Crispy Italian Pork Chops Recipe With Tomato Sauce & Parmesan (15 Minutes) by Donna John

I love cooking pork chops for dinner. After making my six-ingredient eggplant casserole recipe, I had some arrabbiata sauce leftover in the fridge waiting patiently to be used. My love for crispy pork chops and need to use the sauce resulted in this delicious recipe. Dinner was on the table in less than 20 minutes!

All you need to make this delicious recipe at home is thin-cut pork chops, flour, Parmigiano-Reggiano cheese (or Parmesan), dry Italian seasoning, olive oil and your favorite pasta sauce. The reason the pork is removed before pouring the sauce into the pan is to keep the one side of the pork crispy. The Parmigiano-Reggiano adds just the right amount of saltiness to complement the tangy sauce.

These quick and easy pork chops are an amazing dinner for family or even served to guests. Serve this Italian-inspired pork chop recipe with a salad and vegetable. They would even be delicious served over pasta. 

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Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• 4 thin-cut pork chops
• 1/3 cup flour
• Parmigiano-Reggiano or Parmesan cheese
• Italian seasoning
• olive oil
• 1 cup pasta sauce (I used spicy jarred arrabbiata sauce)

Recipe Notes

• This pork chop recipe would work with thin boneless chicken breasts.

• For a low-sodium recipe, use no-salt or low-sodium pasta sauce.

• You could make this recipe thicker pork chops, but it will affect cooking time.

• You can make your own homemade dried Italian seasoning for this recipe.

Here's how to make it:

1. Season the pork chops with salt and pepper. Put the flour onto a plate. Add dried Italian seasoning, to taste, and about 2 tablespoons Parmigiano-Reggiano.
   
2. Heat about 2 tablespoons of olive oil in a large skillet. Dredge the pork chops in the flour mixture and put into the hot oil. Cook until golden brown and crispy, about 3 to 4 minutes. Flip the chops over and cook another 2 to 3 minutes or until cooked through. Remove to a plate.
   
3. Pour the pasta sauce into the pan and stir up any brown bits on the bottom. Put the pork chops back into the pan, sprinkle with a little Parmigiano-Reggiano and cook for about 1 minute.
   
4. To serve, spoon some of the pasta sauce over the pork chops. Sprinkle with more cheese, if desired.
   
   
   

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