Pork Chop with Bacon & Calabrian Chili Ragu

Crisp-edged pork chops topped with a slow-cooked ragu of bacon, tomatoes, red wine, and Calabrian chili. Rich, meaty, and full of heat and heart.

Why You'll Love Pork Chop with Bacon & Calabrian Chili Ragu

It's a one-two punch of crispy pork and slow-simmered ragu. The bacon brings the smoke, the Calabrian chili brings the heat, and it all comes together in one seriously satisfying plate.

Tips and Tricks

• Don't rush the ragu-slow simmering builds richness.
• Use a meat thermometer for perfect doneness every time.

Variations

• Swap pork for thick-cut chicken thighs or sausages
• Add olives or anchovy paste to deepen umami in the ragu
• Stir in a knob of butter at the end for an extra glossy finish

Substitutions

• Calabrian chili → chili crisp or crushed red pepper
• Bacon → pancetta or guanciale
• Red wine → dry white or broth if avoiding alcohol

Best served with

• Creamy polenta or garlicky mashed potatoes
• Charred broccolini or roasted fennel
• A bold red wine like Nero d'Avola or Barbera

How to Store Leftovers

• Store pork and ragu separately in airtight containers up to 3 days
• Reheat pork gently in the oven and ragu on the stovetop with a splash of broth or water

Common Questions

Pork Chop with Bacon & Calabrian Chili Ragu

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Crisp-edged pork chops topped with a slow-cooked ragu of bacon, tomatoes, red wine, and Calabrian chili. Rich, meaty, and full of heat and heart.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: Italian, Italian-American

Calories: 1518

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Ragu Base

• 1 cup Oniob small diced
• ½ cup Carrots small diced
• ½ cup Celery small diced
• ¾ cup Bacon diced
• 1 can Tomatoes
• 1 cup Red wine
• 2 tablespoon Calabrian chili crushed
• 2 tablespoon Extra virgin olive oil

Pork Chops

• 2 Bone-in pork chops
• Kosher salt

To Finish

• 1 tablespoon Parsley finely chopped

Equipment

• Cast iron or heavy-bottomed skillet
• Meat Thermometer
• Chefs knife
• Foil-lined baking sheet

Method

 

Ragu

1. Heat a large skillet over medium heat. Add diced bacon and cook until fat renders and bacon is crispy. Remove bacon; reserve fat.
2. Add olive oil if needed, then sauté onion, carrot, and celery in bacon fat until soft, about 8 minutes.
3. Deglaze pan with red wine, scraping up brown bits. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Cook until nearly dry.
4. Return bacon to pan. Add tomatoes and Calabrian chili. Stir, lower heat, and simmer uncovered for 45 minutes until thickened.

Pork Chops

1. Preheat oven to 350°F. Season pork chops generously with kosher salt.
2. In the same pan or clean skillet, heat reserved bacon fat over medium-high.
3. Sear chops 3-4 minutes per side until deep golden crust forms. You'll know it's ready to flip once it releases from the pan. That grip is the crust still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
4. Transfer to a foil-lined baking sheet. Roast until internal temp hits 145°F (about 8-10 minutes depending on thickness). Let rest 5 minutes. This is what keeps the juice in the meat instead of on the board. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.

To Serve

1. Plate pork chops. Spoon ragu over the top.
2. Garnish with fresh chopped parsley and flaky salt if desired.

Nutrition

Calories: 1518kcalCarbohydrates: 34gProtein: 93gFat: 106gSaturated Fat: 22gPolyunsaturated Fat: 36gMonounsaturated Fat: 44gTrans Fat: 0.3gCholesterol: 237mgSodium: 2889mgPotassium: 1789mgFiber: 12gSugar: 5gVitamin A: 11284IUVitamin C: 12mgCalcium: 201mgIron: 10mg

Notes

Storage: the ragu is even better the next day, keep it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Reheat gently on the stove. The pork chops are best fresh off the pan, but leftovers will reheat in a low oven, around 300°F, until just warmed through so they don't dry out.

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