Pork Chops With Tomatoes and Garlic Recipe

Name: Pork Chops With Tomatoes and Garlic
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 tablespoons extra-virgin olive oil; 6 large (1-inch thick) bone-in, center-cut pork chops; 1 medium onion; 2 cloves garlic, minced; 2 (14.5-ounce) cans diced tomatoes; 1 1/4 cups chicken broth; 1 tablespoon thyme; Kosher salt, to taste; Freshly ground black pepper, to taste

Prep: 15 mins

Cook: 60 mins

Total: 75 mins

Servings: 6 servings

Yield: 6 pork chops

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Pork chops are an excellent option for a satisfying, everyday family meal. They can be cooked in a variety of ways, and they marry beautifully with many different ingredients.

This pork chop recipe includes tomatoes, garlic, onions, and thyme. It's a basic combination that flavors the pork nicely. The meal is budget-friendly, to boot but don't think it's not company-worthy.

Consider replacing 1/4 to 1/2 cup of the chicken stock with dry white wine for added depth of flavor. If you're lucky enough to have an abundance of garden-fresh tomatoes, you might want to replace each can of tomatoes called for with 2 cups of fresh chopped tomatoes.

The dish calls for center-cut chops, but feel free to use another type of pork chop. If tougher shoulder chops or sirloin chops are used, increase the simmering time to about 1 hour, or until they are tender.

The recipe is easily scaled down; for 2 to 3 servings, cut all ingredients by half.

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2 tablespoons extra-virgin olive oil
6 large (1-inch thick) bone-in, center-cut pork chops
1 medium onion
2 cloves garlic, minced
2 (14.5-ounce) cans diced tomatoes
1 1/4 cups chicken broth
1 tablespoon thyme
Kosher salt, to taste
Freshly ground black pepper, to taste

Gather the ingredients.

The Spruce / Danielle Moore
Heat the oil in a large skillet or sauté pan over medium-high heat and brown the pork chops on both sides. Drain off excess fat. Remove the pork chops and set aside.

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Peel the onion and cut it in half lengthwise. cut the halves into thin slices.

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Add the sliced onion to the pan and reduce the heat to medium-low. Continue to cook for 2 to 3 minutes, or until softened.

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Add the pork chops back to the pan with the garlic, tomatoes, broth, thyme, salt, and pepper; reduce the heat to low. Cover the pan and simmer for about 30 minutes, or until the chops register at least 145 F.

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Serve the pork chops with the tomato sauce over hot cooked rice or with boiled or mashed potatoes.

The Spruce / Danielle Moore

About Pork Chops

There are several types of pork chops to choose from and different cooking methods for each one. Rib chops, loin chops, and boneless chops are best when cooked to a temperature in the range of 145 F to 160 F. Overcooking can dry the meat out and make it tough. Shoulder chops and sirloin chops benefit from slow, moist heat and are perfect for braises and slow-cooked dishes that can break down tough connective tissues.

Nutrition Facts (per serving)
123	Calories
8g	Fat
6g	Carbs
8g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	123
% Daily Value*
Total Fat 8g	10%
Saturated Fat 2g	8%
Cholesterol 23mg	8%
Sodium 270mg	12%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	7%
Total Sugars 3g
Protein 8g
Vitamin C 11mg	55%
Calcium 40mg	3%
Iron 1mg	5%
Potassium 320mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.