Baked Pork Chops with Tomatoes, Onions, and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 4 bone-in pork chops (1-inch thick, about 8 oz / 225 g each)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 4 Roma tomatoes, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 tsp chopped fresh thyme (or 1 tsp dried)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
• 2 tbsp chopped fresh parsley
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Optional: 1/4 tsp red pepper flakes

Do This

• 1. Heat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
• 2. Season pork chops with salt, pepper, smoked paprika, and garlic powder.
• 3. Sear chops in olive oil 2 minutes per side in a hot skillet (optional but tasty).
• 4. Layer onions and tomatoes in the baking dish; tuck in sliced garlic and sprinkle thyme/rosemary.
• 5. Set chops on top. Whisk broth + balsamic + Dijon; pour around (not over) the chops. Dot with butter.
• 6. Cover tightly with foil; bake 20 minutes. Uncover and bake 10–15 minutes more, to 145°F (63°C).
• 7. Rest 5 minutes. Spoon the tomato-onion pan juices over the chops; finish with parsley.

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Why You’ll Love This Recipe

• Juicy pork chops baked over tomatoes and onions that turn sweet and saucy in the oven.
• Simple, rustic ingredients with big, cozy flavor from herbs, garlic, and a splash of balsamic.
• Mostly hands-off cooking (foil does the work), but it still looks like a Sunday supper.
• The pan juices double as an instant sauce for serving.

Grocery List

• Produce: 1 large yellow onion, 4 Roma tomatoes, 3 garlic cloves, fresh thyme, fresh rosemary, fresh parsley
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, black pepper, smoked paprika, garlic powder, low-sodium chicken broth, balsamic vinegar, Dijon mustard (optional: red pepper flakes)

Full Ingredients

Pork Chops

• 4 bone-in pork chops, 1-inch thick (about 8 oz / 225 g each)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp olive oil (for searing; you can skip searing, but keep 1 tbsp to oil the baking dish)

Tomato-Onion Layer

• 1 large yellow onion, thinly sliced (about 2 cups / 240 g)
• 4 Roma tomatoes, thinly sliced (about 1 1/2 lb / 680 g total)
• 3 garlic cloves, thinly sliced
• 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• Optional: 1/4 tsp red pepper flakes

Pan Juices (Rustic Oven Sauce)

• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp unsalted butter, cut into small pieces
• 2 tbsp chopped fresh parsley (for finishing)

Step-by-Step Instructions

Step 1: Preheat the oven and set up the baking dish

Arrange a rack in the center of the oven and preheat to 375°F (190°C). Lightly oil a 9×13-inch baking dish with a small drizzle of olive oil (or a bit of the measured oil). This helps prevent sticking and encourages the onions and tomatoes to caramelize at the edges.

Step 2: Season the pork chops

Pat the pork chops dry with paper towels (this helps them brown and keeps the seasoning from sliding off). Season both sides evenly with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder.

If your chops are closer to 3/4-inch thick, keep an eye on the final bake time (they’ll reach temperature sooner).

Step 3: Sear for extra flavor (optional, but recommended)

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 2 minutes per side, just until lightly browned (they will finish cooking in the oven).

Transfer the chops to a plate. If you skip this step, the recipe still works; the chops will simply be a bit paler, but still juicy with plenty of flavor from the tomato-onion layer.

Step 4: Build the tomato-onion base

Spread the sliced onions evenly across the bottom of the baking dish. Layer the tomato slices over the onion (it doesn’t need to be perfect; a rustic overlap is great). Scatter the sliced garlic over the top, then sprinkle on the thyme and rosemary. Add optional red pepper flakes if you want a gentle warmth.

Step 5: Add the chops and pour in the pan juices

Nestle the pork chops on top of the tomatoes and onions. In a small bowl or measuring cup, whisk together 1/2 cup (120 ml) chicken broth, 1 tbsp balsamic vinegar, and 1 tsp Dijon mustard until smooth.

Pour this mixture around the chops (not directly on top, so you keep any browned surface from the sear). Dot the vegetables and liquid with 1 tbsp butter.

Step 6: Bake covered, then uncovered

Cover the baking dish tightly with foil and bake for 20 minutes. Then remove the foil and continue baking for 10–15 minutes, or until the thickest part of the pork reaches an internal temperature of 145°F (63°C).

The tomatoes should look jammy and softened, the onions tender, and the pan liquid slightly reduced.

Step 7: Rest, finish, and serve

Remove the dish from the oven and let the pork rest for 5 minutes (this helps keep the chops juicy). Spoon the tomatoes, onions, and garlicky pan juices over each chop. Sprinkle with 2 tbsp chopped fresh parsley right before serving.

Serving idea: This is excellent with mashed potatoes, buttered egg noodles, rice, or a big piece of crusty bread to soak up the sauce.

Pro Tips

• Use a thermometer. Pork chops go from juicy to dry quickly. Pull them right when they hit 145°F (63°C), then rest.
• Keep tomato slices thin. Thin slices melt down into a saucy layer instead of staying chunky and watery.
• Don’t drown the chops. Pour the broth mixture around the meat so the top can brown during the uncovered bake.
• Want more sauce? Add an extra 1/4 cup (60 ml) broth when you uncover, especially if your tomatoes are small or very firm.
• For sweeter onions: Use a sweet onion, or add 1/2 tsp brown sugar to the onion layer (optional).

Variations

• Mediterranean-style: Add 1/2 tsp dried oregano and finish with 2 tbsp crumbled feta after baking.
• Cheesy rustic bake: Sprinkle 1/2 cup (50 g) shredded mozzarella or provolone over the top during the last 5 minutes uncovered.
• Apple-onion twist: Replace 2 of the Roma tomatoes with 1 medium apple (thinly sliced) and swap balsamic for 1 tbsp apple cider vinegar.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently to avoid drying out: place chops and vegetables in a baking dish, add a splash of broth (about 1–2 tbsp), cover with foil, and warm at 325°F (165°C) for 12–18 minutes, or until hot throughout.

Make-ahead option: Slice the onions, tomatoes, and garlic up to 24 hours ahead and refrigerate separately. Mix the broth, balsamic, and Dijon ahead as well. Season the pork right before cooking for best texture.

Nutrition (per serving)

Approximate (based on 4 servings): 360 calories, 30 g protein, 24 g fat, 8 g carbohydrates, 2 g fiber, 5 g sugar, 780 mg sodium.