Pork Chop Pasta is the best quick weeknight dinner. The boneless pork chops are tender and juicy, the pasta perfectly al dente, and the homemade creamy sauce is the star of the show.
Pork Chop Pasta
As a busy mom, I know how important it is to come up with quick meals that your family will love eating. That’s why I love this creamy pork chop pasta – it’s a crowd-pleaser with its creamy, savory goodness, and it’s surprisingly easy to make! This is one of those recipes I find myself turning to again and again, especially on busy nights.
This simple pasta with pork chops needs just a handful of common ingredients to come together to create a meal that’s hearty, comforting, and full of flavor. It’s flavored with lots of garlic and a nice subtle amount of basil and oregano.
That’s topped with thick, perfectly cooked, juicy, and tender boneless pork chops that are seasoned with just salt and pepper. The sauce coats the spaghetti perfectly, and the whole dish is seriously so delicious.
Spaghetti: Spaghetti is the pasta of choice for this dish. Its long, thin strands are perfect for twirling and they do an excellent job of soaking up the creamy sauce.
Boneless Pork Chops: These are the star of the dish. Their lean yet tender meat cooks quickly and absorbs the flavors of the sauce well. When shopping for pork chops, look for ones that are pinkish-red in color with some marbling.
Salt & Pepper: These are essential for seasoning the pork chops. They enhance the natural flavors of the meat and the sauce. I recommend using fine sea salt and freshly ground black pepper for the best taste.
Olive Oil: This is used for searing the pork chops. I prefer searing the pork chops in oil because it has a higher smoke point than butter.
Butter: Butter is used in sautéing the onions and garlic, as well as adding a rich, creamy flavor to the sauce.
Garlic: This adds a robust, aromatic flavor to the sauce. Fresh garlic cloves are the best as they are more flavorful and aromatic than pre-minced cloves or powdered garlic.
Yellow Onion: Yellow onions are a great choice for this dish because of their sweet and mild flavor. They add a depth of flavor to the sauce and pair well with the other ingredients.
All-Purpose Flour: This is used to thicken the sauce, giving it a velvety texture that coats the pasta well.
Heavy Cream or Half and Half: These are used to give the sauce its creamy consistency. Both work well, but heavy cream will make a richer sauce while half and half will be slightly lighter.
Chicken Broth: This adds a savory depth of flavor to the sauce. Look for a low-sodium version so you can control the saltiness of your dish.
Parmesan Cheese: This cheese brings a nutty, salty, umami flavor to the dish. Always opt for freshly grated Parmesan cheese for the best taste and texture. Pre-grated cheeses are coated in an anti-caking agent that can make the texture of the sauce gritty.
Basil and Oregano: These dried herbs add an Italian flair to the dish. They provide a fragrant, earthy flavor that compliments the creamy sauce and pork chops well.
Crushed Red Pepper Flakes: These are optional, but they add a nice kick of heat to the dish. Adjust the amount to suit your family’s spice tolerance.
Parsley: Fresh parsley is used as a garnish. It adds a pop of color and a fresh, bright flavor to the finished dish.
If you don’t have spaghetti on hand, feel free to substitute with any pasta you have. Rigatoni, linguine, or penne pasta would all work well. You could also use boneless chicken breasts instead of pork chops. For a vegetarian version, try using mushroom or tofu in place of the meat.
How To Make Pork Chop Pasta
Prepare the Pasta: Start by cooking your spaghetti. Remember, you want it al dente, which means it should still have a bit of bite to it. (See the recipe card below for the full printable instructions.)
Season the Pork Chops: While your pasta is cooking, season your pork chops with salt and pepper.
Sear the Pork Chops: Heat some olive oil in a large skillet. Add your seasoned pork chops and sear them until they’re golden brown. Once they’re done, set them aside.
Prepare the Sauce: In the same skillet, add butter and let it melt. Toss in your chopped onion and minced garlic and let them saute until they’re soft and fragrant.
Create a Roux: Stir in some all-purpose flour. This will help to thicken your sauce.
Add the Liquids: Gradually whisk in your chicken broth and cream. Make sure to keep whisking so your sauce doesn’t get lumpy.
Add Herbs and Spices: Stir in your basil, oregano, and crushed red pepper flakes. Let your sauce simmer so the flavors can meld together.
Incorporate the Cheese: Turn the heat to low and add your grated Parmesan cheese. Stir until it’s fully melted and incorporated into the sauce.
Combine the Pasta and Sauce: Add your cooked spaghetti to the skillet and toss it in the sauce until it’s well coated.
Serve: Plate up your spaghetti, placing a seared pork chop on top. Garnish with some chopped fresh parsley for a pop of color. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- Season your pork chops well. This will enhance their flavor and make them taste even better.
- When cooking the pork chops, don’t move them around too much in the pan. Let them sear properly to achieve that delicious golden-brown crust.
- If your sauce turns out too thick, don’t panic! Just add a bit of the reserved pasta water to thin it out.
- Do NOT overcook the pork chops. They get tougher the longer you cook them, so it’s best to check their doneness using a digital meat thermometer.
What Do Pork Chops Go With?
Pork chops pair well with a variety of side dishes. You could go for something starchy like mashed potatoes or seasoned rice, or opt for a lighter side like a green salad or buttered peas. In this recipe, the pork chops are served over pasta, making it a complete meal in itself.
What Should I Season My Pork Chops With?
Seasoning your pork chops well is key to getting them flavorful. A simple seasoning of salt and pepper works great, but feel free to add other spices and herbs you like. Garlic powder, onion powder, paprika, or Italian seasoning would all work well.
Is It Better To Cook Pork Chops In Butter Or Oil?
Both butter and oil work well for cooking pork chops. Butter adds a rich flavor to the chops, while oil has a higher smoke point which is great for searing. In this recipe, we use a combination of both for the best of both worlds.
Is It Better To Bake Or Pan Fry Pork Chops?
Both methods have their merits. Baking is more hands-off and is great if you’re cooking a large number of pork chops. Pan-frying, on the other hand, gives you a beautiful sear and is quicker.
How Do You Cook A Pork Chop So It Doesn’t Dry Out?
The key to a juicy pork chop is not to overcook it. Pork chops are lean and can dry out if cooked too long. Searing them on high heat first locks in the juices, then you can lower the heat and let them finish cooking gently.
Do Pork Chops Get More Tender The Longer You Cook Them?
Unlike slow-cooking meats like beef or pork shoulder, pork chops don’t get more tender the longer you cook them. In fact, overcooking pork chops can make them tough and dry. It’s best to cook them just until they reach the safe internal temperature of 145F.
What Kind Of Sauce Goes With Pork Chops?
Pork chops go well with a variety of sauces. In this recipe, we’re pairing them with a creamy Parmesan sauce. Other great options could be a mushroom gravy, white country gravy, a tangy barbeque sauce, or a sweet and sour sauce. The possibilities are endless!
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other pasta recipes. Some reader favorites are:
- Garlic Chicken Pasta
- Creamy Garlic Chicken Pasta
- Cream Cheese Pasta
- Chicken Bacon Ranch Pasta
- Beef Tips and Noodles
- Bacon Pasta
- 10 ounces spaghetti
- 4 boneless pork chops (about 1-inch thick)
- 1 teaspoon fine sea salt (divided)
- 1 teaspoon ground black pepper (divided)
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 2 Tablespoons all-purpose flour
- 1 cup heavy cream (or half and half)
- 1 cup chicken broth
- 1/3 cup freshly grated Parmesan cheese*
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped fresh parsley (optional, for garnish)
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Pat the pork chops dry with paper towels and season both sides generously with 1/2 teaspoon of both salt and ground black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the seasoned pork chops and sear for about 3-4 minutes per side, or until a golden-brown crust forms and the internal temperature reads 145F on an instant read meat thermometer. Transfer the pork chops to a plate, then tent with aluminum foil to keep warm and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add chopped onion. Cook for 3-4 minutes, or until the onion is translucent and softened. Add the minced garlic and saute for 30-60 seconds, or until aromatic. Add the flour to the onions and mix, creating a roux.
- Slowly pour in the chicken broth and heavy cream while whisking constantly. Add the dried basil, dried oregano, crushed red pepper flakes (if using), and the remaining salt and ground black pepper. Whisk until the sauce is smooth and well combined.
- Increase the heat to bring it to just barely a boil, then turn the heat back down to medium and let the sauce simmer for 5-7 minutes, or until it thickens and coats the back of a spoon.
- Reduce the heat to low and add the grated Parmesan cheese to the sauce, stirring until it's fully melted and incorporated.
- Add the cooked spaghetti to the sauce and toss gently to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta cooking water to thin it out to your desired consistency.
- To serve, divide the creamy spaghetti among plates, and place a pork chop on top of each portion. Garnish with chopped fresh parsley and, if desired, additional Parmesan cheese.
*I recommend using freshly grated parmesan cheese. Pre-grated cheeses are coated in an anti-caking agent that can make the texture of the sauce gritty.
Amount Per Serving: Calories: 912Total Fat: 44.7gCarbohydrates: 63.3gFiber: 3.5gSugar: 5.6gProtein: 61.7g
Nutrition information isn’t always accurate.
I hope you and your family enjoy this Pork Chop Pasta as much as mine does! It’s a simple and satisfying dish that’s sure to become a regular in your dinner rotation.