Pork a la parmigiana with spaghetti in pomodoro sauce

casaveneracion.com Pork a la parmigiana with spaghetti in pomodoro sauce

When people ask why I still like to eat at restaurants when we seem to have great food at home everyday, I tell them there are two reasons: variety and inspiration. No matter how well cooked the food at home is, sometimes, I do get bored with my own cooking. Not often but there are moments when I start feeling that I’m cooking the same flavors and textures and I crave for variety.

So, I go to restaurants to pick up new ideas. I order what I fancy, then, when I get home, I deconstruct the dish to make my home cooked version. Better than cookbooks and TV, I tell you, because you actually get to taste the food and experience the textures and aroma.

Today’s lunch which left Speedy drooling was inspired by Cafe Lidia’s Pork Parmigiana.

What exactly is pork a la parmigiana with spaghetti in pomodoro sauce? I know — it’s quite a mouthful to say the name of the dish. But it’s really nothing to be intimidated about.

Parmigiana is an Italian dish, baked and layered, that consists of a lightly fried filling (vegetables or meat), cheese and tomato sauce.

Pomodoro sauce: chunky meatless tomato sauce.

Pork a la parmigiana (the “a la” denotes it isn’t authentic parmegiana as there is no baking involved): lightly-fried pork steaks braised in chunky meatless tomato sauce then smothered with melted parmesan cheese.

Toss cooked spaghetti with the pomodoro sauce, top with pork parmigiana and it’s one heck of a meal.


  • about 125 g. of spaghetti, cooked al dente then tossed with 2 tbsps. of butter
    one recipe for homemade tomato sauce (try to use the reddest and plumpest tomatoes)
    a small bunch of sweet basil leaves, roughly chopped
    a small bunch of flat-leaf parsley, roughly chopped
    3 pork steaks (or chops), about 3/4 inch thick, seasoned with salt and pepper and lightly floured
    3 tbsps. of olive oil
    lots of shaved parmesan cheese
    basil chiffonade, for garnish


  1. casaveneracion.com Pork a la parmigiana with spaghetti in pomodoro sauce

    Make the tomato sauce.

    While the tomato sauce simmers, prepare the pork. In another pan, heat the olive oil and lightly brown the pork steaks on both sides.

    casaveneracion.com Pork a la parmigiana with spaghetti in pomodoro sauce

    Transfer the half-cooked pork into the pan with the tomato sauce. Cook over medium-low heat, uncovered (if you put on the lid, the steam will make the pork lose its pan-fried texture) and without flipping, for 15 to 20 minutes or until the sauce is thick and chunky.

    If the sauce dries up before the pork is done (likely to happen if the tomatoes weren’t plump and juicy in the first place), add broth, little by little.

    If, on the other hand, the sauce is still too thin by the time the pork is done, turn up the heat and cook, uncovered, for about five minutes or until the sauce turns thick and chunky.

    Divide the parmesan cheese equally among the pork steaks. Cover the pan, lower the heat and let the steam melt the cheese. It should take just a few minutes.

    casaveneracion.com Pork a la parmigiana with spaghetti in pomodoro sauce

    Using a wide spatula, transfer the pork steaks to a plate.

    Into the thick and chunky sauce, add the cooked spaghetti. Toss well.

    casaveneracion.com Pork a la parmigiana with spaghetti in pomodoro sauce

    In individual pasta bowls, make a bed of spaghetti. If bits of tomatoes are left in the pan, scrape them and divide among the bowls.

    Top the spaghetti with the pork steaks. Sprinkle with basil chiffonade and serve.

Quick Notes

In making the tomato sauce:

Use a wide pan that can hold the pork steaks in a single layer.

Instead of pureeing the tomatoes, roughly chop them into fairly large chunks.

DO NOT add water. Just let the tomatoes liquefy.

Cooking time (duration): 45 minutes

Number of servings (yield): 3

Meal type: supper

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

11 Responses

  1. Sydneylyn says:

    wow! that’s so mouth-watering! :)

  2. Crisma says:

    I agree that doing the same recipe with chicken sounds like a good idea! Hehe– for people who want to keep away from too much cholesterol…;)

  3. rinz says:

    grabee naman, kakagutom. I must not see your blog when I’m on a diet. kasi sira tiyak ang diet ko. lol

  4. Apple says:

    Looks easy to cook! :) Sayang my husband doesn’t like tomato-based anything!

    Hi Connie! I’ve been a lurker of your food blog and I have cooked some of your recipes! They turn out great for an amateur cook like me. My favorite is the Creamy Chicken with Potatoes!

    More power to your blog!

  5. Lhet says:

    hi Con…. 2 thumbs up for you… :) no wonder… d best ka talaga…. :)

  6. elaine says:

    cooked it for dinner tonight..eat it just now…and it was really good..i used chicken fillet..thanks connie!

  7. Jen says:

    Hi Ms. Connie. It’s my hubby’s birthday today and I cooked this recipe for lunch + the pork humba. My hubby loves the food. Thanks for sharing your recipes. :)

  8. lauriel says:

    hi, would it be alright if i use dried herbs?

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