an image of braised pork chops in a pan

Braised Pork Chops with Potatoes and Parmesan

Recipe cooking time
Serves 4-6


  1. Pre heat the oven to 180ºC, 350ºF, Gas Mark 5.

  2. Heat 2 tbsp of oil in a large frying pan and brown the pork chops on both sides. Transfer to a roasting tin or a large oven proof casserole dish.

  3. In a large saucepan, heat the remaining oil and fry the onion and garlic for 2 minutes.

  4. Add the potatoes, yellow peppers and courgettes.

  5. Pour in the Avonmore Tomato & Basil Soup and bring to the boil, stirring occasionally.

  6. Season with salt and pepper and pour mixture over the pork chops.

  7. Cover and cook for 1 hour and 30 minutes, removing the lid for the last 15 minutes.

  8. Sprinkle with freshly grated parmesan and fresh basil and serve immediately.


  • 4 Tbsp oil
  • 1 x 1 Litre Avonmore Fresh Vine Ripened Tomato & Basil Soup
  • 6 Pork Cutlets
  • 1 small onion, chopped
  • 14-15 baby potatoes, (halved)
  • 1 courgette, (sliced in halves)
  • 1 yellow pepper, diced
  • 1 clove garlic, crushed
  • Salt and pepper


  • 3tbsp Grated Parmesan
  • Chopped fresh basil

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