Pork Marengo

Pork Marengo is a flavorful, comforting twist on the classic French-Italian chicken Marengo, turning simple pork chops into a tender, saucy skillet dinner. The dish builds rich flavor from browned pork, sautéed vegetables, mushrooms, and a vibrant tomato-wine sauce that simmers everything together until the pork becomes succulent and the sauce thickens into a savory coating. It feels rustic yet elegant—perfect for a weeknight meal that still tastes special.

Because the ingredients are affordable and the technique is straightforward, Pork Marengo is a wonderful recipe to keep in rotation. It pairs just as well with mashed potatoes as it does with pasta or rice, making it easy to adapt to whatever you have on hand. The wine adds depth, the bell pepper brings sweetness, and the tomatoes round everything out with brightness. It’s the kind of dish that rewards simple technique with big, satisfying flavor.

What You’ll Like About This Recipe

• Rich, layered flavor. Browning the pork chops builds a savory base that blends with the tomato, wine, and vegetables to create a deeply flavorful sauce without complicated steps.
• One-pan convenience. Everything cooks in a single skillet, allowing the sauce to absorb the fond left from browning the pork and simplifying cleanup.
• Flexible ingredients. You can use boneless or bone-in pork chops, switch up the vegetables, or adjust the wine and broth depending on what you have.
• Great for weeknights or guests. It’s elegant enough for entertaining but still quick enough to make on a busy evening.
• Pairs with many sides. Serve it with pasta, rice, potatoes, or crusty bread—anything that soaks up the savory tomato-wine sauce.

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

1. Season the pork chops and dredge them lightly in flour to promote browning and help thicken the sauce later.
2. Sear the pork in hot oil until golden on both sides, developing flavor on the surface before removing them from the skillet.
3. Cook the onions and mushrooms in the same pan to pick up the browned bits, then add the bell pepper and garlic to deepen the vegetable base.
4. Deglaze the skillet with tomatoes, broth, and wine, scraping the bottom to incorporate the fond into the sauce.
5. Return the pork chops to the skillet, nestling them into the sauce so they can simmer gently and absorb flavor.
6. Continue simmering until the sauce thickens and the pork chops are cooked through and tender.

Pro Tips

• Dredge lightly—too much flour prevents good browning and can make the sauce overly thick.
• Sear the chops without moving them for the first few minutes to ensure a deep, flavorful crust.
• Scrape the pan well when adding the liquids; the browned bits are essential for a rich-tasting sauce.
• Simmer gently to avoid overcooking thin pork chops, which can dry out with high heat.
• Rest the pork briefly before serving to let the juices settle and keep the texture tender.

Recipe Variations

• Chicken Marengo twist. Swap the pork for boneless chicken thighs or breasts and adjust simmering time as needed.
• Herb-forward version. Add thyme, rosemary, or Italian seasoning to the sauce for a more aromatic profile.
• Spicy tomato sauce. Stir in crushed red pepper flakes or a spoonful of Calabrian chili paste for heat.
• Olive and caper addition. Add briny olives or capers for a Mediterranean-style variation with extra tang.
• Creamy Marengo. Finish the sauce with a splash of cream for a richer, velvety texture.

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

• Refrigerate leftovers in a sealed container for several days. The flavors deepen as the pork rests in the sauce.
• Freeze the pork and sauce if desired; thaw gently and reheat in a covered pan. Note that bell peppers may soften further after freezing.
• Reheat on the stovetop over low heat, adding a splash of broth or water if the sauce becomes too thick.