Pork Chops with Tomato Garlic and White Wine Sauce

    35 min

    Terrific and fast when you need something quick on the table. Add as much garlic as your family likes!

    189 people made this

    Serves: 4 

    • 4 tablespoons extra virgin olive oil, divided
    • 4 boneless pork chops, pounded if too thick
    • a pinch of salt and pepper, to taste
    • 4 cloves garlic, thinly sliced or minced
    • 1 large tomato, diced
    • 80ml chicken stock
    • 60ml dry white wine
    • 3 tablespoons freshly chopped parsley
    • 1/4 teaspoon dried chilli pepper flakes

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
    2. Heat the remaining olive oil in the frying pan over medium-high heat, and gently fry the garlic for about 30 seconds. Mix in the diced tomato, chicken stock, wine, parsley and dried chilli pepper flakes. Cook and stir until thickened, about 2 minutes.
    3. Return the pork chops to the frying pan, and continue cooking for 5 to 10 minutes over low heat, until pork is cooked through. Arrange on plates and pour over the tomato and wine sauce from the frying pan.

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    Reviews in English (177)


    Oh, we LOVED these! Great flavor for dinner, and the leftovers were yummy too. I subbed a 14.5oz can of diced tomatoes (minus a little of the juice) for the tomato, plus a bit more chicken broth instead of the wine. Served them with a side of penne I tossed in a bit of butter and garlic powder.  -  02 Jun 2004  (Review from Allrecipes US | Canada)


    Quick, easy and very tasty! I only made one change and that was using canned tomatoes with Italian spices in place of the fresh.  -  02 Nov 2007  (Review from Allrecipes US | Canada)


    This Italian gal says.......EXCELLENT! When I'm away from home I want good, old-fashioned comfort food when I return. This hit the spot and was exactly what I needed and what I had in mind. I didn't see the need to pound the pork chops to a 1/4" thickness so just left them as is, about 1/2" in thickness. This way they were not overly large and it also reduced the chance of overcooking them. Mindful of Hub's sensitive innards I omitted the red pepper flakes but it wasn't missed. I blanched the tomato in boiling water for about 30 seconds to remove the peel, and didn't bother to measure either the broth or wine. Just poured in a glug or two of each, reduced it a bit, then swirled in a couple of pats of butter at the end to thicken the sauce and make it silky and smooth. I served this over sauteed polenta (taking the easy way out and using already prepared polenta) and I'm telling you I was in "Welcome Home Dinner Nirvana." Great recipe!  -  08 Mar 2010  (Review from Allrecipes US | Canada)