Here’s a hearty and satisfying dish featuring succulent pork chops, a rich vegetable ragù sauce, and wide ribbons of pappardelle pasta. This meal brings together rustic Italian flavors in a comforting, one-plate dinner perfect for cool evenings or special occasions.
🍽️ Pork Chops with Vegetable Ragù and Pappardelle Pasta
🕒 Total Time: 1 hour
🍷 Serves: 4
🧾 Ingredients
🐖 For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- Salt and pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter (optional, for basting)
🥕 For the Vegetable Ragù:
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini or eggplant, diced (optional)
- 1/2 tsp chili flakes (optional)
- 1 tbsp tomato paste
- 1 can (400g / 14 oz) crushed tomatoes
- 1/2 cup red wine or vegetable/chicken broth
- 1 tsp dried oregano or Italian seasoning
- Salt & pepper, to taste
- Fresh basil or parsley, for garnish
🍝 For the Pasta:
- 400g (14 oz) pappardelle pasta
- Salted water for boiling
- Parmesan cheese, for serving
👩🍳 Instructions
1. Sear the Pork Chops
- Pat pork dry and season with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear pork chops 3–4 minutes per side until golden. Add butter in the last minute and baste if desired.
- Remove chops and set aside (they’ll finish cooking later in the ragù or rest under foil).
2. Make the Vegetable Ragù
- In the same skillet or a large saucepan, heat more olive oil if needed.
- Sauté onion, garlic, carrot, and celery for 5–7 minutes until soft.
- Add tomato paste and cook for 1 minute.
- Deglaze with wine or broth, scraping up browned bits.
- Stir in crushed tomatoes, zucchini/eggplant if using, oregano, salt, pepper, and chili flakes.
- Simmer for 15–20 minutes until thick and flavorful.
3. Cook the Pasta
- Meanwhile, cook pappardelle in a large pot of salted water according to package directions. Reserve 1/2 cup of pasta water, then drain.
4. Finish the Dish
- Nestle pork chops into the simmering ragù and cover. Let them cook gently for another 5–10 minutes until cooked through (internal temp should reach 145°F / 63°C).
- Add drained pasta directly to the sauce (remove chops temporarily if needed), tossing gently to coat. Add a splash of pasta water to loosen if needed.
5. Serve
- Plate pasta with ragù and top with a pork chop.
- Sprinkle with fresh basil, parsley, and grated Parmesan.
🍷 Suggested Pairing:
- A robust Italian red wine like Chianti, Barbera, or Montepulciano.
Would you like a slow-cooked version or one with polenta instead of pasta?