Slow-Baked Pork Chops With Peppers, Onions, and Tomato Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes (with juices)
• 1 1/2 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme

Do This

• 1. Heat oven to 300°F. Pat pork chops dry; season and lightly flour.
• 2. Sear chops in oil, 3 minutes per side; move to a baking dish.
• 3. Sauté onion and peppers in butter until softened; add garlic.
• 4. Stir in tomato paste, then tomatoes, broth, Worcestershire, and thyme; simmer 3 minutes.
• 5. Pour gravy and vegetables over chops; cover tightly with foil.
• 6. Bake 60 minutes covered, then 15–20 minutes uncovered, until tender and 145°F internal temp.
• 7. Rest 5 minutes; spoon tomato-onion-pepper gravy over chops and serve.

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Why You’ll Love This Recipe

• Comfort-forward and tender: Slow baking keeps the pork chops juicy and fork-tender.
• One-pan style flavor: Onions and bell peppers melt into a savory, lightly tomato gravy.
• Weeknight-friendly ingredients: Simple pantry items build big, cozy flavor.
• Perfect with sides: The gravy begs for mashed potatoes, rice, or buttered noodles.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 1 green bell pepper, 4 cloves garlic
• Meat: 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• Dairy: unsalted butter
• Pantry: olive oil, all-purpose flour, tomato paste, 1 can (14.5 oz) diced tomatoes, low-sodium chicken broth, Worcestershire sauce, kosher salt, black pepper, smoked paprika, garlic powder, dried thyme

Full Ingredients

Pork Chops

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp all-purpose flour (for light dredging)
• 2 tbsp olive oil (for searing)

Onions and Peppers

• 2 tbsp unsalted butter
• 1 large yellow onion, sliced into 1/4-inch half-moons
• 1 red bell pepper, sliced into 1/4-inch strips
• 1 green bell pepper, sliced into 1/4-inch strips
• 4 cloves garlic, minced

Light Tomato Gravy

• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes (with juices)
• 1 1/2 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)

For Serving (Optional but Highly Recommended)

• Mashed potatoes, rice, grits, or egg noodles
• Chopped parsley (1–2 tbsp) for a fresh finish

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Arrange a rack in the middle of the oven and preheat to 300°F. Choose a baking dish or braiser large enough to hold the pork chops in a single layer (a 9×13-inch baking dish works well). Set it next to the stove so transferring is easy.

Step 2: Season and lightly dredge the pork chops

Pat the pork chops very dry with paper towels (this helps them brown instead of steam). Season both sides evenly with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.

Sprinkle 2 tbsp flour over the chops and rub lightly to coat. You’re not breading them; this is just a thin layer that helps with browning and gives the gravy a little body later.

Step 3: Sear the pork chops for deep flavor

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Add the pork chops and sear for 3 minutes on the first side, then flip and sear for 3 minutes on the second side. (They won’t be cooked through yet.) Transfer the chops to your baking dish in a single layer.

Step 4: Soften the onions and bell peppers

Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet. Once melted, add the sliced onion, red bell pepper, and green bell pepper.

Cook, stirring occasionally, for 8–10 minutes, scraping up any browned bits as you go, until the vegetables soften and the onion turns lightly golden around the edges.

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

Step 5: Build the light tomato gravy

Stir in the 2 tbsp tomato paste and cook for 1 minute to toast it slightly (this takes away any raw tomato paste taste and deepens flavor).

Add the diced tomatoes (with juices), 1 1/2 cups chicken broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and (if using) 1/4 tsp red pepper flakes. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Taste the gravy and add a pinch more salt if needed (this will depend on your broth).

Step 6: Bake low and slow until tender

Pour the onion-pepper tomato gravy over the pork chops in the baking dish, spreading the vegetables evenly so each chop gets covered.

Cover the dish tightly with foil and bake at 300°F for 60 minutes.

Step 7: Uncover to thicken and finish to temperature

Remove the foil and continue baking for 15–20 minutes, until the gravy thickens slightly and the pork chops reach an internal temperature of 145°F in the thickest part (avoid touching bone with the thermometer tip).

If you prefer extra-tender, “cut-with-a-fork” chops and you’re using thicker bone-in chops, you can give them an extra 10 minutes covered before the uncovered finishing time. (Always use temperature as the final guide.)

Step 8: Rest, spoon on the gravy, and serve

Let the pork chops rest in the dish for 5 minutes. This helps the juices redistribute.

Spoon plenty of the onions, bell peppers, and light tomato gravy over each chop. Serve hot with mashed potatoes, rice, grits, or noodles to catch every bit of sauce. Finish with chopped parsley if you’d like a fresh pop.

Pro Tips

• Choose the right chops: Bone-in, 1-inch-thick pork chops stay juicier during a long bake than thin, boneless chops.
• Don’t skip the sear: Those browned bits in the skillet are the backbone of a rich-tasting gravy.
• Cover tightly: A tight foil seal traps moisture so the pork gently braises and turns tender instead of drying out.
• Use a thermometer: Pull at 145°F for juicy pork. If you want them softer (braise-style), keep baking a bit longer while staying mindful of moisture.
• Too thin or too thick gravy? If thin, bake uncovered 5–10 minutes longer. If thick, splash in 2–4 tbsp broth and stir gently around the chops.

Variations

• Southern-style mushroom add-in: Add 8 oz sliced mushrooms with the onions and peppers and sauté until they give up their moisture, then proceed as written.
• Smoky-sweet BBQ twist: Add 1 tbsp brown sugar and swap Worcestershire for 1 tbsp apple cider vinegar for a tangier, sweet-savory profile.
• Spicier comfort: Add 1 chopped jalapeño with the bell peppers, and increase red pepper flakes to 1/2 tsp.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate pork chops with gravy in an airtight container for up to 4 days. Reheat gently (best for tenderness): place in a covered skillet or baking dish with a splash of broth and warm at 300°F for 15–20 minutes, or on the stovetop over low heat until hot. You can slice the onions and peppers up to 24 hours ahead and refrigerate them in a sealed container to speed up dinner prep.

Nutrition (per serving)

Approximate, per serving (1 pork chop plus gravy, not including optional sides): 430 calories, 35 g protein, 27 g fat, 10 g carbohydrates, 2 g fiber, 6 g sugar, 780 mg sodium.