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Costolette De Maiale Alla Naploentana

Pork chops simmered in tomato sauce with onions, garlic, green pepper, and mushrooms.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Oregano and basil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,390 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Costolette De Maiale Alla Naploentana

Time1¼ hours

Ingredients

Directions

Brown the chops

  1. Wipe chops with damp paper towels.

  2. In hot oil in a large skillet, brown chops well on both sides.

  3. Remove from skillet.

  4. Drain all but 1 tbsp of drippings from skillet.

Make the sauce

  1. Add onion and garlic.

  2. Saute until onion is tender, about 5 minutes.

  3. Add tomatoes, salt, oregano, basil, and pepper.

  4. Mash tomatoes with a fork.

Simmer and finish

  1. Place pork chops in skillet.

  2. Arrange green pepper wedges, spoke fashion between chops.

  3. Simmer, covered, 1¼ hours or until chops are tender.

  4. Add mushrooms and simmer 5 minutes more.

Nutrition, whole recipe (rough)

493Calories
33 gProtein
29 gFat
27 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Pork100g cooked242
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Olive1 large (4g)4
Garlic1 clove (3g)4
Basil5 leaves fresh (2.5g)1
Salt1 tsp (6g)0
Saladnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oregano + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together1,390 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Tomato + basiltop 1% of all pairs
    Smell alikemoderate
    Cooked together3,979 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Tomato + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together2,767 recipes

    Shared aroma: 2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork loin chops
Provide the main protein, which becomes tender through long, covered simmering in the sauce.
Italian tomatoes
Form the sauce base, adding moisture and acidity that break down during simmering.
Onion
Softens and sweetens as it cooks, adding savory depth to the sauce.
Olive or salad oil
Conducts heat for browning the chops and carries flavor through the skillet.
Green pepper
Stays slightly crisp while adding fresh, mild vegetable flavor and color.

The step that matters

Simmer, covered, until the chops are tender. Pork chops toughen if cooked too hard or too briefly. Gentle, covered simmering keeps moisture in and gives the connective tissue time to soften, so the chops turn tender rather than dry.

Swap the clove

How well each one fits the dish's main ingredients (pork, olive, onion, garlic, tomato, oregano, basil):

  1. Thymefits better
  2. Cuminfits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against pork, olive, onion, garlic, tomato, oregano, basil. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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