Skillet Pork Chops With Tomatoes, Garlic, and Italian Seasoning

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 pork chops (bone-in or boneless, 1 inch thick; about 2 lb total)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 3/4 cup)
• 4 garlic cloves, minced (about 1 1/2 tbsp)
• 1 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes with juices
• 1/2 cup low-sodium chicken broth
• 2 tsp Italian seasoning
• 1 tsp sugar (optional)
• 1 tbsp balsamic vinegar
• 2 tbsp chopped fresh parsley or basil (optional)

Do This

• 1) Pat chops dry; season with salt, pepper, and garlic powder. Lightly dust with flour.
• 2) Sear in hot skillet with olive oil (3–4 minutes per side). Remove to a plate.
• 3) Sauté onion in butter (2–3 minutes). Add garlic (30 seconds).
• 4) Stir in tomato paste (30 seconds), then add diced tomatoes, broth, Italian seasoning, sugar, and balsamic.
• 5) Simmer sauce 5 minutes; return pork and juices. Cover and cook 6–10 minutes until 145°F internal.
• 6) Rest 3 minutes, garnish with herbs, and spoon plenty of tomato-garlic sauce over the chops.

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Why You’ll Love This Recipe

• Big, rustic flavor from garlic, Italian herbs, and a saucy tomato pan sauce.
• One skillet, minimal fuss, and easy cleanup.
• Juicy pork chops cooked gently in the sauce (no dry, tough chops).
• Perfect homestyle dinner that pairs with pasta, mashed potatoes, or crusty bread.

Grocery List

• Produce: 1 small yellow onion, 4 garlic cloves, fresh parsley or basil (optional)
• Dairy: unsalted butter
• Meat: 4 pork chops (about 2 lb total)
• Pantry: olive oil, kosher salt, black pepper, garlic powder (optional), all-purpose flour, tomato paste, 1 (14.5 oz) can diced tomatoes, low-sodium chicken broth, Italian seasoning, sugar (optional), balsamic vinegar

Full Ingredients

For the pork chops

• 4 pork chops, bone-in or boneless, 1 inch thick (about 2 lb total)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional, for extra savory flavor)
• 2 tbsp all-purpose flour (for light dredging; helps browning and lightly thickens the sauce)
• 2 tbsp olive oil

For the rustic tomato-garlic sauce

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 3/4 cup)
• 4 garlic cloves, minced (about 1 1/2 tbsp)
• 1 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes, with juices
• 1/2 cup low-sodium chicken broth
• 2 tsp Italian seasoning
• 1 tsp sugar (optional; balances acidity depending on your tomatoes)
• 1 tbsp balsamic vinegar (adds depth and a homestyle “simmered” taste)
• 2 tbsp chopped fresh parsley or basil (optional, for finishing)

Optional for serving

• Cooked pasta, polenta, mashed potatoes, or rice
• Crusty bread (for swiping up the sauce)
• Grated Parmesan (1–2 tbsp per serving, optional)

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Pat the pork chops dry with paper towels (this helps them brown instead of steam). Season both sides with 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder (if using).

Sprinkle 2 tablespoons flour over the chops and lightly rub it in on both sides. You’re not looking for a thick coating—just a thin dusting.

Step 2: Sear the chops for flavor

Heat a large, heavy skillet (cast iron works especially well) over medium-high heat for 2 minutes. Add 2 tablespoons olive oil and let it shimmer.

Add the pork chops in a single layer. Sear for 3 to 4 minutes per side, until nicely browned. Transfer to a plate. (They will not be fully cooked yet.)

Step 3: Sauté onion until softened

Reduce heat to medium. Add 2 tablespoons butter to the skillet. Once melted, add the diced onion and cook, stirring often, for 2 to 3 minutes until softened and glossy.

If the skillet looks very dry, add a splash (1–2 tablespoons) of broth to help loosen the browned bits.

Step 4: Bloom the garlic and tomato paste

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

Stir in 1 tablespoon tomato paste and cook for 30 seconds. This quick step deepens the tomato flavor and keeps the sauce from tasting “raw.”

Step 5: Build the rustic tomato sauce

Pour in the diced tomatoes with their juices and 1/2 cup chicken broth. Stir well, scraping up any browned bits from the bottom of the skillet (that’s pure flavor).

Add 2 teaspoons Italian seasoning, 1 teaspoon sugar (optional), and 1 tablespoon balsamic vinegar. Bring the sauce to a gentle simmer and cook uncovered for 5 minutes to meld the flavors.

Step 6: Finish cooking the pork chops in the sauce

Return the pork chops to the skillet along with any juices from the plate. Spoon some sauce over the top.

Reduce heat to low, cover, and cook for 6 to 10 minutes, depending on thickness, until the pork reaches an internal temperature of 145°F in the thickest part (use an instant-read thermometer).

If your sauce thickens too much, stir in 1–2 tablespoons of broth to loosen it. If it’s thinner than you want, simmer uncovered for 2–3 minutes after the chops are done (remove chops to a plate first so they don’t overcook).

Step 7: Rest, garnish, and serve

Turn off the heat and let the chops rest in the skillet (or on a plate) for 3 minutes. This helps the juices redistribute.

Stir 2 tablespoons chopped parsley or basil into the sauce (optional). Taste and adjust salt and pepper. Serve the pork chops with a generous ladle of tomato-garlic sauce over the top.

Pro Tips

• Don’t skip drying the pork chops: moisture is the enemy of browning. A good sear adds a ton of flavor to the final sauce.
• Use a thermometer: pull at 145°F for juicy chops. Overcooked pork can turn tough quickly.
• Scrape the pan: when you add tomatoes and broth, scrape up the browned bits to build a deeper, more savory sauce.
• Control the simmer: keep it gentle. A hard boil can tighten the meat and reduce the sauce too fast.
• Balance the tomatoes: if your tomatoes taste sharp, the 1 teaspoon sugar really helps; if they’re already sweet, skip it.

Variations

• Spicy tomato-herb chops: add 1/4 teaspoon crushed red pepper flakes with the Italian seasoning.
• Olive and caper twist: stir in 1/4 cup sliced Kalamata olives and 1 tablespoon drained capers in the last 2 minutes of simmering.
• Mushroom extra-hearty: sauté 8 oz sliced cremini mushrooms with the onion (add 2–3 minutes to that step).

Storage & Make-Ahead

Store leftover pork chops with sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat until the sauce is bubbling and the pork is warmed through (avoid high heat, which can dry the meat). For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. You can also make the tomato-garlic sauce up to 2 days ahead, then sear and finish the chops in the reheated sauce on dinner night.

Nutrition (per serving)

Approximate (varies by chop size and brands): 420 calories, 36 g protein, 10 g carbs, 25 g fat, 2 g fiber, 780 mg sodium.