from the pan to drain. Pour off most of the leftover oil and discard.
While the chops are cooking slice the onions into ¼ inch thick rings. Separate all the rings and set aside.
Add a few of the onion rings to the bottom of your skillet. This adds a protective layer under the pork chops which reduces the chance of scorching. Put the pork chops on top of those rings. Layer the remaining onion rings over the top of the chops. Sprinkle with salt and pepper to taste.
Combine a large jar of tomato-based pasta sauce and brown sugar in a medium bowl. Pour this mixture over the onions and chops.
Bring this to a simmer. Reduce the heat to medium-low and cover the skillet. Simmer for 40 minutes. You might want to check at about 30 minutes to make sure that the chops are not scorching. If they are, then reduce the heat to low and watch carefully. If they are already tender then go ahead and turn them off.
While this is simmering away you can prepare your pasta according to the package directions. You can use any type of pasta that you would like but I find that wide egg noodles or a type of pasta that has some nooks and crannies work best. I like to use cavatappi, campanelle or cellentani. Once the pasta has cooked, drain and drizzle with a tablespoon of olive oil. Toss the pasta gently and set aside.
When the pork chops and sauce are done remove them from the heat. Place your pasta on a nice big platter or in a large shallow bowl. Arrange the pork chops on top of the pasta and then pour the sauce and onions carefully over all. Serve with some nice crusty bread and you are in for a darn good meal.
Saucy Pork Chops
The pork chops turn out tender and flavorful and the sweet onions pair very well with the tomato sauce. The dish is tangy and sweet with loads of flavor and texture.
Ingredients
- 4 - 6 pork chops, bone-in or boneless (not thin cut)
- 3 Tablespoons olive oil. divided
- 2 large sweet onions, cut into 1/4 inch thick slices
- salt and pepper to taste
- 1 large jar (about 42 oz.) tomato-based pasta sauce, your choice of brand
- 1/2 cup brown sugar, not packed
- 1 16 oz. package pasta of your choice, cooked
Directions
- Step 1 Brown the pork chops in 2 Tablespoons olive oil over medium heat. They do not need to be cooked through.
- Step 2 Remove the chops to a platter and drain off most of the remaining oil and fat from the skillet and discard.
- Step 3 Place some of the onion rings in the bottom of the skillet.
- Step 4 Arrange the pork chops over those rings and then add the remaining onion rings over the top of the chops. Sprinkle with salt and pepper.
- Step 5 Combine the pasta sauce and brown sugar in a medium bowl and pour over the chops and onions.
- Step 6 Bring to a simmer over medium-low heat and cook, covered, for 40 minutes. Check at 30 minutes to make sure that the chops are not scorching on the bottom. If they look like they are getting too brown turn the heat to low and watch carefully.
- Step 7 While the chops are simmering cook the pasta according to the package directions.
- Step 8 Drain the cooked pasta and toss with 1 Tablespoon of olive oil. Set aside.
- Step 9 When the pork chop mixture is done remove from heat. Place the pasta on a large deep platter or in a large shallow bowl. Arrange the pork chops over the top of the pasta. Pour the remaining sauce and onions over the top of the chops. Serve and enjoy!
