Italian Pork Chop Hotpot Recipe

Italian chop hotpot is so special and really tasty! Perfect for family occasions and celebrations. And a celebration without good food is like a summer without sunshine – possible for the English maybe, but in Italy almost unthinkable. Nobody does a celebratory feast like the Italians and nobody in Italy does it like nonna. A with this amazingly delicious pork chop hotpot that you can easily make your friends and family will remember your feast for years!

Serves 4


  • 4 pork chops
  • Flour, for dusting
  • 8-12 shallots, peeled
  • 2 garlic cloves, peeled
  • 50 grams/2 oz. (about 2) sun-dried tomatoes
  • 2 tablespoons olive oil
  • 400 grams/14 oz./2 cups canned plum tomatoes
  • 150 ml (2/3 cup) red wine
  • 150 ml (2/3) cup chicken stock
  • 3 tablespoons tomato puree/paste
  • 2 tablespoons freshly chopped oregano
  • Salt and freshly ground pepper, to taste
  • Fresh oregano leaves, to garnish (optional)


To serve:

  • Freshly cooked potatoes
  • French/green beans



  • Preheat the oven to 375 F/190 C/ Gas Mark 5, 10 minutes before cooking. Trim the pork chops, removing any excess fat, wipe with a clean, damp cloth, then dust with a little flour and reserve.
  • Cut the shallots in half in large. Chop the garlic and slice the sun-dried tomatoes.
  • Heat the olive oil in a large casserole dish and cook the pork chops for about 5 minutes, turning occasionally during cooking until browned all over. Using a slotted spoon, carefully lift out of the dish and reserve. Add the shallots and cook for 5 minutes, stirring occasionally.
  • Return the pork chops to the casserole dish and scatter with the garlic and sun-dried tomatoes, then pour over the can of tomatoes.
  • Blend the red wine, stock and tomato puree/paste together and add the chopped oregano. Season to taste with salt and pepper, then pour over the pork chops and bring to a gentle boil. Cover with a close-fitting lid and cook in the reheated oven for 1 hour, or until the pork chops are tender. Adjust the seasoning to taste, then scatter with a few oregano leaves and serve immediately with freshly cooked potatoes and French/green beans.