Tomato Onion Braised Pork Chops with Savory Herb Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 4 bone-in pork loin chops (about 8 oz each, 1-inch thick)
• 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion (about 12 oz), thinly sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can crushed tomatoes
• 1 cup low-sodium chicken broth
• 1 tsp dried thyme; 1/2 tsp dried oregano; 1 bay leaf; 1/2 tsp smoked paprika
• 1 tsp granulated sugar (optional)
• 1 tbsp apple cider vinegar
• 1 tbsp unsalted butter
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1. Heat oven to 325°F. Pat chops dry; season with salt and pepper; lightly dredge in flour.
• 2. Sear in oil in a Dutch oven over medium-high heat, 3 minutes per side; remove.
• 3. Sauté onions with a pinch of salt 6–8 minutes; add garlic 30 seconds.
• 4. Stir in tomato paste 1 minute; add crushed tomatoes, broth, thyme, oregano, bay, paprika (and sugar if using).
• 5. Nestle chops into sauce; cover and braise in oven 30–35 minutes, until pork reaches 145–155°F.
• 6. Rest chops 5 minutes; simmer sauce 5–8 minutes to thicken; finish with vinegar and butter. Serve with parsley.

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Why You’ll Love This Recipe

• Tender pork chops braised gently in a rich tomato-onion gravy that tastes like a classic Sunday supper.
• Simple pantry herbs (thyme, oregano, bay) build cozy flavor without fuss.
• One pot does most of the work, and the sauce is made for spooning over mashed potatoes, rice, or noodles.
• Reliable, forgiving method: sear for flavor, then braise for tenderness.

Grocery List

• Meat: 4 bone-in pork loin chops (about 1-inch thick)
• Produce: 1 large yellow onion, 3 garlic cloves, fresh parsley (optional)
• Dairy: unsalted butter
• Pantry: olive oil, all-purpose flour, crushed tomatoes (14.5 oz can), tomato paste, low-sodium chicken broth, dried thyme, dried oregano, bay leaf, smoked paprika, kosher salt, black pepper, granulated sugar (optional), apple cider vinegar

Full Ingredients

For the pork chops

• 4 bone-in pork loin chops (about 8 oz each, about 1-inch thick)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour (for light dredging)
• 2 tbsp olive oil

For the tomato-onion gravy

• 1 large yellow onion (about 12 oz), halved and thinly sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can crushed tomatoes
• 1 cup low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1 tsp granulated sugar (optional, helps round out acidity)
• 1 tbsp apple cider vinegar (added at the end for brightness)
• 1 tbsp unsalted butter (added at the end for a silky finish)

To finish and serve (optional, but recommended)

• 2 tbsp chopped fresh parsley
• Mashed potatoes, buttered egg noodles, rice, or crusty bread for serving

Step-by-Step Instructions

Step 1: Preheat and prep the pork

Preheat the oven to 325°F with a rack in the middle position. Pat the pork chops dry with paper towels (this helps them brown). Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Sprinkle 2 tbsp flour over the chops and lightly coat all sides, shaking off any excess.

Tip: The flour isn’t for a heavy breading; it’s just enough to help the chops brown and give the gravy a little body.

Step 2: Sear the pork chops

Heat 2 tbsp olive oil in a heavy, oven-safe Dutch oven (or deep oven-safe skillet with a lid) over medium-high heat until the oil shimmers.

Add the pork chops in a single layer and sear for 3 minutes per side, until nicely browned. Transfer the chops to a plate. (They will not be cooked through yet.)

Step 3: Soften the onions for a sweet, savory base

Reduce heat to medium. Add the sliced onion to the same pot and stir, scraping up any browned bits from the bottom. Add a small pinch of salt to help the onions release moisture.

Cook, stirring occasionally, until the onions soften and turn lightly golden, about 6–8 minutes. If the pot looks dry at any point, add 1–2 tbsp water and scrape to loosen the flavorful browned bits.

Step 4: Build flavor with garlic and tomato paste

Add the minced garlic and cook, stirring constantly, for 30 seconds (just until fragrant).

Stir in 2 tbsp tomato paste and cook for 1 minute, stirring and scraping the bottom of the pot. This brief “toasting” step deepens the tomato flavor and takes the edge off raw paste.

Step 5: Make the braising gravy

Pour in 1 cup chicken broth and stir well, scraping the bottom to fully dissolve any browned bits. Add the crushed tomatoes (14.5 oz), 1 tsp dried thyme, 1/2 tsp dried oregano, 1 bay leaf, and 1/2 tsp smoked paprika. If you like a slightly rounder, less tangy sauce, add the 1 tsp sugar.

Bring the mixture to a gentle simmer over medium heat, about 2–3 minutes.

Step 6: Braise until tender

Nestle the pork chops (and any juices on the plate) into the sauce. Spoon some gravy over the top of each chop.

Cover with a tight-fitting lid and transfer to the oven. Braise at 325°F for 30–35 minutes, or until the pork reaches 145–155°F in the thickest part (depending on how tender and well-done you like braised chops). For best texture, aim for 150–155°F, then rest.

Step 7: Finish the gravy and serve

Remove the pot from the oven. Transfer the pork chops to a clean plate and loosely tent with foil. Rest for 5 minutes.

Discard the bay leaf. Set the pot over medium heat and simmer the gravy uncovered for 5–8 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.

Turn off the heat and stir in 1 tbsp apple cider vinegar and 1 tbsp unsalted butter until melted and glossy. Taste and adjust salt and pepper as needed.

Serve each chop topped with a generous ladle of tomato-onion gravy. Finish with 2 tbsp chopped parsley if using.

Pro Tips

• Choose thicker chops: Aim for 1-inch thick chops so they stay juicy through the braise.
• Don’t rush the onions: Those 6–8 minutes create sweetness that balances the tomatoes.
• Scrape the pot: The browned bits from searing are flavor gold; loosen them with broth as you build the sauce.
• Control thickness: If you want a thicker gravy, simmer a few extra minutes uncovered. If it gets too thick, splash in 2–4 tbsp broth or water.
• Temperature matters: Use an instant-read thermometer; pull the chops when they hit 145–155°F, then rest 5 minutes.

Variations

• Herby Italian-style: Add 1/2 tsp fennel seed and increase oregano to 1 tsp. Finish with grated Parmesan at the table.
• Spicy tomato gravy: Add 1/4 tsp crushed red pepper flakes with the garlic, and finish with an extra 1 tsp vinegar for zip.
• Mushroom-onion boost: Add 8 oz sliced cremini mushrooms after the onions soften; cook 5 minutes before adding garlic and tomato paste.

Storage & Make-Ahead

Cool leftovers to room temperature (no longer than 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered skillet over medium-low heat until the gravy is bubbling and the pork reaches 165°F, about 8–12 minutes; add a splash of broth or water if needed to loosen the sauce.

Make-ahead option: You can slice the onions and mince the garlic up to 24 hours ahead and refrigerate. The full dish also tastes great the next day; the gravy deepens as it sits.

Nutrition (per serving)

Approximate (based on 4 servings): 480 calories, 40 g protein, 24 g fat, 20 g carbohydrates, 3 g fiber, 780 mg sodium.