Tuscan Braised Pork Chops

READY IN: 1hr 20mins
Recipe by Chopin Liszt

An aromatic sofrito flavors the pork chops. The sofrito then becomes the base for a tasty pasta sauce. The chops are served with pasta, the sauce and a robust green vegetable such as spinach or escarole. Correction: Soffrito is the correct spelling for this Italian mixture of aromatic vegetables, which is more often know by the French name, mirepoix. Sofrito is a slightly different Caribbean-Spanish mixture used for similar purposes.

Top Review by sugarpea

Can't say I've ever made a sofrito before. What a great technique. These are flavor-packed and moist pork chops but watch the amount of red pepper. I followed the ingredients list and it was borderline too hot for me. I used a bit of leftover diced tomatoes in juice to prevent the pan from simmering dry. We really enjoyed the sauce on whole wheat pasta. I couldn't bear to waste all those tasty strained vegetables so I used them the next night, pureed and thinned with turkey broth, as the base for a vegetable chili. Perfect.

Ingredients Nutrition


  1. Wipe the chops with a damp paper towel and dry them.
  2. Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
  3. Remove the chops and set aside.
  4. Add the vegetables and the remaining 1/4 cup of oil to the pan.
  5. Caramelize the vegetables at medium heat (this is the sofrito).
  6. Return the chops to the pan and spoon some of the sofrito over them.
  7. Add the seasonings and wine.
  8. Cover and simmer on low heat for 30 minutes.
  9. Add a little water from time to time to prevent the pan from boiling dry.
  10. Add the tomato sauce.
  11. Cook covered 10 more minutes.
  12. Remove the chops and strain the sauce.
  13. Drizzle some sauce over the chops.
  14. Dress pasta of your choice with the remaining sauce.

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