Rustic Pork Chops Simmered in Garlic Tomato Broth

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8 oz each)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 tsp dried oregano
• 1 tsp granulated sugar (optional)
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1) Pat chops dry; season with salt and pepper.
• 2) Sear in olive oil in a large skillet (medium-high) for 3 minutes per side; set aside.
• 3) Lower heat to medium; add butter and cook onions until soft, 6–8 minutes.
• 4) Stir in garlic (30 seconds) and tomato paste (1 minute).
• 5) Add crushed tomatoes, broth, bay leaf, oregano (and sugar if using); bring to a gentle simmer.
• 6) Return chops; cover and simmer on low 15 minutes, then uncover 5–8 minutes until 145°F internal.
• 7) Rest 5 minutes; spoon broth and onions over top and finish with parsley.

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Why You’ll Love This Recipe

• Simple and rustic: One pan, straightforward ingredients, and cozy flavor.
• Mild, savory broth: Tomato and garlic add warmth without being spicy or heavy.
• Juicy pork chops: A quick sear plus a gentle simmer keeps them tender.
• Perfect with pantry sides: Great with bread, rice, mashed potatoes, or noodles.

Grocery List

• Meat: Bone-in pork chops (about 2 lb total)
• Produce: Yellow onion, garlic, fresh parsley (optional)
• Dairy: Unsalted butter (optional but recommended)
• Pantry: Olive oil, kosher salt, black pepper, tomato paste, crushed tomatoes (14.5 oz), low-sodium chicken broth, bay leaf, dried oregano, granulated sugar (optional)

Full Ingredients

For the pork chops

• 4 bone-in pork chops, about 1 inch thick (about 8 oz each; about 2 lb total)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

For the mild garlic tomato broth

• 1 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 5 garlic cloves, minced (about 1 1/2 tbsp)
• 1 tbsp tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 tsp dried oregano
• 1 tsp granulated sugar (optional, to round out acidity)

To finish and serve (optional, but tasty)

• 2 tbsp chopped fresh parsley
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Pat dry and season the pork chops

Set the pork chops on a plate and pat them very dry with paper towels. This helps you get better browning in the pan.

Season both sides evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Step 2: Sear the chops for flavor

Heat a large, deep skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add 2 tablespoons olive oil.

When the oil shimmers, add the chops in a single layer. Sear for 3 minutes per side without moving them around too much. You’re looking for a deep golden-brown crust.

Transfer the chops to a clean plate. They won’t be cooked through yet (that’s perfect).

Step 3: Soften the onions

Reduce heat to medium. Add 1 tablespoon unsalted butter to the same skillet.

Add the sliced onion and cook, stirring frequently and scraping up any browned bits, until the onions are softened and lightly golden, 6–8 minutes.

Step 4: Build the base with garlic and tomato paste

Add the minced garlic and stir for 30 seconds, just until fragrant (avoid browning the garlic).

Stir in the 1 tablespoon tomato paste and cook for 1 minute to deepen the flavor and remove the raw edge.

Step 5: Add tomatoes, broth, and bay leaf

Pour in the 1 1/2 cups chicken broth while stirring to loosen everything from the bottom of the pan.

Add the crushed tomatoes, bay leaf, and 1/2 teaspoon dried oregano. If you like a slightly rounder, less tangy broth, stir in 1 teaspoon sugar.

Bring the liquid to a gentle simmer over medium heat, about 2–3 minutes. You want small, steady bubbles, not a hard boil.

Step 6: Simmer gently until the pork is tender and safe

Return the pork chops (and any juices from the plate) to the skillet, nestling them into the broth and onions.

Reduce heat to low, cover, and simmer gently for 15 minutes.

Uncover and continue to simmer for 5–8 minutes, spooning broth over the chops once or twice, until the thickest part of each chop reaches an internal temperature of 145°F (63°C) on an instant-read thermometer.

Step 7: Rest, taste, and serve in the broth

Turn off the heat. Transfer the chops to a plate and let them rest for 5 minutes. This helps the juices settle back into the meat.

Meanwhile, discard the bay leaf. Taste the broth and adjust with a pinch more salt and pepper if needed.

Serve each chop with plenty of onion and tomato-garlic broth spooned over the top. Finish with 2 tablespoons chopped parsley if using.

Pro Tips

• Use thick chops: About 1 inch thick is ideal for simmering. Thin chops can overcook quickly.
• Keep the simmer gentle: A hard boil can make pork tougher. Aim for small bubbles and low heat.
• Don’t skip the sear: Even a quick sear (3 minutes per side) adds big flavor to the final broth.
• Thermometer beats guesswork: Pull the pork at 145°F for juicy chops.
• Scrape the pan: Those browned bits from searing dissolve into the broth and make it taste slow-cooked.

Variations

• Herby version: Add 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme) with the oregano.
• Extra-vegetable rustic stew: Add 1 cup sliced mushrooms with the onions, or add 1 cup chopped zucchini during the last 10 minutes of simmering.
• Brighter finish (still mild): Stir in 1 tsp red wine vinegar or 1 tsp lemon juice right at the end for a gentle lift.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then store pork chops with the broth in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat until the broth is hot and the pork reaches 165°F, about 8–12 minutes. (Low and slow reheating helps prevent drying.)

Make-ahead tip: You can slice the onion and mince the garlic up to 24 hours ahead and refrigerate them separately. The dish is also great the next day as the flavors settle.

Nutrition (per serving)

Approximate, based on 4 servings: 390 calories, 35 g protein, 22 g fat, 12 g carbohydrates, 3 g fiber, 7 g sugars, 780 mg sodium.