Name: Sicilian Pork Chops Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 bone-in pork chops (about 1-inch thick); 2 tablespoons olive oil; 1 medium yellow onion, sliced; 3 garlic cloves, minced; 1 cup cherry tomatoes, halved; ½ cup green olives, pitted and sliced; ¼ cup dry white wine; 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley (for garnish)

C'mere, I Gotta Tell You About These Pork Chops

Alright, so let me paint you a picture: it's a chilly night, I'm elbow-deep in my mismatched spice jars, trying to remember if 2016 oregano is still legal to use (jury's out). Meanwhile, my kids are fighting over who gets to stir, and I’m desperately hunting for the one wooden spoon that isn’t permanently stained...anything but a boring dinner, right? So that's when the Sicilian Pork Chops Recipe makes its heroic entrance—it's been my peacekeeper for years, honestly. The first time I served these was after a coworker's potluck disaster (don't ask) and my family now votes it back into our lineup at least once a month.

I mean, if you’ve never charmed a picky eater with Sicilian pork chops, did you even cook?

Why I Keep Coming Back to This

I make this when I'm tired of the same old "what's for dinner" stress. My family goes a bit nuts for it—not in a dramatic Italian-movie way, but enough to make clean-up easier. I like that it’s flavorful and feels like you did something fancy, with surprisingly little fuss. (Admit it—we all love pretending we spent hours in the kitchen when it was, like, 40 minutes, tops.) Honestly, my biggest frustration was nailing the crispy bits, but, uh, more on that in a sec. Plus, trust me, those leftovers—if you have any—are even better cold. Don’t ask, just try it.

The Ingredients (And My Usual Shenanigans With Them)

4 decent-sized pork chops (bone-in or boneless—doesn’t matter much; I use whatever’s on sale, to be honest)
2 tablespoon olive oil (but honestly, I sometimes use sunflower if that’s what’s left)
5-6 garlic cloves, chopped (my grandmother would have made me peel them with my bare hands; pre-chopped’s fine though)
1 large onion, sliced—any color except maybe green; looks weird
1 can (400g) crushed tomatoes—passata or even diced works in a pinch. Mutti's my favorite, but no one’s checking.
1 handful of green olives, sliced (or black; I've even thrown in capers by accident, didn’t hate it)
2 tablespoon red wine vinegar (or some leftover red wine—nobody will tattle)
1 teaspoon dried oregano (I’m only so precise because my spice jar dumps it in huge clumps if I’m not careful)
Small handful fresh parsley, chopped (sometimes I skip this. Sorry, Nonna.)
Salt and black pepper, to taste (I never measure, sue me)

The Not-So-Precise Directions

Get a big heavy pan (I use a cast iron found at a flea market, but any deep-ish skillet works), chuck in the olive oil, and get it warming over medium-high heat. When it's just shimmering (my trick: toss in a sacrificial crumb, if it sizzles, you're golden), lay in the pork chops. Brown them well—about 4-5 mins per side. If they're sticking, don't panic; they'll lift when they're ready. Remove chops and set aside.
In the same oily glory, add your onion and garlic. I let them go until they’re juuust soft and aromatic. Sometimes I get distracted and they brown—still tastes good, actually.
Pour in the tomatoes, olives, vinegar (don’t skip this—seriously), oregano, and a good pinch of salt and pepper. Bring this mess to a nice bubble while stirring gently. (This is where I usually sneak a taste. Shh!)
Pop the pork chops back into the pan. Push them down so they’re kinda buried in the sauce. Clap a lid on (or, if like me you don’t own the correct lid, just balance a baking tray on top—works fine) and lower heat to a lazy simmer.
Let it burble for 30 mins, uncover for the last 10 to thicken everything up. If your sauce looks like a swampy bog, just simmer it longer, honestly.
Scatter parsley over just before serving—unless you forgot and you’re halfway through eating already, then just pretend you meant to.

Random Notes and Things I've Learned the Hard Way

If you use super thick pork chops, you might need to add a splash of water (or white wine, if you’re feeling fancy) so it doesn’t stick.
I tried this once with pork shoulder. Tasty, but took forever to cook. So, not ideal for weeknights.
Oh, and don't stand too close when adding vinegar—I have cleared a room with that steam more than once.

Variations (Some Good, Some... Meh)

Once swapped in roasted red peppers for the olives—tasted amazing, but the kids complained (more for me!)
I tried lemon juice instead of vinegar. Weirdly sharp, not sure I’d recommend unless you're feeling adventurous.
Left out tomatoes once by accident; let’s just say, not Sicilian anymore. Kind of bland, pass.

What If I Don't Own the Right Pan?

No cast iron? I’ve done this in a regular old nonstick pan, even once in a battered roasting tray on the stove (not my proudest moment, but it worked!). If it holds heat, you’re fine.

Storing Leftovers (Assuming You Have Them...)

Let cool, then keep in an airtight container in the fridge for up to 2 days. But honestly, in my house, it never lasts more than a day anyway. Once, I planned to freeze a batch and somehow ate it cold out of the fridge at midnight. Apparently keeping extras is a good idea, though.

Here's How I Like to Serve It

Usually I just pile them over buttery mashed potatoes, but my cousin insists it's authentic over crusty bread. Somebody once suggested pasta, which seemed odd, but...eh, it works. Salad on the side is nice if you’re feeling healthy (which, let's be honest, I rarely am during chop night!)

Pro Tips That Came ‘Form’ (ha!) Mistakes

I once tried rushing the browning—don’t. You want that color, otherwise the whole dish mopes along flavor-wise.
Don't walk away after adding vinegar; believe me, burned vinegar sauce is worse than no sauce.
If your sauce looks a bit separated, just stir like mad and call it "rustic." Works every time.

Actual FAQ (I Swear These Are Real Questions)

Can I use chicken instead? Sure, but reduce the simmer time—chicken dries out super quick. It’s not quite the same but still tasty.
What if I hate olives? Just leave them out or throw in capers (that’s what I do for my olive-averse friend, works a treat.)
Can I use fresh tomatoes? Yes, but you'll want to peel them unless you love floating skins. I sometimes do this at summer's end—this guide on Simply Recipes is handy.
How spicy is this? Not spicy at all as written, but I've been known to sneak in a pinch of chili flake. No complaints so far.
What's the best side? It’s a toss-up for me: potatoes or bread. But honestly—anything starchy will mop up the sauce (grits, if you’re in the South, are surprisingly great!)

So there you have it—my not-so-sacred, full-of-real-life-mess Sicilian pork chops recipe. Give it a go, tweak it, and definitely let me know how it turns out (bonus points for funny kitchen stories). Or if you’re a stickler, this deeper dive on Saveur has a slightly fancier version, but honestly—mine’s easier, and just as tasty.

Sicilian Pork Chops Recipe