Pork Chops in Tomato Cream Gravy with Onions and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 boneless pork chops (about 1 inch thick; 6–7 oz each)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes
• 3/4 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp chopped fresh parsley (optional)

Do This

• 1. Pat chops dry; season with salt, pepper, paprika; lightly dredge in flour.
• 2. Sear in olive oil in a large skillet over medium-high heat: 3 minutes per side; transfer out.
• 3. Lower heat to medium; melt butter and cook onions 6–8 minutes until soft.
• 4. Stir in garlic 30 seconds; add tomato paste 1 minute.
• 5. Add tomatoes + broth; simmer 3 minutes, scraping browned bits.
• 6. Stir in cream + herbs; return chops, cover, and simmer 8–12 minutes to 145°F internal temp.
• 7. Rest 3 minutes; spoon the tomato-cream gravy over chops and serve.

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Why You’ll Love This Recipe

• Comforting, smooth tomato-cream gravy that tastes slow-cooked but comes together fast.
• One skillet recipe with big flavor from simple pantry staples.
• Reliable, juicy pork chops thanks to a gentle simmer and an exact finishing temperature.
• Perfect over mashed potatoes, rice, or buttered egg noodles to catch every bit of sauce.

Grocery List

• Meat: boneless pork chops (about 1 inch thick)
• Produce: yellow onion, garlic, fresh parsley (optional)
• Dairy: unsalted butter, heavy cream
• Pantry: olive oil, all-purpose flour, tomato paste, canned diced tomatoes, low-sodium chicken broth, dried thyme, dried oregano, smoked paprika, kosher salt, black pepper

Full Ingredients

For the pork chops

• 4 boneless pork chops (about 1 inch thick; 6–7 oz each)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

For the onion-herb tomato cream sauce

• 1 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes (with juices)
• 3/4 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp chopped fresh parsley (optional, for serving)

Optional for serving

• Mashed potatoes, cooked rice, or buttered egg noodles
• Extra black pepper or a pinch of salt to finish

Step-by-Step Instructions

Step 1: Prep and lightly dredge the pork

Pat the pork chops dry with paper towels (this helps them brown instead of steam). In a small bowl, mix the kosher salt, black pepper, and smoked paprika. Season both sides of the chops evenly.

Sprinkle the flour over the chops and rub it in lightly on both sides. You’re not looking for a thick coating—just a light dusting to help with browning and to give the sauce a little body later.

Step 2: Sear the pork chops

Heat a large skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add the olive oil and heat until it 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 finish cooking in the sauce later, so don’t worry if they aren’t cooked through yet.

Step 3: Soften the onions

Reduce heat to medium. Add the butter to the skillet. Once melted, add the sliced onions and stir, scraping up some of the browned bits from the bottom of the pan.

Cook the onions for 6–8 minutes, stirring occasionally, until softened and lightly golden. If the pan looks dry, add 1–2 tablespoons of broth (from the measured amount) to keep things moving.

Step 4: Build flavor with garlic and tomato paste

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Stir in the tomato paste and cook for 1 minute. This quick “toasting” step smooths out the paste and deepens the tomato flavor.

Step 5: Simmer the tomato base and deglaze the pan

Add the diced tomatoes (with their juices) and the chicken broth. Stir well, scraping the bottom of the skillet to loosen any browned bits—those add a lot of savory flavor to your gravy.

Bring to a gentle simmer and cook uncovered for 3 minutes to slightly reduce and blend the flavors.

Step 6: Make it creamy and add the herbs

Lower the heat to medium-low. Stir in the heavy cream, dried thyme, and dried oregano. Keep the sauce at a gentle simmer (avoid a hard boil once the cream is in).

Taste the sauce and adjust seasoning with a pinch of salt or pepper if needed (remember the pork is already seasoned).

Step 7: Finish the pork in the sauce

Return the pork chops (and any juices on the plate) to the skillet, nestling them into the sauce.

Cover and simmer gently for 8–12 minutes, flipping the chops once halfway through, until the thickest part of each chop reaches an internal temperature of 145°F (63°C).

Step 8: Rest, thicken if needed, and serve

Transfer the pork chops to a serving platter and let them rest for 3 minutes. This helps keep them juicy.

If you want a thicker gravy, simmer the sauce uncovered for 2–4 minutes, stirring often, until it coats the back of a spoon. Spoon the onion-herb tomato cream gravy over the chops and finish with chopped parsley if you like.

Pro Tips

• Use a thermometer: Pork chops go from juicy to dry quickly. Pull them right at 145°F, then rest.
• Keep the simmer gentle after adding cream: A low, steady simmer keeps the sauce smooth and helps prevent splitting.
• Slice onions thinly: Thin slices melt into the sauce, giving you that “comforting gravy” feel rather than chunky onions.
• Don’t skip the tomato paste step: Cooking it for 1 minute removes raw tomato sharpness and makes the sauce taste richer.
• If your chops are thinner: Reduce the covered simmer to 4–7 minutes and check temperature early to avoid overcooking.

Variations

• Mushroom addition: Add 8 oz sliced cremini mushrooms with the onions and cook until they release their liquid and turn golden (about 8–10 minutes total).
• Extra-bright and herby: Add 1 tsp lemon juice at the end and increase parsley to 2 tbsp.
• Spicy tomato-cream gravy: Add 1/4 tsp crushed red pepper flakes with the garlic, or stir in 1 tbsp Calabrian chili paste with the tomato paste.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave at 50% power in short bursts, stirring the sauce often. If the gravy thickens too much in the fridge, loosen it with 1–3 tablespoons chicken broth or water while reheating.

Make-ahead tip: You can slice the onion and mince the garlic up to 24 hours in advance (refrigerate in a sealed container). For best texture, cook the pork chops fresh, but the sauce can be made up to 2 days ahead and reheated gently before finishing the chops in it.

Nutrition (per serving)

Approximate, based on 4 servings: 480 calories, 35 g protein, 30 g fat, 12 g carbohydrates, 2 g fiber, 6 g sugar, 780 mg sodium.