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Italian pork chops in a cast iron skillet with parsley and a white napkin with gray stripes.

One Skillet Italian Pork Chops


  • 2 thick cut bone-in pork chops (about 3/4 to 1-inch thick and approx 13/4 pounds total)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 small zucchini, thinly sliced
  • 1 medium red bell pepper, cored, seeded and thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 teaspoons freshly minced garlic
  • 2 cups marinara sauce (or your favorite pasta sauce)
  • 1 (14.5-ounce) can diced tomatoes with juices
  • Pinch crushed red pepper
  • 11/2 teaspoons Italian seasoning
  • 1 bay leaf
  • Fresh chopped parsley, for garnish (if desired)


  1. Season pork chops with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium high heat.  Brown pork chops, cooking approximately 2 minutes on each side.  Remove pork chops from skillet, place on a plate and set aside.
  3. In the same skillet, cook zucchini, red bell pepper and onion until zucchini is crisp-tender (about 3-4 minutes), stirring frequently.
  4. Add garlic and cook an additional 30 seconds.
  5. Add marinara sauce, diced tomatoes, crushed red pepper, Italian seasoning and bay leaf.  Stir to combine.
  6. Return pork chops to skillet and coat with sauce mixture.  Reduce heat to maintain a simmer, cover and simmer for 15-20 minutes, or until pork chops are fully cooked.  Remove and discard bay leaf.
  7. Serve topped with fresh chopped parsley, if desired.


The National Pork Board recommends cooking pork chops to an internal temperature of 145-160 degrees F.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Italian pork chops, one skillet Italian pork chops, Italian pork chops recipe