Pork Chops with Tomatoes and Garlic – Costolette Alla Pizziola

5 from 3 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


For the chops:

  • 2 Pork chops, (200 g each)
  • Salt and pepper, black, fresh from the mill
  • Flour, for flouring the chops
  • 4 tbsp Extra virgin olive oil

For the sauce:

  • 300 g Tomatoes
  • 4 medium sized Cloves of garlic, fresh
  • 1 medium sized Onion, brown
  • 4 Olives, black, pitted, out of the glass
  • 1 tbsp Capers
  • 1 tbsp Oregano, fresh, frozen or dried
  • 80 g Red wine, full-bodied
  • 40 g Orange juice
  • 30 g Noodle broth, (see preparation)
  • 3 Bay leaves, dried
  • 2 tbsp Tomato paste

For the fusilli:

  • 100 g Fusilli, dried
  • 300 g Water
  • 6 g Mushroom bouillon, grainy

To taste:

  • Salt and pepper, black, fresh from the mill
  • To garnish:
  • Lettuce leaves, fresh
  • Sliced ​​tomato
  • Parsley leaves, fresh or frozen



  • Wash the tomatoes, remove the stem, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters lengthways and crossways. Cap the garlic cloves at both ends, peel and slice across into thin slices. Cap the onion at both ends, cut in half lengthways, peel and cut into small pieces. Halve the olives lengthways.

Fry the chops briefly:

  • Heat 3 tablespoons of the olive oil in a sufficiently large pan and fry the dried chops until light brown on both sides and take them out of the pan with a slotted spoon and keep them ready.
  • Put the rest of the olive oil in the pan and heat it up again. Add onion and garlic and roast for 1 minute. Add the tomatoes with the olives, capers and oregano and fry for 2 minutes. Add the tomatoes and continue to fry for 2 minutes while stirring. Deglaze with the red wine and orange mixture and add the bay leaves. Stir in the tomato paste. Let the sauce simmer for 10 minutes without the lid.

In the meantime:

  • Bring the water to the boil for the fusilli. Dissolve the mushroom bouillon in the mushroom broth and cook the pasta until al dente. Strain and use 30 g of the broth for the sauce.

Roast gently (sous vide), serve and enjoy:

  • Fry the chops in the sauce for 15 minutes over the lowest heat with the lid on. Turn halfway through. Garnish the serving plates, place the fusilli and cutlet, garnish with parsley, serve and enjoy warm.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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