Spaghetti Ala Suzy De Bus

Old-school home cooking at its most practical. Pork chops browned in a skillet, then simmered for an hour in canned tomato soup thinned with water, sliced onion, and green bell pepper. The long, low simmer turns the soup into a real sauce while the pork chops fall-apart tender and infuse everything with meaty richness.

Browning the chops first and draining off the fat is the step that separates this from just boiling meat in soup. That sear builds a caramelized fond on the bottom of the skillet that dissolves into the sauce as it simmers, adding depth that the canned soup alone doesn’t have.

The pork chops come out before serving, and the sauce goes over the spaghetti. You can serve the chops alongside or shred the meat back into the sauce for a heartier pasta.

An hour of simmering sounds long, but it’s all hands-off time. Start the spaghetti water about 15 minutes before the sauce is done and everything finishes together.

Chef Tips

• Use bone-in pork chops for the best flavor. The bones add body to the sauce during the simmer.
• Keep the heat low. A gentle simmer breaks down the pork slowly. A hard boil toughens it.
• The sauce thickens as it cooks. If it gets too thick before the hour is up, add a splash of water.
• Season the sauce at the end with salt and pepper. The tomato soup already has salt, so taste before adding more.

Variations

• Italian seasoning boost: Add a teaspoon each of dried oregano and basil to the sauce for a more herbaceous flavor.
• Spicy version: Drop in a pinch of red pepper flakes with the soup for some heat.
• Mushroom addition: Add sliced mushrooms along with the onion and pepper for an earthier sauce.