Ingredients for Pork Chops Marinara
- Vegetable Oil
- 2 (1-inch thick) bone-in pork chops
- Salt and freshly ground black pepper to taste
- Whole Tomatoes
- Olive Oil
- Garlic Cloves
- Sugar
- Fennel Seed
- Dried Basil
- Dried Parsley
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How to Make Pork Chops Marinara
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season both sides of the pork chops generously with salt and freshly ground black pepper.
- Sear pork chops for 2 minutes per side to brown and seal in the juices.
- Reduce heat to low, cover the skillet, and cook for 5 minutes more.
- Remove pork chops from the skillet and set aside to keep warm.
- Add 1 (28-ounce) can of crushed tomatoes (undrained), 1 tablespoon olive oil, 2 cloves minced garlic, 1 teaspoon sugar, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, and 1/4 teaspoon red pepper flakes to the skillet.
- Cook over medium-high heat, stirring frequently, until the sauce slightly reduces, about 5 minutes.
- Reduce heat to medium and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency.
- Carefully transfer the sauce to a blender or food processor; pulse until the tomatoes are slightly broken down but still have some texture. (Alternatively, use an immersion blender).
- Return the sauce to the skillet. Add the pork chops and cook for another 5 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
26g
Fat
39g
Carbs
3g
