Pork Chop Spaghetti

This retro one-skillet dinner braises pork shoulder chops right in a seasoned tomato sauce, then serves them over spaghetti with melted mozzarella on top. It’s the kind of hearty, no-fuss weeknight meal that feeds a crowd without requiring any special ingredients.

Browning the chops first in butter builds a flavor foundation in the skillet. That fond (the caramelized bits left behind) gets picked up by the onions and tomato sauce, so every spoonful of the finished sauce carries meaty depth. The spaghetti sauce mix packet adds a blend of dried herbs and seasonings that would otherwise require opening five different jars.

The 45-55 minute covered simmer does two things: it turns the pork shoulder chops fork-tender, and it reduces the tomato sauce into a thick, clingy coating. Shoulder chops have more connective tissue than loin chops, which is exactly why they work here. That tissue melts into gelatin during the braise, making the meat incredibly tender and the sauce richer.

Parmesan stirred into the hot sauce adds salty, nutty depth. Mozzarella sprinkled on top of the chops at the end melts from residual heat into stretchy, gooey strings.

Kitchen Tips

• Use shoulder chops, not loin chops. Loin chops are too lean for braising and will dry out.
• Brown the chops slowly on both sides. Rushing this step means less flavor in the sauce.
• If the sauce gets too thick during simmering, add water a few tablespoons at a time.
• Cook the spaghetti while the chops braise so everything finishes at the same time.

Variations

• Add sliced bell peppers and mushrooms to the sauce for more vegetables.
• Use Italian sausage links instead of pork chops for a different protein.
• Swap mozzarella for provolone or a blend of Italian cheeses.