Catching Up Over Sicilian Pork Chops

Can I just say, if you're on the hunt for something that's as homey as a favorite sweater but way more delicious, these Sicilian Pork Chops are totally it. I, weirdly enough, first made these after rummaging through my fridge on a rainy Tuesday, not expecting much (I nearly grabbed chicken but the pork was on top). Reminds me of my Aunt Linda's kitchen—always a bit too warm and somehow with the smell of oregano wafting from somewhere mysterious. Also, if you can't make a huge mess with tomato sauce, are you even really cooking?

Why My Crew Loves This Dish (and Probably Yours Will, Too)

I make this when I want dinner to feel special but not like a chore. My family goes a bit bonkers for it (my youngest eats the leftovers straight form the pan, no joke) and it's become one of those "are you making the pork chops or just spaghetti?!" recipes in our house. Plus, even the fussy eater—who once said capers taste like soap—comes around after the first bite. Not to say I haven't had my "dang, I burnt the breadcrumbs again!" moments. It happens.

Here's What You'll Need (and a Few Swaps I Actually Use)

4 good pork chops (about an inch thick works best; I've used thinner ones in a rush—they're fine, just cut the cook time a bit!)
3 tablespoon olive oil (my grandma swore by Bertolli, but honestly, store brand works in a pinch)
1 medium onion, sliced thin (or a big shallot if that's lurking in the back of your veggie drawer)
3 garlic cloves, smacked and chopped (I've subbed garlic powder but only if you're all out)
1 can (400g) crushed tomatoes (I do whole tomatoes and squish them with a fork sometimes, more rustic that way)
1 teaspoon dried oregano (if you've got fresh, toss in a handful!)
½ cup pitted green olives, chopped (sometimes I toss in Kalamata because I'm a rebel)
2 tablespoon capers, rinsed (if you can't find them, just add more olives and a dash of lemon zest)
Salt and black pepper to taste (I never measure, just sprinkle and hope for the best)
Optional: a pinch of red pepper flakes, or a squeeze of lemon at the end

Let's Get Cooking: Directions Even My Distracted Self Follows

First, pat the pork chops dry with a kitchen towel (makes the sear way better, trust me). Sprinkle them with salt and pepper, maybe too much if you're clumsy like me.
Heat up 2 tablespoon of your olive oil in a big skillet over medium-high. Sear the chops for about 3-4 minutes each side. When they’re golden, pull them out and set aside. Don't worry if they're not cooked through, it's fine, they'll finish later.
Add the rest of your oil to the pan, drop in the onions, and let them sweat out for 3-4 minutes. I usually use this time to rescue a wayward garlic clove from rolling off the counter. Toss in garlic; give it another minute.
Pour in the tomatoes. (It'll sizzle. That's good.) Stir in oregano, olives, and those salty little capers if you found them. Scrape the browned bits on the bottom of the pan—those are the secret flavor nuggets.
Nestle the pork chops back in and spoon some sauce over. Reduce the heat, slap on a lid if you have one, and let it simmer about 20-25 minutes. (Don't fuss if it looks a bit "meh" halfway—it’ll perk up at the end.)
Give it a taste and tweak the salt, pepper, or add the chili flakes if you're feeling bold. Sometimes I sneak a bite here. Correction: always.
Squeeze some lemon over the top at the very last minute if you're a citrus nut like me.

Notes I've Learned the Hard Way

If your sauce is too thick, just splash in a bit of water or wine. I use whatever white is open (dry, not sweet—lesson learned).
Don’t rush the simmer—one time I did, and the pork was weirdly tough and not in a cool Italian-nonna way.
Oh, and if you use jarred garlic, it's fine, but it won't taste exactly the same. (I've done it. Regret was minimal.)

Variations I've Messed With

I tried breading the chops first, thinking it’d be extra crispy. Was okay but honestly just made more dishes.
Swapped pork for boneless chicken thighs once. Worked great, actually (still prefer pork, though).
Added roasted red peppers on a whim—they were fantastic. One time I tried sun-dried tomatoes…not great, a bit overpowering.

What If I Don't Have the Right Pan?

A heavy skillet’s best, but full disclosure, I’ve used a big pot and even a cast iron. Or, failing everything else, use two smaller pans (just swap the chops between them halfway through). I mean, we make do, right? Life’s too short to skip dinner because your pan’s not fancy.

How to Store Your Sicilian Pork Chops (Though They're Usually Gone Fast)

Stick leftovers in an airtight container and they'll keep in the fridge two, maybe three days. Reheat gently—microwave works, but if you've got time, a low oven is better. Honest truth? Mine rarely last for more than a day; the sauce is just too moppable.

This Is How I Serve It—Feel Free to Adopt

For what it’s worth, we usually spoon these over a mountain of buttery mashed potatoes (my kids' favorite) or sometimes just crusty bread on the side for sauce-swiping. Someone in my house will insist on a big green salad too. On occasion, I just eat the leftovers cold, straight from the fridge with a fork—no regrets.

Stuff I Wish I Knew Sooner (Pro Tips, Aka "Oops" Moments)

I once tried cutting the sear short to save time. Ended up with sad, pale chops—don’t be me, wait for that brown crust.
If you forget to rinse your capers, they can make the whole thing a salt-bomb. I know because, well, I just...did.
Actually, I find it works better if you taste as you go, even if that means double-dipping (they're your germs!).

Questions I Actually Get About These Pork Chops

Can I freeze this? Sorta? It’ll freeze okay, but the sauce gets a bit weird—better just to eat it within a couple days.
Is it spicy? Only if you add the chili flakes. My oldest would mutiny if it was too hot, so I go easy.
What cut of pork works best? Bone-in chops are juicier! But boneless is fine. I wouldn’t use super lean ones—they dry out.
Do I need to use olives and capers? Nah, but I think it’s what makes it "Sicilian-ish"—otherwise it's kinda just tomato pork. But hey, use what you’ve got.
Can I make this in the oven? I have once or twice—just sear on the stovetop, then shove the whole thing (covered) into a 180C/350F oven for like 25 minutes. Turns out just fine!
For more Italian home cooking inspiration, Eataly’s take is fun to compare. And if you want a deep dive into Sicilian flavors, I’m a fan of this independent Sicilian Cuisine blog—love their vibe.

Anyways, that’s how I do Sicilian Pork Chops. If you try it, let me know how it turns out or what wild substitutions you end up using (I’m always pinching ideas from friends, honestly).

Sicilian Pork Chops