Tomato and Sausage Pork Chops

    1 hour 15 minutes

    Pork chops are browned then baked in the oven with crumbled Italian sausage, sliced mushrooms, red wine and passata sauce. Goes great with rice or pasta.

    146 people made this

    Serves: 4 

    • 4 thick cut pork chops
    • salt and freshly ground black pepper, to taste
    • 1 tablespoon olive oil
    • 130g Italian sausage
    • 1 onion, sliced
    • 130g mushrooms, sliced
    • 1 clove garlic, crushed
    • 4 tablespoons dry red wine
    • 600g jar passata
    • 1/2 teaspoon Italian herb seasoning

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 190 degrees C.
    2. Sprinkle salt and pepper over pork chops. In a large frying pan, brown well in olive oil. Remove chops from pan and set aside. Pour off and discard all but 1 tablespoon of pan juices.
    3. Remove casing from sausage and crumble or dice the meat into the same pan. Add onions and mushrooms then cook, stirring until onions and sausage brown slightly. Mix in garlic. Place pork chops in a casserole dish. Top with sausage mixture. Pour in wine and passata, sprinkle with seasoning then cover with foil. Bake for 45 minutes.

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    Reviews in English (108)


    Used different ingredients. This is the best recipe for pork chops I've found! The chops stay flavourful and tender. I served it with sides of buttered pasta and Italian-style vegetables, and we licked the platter clean. As a matter of personal preference, I used more garlic, and added one chopped capsicum to the onion and mushroom mix and it came out very well. For anyone who does not wish to cook with wine, I substituted beef stock for the wine and it was still quite flavourful. Thanks for sharing it, Allana!  -  29 Sep 2008


    Used different ingredients. This recipe is great! I've made this dish twice now and I've added roasted red capsicums. Wonderful and delicious. Thanks for the wonderful recipe!  -  29 Sep 2008


    Increase cooking time by 30 - 40 minutes to get the pork chops exceptionally tender.  -  29 Sep 2008