Directions
Preheat your oven to 350°F (175°C). Lightly grease a white oval casserole dish or similar baking dish with the oil or butter so the pork chops don’t stick and cleanup is easier.
Peel and thinly slice the onion into half-moons. Scatter about half of the sliced onions in an even layer over the bottom of the greased casserole dish. This gives the chops a soft bed to sit on and keeps them from sticking while they bake.
Pat the pork chops dry with paper towels. Season both sides of each chop with the salt and black pepper. Don’t be shy here—these simple seasonings help bring out the flavor of the meat and tomatoes.
Lay the seasoned pork chops in a single layer over the onions in the casserole dish. It’s okay if they’re snug, but try not to overlap them so they cook evenly and stay tender.
Pour the canned tomatoes with all their juices evenly over the pork chops. Use a spoon to spread the tomatoes so every chop is at least partly covered. Scatter the remaining sliced onions over the top so they can soften and caramelize into the sauce as everything bakes.
Cover the casserole dish tightly with a lid or a layer of aluminum foil. This helps trap steam so the pork chops braise gently and the tomatoes break down into a rich, chunky sauce instead of drying out.
Bake the covered pork chops in the preheated oven for 45 minutes. After 45 minutes, carefully remove the lid or foil (watch for steam), spoon some of the tomato-onion mixture over the tops of the chops, and return the dish to the oven uncovered.
Continue baking uncovered for another 20 to 30 minutes, or until the pork chops are very tender and the tomatoes have broken down into a thick, flavorful sauce with soft, lightly caramelized onions. The internal temperature of the pork should reach at least 145°F (63°C) when checked with an instant-read thermometer in the thickest part, away from the bone.
Once done, let the pork chops rest in the hot tomato-onion sauce for about 5 to 10 minutes before serving. This short rest lets the juices settle back into the meat and gives the sauce a chance to thicken slightly. Serve the chops smothered with plenty of the tomato and onion sauce spooned over the top.
Variations & Tips
To keep this true to my grandmother’s budget-friendly style, the base is just pork chops, canned tomatoes, and onions, plus basic seasoning. If you want to play a little, you can swap stewed tomatoes for diced or crushed tomatoes depending on what you have; stewed tomatoes will give you that classic, slightly sweeter, chunky sauce. For extra flavor without adding more ingredients, use bone-in chops with a bit of fat along the edges—they stay juicier and add richness to the sauce. You can also sprinkle a pinch of dried oregano, thyme, or Italian seasoning over the top before baking if you have it on hand, or add a tiny pinch of sugar if your tomatoes taste especially acidic. If you prefer a thicker, more concentrated sauce, bake uncovered for the last 30 minutes and let it bubble until reduced to your liking. For meal prep, this dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the oven at 300°F (150°C) or in a covered skillet over low heat, adding a splash of water if the sauce has thickened too much. You can also shred leftover pork into the tomato-onion sauce and serve it over pasta or polenta for a second, low-effort meal. Food safety tips: Always thaw pork chops completely in the refrigerator if they were frozen; do not leave them out on the counter to thaw. Keep raw pork separate from other ingredients and wash your hands, cutting boards, and utensils with hot, soapy water after handling it. Use an instant-read thermometer to make sure the pork reaches at least 145°F (63°C) in the thickest part, and let it rest before serving. Refrigerate leftovers within 2 hours of cooking and discard any pork that has been left at room temperature longer than that.
