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Braised Tuscan Pork Chops #Paleo and #GlutenFree
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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.
Author: Lisa Kerhin


  • 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.