This sauce can be served with up to about one pound of pasta.
The cooking time for these pork chops will depend on the thickness of the chops you use.
- 4 thick bone-in pork chops (I used center cut loin chops, bone in)
- salt and pepper
- 3 Tablespoons extra virgin olive oil, divided
- ½ cup diced onion
- 2 garlic cloves, minced or grated
- ½ cup white wine
- 24 ounces pureed San Marzano tomatoes
- ½ teaspoons red hot chili pepper
- 1 teaspoons dried oregano
- Preheat the oven to 325° F.
- Season the chops on both sides well with salt and pepper.
- Heat 1 Tablespoon of the olive oil in a large dutch oven over medium high heat.
- Brown the chops in two batches.
- You want a nice golden brown crust on both sides.
- Don’t move them for a few minutes, to make sure you have a nice browning going on and then you can flip them.
- Remove from the pot and lower heat.
- Do not wipe out pot.
- Add 2 Tablespoons of the olive oil and the onion and cook gently for about 5 minutes.
- Add the minced garlic and cook for 1 minute.
- Increase heat to medium high, add the white wine and cook for about 3 minutes, scraping up any brown bits on the bottom of the pot.
- Add the pureed tomatoes, chili pepper, oregano and a little salt and pepper.
- Place chops back in pot, making sure to coat the ones on top in the tomato sauce if they are not fully submerged.
- Don’t worry if they are not totally covered by the tomato sauce because you will rotate them halfway through the cooking.
- Cover the pot and place in the oven and cook for about 1 hour.
- Remove the pot and carefully remove the chops to rotate them – the top ones go on the bottom and the ones that were on the bottom can go on top.
- Place cover back on and cook for one more hour. Check for doneness.
- This will depend on how thick your chops are and what cut you used.
- They should be very tender.
- When I use extra thick chops, I will cook them for almost 3 hours. If they are not tender, you can cook for another 20 minutes and keep checking the tenderness.
- Check for seasoning and add more salt and pepper if you like.
- To serve, I take a ladelful or two of the sauce and toss with the pasta in a serving bowl.
- The chops with the rest of the sauce goes in a different serving bowl.
- People can serve themselves and add as much sauce to their pasta as they like.
- Serve with lots of grated Parmesan cheese if you like.