This recipe for Calabrian pork chops combines thick, juicy pork chops with rich, spicy pearl couscous and freshly chopped tomatoes for an aromatic and easy one-pot dinner.
An easy one-pot pork chop dinner delivers big, bold flavors
I’ve never met a pork chop I didn’t like. Whether they’re dredged and deep-fried, seasoned lightly and pan-fried, or smothered in gravy makes no difference to me. I will happily devour any variety of pork chop that enters my path.
This Calabrian pork chop recipe is one that I just love. It combines so many things I can’t get enough of, including fresh chopped summer tomatoes, tender pearl couscous, spicy Calabrian chili peppers, and thick, juicy bone-in pork chops.
How to make Calabrian pork chops
The best part is that it’s super easy to throw together on a weeknight, and all the magic happens in just one (big) skillet. I emphasize big because you want a skillet large enough to hold all those delicious pork chops! Fortunately, if you don’t have a large, ovenproof skillet, you can easily transfer everything to a large casserole dish and pop it in the oven instead!
What you need
Another great thing about this recipe is that you really don’t need too many ingredients to get that amazing wow-factor. Here’s what you need:
- Pork chops: The star of the show! I recommend center-cut, bone-in pork chops that are around 1-inch thick. I would advise against using thin, boneless chops because they will finish cooking before the couscous becomes tender. Avoid really thick pork chops, too, since they may take longer to cook than the pearl couscous. Around an inch is the sweet spot in terms of timing. If the pork chops finish before the pearl couscous, you can always remove them, let them rest, and continue cooking the pearl couscous on the stovetop. It’s a very forgiving recipe!
- Aromatics: You’ll use an onion, Calabrian chili peppers, and garlic. I used the DeLallo brand, but I’ve also used Tutto Calabria brand peppers, which are delicious and can be purchased on Amazon!
- Fresh tomatoes: I used freshly diced tomatoes, but canned tomatoes will also work!
- Pearl couscous: Pearl couscous works nicely with the pork chops because the cooking time aligns well, so I don’t recommend replacing it. If you had to pick a substitution for it, orzo would likely be the closest with timing.
- Finishing touches: I finish the pearl couscous with fresh basil, Parmesan cheese, and lemon juice to give it a herby, creamy, lemony finish. These tie everything together! If you don’t have basil, freshly minced parsley would be equally delicious.
How to make it
- Step 1: It starts with the pork chops. Brown them in a little oil in a large skillet until crisp and golden brown. Cook them in batches to avoid overcrowding the skillet!
- Step 2: Fry up the aromatics, starting with the onion. Then add the garlic and Calabrian chili peppers.
- Step 3: From there, add the tomatoes and bring them to a boil. Mash a few of them to encourage them to break down a bit.
- Step 4: Add the pearl couscous and water, and then arrange the pork chops on top. Transfer to the oven for 12–14 minutes.
- Step 5: Transfer the pork chops to a serving platter to rest. Then, finish the pearl couscous by simmering it gently for 5 minutes with basil, Parmesan cheese, and lemon juice.
- Step 6: You’re ready to serve! Arrange the pork chops on top of the pearl couscous and enjoy with more basil and freshly grated Parmesan cheese on top.
Community-tested and community-approved. Here’s what Tasters are saying about this recipe.
“It was so good!
This dish was delicious and provided tons of flavor. I liked that it didn’t require too many steps or pots and pans. I love being able to throw a pan into the oven to finish cooking. I would def try making this again but would sub the couscous for orzo or risotto for a change-up.”
–Macie S., Independent Recipe Tester
To join my recipe-testing program, sign up here.
Calabrian Pork Chops
This recipe for Calabrian pork chops combines thick, juicy pork chops with rich, spicy pearl couscous and freshly chopped tomatoes for an aromatic and easy one-pot dinner.
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Servings: 4
Calories: 293kcal
Equipment
- Large skillet ovenproof
Ingredients
- 4 center-cut, bone-in pork chops (aabout 1 inch thick; about 2 to 3 pounds total)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil (plus more if needed)
- 1 yellow onion (about 4 ounces; peeled and small-diced)
- ½ ounce Calabrian chili peppers (about 4–5 peppers total; stems removed and peppers minced; see Note 1)
- 6 cloves garlic (peeled and minced)
- 1½ pounds fresh tomatoes (trimmed, cored, and diced; or use 14.5-ounce can of diced tomatoes)
- 1 cup pearl couscous
- 1 cup water
- 1 cup basil (loosely packed, roughly chopped; plus a few leaves for garnish)
- ½ cup Parmesan cheese (finely grated, plus more for serving)
- 2 tablespoons lemon juice (from approximately 1 medium lemon)
- Salt and pepper
Instructions
Brown the pork chops:
- Preheat oven to 425ºF.
- Pat the pork chops dry with paper towels. Season all over 2 teaspoons salt and 1 teaspoon pepper.
- Heat 1 tablespoon extra virgin olive oil in a large, ovenproof skillet over medium-high heat until shimmering. Add the pork chops in an even layer and cook without moving for 3–5 minutes. When a nice sear forms, they should release easily from the skillet. Flip and cook for 1 minute. Transfer them to a plate. See Note 2.
Prepare the pearl couscous:
- If the skillet seems dry, add another teaspoon of olive oil and turn the heat to medium. Add the finely diced onion and cook for 3–5 minutes until translucent.
- Add the garlic and minced Calabrian chili peppers and cook, stirring often, for 1 minute until fragrant.
- Add the diced tomatoes and turn the heat to medium-high. Allow the tomatoes to bubble for 5 minutes, mashing them gently with your spoon to break them apart a bit. Add a pinch of salt and pepper to taste.
- Add the pearl couscous and water. Bring to a boil for 2 minutes, stirring well, and then turn off the heat. Add a pinch of salt.
Bake the pork chops:
- Arrange the pork chops on top of the pearl couscous. It is ok if there is a slight amount of overlap. Transfer to the preheated oven for 12–14 minutes or until the pork chops reach your desired internal temperature. I recommend an internal temperature of 135º–140ºF.
Rest the pork chops:
- Remove the skillet from the oven and return it to the stovetop. Transfer the pork chops to a platter and let them rest for 5 minutes.
Finish the pearl couscous:
- Meanwhile, turn the heat on the skillet to medium and stir the pearl couscous, lifting up anything that may be stuck to the bottom of the skillet. Add the chopped basil, lemon juice, and grated Parmesan. Allow the pearl couscous to simmer for 2–3 minutes. Taste and season to your preferences. Turn off the heat.
To serve:
- Arrange the pork chops on top of the pearl couscous and finish with a few more basil leaves and a sprinkle of grated Parmesan cheese. Enjoy!
Notes
Note 1: If you have crushed Calabrian chili peppers, use up to 1 tablespoon of the paste. If you don’t have Calabrian chili peppers, use crushed red pepper flakes to taste.
Note 2: If your skillet isn’t quite large enough to sear all four pork chops without crowding, fry them in batches. Be sure to choose a skillet that is large enough for all pork chops to cook on top of the pearl couscous with some overlap.
Nutrition
Calories: 293kcal | Carbohydrates: 45g | Protein: 12g | Fat: 7g | Sodium: 800mg | Fiber: 5g | Sugar: 6g | Vitamin C: 31mg
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