pork chops in tomato sauce recipe

Written ByJenny Smyth Posted on
pork chops in tomato sauce recipe
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The Best pork chops in tomato sauce recipe

I’ve been making this pork chops in tomato sauce recipe for years, and it’s a staple in our household. My kids love it because it’s easy to eat and tastes so good, and my husband appreciates that it’s a hearty and filling meal.

I love it because it’s a great way to get some vegetables into our diet, and the pork chops are always tender and juicy. The best part is that it’s incredibly easy to make – just brown the pork chops, cook down some onions and garlic, add in a can of crushed tomatoes, and let it all simmer together until the flavors have melded together.

It’s a classic recipe that never gets old. One of the things I appreciate about this recipe is that it’s perfect for a weeknight dinner or a special occasion – just serve with some crusty bread or over rice, and you’re good to go.

The flavor is rich and satisfying, without being too heavy or overwhelming. And the best part is that it’s a great way to use up any leftover vegetables you might have on hand.

I’ve even made this recipe with ground beef or pork sausage for a variation – just brown the meat, add in the onions and garlic, and proceed as usual. It’s a versatile recipe that can be adapted to suit your tastes and needs.

Pork Chops in Tomato Sauce

Pork Chops in Tomato Sauce

4.8 from 1391 votes

Juicy pork chops simmered in a rich, savory tomato sauce with garlic and herbs. This one-pan dish is hearty and perfect for a comforting weeknight dinner.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Tomato Sauce

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Pat the pork chops dry with paper towels and season both sides evenly with salt and pepper.
2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3Add the pork chops to the skillet in a single layer and sear for 3 to 4 minutes per side until golden brown and a crust forms.
4Transfer the chops to a plate and set aside.
5Reduce the heat to medium and add 1 tablespoon of olive oil to the skillet.
6Cook the diced onion for 3 to 4 minutes until softened and translucent, then stir in the minced garlic for 30 seconds until fragrant.
7Pour in the crushed tomatoes and chicken broth, then add the oregano, basil, and red pepper flakes if using.
8Stir well and bring the sauce to a gentle simmer over medium heat.
9Return the pork chops to the skillet, nestling them into the sauce.
10Cover the skillet with a lid and reduce the heat to low, then simmer for 10 to 12 minutes until the pork reaches an internal temperature of 145°F and is cooked through.
11Taste the sauce and adjust seasoning with salt and pepper as needed.
12Serve the pork chops hot with the tomato sauce spooned over the top and garnish with fresh parsley.

🔧Equipment

Large skillet with lid
Measuring cups and spoons
Chef’s knife
Cutting board
Wooden spoon or spatula
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 80mg🧂Sodium: 650mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For extra tenderness, brine the pork chops in salt water for 30 minutes before cooking. You can also add sliced bell peppers or mushrooms to the sauce for more vegetables.

Watch Video Of How Pork Chops in Tomato Sauce Works

I always make extra sauce because it stores so well. You can keep the pork chops and sauce in an airtight container in the refrigerator for up to four days. To reheat just warm them gently on the stovetop or in the microwave with a splash of water to loosen the sauce.

This recipe also freezes beautifully. I often double the batch and freeze individual portions for busy nights. When I am planning a family gathering this is one of the first recipes I think of.

It feeds a crowd without a lot of last minute work. You can make it a day ahead and the flavors only get better. Serve it with a big bowl of pasta and some garlic bread and everyone leaves the table happy.

It is a reliable meal that never lets me down.

❓ Frequently Asked Questions About Pork Chops in Tomato Sauce

1. Can I use boneless pork chops for this recipe?

Yes, boneless pork chops work perfectly. Just keep in mind they may cook a little faster than bone in chops. Check for doneness after about 25 minutes of simmering to avoid overcooking.

2. What type of tomatoes work best in the sauce?

I recommend using canned crushed tomatoes or diced tomatoes for the best consistency. San Marzano tomatoes are great if you can find them but any good quality canned tomato will work. Avoid tomato paste alone as it is too thick.

3. Can I make this recipe in a slow cooker?

Absolutely. Sear the pork chops first then transfer them to the slow cooker with the tomato sauce. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The meat will be very tender.

4. How do I prevent the pork chops from becoming tough?

The key is to not overcook them. Sear them quickly over high heat then simmer gently in the sauce. Pork chops that are cooked too long at high heat can become dry. Using a meat thermometer helps ensure they reach 145 degrees Fahrenheit internally.

5. What can I serve with pork chops in tomato sauce?

This dish goes well with pasta like spaghetti or penne, mashed potatoes, or steamed rice. A side of green beans or a simple salad also balances out the meal nicely. Crusty bread is perfect for dipping in the extra sauce.

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