Pork Chops Marinara

Pork Chops Marinara | easy pork chop recipe

Today is the first of June. The first of June. Can you believe it? We’ve been living in our new house for 9 months now, and we just got around to painting the living room. We are such slackers. But, it was worth the wait. We went from a dark, depressing room with old paneling to a bright, white room. It’s made such a difference. Now all we have to do is hang the curtains back up and finally put something on the walls. Something I was waiting to do till the room was painted, but I was busy making pork chops marinara and other delicious recipes for you instead.

More easy, pork chop recipes: Pork Piccata Linguine / Baked Stuffed Pork Chops / Apple Butter Pork Chops / Marmalade Mustard Pork Chops

Pork Chops Marinara | easy pork chop recipe

I’ve been on a pork chop kick lately, as you can tell by my apple butter pork chops and marmalade mustard pork chops, but this is a totally different style recipe. It’s pasta (!!! I want to sing that in an overly-excited Oprah voice, but you can’t hear sounds through my words). It’s pork chops marinara with spaghetti and bell peppers and fennel. It’s so good.

Pork Chops Marinara | easy pork chop recipe

I found the recipe in my Weight Watchers cookbook, but I changed it up a little, mostly to give myself more pasta, but I also added the fennel and didn’t use store-bought marinara sauce. I mean why would I when I have the simplest formula for quick & easy tomato basil marinara already? It really doesn’t make it any harder. You just need to have the right ingredients in your pantry. But, you could easily substitute store-bought marinara sauce if that’s what you have.

Pork Chops Marinara | easy pork chop recipe

Pork Chops Marinara

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 8 ounces spaghetti pasta
  • 4 boneless pork chops
  • 2 bell peppers, chopped
  • 1 fennel bulb, chopped
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • 2 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Liberally season the pork chops with salt & pepper. In a large skillet over medium-high heat. Cook pork chops until browned, about 3 – 4 minutes per side. Remove chops from pan and transfer to a plate. Tent with foil to keep warm.
  2. Add 1 tablespoon olive oil to pan. Heat for about 30 seconds. Add peppers, onion and fennel. Sauté, stirring frequently, until onions are translucent – about 5 minutes.
  3. Add garlic and continue to cook for an additional minute.
  4. Add tomatoes, basil, parsley, salt & pepper. Stir to combine and bring to a simmer.
  5. All the sauce to cook until pasta is ready. When pasta is finished, strain and toss with sauce.
  6. If needed, adjust seasoning with salt & pepper. Return pork chops to pan and coat with sauce before serving.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
Pork Chops Marinara | easy pork chop recipe

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  • Reply
    Dana Mcgowan
    June 7, 2016 at 10:12 pm

    Great recipe loved it

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