Pork Chops Simmered in Spiced Tomato Sauce

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Pork Chops Simmered in Spiced Tomato SauceRecipe
Photo: Hector Sanchez; Styling: Lindsey Lower


To get a good, brown sear on the pork, dry it with paper towels before adding it to the pan.
Serves 4 (serving size: 1 pork chop, about 1/2 cup pasta, and about 1/2 cup sauce)


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4 ounces uncooked whole-wheat spaghetti
2 teaspoons canola oil, divided
4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick)
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 cup vertically sliced sweet onion
1 cup sliced fennel bulb
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 cup dry white wine
2 tablespoons chopped fresh oregano, divided
1 (28-ounce) can whole tomatoes, undrained and chopped
1 ounce Parmesan cheese, shaved


Hands-on: 22 Minutes
Total: 22 Minutes

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. While pasta cooks, heat a large stainless steel skillet over high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Reduce heat to medium-high. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and fennel; sauté 3 minutes or just until vegetables begin to brown. Add curry powder and coriander; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds. Stir in remaining 1/8 teaspoon salt, 1 tablespoon oregano, and tomatoes; bring to a simmer. Cook 5 minutes or until liquid is slightly reduced. Return pork to pan; nestle in tomato sauce. Cook 4 minutes or until desired degree of doneness. Remove 1/2 cup sauce, and toss with pasta. Sprinkle with remaining 1 tablespoon oregano and cheese. Serve with remaining sauce.

Created date

August 2014

Nutritional Information

Calories 393
Fat 11.2 g
Satfat 3.4 g
Monofat 4.5 g
Polyfat 1.2 g
Protein 32 g
Carbohydrate 41 g
Fiber 8 g
Cholesterol 76 mg
Iron 5 mg
Sodium 666 mg
Calcium 236 mg