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A cooked pork chop sits atop a bed of diced tomatoes, carrots, and other vegetables, garnished with chopped parsley, on a white plate.

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
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: Italian, Italian-American
Calories: 1518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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. 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.
  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.
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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