Braised Tuscan Pork Chops (Paleo and Gluten-Free)
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.
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Braised Tuscan Pork Chops (Paleo and Gluten-Free)
Ingredients
- 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
Instructions
- 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.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Braised Tuscan Pork Chops are delicious as is or over pasta!
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