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Epicurious

Italian-Style Pork Chops

Southern cooks love to serve Swiss steak—a dish made with a tougher cut of beef that’s been pounded and braised with enough red sauce that it becomes so tender you can eat it without a knife. And that’s where the idea for this dish came from—pork chops cooked in marinara sauce and topped with cheese. We like to serve the chops with a bowl of egg noodles tossed with butter and chopped fresh parsley or with our Garlic Mashed Potatoes (page 21)—anything to soak up some of the delicious sauce.

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon olive oil
Four 8-ounce center-cut, boneless pork loin chops, 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups prepared marinara sauce
2 cups shredded mozzarella (8 ounces)
1/4 teaspoon dried oregano

Preparation

  1. Step 1

    Heat the olive oil in a large skillet with a lid over medium-high heat. Season the pork with the salt and pepper. Cook, turning once, until brown on both sides, 6 to 8 minutes total.

    Step 2

    Pour the marinara sauce into the skillet and bring to a boil, turning the chops a few times. Reduce the heat to medium, cover the pan, and cook for 5 minutes. Turn the chops over and scatter the mozzarella and oregano on top. Cover again and cook until the cheese is melted and the pork is just cooked through, 4 to 5 minutes more.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsCasserolePork ChopPorkMeatMozzarellaCheeseDairyMainDinnerGluten FreeNut FreeEasy5 Ingredients or FewerWeeknight MealsCookbooks
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