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.
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.
PrintPork Marengo
Pork Marengo is a delicious twist on the classic chicken Marengo.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Pork Chops
- Cuisine: Italian
Ingredients
- 1 1/2 pounds thin boneless pork chops
- Kosher salt and freshly ground black pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 cup chopped onion
- 8 ounces mushrooms, sliced
- 1/2 teaspoon minced garlic
- 1 small bell pepper, cut into strips
- 1 can (14.5 ounces) diced tomatoes
- 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 and dredge in the 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 minutes longer.
- Make the Sauce: Add the tomatoes, chicken broth, and wine to 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.
