Pork Chops with Marinara Sauce Recipe | Yummly
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Pork Chops with Marinara Sauce

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Pork Chops with Marinara Sauce

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A mushroom-and olive-spiked tomato sauce is the foil for quickly browned pork chops served atop hot noodles. Toss a green salad and you’ve got dinner.


  • 4 ribeye (rib) pork chops (3/4-inch thick)
  • 2 cloves garlic (minced)
  • 1 Tbsp. vegetable oil
  • 1 tsp. dried oregano (crushed)
  • 1/2 tsp. dried basil (crushed)
  • 1 cup fresh mushrooms (sliced)
  • 16 oz. stewed tomatoes
  • 2 Tbsp. dry red wine
  • 2 tsp. corn starch
  • 1/4 cup black olives (sliced)
  • 6 oz. fettucine (cooked)
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    1. In large skillet cook onion and garlic in hot oil until partially cooked; add oregano, basil and mushrooms. Cook until onions are tender. Remove from skillet; set aside. Brown chops in skillet over medium-high heat for 8 minutes, turning once until internal temperature on a thermometer reads 145 degrees F. Remove chops from skillet; allow to rest 3-5 minutes and keep warm. Return vegetables to skillet. Stir together tomatoes, wine and cornstarch and add to skillet. Cook and stir until thickened and bubbly; stir in sliced olives. Serve chops and sauce with hot fettuccine.
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