Tuscan Braised Pork Chops

Infused with the rustic flavors of Italy, these Tuscan Braised Pork Chops are a hearty and elegant dish perfect for weeknight dinners or special occasions. Tender bone-in pork chops are seared to golden perfection and then simmered in a savory sauce of crushed tomatoes, white wine, and aromatic herbs like rosemary and thyme. Briny bites of kalamata olives and capers add a burst of Mediterranean flair, while the addition of garlic and onions deepens the rich, comforting flavor profile. This one-pot recipe comes together in just over an hour and pairs beautifully with crusty bread, creamy polenta, or silky mashed potatoes to soak up the vibrant sauce. Ideal for lovers of Italian cuisine, this dish is a flavorful and stress-free way to bring a touch of Tuscany to your table. Try it tonight and savor the blend of simple ingredients and bold flavors that make this recipe truly unforgettable!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 15-ounce can canned crushed tomatoes
• 1 cup chicken broth
• 0.5 cup dry white wine
• 1 teaspoon, chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 0.5 cup, pitted and halved kalamata olives
• 2 tablespoons, drained capers
• 2 tablespoons, chopped (for garnish) fresh parsley

Directions

Step 1

Season both sides of the pork chops with salt and black pepper.

Step 2

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Sear the pork chops for 3-4 minutes per side until golden brown. Remove them from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium. Add the diced onion and cook for 5-6 minutes until softened.

Step 5

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 6

Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

Step 7

Stir in the crushed tomatoes, chicken broth, rosemary, and thyme. Mix well to combine.

Step 8

Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet with a lid and reduce the heat to low.

Step 9

Simmer the pork chops for 35-40 minutes, turning them once halfway through, until they are tender and fully cooked (internal temperature of 145°F/63°C).

Step 10

In the last 5 minutes of cooking, add the kalamata olives and capers to the sauce.

Step 11

Once done, remove the skillet from heat. Sprinkle the pork chops with fresh parsley before serving.

Step 12

Serve the Tuscan braised pork chops hot with a side of crusty bread, polenta, or mashed potatoes to soak up the flavorful sauce.

Nutrition Facts

Serving size	1879.9 grams (1879.9g)

Amount per serving	% Daily Value*
Calories	2694

Total Fat 171.30g	220%
Saturated Fat 48.20g	241%
Polyunsaturated Fat 2.70g
Cholesterol 544mg	181%
Sodium 5765mg	251%
Total Carbohydrate 53.60g	19%
Dietary Fiber 18.30g	65%
Total Sugars 24.20g
Protein 203.50g	407%

Vitamin D 0IU	0%
Calcium 407mg	31%
Iron 16mg	87%
Potassium 4534mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 31.7%

Carbs: 8.3%