Italian-Style Pork Chops with Zoodles

Now I know I have written about my obsession with zoodles before, but I’ve crafted a new recipe that I had to share. So if you love yourself some faux, guilt/gluten free pasta keep reading. I promise I won’t disappoint…


You see, here’s what happened or well what happens week after week when I go to the grocery store. I’ll frame the story by saying this, I’m a deal shopper. As a single gal on a budget, I read the ads and get emails when all the new ones come out each week, and plan my future purchases around them. Sufficed to say there was a week where pork chops were on sale. Like .79 a lb deal. (Mind-Blown, right). However, I had to purchase quite a bit of them to take advantage of the bargain, which resulted in me buying one of those bulk/family-sized packages.

Now when I say bulk, don’t underestimate me when I say it was made for a family of 15 fully-grown men. I’m talking stereotypical catholic pew-filling proportions people. Thus, I have had a fridge full of pork for the last month that needed to be eaten.

I had done my usual BBQ sauce or topped it with Chimichurri. But I wanted to switch things up a bit.

Now I vaguely remember my dad cooking pork with diced tomatoes a handful of times over a bed or rice, but I wasn’t feeling the rice. Plus, like my freezer, my fridge was filled to brim, except not with pork, but rather zucchini, so I wanted to incorporate that into the mix. Which is how my Italian-Style Pork Chops with Zoodles recipe came to life.


Italian-Style Pork Chops with Zoodles

Serves 4



Here’s what you need:

  • 2-3 Medium Zucchinis
  • 15 oz. can of crushed/diced tomatoes
  • 1 lb of center cut pork chops
  • 2 cups of your favorite variety of mushrooms
  • 1 red onion (diced)
  • 2 tbsp of minced garlic
  • 1 tbsp Oregano
  • 2 tbsp Basil
  • 1/2 tsp Thyme
  • S+P to taste
  • Handfuls of Fresh Spinach (optional garnish or mix-in)

Got that. Let’s get started.


Assuming you have a spiralizer or some other means to create your zucchini noodle, prep your zucchini, put it in a bowl, and set it aside. We’ll get back to those veggies at the very end.

Next, you will dice up your red onion and throw it in a skillet with some EVOO on your stove top. Don’t forget to throw in that garlic too. Let that cook down until the onions are translucent.

From here, you’ll work on browning those pork chops in the same skillet. Once you’ve let it brown up on each side (about 3-5 minutes), add in your diced or crushed tomatoes. Mix this all up and turn the heat on low letting it simmer until the crushed tomatoes cook down (about 20-30 minutes).

Once they cook down feel free to add in your preference with the mushrooms, spinach, basil, oregano, s+p, and crushed pepper. Don’t hesitate to experiment to your own liking.

Now, take those zoodles you set aside, and put them in the skillet. From here, they’ll take about 1-2 minutes to cook.

**NOTE: However, if you plan to eat them throughout the course of the week, like I typically do (#mealpreplife), don’t cook them. Just portion them up in your Tupperware, and when you are ready to eat them, throw this concoction on the stove or in the microwave when you want to endulge.

Bon Appétit