Pork Chop And Pasta Dinner
A hearty pork chop and pasta bake featuring tender chops, flavorful tomato sauce, and Parmesan cheese, perfect for comforting family dinners and easy weeknight meals.
Ingredients
- 1 1/2 cups corkscrew macaroni ⓘ
- 6 pork chops (1/2-inch thick) ⓘ
- 2 tablespoons cooking oil ⓘ
- 1 (15 oz.) can tomato sauce ⓘ
- 1/4 cup chopped onion ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 1/2 teaspoon crushed basil ⓘ
- 1/4 teaspoon sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon crushed oregano ⓘ
- dash of pepper ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
Instructions
- Cook the corkscrew macaroni according to package directions; drain.
- Place the cooked macaroni in a 12 x 7-inch baking dish.
- In a skillet, brown the pork chops in hot cooking oil; drain off excess fat.
- Season the pork chops with a little salt and pepper.
- Arrange the pork chops over the macaroni in the baking dish.
- Combine the tomato sauce, chopped onion, Worcestershire sauce, crushed basil, sugar, salt, garlic powder, crushed oregano, and a dash of pepper; pour over the chops and macaroni.
- Sprinkle grated Parmesan cheese on top.
- Cover and bake at 350°F (175°C) for 1 to 1 1/4 hours or until the meat is tender.
Tips & Substitutions
For a richer flavor, consider marinating the pork chops in the Worcestershire sauce for a few hours before cooking. If you don't have corkscrew macaroni, any pasta shape will work. You can also substitute fresh herbs for dried ones; use about three times the amount of fresh basil and oregano. This dish is great for a family meal or when preparing a comforting dish like Heavenly Ham Sandwiches.
Serving Suggestions
This Pork Chop and Pasta Dinner makes for a hearty main course and pairs well with a side of steamed vegetables or a fresh salad. Consider serving with garlic bread for a complete meal. It also complements other American recipes, making it a versatile choice for family dinners or gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pork chop and pasta mixture in a covered dish in the oven at 350°F (175°C) for about 20 minutes or until heated through. Alternatively, you can use a microwave, covering the dish to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chop And Pasta Dinner contains roughly 274 calories, with 9g protein, 68g carbohydrates, and 4g fat. It is an excellent source of iron (128% of the Daily Value), dietary fiber (109% of the Daily Value), and calcium (77% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1234mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used in this recipe. They may cook a bit faster than bone-in chops, so check for tenderness after about 45 minutes of baking. Adjust the cooking time as needed to ensure they remain juicy and flavorful.
What can I do if I don’t have tomato sauce?
If you don't have tomato sauce, you can substitute it with canned diced tomatoes or crushed tomatoes. You may need to adjust the seasoning slightly to maintain the desired flavor. Alternatively, a homemade tomato sauce made from sautéed onions, garlic, and canned tomatoes would also work well.
How can I make this dish spicier?
To add some heat to the dish, incorporate red pepper flakes into the tomato sauce mixture before pouring it over the pork and macaroni. You can also serve with hot sauce on the side for those who like an extra kick. This will enhance the overall flavor profile of the meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).