Baked Pork Chops in Paprika Tomato Onion 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 chops (1 to 1 1/4 inches thick; about 2 to 2 1/2 lb total)
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp sweet paprika
• 1 tsp smoked paprika (mild)
• 1/2 tsp dried thyme
• 1 tsp Worcestershire sauce
• 1 cup crushed tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1 tsp brown sugar (optional)
• 1 bay leaf

Do This

• 1. Heat oven to 350°F.
• 2. Season pork chops with 1 1/2 tsp salt + 3/4 tsp pepper; lightly coat with flour.
• 3. Sear chops in oil (2–3 min per side); set aside.
• 4. Sauté onions in butter; add garlic, tomato paste, paprikas, thyme.
• 5. Whisk in crushed tomatoes + broth + Worcestershire; simmer 3–5 min, add bay leaf.
• 6. Nestle chops into gravy, cover, bake 25–30 min until 145°F internal.
• 7. Rest 5 min, spoon on extra gravy and serve.

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Why You’ll Love This Recipe

• Comforting and family-style: tender pork chops baked in a cozy tomato-onion gravy.
• Gently smoky, not spicy: sweet paprika plus a touch of smoked paprika gives warmth without heat.
• One-pan friendly: everything comes together in an oven-safe skillet or baking dish.
• Great with sides: the gravy begs for mashed potatoes, noodles, or rice.

Grocery List

• Meat: 4 bone-in pork chops (1 to 1 1/4 inches thick)
• Produce: 2 yellow onions, 3 garlic cloves (optional: parsley for serving)
• Dairy: unsalted butter
• Pantry: olive oil, all-purpose flour, tomato paste, crushed tomatoes, low-sodium chicken broth, sweet paprika, smoked paprika (mild), dried thyme, Worcestershire sauce, brown sugar (optional), bay leaf, kosher salt, black pepper

Full Ingredients

Pork

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 to 2 1/2 lb total)
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Paprika Tomato-Onion Gravy

• 1 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced (about 4 cups)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp sweet paprika
• 1 tsp smoked paprika (mild)
• 1/2 tsp dried thyme
• 1 tsp Worcestershire sauce
• 1 cup crushed tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1 tsp brown sugar (optional, balances acidity)
• 1 bay leaf

Optional for Serving

• Chopped fresh parsley (1–2 tbsp)
• Mashed potatoes, egg noodles, rice, or crusty bread

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat the oven to 350°F. Arrange a rack in the middle of the oven.

Use a 12-inch oven-safe skillet (cast iron works great) or plan to transfer everything to a 9 x 13-inch baking dish before baking.

Step 2: Season and lightly flour the pork chops

Pat the pork chops dry with paper towels (this helps them brown instead of steam).

Season both sides with 1 1/2 tsp kosher salt and 3/4 tsp black pepper.

Sprinkle 2 tbsp all-purpose flour over the chops and rub it in lightly. You’re not looking for a thick coating—just a light dusting to help with browning and to give the gravy a little body.

Step 3: Sear the pork chops for flavor

Heat 2 tbsp olive oil in your skillet over medium-high heat until the oil shimmers.

Add the pork chops in a single layer and sear for 2–3 minutes per side, until nicely browned. (They will not be cooked through yet.)

Transfer the chops to a plate and set aside. Keep the pan on the heat.

Step 4: Soften the onions until sweet and silky

Reduce the heat to medium. Add 1 tbsp unsalted butter.

Add the sliced onions and cook, stirring and scraping up any browned bits from the pan, for 8–10 minutes until the onions are softened and lightly golden.

Step 5: Build the mild paprika tomato gravy

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

Stir in the tomato paste, sweet paprika, smoked paprika, and dried thyme. Cook, stirring constantly, for 1 minute to “toast” the spices and mellow the tomato paste.

Whisk in the crushed tomatoes, then slowly whisk in the chicken broth. Add the Worcestershire sauce, optional brown sugar, and bay leaf.

Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the gravy looks slightly thickened and cohesive. Taste and adjust with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper, if needed.

Step 6: Nestle the pork chops into the gravy

Return the pork chops (and any juices on the plate) to the skillet, tucking them into the gravy so the onions surround them. Spoon a little sauce over the top of each chop.

If you are not using an oven-safe skillet, pour the gravy into a 9 x 13-inch baking dish and nestle the chops into the sauce.

Step 7: Bake until tender and juicy

Cover the skillet or baking dish tightly with foil (or a lid if your skillet has one).

Bake at 350°F for 25–30 minutes, or until the thickest part of the pork registers 145°F on an instant-read thermometer.

For a slightly thicker, more concentrated gravy, uncover and bake for an additional 5–10 minutes.

Step 8: Rest, finish, and serve family-style

Remove from the oven and let the pork chops rest in the pan for 5 minutes. This helps keep the meat juicy.

Discard the bay leaf. Spoon plenty of the paprika tomato-onion gravy over each chop. If you like, sprinkle with 1–2 tbsp chopped parsley.

Serve hot with mashed potatoes, buttered noodles, rice, or crusty bread to soak up the gravy.

Pro Tips

• Choose thicker chops: 1 to 1 1/4 inches thick bakes up much juicier than thin chops, especially in a sauce.
• Don’t skip the sear: those browned bits on the pan are free flavor and make the gravy taste slow-cooked.
• Keep the smoke gentle: smoked paprika varies in intensity. If yours is strong, use 1/2 tsp and increase sweet paprika to 2 1/2 tsp.
• Use a thermometer: pull the pork at 145°F to avoid dryness; it will stay tender as it rests.
• Too thick or too thin gravy? If thick, whisk in 2–4 tbsp broth. If thin, simmer uncovered on the stovetop for 3–5 minutes.

Variations

• Mushroom-onion version: Add 8 oz sliced cremini mushrooms with the onions and sauté until they release their moisture and brown slightly.
• Extra cozy and creamy: After baking, stir 1/4 cup sour cream into the gravy off heat (don’t boil after adding) for a creamy paprika tomato sauce.
• Slow-cooker adaptation: Sear chops and sauté onions/spices as written, then transfer everything to a slow cooker and cook on LOW for 4–5 hours until tender (still aim for 145°F+).

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then store pork and gravy together in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently in a covered skillet over medium-low heat, adding a splash of broth if needed, until the pork reaches 165°F.

To freeze, cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Make-ahead tip: You can slice the onions and mince the garlic up to 24 hours ahead; store refrigerated in separate airtight containers.

Nutrition (per serving)

Approximate, based on 4 servings: 490 calories, 39 g protein, 27 g fat, 18 g carbohydrates, 3 g fiber, 9 g sugars, 900 mg sodium.