These Braised Tuscan Pork Chops are simmered in a fire-roasted tomato sauce to fork-tender perfection. Paleo and Gluten-Free, this dish is packed with flavor. Serve over zucchini noodles or along side roasted vegetables.
This past Christmas, my daughter gave me a couple of cookbooks and I have been slowly making recipes from them. This particular one, Paleo Italian Cooking, has a few recipes that we’ve repeated simply because they’re flavorful and easy to make. Each time we’ve made this recipe, the pork has been fork-tender and soaked up the flavors in the tomato-vegetable sauce. In keeping with it being a paleo dish, you can serve it as it or over zucchini noodles. We often have it as is with a side of roasted vegetables (whatever I have on hand.) If you’re not following a paleo diet, this would be great over rice or your favorite pasta.
[click_to_tweet tweet=”Braised Tuscan Pork Chops are simmered in a fire-roasted tomato sauce to fork-tender perfection. #porkchops #onepan #paleo #glutenfree #recipe” quote=”A quick 30 minute pork chop skillet with a fire-roasted tomato sauce is your answer to dinner”]
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- 4 thick pork chops, bone in and trimmed of visible fat
- ¼ cup olive oil, divided
- 1 can (14 oz) fire-roasted tomatoes
- 1 red diced
- 1 medium carrot diced
- 2 stalks celery diced
- 1 small yellow onion diced
- 3 cloves garlic, minced
- salt and pepper, to taste
- ¼ tsp dried red pepper flakes
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ cup chicken broth
- Season both sides of the pork chops with pepper and a little salt.
- Heat a large skillet over medium-high heat with 1 or 2 tablespoons of olive oil. Be sure the pan you use can easily fit the 4 pork chops without crowding them. When skillet is heated, add the pork chops.
- Brown the pork chops until both sides, about 5 minutes per side. Remove from pan and place on a plate, cover with foil and set aside.
- Reduce the heat to medium and add another 1 to 2 tablespoons of the olive oil.
- Saute the red peppers, carrots, celery, and onion for 3 minutes, or until softened. Add the garlic and let cook for one minute more. Then, stir in the can of fire-roasted tomatoes.
- Season with salt and pepper, and add the red pepper flakes, thyme and basil. Add in the chicken broth and then mix to combine.
- Return the pork chops to the pan and spoon some of the sauce over the tops of the chops.
- Cover and reduce heat to low, simmer for 30 minutes, or until pork chops are cooked through and tender.
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