18 Delicious Italian Pork Recipes for Every Occasion

Hungry for a taste of Italy right in your own kitchen? You’re in luck! Our roundup of 18 Delicious Italian Pork Recipes for Every Occasion is packed with mouthwatering dishes that promise to bring the warmth and richness of Italian cuisine to your table. From quick weeknight dinners to hearty comfort food, there’s something here for every home cook to love. Let’s dive into these irresistible recipes!

Italian Pork Roast with Herbs and Garlic

You’ll love how this Italian Pork Roast with Herbs and Garlic brings bold flavors to your table with minimal effort.

Ingredients

• Pork shoulder – 3 lbs
• Garlic – 6 cloves
• Rosemary – 2 tbsp
• Thyme – 2 tbsp
• Olive oil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 325°F.
2. Pat the pork shoulder dry with paper towels.
3. Make small incisions all over the pork and insert garlic cloves.
4. Mix rosemary, thyme, salt, and pepper in a bowl.
5. Rub the pork shoulder with olive oil, then coat with the herb mixture.
6. Place the pork in a roasting pan, fat side up.
7. Roast for 2.5 hours, or until the internal temperature reaches 145°F.
8. Let the pork rest for 15 minutes before slicing.

Now the pork roast is juicy inside with a crispy herb crust. Serve it sliced over mashed potatoes or in a crusty sandwich.

Slow Cooker Italian Pork Stew

Falling temperatures call for hearty meals. This stew is no exception.

Ingredients

• Pork shoulder – 2 lbs, cubed
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Tomato paste – 2 tbsp
• Chicken broth – 2 cups
• Potatoes – 2, diced
• Carrots – 2, sliced
• Italian seasoning – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add pork cubes. Brown on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Transfer pork to slow cooker.
4. In the same skillet, sauté garlic until fragrant, about 30 seconds.
5. Stir in tomato paste. Cook for 1 minute.
6. Pour in chicken broth. Scrape up browned bits. Tip: This adds depth to the stew’s flavor.
7. Transfer mixture to slow cooker.
8. Add potatoes, carrots, Italian seasoning, salt, and pepper to slow cooker.
9. Cover. Cook on low for 8 hours or high for 4 hours. Tip: For thicker stew, remove lid last 30 minutes.

Meaty and rich, this stew’s flavors meld beautifully. Serve over polenta for a comforting twist.

Italian Style Pork Chops with Tomato Sauce

Perfect for a hearty dinner, these Italian Style Pork Chops with Tomato Sauce bring bold flavors to your table with minimal effort.

Ingredients

• Pork chops – 4
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Tomato sauce – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Dried oregano – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt and black pepper on both sides.
3. Add pork chops to the skillet. Cook until golden brown, about 4 minutes per side. Tip: Avoid moving them to ensure a good sear.
4. Remove pork chops from the skillet. Set aside on a plate.
5. In the same skillet, add minced garlic. Sauté until fragrant, about 30 seconds.
6. Pour in tomato sauce and sprinkle dried oregano. Stir to combine.
7. Return pork chops to the skillet. Spoon sauce over them.
8. Reduce heat to low. Cover and simmer for 10 minutes. Tip: Check occasionally to prevent the sauce from drying out.
9. Uncover. Cook for an additional 2 minutes to thicken the sauce slightly.
10. Remove from heat. Let rest for 5 minutes before serving. Tip: Resting allows juices to redistribute for juicier chops.

The pork chops come out tender, enveloped in a rich, herby tomato sauce. Serve over mashed potatoes or with a side of crusty bread to soak up the sauce.

Pork Saltimbocca alla Romana

Craving a classic Italian dish with a twist? Pork Saltimbocca alla Romana combines tender pork, savory prosciutto, and fresh sage for a quick, flavorful meal.

Ingredients

• Pork cutlets – 4 (about 1.5 lbs)
• Prosciutto – 4 slices
• Fresh sage leaves – 8
• All-purpose flour – ½ cup
• Butter – 2 tbsp
• Olive oil – 2 tbsp
• Dry white wine – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place each pork cutlet between two pieces of plastic wrap. Pound to ¼-inch thickness using a meat mallet.
2. Season both sides of each cutlet with salt and pepper.
3. Lay 1 slice of prosciutto and 2 sage leaves on top of each cutlet. Secure with a toothpick.
4. Dredge each cutlet lightly in flour, shaking off excess.
5. Heat butter and olive oil in a large skillet over medium-high heat until butter is melted and foam subsides.
6. Add cutlets to the skillet, prosciutto side down first. Cook for 3 minutes until golden brown. Flip and cook for another 3 minutes.
7. Remove cutlets from skillet; keep warm. Tip: Do not overcrowd the skillet to ensure even browning.
8. Pour white wine into the skillet. Scrape up browned bits. Simmer for 2 minutes until slightly reduced.
9. Return cutlets to the skillet. Spoon sauce over them. Cook for 1 minute to heat through. Tip: The wine should reduce by half for the perfect sauce consistency.
10. Remove toothpicks before serving. Tip: Serve immediately to enjoy the crispiness of the prosciutto.

Enjoy the crispy prosciutto and tender pork, perfectly balanced with the aromatic sage. Serve over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Italian Pork and Bean Soup

Craving a hearty, flavorful soup that’s easy to whip up? This Italian Pork and Bean Soup is your go-to for a comforting meal.

Ingredients

• Olive oil – 2 tbsp
• Ground pork – 1 lb
• Garlic – 3 cloves, minced
• Cannellini beans – 2 cans, drained
• Chicken broth – 4 cups
• Rosemary – 1 tsp, dried
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground pork. Cook until browned, about 5 minutes.
3. Add minced garlic. Stir for 1 minute until fragrant.
4. Pour in chicken broth. Scrape the bottom to release any browned bits.
5. Add cannellini beans, rosemary, salt, and black pepper.
6. Bring to a boil. Reduce heat to low. Simmer for 20 minutes.
7. Skim off any excess fat from the surface.

Velvety beans and tender pork make this soup a rich, satisfying dish. Serve with crusty bread for dipping.

Grilled Italian Pork Tenderloin

Fancy a dish that’s both elegant and easy? Grilled Italian Pork Tenderloin delivers with minimal effort and maximum flavor. Perfect for weeknights or entertaining.

Ingredients

• Pork tenderloin – 1 lb
• Olive oil – 2 tbsp
• Italian seasoning – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. Pat pork tenderloin dry with paper towels.
3. Rub olive oil all over the pork.
4. Sprinkle Italian seasoning, salt, and black pepper evenly over the pork. Tip: Let the pork sit at room temperature for 15 minutes for even cooking.
5. Place pork on the grill. Close the lid.
6. Grill for 15 minutes, turning every 5 minutes. Tip: Use a meat thermometer to check for an internal temperature of 145°F.
7. Remove pork from grill. Let rest for 5 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring moist meat.

Unbelievably tender, this pork boasts a herby crust with juicy interior. Serve sliced over a bed of arugula or alongside roasted vegetables for a complete meal.

Pork Osso Buco with Gremolata

Pork Osso Buco with Gremolata is a hearty, flavorful dish perfect for any season. Pair it with polenta or crusty bread for a complete meal.

Ingredients

• Pork shanks – 4
• Olive oil – 2 tbsp
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1 cup, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Red wine – 1 cup
• Chicken stock – 2 cups
• Bay leaves – 2
• Salt – 1 tsp
• Black pepper – ½ tsp
• Lemon zest – 1 tbsp
• Parsley – ¼ cup, chopped
• Garlic – 1 clove, minced

Instructions

1. Preheat oven to 325°F.
2. Season pork shanks with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear pork shanks until browned on all sides, about 3 minutes per side. Remove and set aside.
4. In the same pot, add carrots, celery, and onion. Cook until softened, about 5 minutes.
5. Add minced garlic and tomato paste. Cook for 1 minute, stirring constantly.
6. Pour in red wine, scraping the bottom of the pot to release any browned bits. Simmer until reduced by half, about 5 minutes.
7. Return pork shanks to the pot. Add chicken stock and bay leaves. Bring to a simmer.
8. Cover and transfer to the oven. Cook for 2 hours, or until the meat is tender.
9. Meanwhile, make the gremolata by combining lemon zest, parsley, and minced garlic in a small bowl.
10. Once the pork is done, remove from the oven. Discard bay leaves.
11. Serve the pork shanks topped with gremolata.

When served, the pork should be fall-off-the-bone tender with a rich, savory sauce. The gremolata adds a bright, fresh contrast. For an extra touch, sprinkle additional gremolata over the dish right before serving.

Italian Sausage and Peppers

Craving a hearty meal that’s both simple and satisfying? Italian Sausage and Peppers is a classic dish that delivers bold flavors with minimal effort.

Ingredients

• Italian sausage – 1 lb
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add Italian sausage to the skillet. Cook for 5 minutes, turning occasionally, until browned.
3. Add sliced bell peppers and onion to the skillet. Sprinkle with salt.
4. Cook for 10 minutes, stirring occasionally, until vegetables are soft and sausage is cooked through.
5. Tip: For extra flavor, deglaze the pan with a splash of chicken broth.
6. Tip: Serve on a toasted hoagie roll for a sandwich version.
7. Tip: Let the dish rest for 5 minutes before serving to allow flavors to meld.

Rich in flavor, the sausage is juicy while the peppers and onions add a sweet, slightly charred contrast. Perfect over pasta or as a standalone dish with crusty bread.

Pork Ribs with Italian Barbecue Sauce

These pork ribs with Italian barbecue sauce are a game-changer for your next cookout. Tender, flavorful, and with a tangy twist, they’re sure to impress.

Ingredients

• Pork ribs – 2 lbs
• Italian barbecue sauce – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to 250°F for indirect cooking.
2. Rub the pork ribs with olive oil, then season evenly with salt and black pepper.
3. Place the ribs on the cooler side of the grill, cover, and cook for 3 hours. Tip: Maintain a consistent temperature for even cooking.
4. After 3 hours, brush the ribs with Italian barbecue sauce. Tip: Apply the sauce in thin layers to avoid burning.
5. Continue cooking for another 30 minutes, uncovered, to set the sauce.
6. Remove the ribs from the grill and let them rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, making the ribs more tender.

Lusciously tender with a perfect balance of smoky and sweet, these ribs are a crowd-pleaser. Serve them with a side of grilled vegetables for a complete meal.

Italian Pork Meatballs in Marinara Sauce

Make these Italian pork meatballs in marinara sauce for a hearty, flavorful meal that’s sure to impress. Perfect for weeknight dinners or special occasions.

Ingredients

• Ground pork – 1 lb
• Breadcrumbs – ½ cup
• Egg – 1
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Marinara sauce – 2 cups

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine ground pork, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until just combined.
3. Shape the mixture into 1-inch meatballs. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat. Add meatballs, cooking until browned on all sides, about 5 minutes. Tip: Do not overcrowd the skillet.
5. Transfer meatballs to a baking dish. Pour marinara sauce over them.
6. Bake for 20 minutes, or until meatballs are cooked through. Tip: Check doneness by cutting one meatball in half.

Serve these tender meatballs over spaghetti or as a sub sandwich filling. The marinara sauce enhances the pork’s richness, creating a comforting dish.

Pork Piccata with Lemon and Capers

You’ll love this Pork Piccata with Lemon and Capers for its bright flavors and quick prep time.

Ingredients

• Pork cutlets – 4 (about 1.5 lbs)
• Flour – 1/2 cup
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Olive oil – 2 tbsp
• Butter – 2 tbsp
• Chicken broth – 1/2 cup
• Lemon juice – 1/4 cup
• Capers – 2 tbsp
• Parsley – 2 tbsp, chopped

Instructions

1. Pound pork cutlets to 1/4-inch thickness between plastic wrap.
2. Mix flour, salt, and pepper on a plate. Dredge pork in flour mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add pork, cook 3 minutes per side until golden. Remove to a plate.
4. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
5. Melt butter in the same skillet. Add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up browned bits.
6. Tip: The sauce should slightly thicken in about 2 minutes.
7. Return pork to skillet, simmer 1 minute to heat through. Sprinkle with parsley.
8. Tip: For extra flavor, let the pork rest in the sauce off heat for 5 minutes before serving.

Delightfully tangy and tender, this dish pairs perfectly with steamed greens or over a bed of pasta for a heartier meal.

Italian Pork and Mushroom Risotto

Zesty and comforting, this Italian Pork and Mushroom Risotto is a weeknight game-changer. Rich flavors meld in a creamy, satisfying dish.

Ingredients

• Arborio rice – 1 cup
• Pork tenderloin – ½ lb, diced
• Mushrooms – 1 cup, sliced
• Chicken broth – 4 cups
• White wine – ½ cup
• Onion – ½, finely chopped
• Parmesan cheese – ½ cup, grated
• Butter – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat. Add diced pork, salt, and pepper. Cook until browned, about 5 minutes. Remove and set aside.
2. In the same pan, melt butter. Add onion and mushrooms. Cook until soft, about 3 minutes.
3. Tip: Keep the heat medium to avoid burning the onions.
4. Add Arborio rice. Stir to coat with butter, about 1 minute.
5. Pour in white wine. Stir until absorbed, about 2 minutes.
6. Tip: Use a wooden spoon to prevent rice from sticking.
7. Add 1 cup of chicken broth. Stir frequently until absorbed. Repeat with remaining broth, 1 cup at a time, until rice is creamy and al dente, about 20 minutes.
8. Tip: Maintain a gentle simmer to ensure even cooking.
9. Stir in cooked pork and Parmesan cheese. Cook for another 2 minutes.

Key to perfection, the risotto should be creamy with a slight bite. Serve with extra Parmesan and a drizzle of olive oil for an elegant touch.

Pork Cutlets with Prosciutto and Sage

Outstanding for a quick yet elegant dinner, these pork cutlets wrapped in prosciutto and sage are a game-changer. Ready in under 30 minutes, they’re perfect for weeknights or impressing guests.

Ingredients

• Pork cutlets – 4
• Prosciutto – 4 slices
• Fresh sage leaves – 8
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Season pork cutlets with salt and black pepper on both sides.
3. Place 2 sage leaves on each cutlet, then wrap each with a slice of prosciutto.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Sear the pork cutlets for 2 minutes per side until the prosciutto is crispy.
6. Transfer the skillet to the oven and bake for 10 minutes, or until the pork reaches an internal temperature of 145°F.
7. Let rest for 3 minutes before serving.

The prosciutto adds a salty crunch, while the sage infuses the pork with earthy notes. Serve over a bed of arugula for a fresh contrast or alongside roasted potatoes for a hearty meal.

Italian Pork and Potato Bake

You won’t believe how simple this Italian Pork and Potato Bake is to make, yet it’s packed with flavor. Just a few ingredients and steps for a hearty meal.

Ingredients

– Pork chops – 4
– Potatoes – 2 large, sliced
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Italian seasoning – 1 tbsp
– Parmesan cheese – ½ cup, grated

Instructions

1. Preheat oven to 375°F.
2. Arrange potato slices in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with garlic powder, salt, and black pepper.
3. Bake potatoes for 20 minutes until slightly tender. Tip: Flip halfway for even cooking.
4. Season pork chops with Italian seasoning and remaining olive oil.
5. Place pork chops over potatoes. Sprinkle Parmesan cheese on top.
6. Bake for 25 minutes or until pork reaches 145°F internally. Tip: Use a meat thermometer for accuracy.
7. Let rest for 5 minutes before serving. Tip: Resting ensures juicy pork.
Crispy potatoes and tender pork come together with a cheesy, herby crust. Serve with a side of steamed greens for a complete meal.

Pork Loin Stuffed with Spinach and Ricotta

Vibrant flavors meet comfort in this pork loin stuffed with spinach and ricotta, a dish that’s as satisfying to make as it is to eat.

Ingredients

• Pork loin – 1 (2-pound)
• Spinach – 2 cups, chopped
• Ricotta cheese – 1 cup
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat oven to 375°F.
2. Butterfly the pork loin by slicing horizontally through the middle, stopping before cutting all the way through, then open it like a book.
3. Season the inside with ½ tsp salt and ¼ tsp black pepper.
4. In a bowl, mix spinach, ricotta, garlic, remaining salt, and pepper.
5. Spread the spinach mixture evenly over the pork loin.
6. Roll the pork loin tightly and secure with kitchen twine at 1-inch intervals.
7. Heat olive oil in an oven-safe skillet over medium-high heat.
8. Sear the pork loin on all sides until golden brown, about 3 minutes per side.
9. Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F.
10. Let rest for 10 minutes before slicing.

Tender pork with a creamy, flavorful filling makes this dish a standout. Serve slices atop a bed of roasted vegetables or alongside a crisp salad for a complete meal.

Italian Pork and Lentil Soup

Zesty and hearty, this Italian Pork and Lentil Soup combines rich flavors with simple ingredients for a comforting meal. Perfect for chilly evenings, it’s a one-pot wonder that’s both nutritious and satisfying.

Ingredients

• Olive oil – 2 tbsp
• Pork shoulder – 1 lb, cubed
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Lentils – 1 cup
• Chicken broth – 4 cups
• Tomato paste – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Rosemary – 1 tsp, dried

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add pork shoulder cubes. Brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in diced onion and minced garlic. Cook until softened, about 3 minutes.
4. Add lentils, chicken broth, tomato paste, salt, black pepper, and rosemary. Stir to combine.
5. Bring to a boil. Then reduce heat to low. Simmer covered for 45 minutes, stirring occasionally. Tip: Skim off any foam that forms on top for a clearer soup.
6. Check lentils for tenderness. Cook uncovered for an additional 10 minutes if needed. Tip: The soup thickens upon standing, so adjust broth if desired.

Rich and flavorful, the soup boasts tender pork and perfectly cooked lentils. Serve with a drizzle of olive oil and crusty bread for a complete meal.

Pork Scaloppine with Marsala Wine Sauce

You won’t believe how simple it is to whip up this Pork Scaloppine with Marsala Wine Sauce. Yet, the flavors are anything but basic.

Ingredients

– Pork cutlets – 4 (about 1.5 lbs)
– Flour – 1/2 cup
– Salt – 1 tsp
– Black pepper – 1/2 tsp
– Olive oil – 2 tbsp
– Marsala wine – 1/2 cup
– Chicken broth – 1/2 cup
– Butter – 2 tbsp

Instructions

1. Pound pork cutlets to 1/4-inch thickness between plastic wrap.
2. Mix flour, salt, and pepper on a plate. Dredge pork in flour mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Cook pork for 3 minutes per side until golden. Remove from skillet.
5. Pour Marsala wine into skillet, scraping up browned bits. Simmer for 2 minutes.
6. Add chicken broth, simmer for 3 minutes until slightly reduced.
7. Stir in butter until melted and sauce is glossy.
8. Return pork to skillet, turning to coat in sauce. Heat for 1 minute.
Just like that, you’ve got a dish with tender pork and a rich, velvety sauce. Serve it over mashed potatoes or with a side of roasted veggies for a complete meal.

Italian Pork and Vegetable Stir Fry

Out of time but craving something hearty? This Italian Pork and Vegetable Stir Fry is your quick fix. Packed with flavor, it’s a one-pan wonder ready in minutes.

Ingredients

• Pork tenderloin – 1 lb, sliced thin
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Bell peppers – 2, sliced
• Zucchini – 1, sliced
• Italian seasoning – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add pork slices. Cook until no longer pink, 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove pork. Set aside. Keep warm.
4. In the same skillet, add garlic. Sauté until fragrant, 30 seconds.
5. Add bell peppers and zucchini. Stir-fry until crisp-tender, 4-5 minutes. Tip: High heat is key for that perfect stir-fry texture.
6. Return pork to skillet. Sprinkle with Italian seasoning and salt. Toss to combine. Cook for 1 minute. Tip: Taste and adjust seasoning now, but remember the pork is already cooked.

With a vibrant mix of textures, this dish balances tender pork with crisp veggies. Serve over quinoa for a wholesome twist or enjoy as is for a low-carb delight.

Conclusion

Exploring these 18 Delicious Italian Pork Recipes opens up a world of flavor for every occasion, from cozy family dinners to festive gatherings. We hope you’re inspired to try these dishes and make them your own. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest. Happy cooking!

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