This is my take on the pork chops my grandmother made every spring when money was tight and we were stretching every grocery dollar. It’s just three ingredients—pork chops, canned tomatoes, and onions—baked low and slow until the tomatoes break down into the most comforting, tangy-sweet sauce and the onions turn soft and caramelized around the edges. It’s the kind of no-fuss, pantry-friendly recipe you can throw together after work, slide into the oven, and let it do its thing while you handle everything else life is throwing at you.
These tomato-smothered pork chops are perfect over a bed of fluffy white rice, buttered egg noodles, or mashed potatoes so that every bit of the tomato-onion sauce has something to soak into. Add a simple green side like steamed green beans, roasted broccoli, or a tossed salad to keep things fresh. If you’re feeding a crowd, warm crusty bread or dinner rolls on the side are great for mopping up the extra sauce. Leftovers reheat well and make an easy lunch with a slice of toast or tucked into a soft roll for a quick sandwich.
Oven-Baked Pork Chops with Tomatoes and Onions
Servings: 4
Ingredients
4 bone-in pork chops, about 1/2 to 3/4 inch thick (2 to 2 1/2 pounds total)
1 large yellow onion, thinly sliced
2 cans (14.5 ounces each) stewed or diced tomatoes with their juices
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 tablespoon neutral oil or softened butter (for greasing the dish)
