Pork Marengo
Discover a delicious twist on a classic dish with pork marengo. Made with a flavorful tomato and mushroom sauce, this recipe is sure to impress.
Pork Marengo, a twist on Napoleon’s famous chicken Marengo, includes pork cutlets or chops instead of the traditional chicken. With quick-cooking thin pork chops or cutlets, the dish can be ready in as little as 45 minutes, making it a great choice for weeknight meals. The tomato, mushroom, and wine sauce make it a savory, hearty dish.
Why You’ll Like It
One-pan meal. Everything comes together in a single skillet—easy cleanup and full flavor.
Classic flavors. Tomatoes, garlic, wine, and mushrooms create a savory, balanced sauce.
Weeknight-friendly. With thin pork chops, the whole dish is ready in about 45 minutes.
Ingredient Notes
- Boneless pork chops: Thin cutlets cook quickly and stay tender. Season and dredge for a light crust.
- Flour: Lightly coats the pork and helps thicken the sauce slightly.
- Olive oil: For searing and sautéing—adds richness and helps brown the meat and vegetables.
- Onion, mushrooms, bell pepper: These vegetables form the flavorful base of the sauce.
- Garlic: A small amount adds a savory punch.
- Diced tomatoes: Use canned diced tomatoes for ease. Fire-roasted tomatoes add depth if preferred.
- Chicken broth and white wine: Create the braising liquid and add complexity. Choose a dry wine you’d enjoy drinking.
- Tomato paste (optional): A tablespoon or two deepens the tomato flavor—especially helpful if not using fire-roasted tomatoes.
Steps to Make Pork Marengo
- Sear the pork: Season pork chops with salt and pepper and dredge in flour. Heat oil in a skillet and sear the chops for 2–3 minutes per side, until golden. Transfer to a plate.
- Sauté vegetables: In the same skillet, add a bit more oil. Cook the onions and mushrooms until softened. Stir in the bell pepper and garlic and cook for a few minutes more.
- Build the sauce: Add tomatoes, chicken broth, wine, and (if using) tomato paste. Scrape the browned bits from the bottom of the pan and bring to a simmer.
- Simmer the pork: Return the chops to the skillet. Cover and cook for 15–20 minutes, or until the pork is tender and the sauce is slightly reduced.
- Serve: Transfer to a platter, spoon sauce over the top, and garnish with fresh parsley if desired.
Tips for the Best Pork Marengo
- Use thin cutlets for quicker cooking and even texture—aim for 1/2 inch or thinner.
- Deglaze the skillet thoroughly to pull up the flavorful browned bits (fond).
- For deeper tomato flavor, stir in 1–2 tablespoons of tomato paste before simmering.
- Don’t overcook the pork—145°F is the safe internal temperature for juicy chops.
Recipe Variations
- Meat: Swap out the pork with chicken or veal cutlets. Adjust the cooking time if necessary.
- Vegetables: If you don’t like mushrooms, use canned, drained artichoke quarters or add another vegetable.
- Tomatoes: Add 1 to 2 tablespoons of tomato paste for extra flavor and richness.
What to Serve With Pork Marengo
- Crusty Bread: Choose a crusty baguette or make a loaf of focaccia or fougasse.
- Egg Noodles: Simple buttered noodles pair well with the rich tomato-based sauce.
- Roasted Vegetables: Roasted potatoes or root vegetables bring an earthy balance to the dish. Or try this roasted glazed butternut squash for a touch of sweetness.
- Vegetable Gratin: A creamy rutabaga gratin offers a rich contrast to the tangy tomato sauce.
- Salad: A simple tossed salad with Italian dressing can help cut through the richness of the pork Marengo. A Caesar salad is always a hit.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freeze the cooled pork and sauce together in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm gently in a covered skillet over medium-low heat until hot, adding a splash of broth if needed to loosen the sauce.
Pork Marengo
Ingredients
- 1 1/2 pounds pork chops, thin, boneless
- Kosher salt and freshly ground black pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 8 ounces mushrooms, sliced
- 1/2 teaspoon garlic, minced
- 1 small bell pepper, cut into strips
- 1 can diced tomatoes, 14.5 ounces
- 1/2 cup chicken broth
- 1/2 cup dry white wine
Instructions
- Prep and Sear the Pork: Sprinkle the pork chops with salt and pepper, then dredge them in flour. Heat 2 tablespoons of olive oil in a large skillet. When the oil is shimmering, add the pork chops and cook for 2 to 3 minutes on each side or until browned. Transfer the chops to a plate and set aside.
- Sauté the Vegetables: Heat another tablespoon of olive oil in the same skillet over medium heat. Add the onion and mushrooms to the pan and cook for 4 to 5 minutes or until the onions are translucent. Add the bell pepper and garlic, and cook for 2 more minutes.
- Make the Sauce: Add the tomatoes, chicken broth, and wine to the vegetables in the skillet, scraping the bottom of the pan to get the browned bits. Stir and bring to a boil. Add the tomato paste and simmer for 2 minutes.
- Finish the Dish: Add the pork chops back to the skillet, cover the pan, and simmer for 15 to 20 minutes or until the sauce is slightly thickened and the chops are cooked to at least 145°F.
- Serve: Transfer the chops and sauce to a serving platter and top with parsley. Serve along with rice, pasta, or potatoes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
