Classic Pork Chop Pasta

If you ask me, pork chops belong in pasta just as much as they belong on a dinner plate.

This hearty weeknight meal combines tender, pan-seared pork chops with creamy garlic pasta that’s loaded with herbs and parmesan. The sauce is rich and comforting, with a hint of red pepper flakes for a little kick.

The pork chops get seasoned simply with salt and pepper, then cooked until golden in a hot skillet. Meanwhile, the pasta gets tossed in a sauce made from butter, cream, and chicken broth that clings to every strand.

It’s a filling dish that feels fancy but comes together in about 30 minutes, perfect for busy nights when you want something satisfying.

What Kind of Pork Chops Should I Use?

For this pasta dish, bone-in or boneless pork chops will both work great, though boneless chops are easier to slice and incorporate into the pasta. I’d recommend using chops that are about ¾ to 1 inch thick so they cook evenly without drying out. Center-cut pork chops tend to be the most tender and have a good balance of meat to fat, making them ideal for this recipe. If your pork chops are on the thinner side, just keep an eye on them while cooking since they’ll be done faster than thicker cuts.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Pork chops: Chicken breasts or thighs work great here if you’re not a pork fan. You can also use boneless pork tenderloin sliced into medallions – just adjust the cooking time since they’ll cook faster.
• Spaghetti: Any pasta shape you have on hand will work. Fettuccine, penne, or rigatoni are all solid choices. Just cook according to the package directions.
• Heavy cream: You can use half-and-half for a lighter sauce, though it won’t be quite as rich. Whole milk mixed with 2 tablespoons of cream cheese also does the trick in a pinch.
• Broth: Chicken or vegetable broth both work fine here. If you don’t have any, you can use water with a bouillon cube dissolved in it.
• Parmesan cheese: Pecorino Romano or Asiago make good substitutes and will give you that same salty, nutty flavor. Freshly grated is always better than pre-shredded for a smoother sauce.
• Fresh herbs: If you don’t have fresh parsley, dried works fine – just use about 1 teaspoon instead. The basil and oregano are already dried in this recipe, but fresh would work too if you triple the amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork chops is leaving them in the pan too long, which turns them dry and chewy – pull them off the heat when they hit 145°F and let them rest for a few minutes while you finish the sauce.

Don’t skip saving that pasta water before draining, as those starchy few tablespoons are perfect for loosening up a thick sauce and helping it cling to the spaghetti better.

When making the cream sauce, add your flour to the butter and onions and cook it for about a minute before adding liquids – this prevents that raw flour taste and keeps your sauce from getting lumpy.

Finally, make sure to slice your pork chops against the grain before serving, which makes each bite more tender and easier to eat with the pasta.

What to Serve With Pork Chop Pasta?

This hearty pork chop pasta is pretty filling on its own, but a simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the creamy sauce. Garlic bread or a warm baguette is perfect for soaking up any extra sauce left in your bowl. If you want to add more veggies to the meal, roasted broccoli or sautéed green beans seasoned with a bit of garlic and lemon work really well alongside this dish. For a complete Italian-style dinner, start with some bruschetta or a caprese salad before diving into the pasta.

Storage Instructions

Store: Keep your leftover pork chop pasta in an airtight container in the fridge for up to 3 days. The cream sauce might thicken up a bit as it sits, but that’s totally normal. I actually think this tastes even better the next day once all the flavors have had time to hang out together.

Freeze: You can freeze this for up to 2 months, though cream-based sauces sometimes get a little grainy when thawed. If you’re planning to freeze it, I’d suggest slightly undercooking the pasta so it doesn’t get mushy when you reheat it later.

Reheat: Warm it up on the stove over medium-low heat with a splash of broth or cream to loosen the sauce. You can also microwave it, but add a tablespoon or two of liquid and stir halfway through to keep everything creamy and prevent the pork from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 130-150 g
• Fat: 130-150 g
• Carbohydrates: 180-200 g

Ingredients

For the pasta and sauce:

• 12 oz spaghetti
• 3 tbsp butter
• 1 large onion
• 5 garlic cloves
• 2 tbsp flour
• 1 1/4 cups heavy cream
• 1 cup chicken broth
• 1/2 cup parmesan cheese
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/8 tsp ground nutmeg
• fresh parsley

For the pork:

• 4 pork chops
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Step 1: Prepare Mise en Place and Start the Pasta

• 1 large onion, diced
• 5 garlic cloves, minced
• 12 oz spaghetti
• salt for pasta water

Dice the onion into medium pieces and mince the garlic cloves—this takes just a few minutes and gets it out of the way.

Fill a large pot with salted water and bring it to a rolling boil, then add the spaghetti and cook according to package directions.

While the pasta cooks, you’ll have time to prepare the pork and sauce components without feeling rushed.

Step 2: Sear the Pork Chops

• 4 pork chops
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Season the pork chops generously on both sides with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering, then carefully lay in the pork chops.

Sear for 3-4 minutes per side until they reach an internal temperature of 145°F—I like to use a meat thermometer to avoid overcooking them and losing that juicy tenderness.

Transfer the cooked pork to a plate and set aside; you’ll return to this skillet to make the sauce.

Step 3: Build the Cream Sauce Base

• 3 tbsp butter
• onions from Step 1
• garlic from Step 1
• 2 tbsp flour

In the same skillet, reduce heat to medium and melt the butter.

Add the diced onions and sauté for 3-4 minutes until they become translucent and start to soften.

Add the minced garlic and cook for 30-60 seconds, stirring constantly so it doesn’t burn.

Sprinkle the flour over the mixture and stir continuously for about 1 minute to create a light roux—this helps thicken the sauce and gives it body.

Step 4: Create and Simmer the Cream Sauce

• 1 cup chicken broth
• 1 1/4 cups heavy cream
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 1/2 cup parmesan cheese

Whisk in the chicken broth and heavy cream slowly to avoid lumps, stirring constantly until smooth.

Add the dried basil, oregano, red pepper flakes, salt, pepper, and nutmeg—these seasonings will bloom as the sauce simmers and develop deeper flavor.

Bring the sauce to a gentle boil, then reduce heat to low and simmer for 5-7 minutes to let the flavors meld.

I find that letting it simmer gives the herbs time to infuse properly rather than just mixing everything together cold.

Once done simmering, remove from heat and stir in the parmesan cheese until completely melted and smooth.

Step 5: Drain Pasta and Combine with Sauce

• cooked spaghetti from Step 1
• cream sauce from Step 4
• 1/2 cup reserved pasta water

When the spaghetti is al dente, drain it in a colander but reserve about 1/2 cup of the starchy pasta water.

Add the drained spaghetti directly to the cream sauce and toss gently to coat every strand.

If the sauce seems too thick, add pasta water a little at a time until you reach the desired consistency—the starch in the water helps the sauce cling to the pasta beautifully.

Step 6: Plate and Serve

• sauced pasta from Step 5
• cooked pork chops from Step 2
• fresh parsley, chopped

Divide the creamy spaghetti among serving plates or bowls.

Top each portion with a pork chop and garnish generously with fresh parsley.

Serve immediately while everything is still warm.

Classic Pork Chop Pasta

Delicious Classic Pork Chop Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4 servings

Calories 2750 kcal

Ingredients

  

For the pasta and sauce::

• 12 oz spaghetti
• 3 tbsp butter
• 1 large onion
• 5 garlic cloves
• 2 tbsp flour
• 1 1/4 cups heavy cream
• 1 cup chicken broth
• 1/2 cup parmesan cheese
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/8 tsp ground nutmeg
• fresh parsley

For the pork::

• 4 pork chops
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Dice the onion into medium pieces and mince the garlic cloves—this takes just a few minutes and gets it out of the way. Fill a large pot with salted water and bring it to a rolling boil, then add the spaghetti and cook according to package directions. While the pasta cooks, you'll have time to prepare the pork and sauce components without feeling rushed.
• Season the pork chops generously on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then carefully lay in the pork chops. Sear for 3-4 minutes per side until they reach an internal temperature of 145°F—I like to use a meat thermometer to avoid overcooking them and losing that juicy tenderness. Transfer the cooked pork to a plate and set aside; you'll return to this skillet to make the sauce.
• In the same skillet, reduce heat to medium and melt the butter. Add the diced onions and sauté for 3-4 minutes until they become translucent and start to soften. Add the minced garlic and cook for 30-60 seconds, stirring constantly so it doesn't burn. Sprinkle the flour over the mixture and stir continuously for about 1 minute to create a light roux—this helps thicken the sauce and gives it body.
• Whisk in the chicken broth and heavy cream slowly to avoid lumps, stirring constantly until smooth. Add the dried basil, oregano, red pepper flakes, salt, pepper, and nutmeg—these seasonings will bloom as the sauce simmers and develop deeper flavor. Bring the sauce to a gentle boil, then reduce heat to low and simmer for 5-7 minutes to let the flavors meld. I find that letting it simmer gives the herbs time to infuse properly rather than just mixing everything together cold. Once done simmering, remove from heat and stir in the parmesan cheese until completely melted and smooth.
• When the spaghetti is al dente, drain it in a colander but reserve about 1/2 cup of the starchy pasta water. Add the drained spaghetti directly to the cream sauce and toss gently to coat every strand. If the sauce seems too thick, add pasta water a little at a time until you reach the desired consistency—the starch in the water helps the sauce cling to the pasta beautifully.
• Divide the creamy spaghetti among serving plates or bowls. Top each portion with a pork chop and garnish generously with fresh parsley. Serve immediately while everything is still warm.