11 Delicious Stewed Tomato Pork Chops Recipes

Venture into the heart of comfort food with our roundup of 11 Delicious Stewed Tomato Pork Chops Recipes. Perfect for those cozy nights in or when you’re craving something hearty yet simple to whip up, these recipes promise to turn your ordinary pork chops into extraordinary meals. Whether you’re a seasoned chef or a kitchen newbie, there’s a stewed tomato pork chop recipe here waiting to become your new favorite. Let’s get cooking!

Classic Stewed Tomato Pork Chops with Herbs

Craving something hearty yet simple to whip up on a busy weeknight? I’ve got just the thing—Classic Stewed Tomato Pork Chops with Herbs. It’s a dish that reminds me of my grandma’s kitchen, where the aroma of tomatoes and herbs would fill the air, promising a meal that’s both comforting and delicious.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A couple of tablespoons of olive oil
• 1 large onion, thinly sliced
• 2 cloves of garlic, minced
• A splash of red wine vinegar
• 1 can (14.5 oz) of stewed tomatoes
• A handful of fresh basil, chopped
• A sprinkle of salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork chops with salt and pepper, then sear in the skillet for about 4 minutes per side, until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove pork chops and set aside. In the same skillet, add the onion and garlic, sautéing until soft, about 3 minutes.
4. Add a splash of red wine vinegar to deglaze the pan, scraping up any browned bits for extra flavor.
5. Stir in the stewed tomatoes and bring the mixture to a simmer.
6. Return the pork chops to the skillet, nestling them into the tomato mixture. Cover and simmer on low heat for 20 minutes. Tip: Keep the heat low to prevent the tomatoes from burning.
7. Sprinkle with fresh basil before serving. Tip: Fresh herbs add a bright contrast to the rich tomatoes.

You’ll love how the pork chops become fork-tender, soaking up all the savory tomato and herb flavors. Serve them over a bed of creamy polenta or with crusty bread to mop up the delicious sauce.

Spicy Stewed Tomato Pork Chops with Chili

Nothing beats the comfort of a hearty, spicy dish after a long day, and these Spicy Stewed Tomato Pork Chops with Chili are my go-to for warming up the soul. I remember the first time I made this dish; it was a chilly evening, and the aroma filled the kitchen, promising a meal that would knock our socks off.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• A splash of red wine vinegar
• 1 can (14.5 oz) of stewed tomatoes
• 2 teaspoons of chili powder
• 1 teaspoon of smoked paprika
• A pinch of salt and freshly ground black pepper
• A handful of fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the pork chops with salt and pepper, then sear them in the skillet for 4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan; cook in batches if necessary.
3. Remove the pork chops and set aside. In the same skillet, add the onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in the red wine vinegar to deglaze the pan, scraping up any browned bits for extra flavor.
5. Add the stewed tomatoes, chili powder, and smoked paprika, bringing the mixture to a simmer. Tip: Break up the tomatoes with your spoon for a chunkier sauce.
6. Return the pork chops to the skillet, spooning some sauce over them. Cover and simmer on low heat for 20 minutes, until the pork is tender. Tip: Check the pork’s internal temperature; it should reach 145°F.
7. Garnish with fresh cilantro before serving.

Lusciously tender pork chops smothered in a spicy, tangy tomato sauce make this dish a standout. Serve it over a bed of fluffy rice or with crusty bread to soak up all that delicious sauce.

Garlicky Stewed Tomato Pork Chops with Rosemary

Last weekend, I found myself staring at a pack of pork chops in my fridge, wondering how to turn them into something comforting yet exciting. That’s when I remembered my grandma’s trick of stewing tomatoes with garlic and rosemary, a combo that never fails to bring depth to any dish.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• A couple of tablespoons of olive oil
• 4 garlic cloves, minced
• A splash of red wine vinegar
• 1 can (14.5 oz) of stewed tomatoes
• A sprig of fresh rosemary
• Salt and freshly ground black pepper, to your liking

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil. Wait until it shimmers, about 1 minute.
2. Season the pork chops with salt and pepper on both sides. Sear them in the skillet for 3-4 minutes per side, or until golden brown. Tip: Don’t overcrowd the pan; cook in batches if necessary.
3. Remove the pork chops and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the red wine vinegar to deglaze the pan, scraping up any browned bits. Tip: Those bits are flavor gold!
5. Add the stewed tomatoes and rosemary sprig to the skillet. Bring to a simmer, then reduce heat to low.
6. Return the pork chops to the skillet, nestling them into the tomato mixture. Cover and simmer for 15-20 minutes, or until the pork is tender. Tip: The internal temperature should reach 145°F for perfect doneness.

Now, the pork chops are incredibly tender, infused with the garlicky, tangy tomato sauce and the earthy hint of rosemary. Serve them over a bed of creamy polenta or mashed potatoes to soak up all that delicious sauce.

Sweet and Sour Stewed Tomato Pork Chops

Kind of like how some dishes just scream comfort, this Sweet and Sour Stewed Tomato Pork Chops recipe is my go-to when I need something hearty yet tangy. It’s a dish that reminds me of Sunday dinners at my grandma’s, where the flavors melded together perfectly after simmering all afternoon.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A couple of tablespoons of olive oil
• 1 large onion, sliced
• 2 cloves of garlic, minced
• A splash of apple cider vinegar
• 1 can (14.5 oz) of stewed tomatoes
• A pinch of brown sugar
• Salt and pepper to season

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the pork chops with salt and pepper, then sear them in the skillet for 3-4 minutes per side, or until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the pork chops and set aside. In the same skillet, add the onion and garlic, sautéing until soft, about 3 minutes.
4. Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits. Tip: Those bits are flavor gold!
5. Add the stewed tomatoes and brown sugar, stirring to combine. Bring to a simmer.
6. Return the pork chops to the skillet, spooning some of the tomato mixture over them. Cover and simmer on low heat for 25 minutes. Tip: The low and slow cooking makes the pork tender.
7. Check the pork chops for doneness; they should be tender and no longer pink inside.

Unbelievably tender and bursting with a balance of sweet and sour, these pork chops are perfect over a bed of mashed potatoes or with a side of crusty bread to soak up the sauce. The tomatoes break down into a rich, velvety sauce that clings to every bite, making it a dish you’ll want to make again and again.

Stewed Tomato Pork Chops with Mushrooms

Every now and then, I stumble upon a recipe that feels like a warm hug, and this Stewed Tomato Pork Chops with Mushrooms is exactly that. It’s a dish that reminds me of Sunday dinners at my grandma’s, where the aroma would fill the house and bring everyone to the table.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• 1 medium onion, thinly sliced
• 2 cloves of garlic, minced
• A splash of red wine (optional, but oh so good)
• 1 can (14.5 oz) of stewed tomatoes
• 1 cup of sliced mushrooms
• A teaspoon of dried thyme
• A handful of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Season the pork chops with salt and pepper, then sear them in the skillet for about 3 minutes per side, until they’re golden brown. Tip: Don’t overcrowd the pan; cook in batches if necessary.
3. Remove the pork chops and set aside. In the same skillet, add the onion and garlic, cooking until they’re soft and fragrant, about 2 minutes.
4. Pour in the red wine to deglaze the pan, scraping up any browned bits. Tip: Those bits are flavor gold!
5. Add the stewed tomatoes, mushrooms, and thyme, stirring to combine. Bring the mixture to a simmer.
6. Return the pork chops to the skillet, nestling them into the sauce. Cover and let everything simmer together for about 20 minutes, or until the pork is tender. Tip: The sauce should thicken slightly but still be juicy.
7. Sprinkle with fresh parsley before serving.

What I love most about this dish is how the pork chops become incredibly tender, soaking up all the rich flavors of the tomatoes and mushrooms. Serve it over a bed of creamy mashed potatoes or with crusty bread to mop up every last bit of that delicious sauce.

Stewed Tomato Pork Chops with Bell Peppers

Waking up to the aroma of stewed tomatoes and herbs simmering on the stove is one of my favorite ways to start the day. This Stewed Tomato Pork Chops with Bell Peppers recipe is a cozy, comforting dish that reminds me of Sunday dinners at my grandma’s house, where the kitchen was always filled with laughter and the smell of delicious food.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A couple of bell peppers, sliced (I love using red and yellow for sweetness and color)
• A can (14.5 oz) of stewed tomatoes
• A splash of olive oil
• 2 cloves of garlic, minced (because garlic makes everything better)
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• A pinch of black pepper
• 1/2 cup of chicken broth (for that extra flavor depth)

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the pork chops with salt and pepper, then sear them in the skillet for 3-4 minutes on each side until they’re golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the pork chops and set them aside on a plate. In the same skillet, add the sliced bell peppers and minced garlic, sautéing for about 2 minutes until they start to soften.
4. Pour in the stewed tomatoes and chicken broth, stirring to combine. Tip: Crush the tomatoes slightly with your spoon to release more flavor.
5. Return the pork chops to the skillet, nestling them into the sauce. Sprinkle with dried oregano.
6. Reduce the heat to low, cover, and let everything simmer for 20 minutes. Tip: The pork is done when it reaches an internal temperature of 145°F.

By the time this dish is ready, the pork chops will be tender and juicy, soaking up all the flavors from the tomatoes and bell peppers. Serve it over a bed of fluffy mashed potatoes or with a side of crusty bread to mop up the delicious sauce.

Stewed Tomato Pork Chops with Olives and Capers

After a long day, there’s nothing like coming home to a dish that feels both comforting and a bit fancy without requiring hours in the kitchen. That’s exactly what these Stewed Tomato Pork Chops with Olives and Capers offer—a quick yet impressive meal that’s become a staple in my weeknight rotation.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• 1 cup of diced onions
• 2 cloves of garlic, minced
• A splash of red wine vinegar
• 1 can (14.5 oz) of stewed tomatoes
• A handful of pitted green olives
• A tablespoon of capers, drained
• A sprinkle of dried oregano

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
2. Season the pork chops with salt and pepper, then sear them in the skillet for about 4 minutes on each side, or until they’re golden brown. Remove them from the skillet and set aside.
3. In the same skillet, add the onions and garlic, sautéing until they’re soft and fragrant, about 3 minutes. Tip: Don’t rush this step—the sweetness of the onions really builds the flavor base.
4. Deglaze the skillet with a splash of red wine vinegar, scraping up any browned bits from the bottom.
5. Stir in the stewed tomatoes, olives, capers, and oregano. Bring the mixture to a simmer.
6. Return the pork chops to the skillet, nestling them into the sauce. Cover and simmer on low heat for about 15 minutes, or until the pork is cooked through. Tip: The sauce should be bubbling gently—if it’s too vigorous, lower the heat.
7. Check the pork chops with a meat thermometer; they’re done when they reach 145°F. Tip: Letting them rest for a few minutes after cooking ensures they stay juicy.

Every bite of these pork chops is a delightful mix of tangy, savory, and slightly sweet flavors, with the olives and capers adding a briny pop. Serve them over a bed of creamy polenta or with crusty bread to soak up all that delicious sauce.

Creamy Stewed Tomato Pork Chops with Coconut Milk

Remember those lazy Sunday afternoons when the only thing that could pull you out of your comfort zone was the aroma of something delicious simmering on the stove? That’s exactly the vibe I’m going for with this dish—a cozy, comforting meal that feels like a hug in a bowl.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• A couple of tablespoons of olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• A 14.5-ounce can of stewed tomatoes
• A 13.5-ounce can of coconut milk
• A splash of apple cider vinegar
• 1 teaspoon of smoked paprika
• Salt and freshly ground black pepper, to your liking

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the pork chops with salt and pepper, then sear them in the skillet for about 4 minutes on each side, or until they’re golden brown. Tip: Don’t crowd the pan—work in batches if necessary.
3. Remove the pork chops and set them aside. In the same skillet, add the diced onion and cook until it’s soft and translucent, about 5 minutes.
4. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant. Tip: Keep an eye on the garlic to prevent it from burning.
5. Pour in the stewed tomatoes, coconut milk, and apple cider vinegar, stirring to combine. Bring the mixture to a gentle simmer.
6. Return the pork chops to the skillet, nestling them into the sauce. Cover and simmer on low heat for about 20 minutes, or until the pork is tender and cooked through. Tip: The sauce should thicken slightly but still be creamy.

The pork chops come out incredibly tender, soaking up all the rich, creamy sauce with a hint of sweetness from the coconut milk. Serve them over a bed of fluffy rice or with some crusty bread to mop up every last bit of that delicious sauce.

Stewed Tomato Pork Chops with Root Vegetables

Zesty flavors and hearty ingredients come together in this comforting dish that’s perfect for any season. I remember the first time I made these stewed tomato pork chops; the aroma filled my kitchen, reminding me of my grandma’s cooking. It’s a simple yet satisfying meal that pairs beautifully with a side of crusty bread or over a bed of fluffy rice.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A couple of carrots, peeled and chopped into chunks
• 2 medium potatoes, diced
• 1 onion, roughly chopped
• A splash of olive oil
• 2 cups of stewed tomatoes (canned is fine)
• 1 cup of chicken broth
• A pinch of salt and pepper
• A sprinkle of dried thyme

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Season the pork chops with a pinch of salt and pepper, then sear them in the skillet for about 3 minutes per side, until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the pork chops and set aside. In the same skillet, add the chopped onion, carrots, and potatoes. Cook for about 5 minutes, stirring occasionally, until they start to soften.
4. Pour in the stewed tomatoes and chicken broth, then sprinkle in the dried thyme. Stir to combine.
5. Return the pork chops to the skillet, nestling them into the vegetable mixture. Bring to a simmer, then reduce the heat to low. Cover and cook for 25 minutes. Tip: Check occasionally to ensure the liquid is at a gentle simmer, not a boil.
6. After 25 minutes, remove the lid and cook for an additional 10 minutes to slightly thicken the sauce. Tip: The pork is done when it reaches an internal temperature of 145°F.

Hearty and flavorful, these pork chops are fall-apart tender, with the vegetables soaking up all the rich tomato broth. Serve them straight from the skillet for a rustic presentation, or plate over mashed potatoes for an extra comforting meal.

Stewed Tomato Pork Chops with White Wine Sauce

Every now and then, I stumble upon a recipe that feels like a warm hug, and these Stewed Tomato Pork Chops with White Wine Sauce are exactly that. It’s a dish that reminds me of Sunday dinners at my grandma’s, where the aroma would fill the house and bring everyone to the table.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• 1 medium onion, thinly sliced
• 2 cloves of garlic, minced
• A splash of white wine (about 1/2 cup)
• 1 can (14.5 oz) of stewed tomatoes
• A teaspoon of dried thyme
• A handful of fresh basil leaves, torn

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the pork chops with salt and pepper, then sear them in the skillet for about 4 minutes on each side, or until they’re golden brown. Tip: Don’t crowd the pan; cook in batches if necessary.
3. Remove the pork chops and set aside. In the same skillet, add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
5. Add the stewed tomatoes and thyme, stirring to combine. Bring the mixture to a gentle simmer.
6. Return the pork chops to the skillet, nestling them into the sauce. Cover and cook on low heat for 15 minutes, or until the pork is tender. Tip: The internal temperature should reach 145°F for perfect doneness.
7. Stir in the torn basil leaves just before serving. Tip: Fresh basil adds a bright, herby contrast to the rich sauce.

Best enjoyed when the pork is fall-off-the-bone tender and the sauce has thickened to a luscious consistency. I love serving this over a bed of creamy polenta or with crusty bread to soak up every last drop of that delicious white wine sauce.

Stewed Tomato Pork Chops with Fresh Basil

Finally, a dish that brings the comfort of home cooking with a fresh twist! I stumbled upon this recipe during a summer visit to my aunt’s garden, where basil was plentiful, and the tomatoes were just begging to be stewed. It’s become my go-to for a quick yet satisfying dinner that feels a bit special.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• 1 large onion, thinly sliced
• 3 cloves of garlic, minced
• A splash of red wine vinegar
• 2 cups of fresh tomatoes, chopped
• A handful of fresh basil leaves, torn
• 1 teaspoon of sugar

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork chops with salt and pepper, then sear in the skillet for about 4 minutes per side, until golden brown. Remove and set aside.
3. In the same skillet, add the onion and garlic, cooking until soft, about 3 minutes. Tip: Don’t rush this step; the sweetness of the onions is key.
4. Stir in the red wine vinegar to deglaze the pan, scraping up any browned bits.
5. Add the tomatoes and sugar, bringing to a simmer. Let it cook for 5 minutes, until the tomatoes start to break down. Tip: The sugar balances the acidity of the tomatoes.
6. Return the pork chops to the skillet, nestling them into the sauce. Cover and simmer on low heat for 15 minutes, until the pork is cooked through.
7. Stir in the basil leaves just before serving. Tip: Adding basil at the end preserves its vibrant color and flavor.

Rich in flavor with tender pork chops that practically fall off the bone, this dish is a testament to the magic of simple ingredients. Serve it over a bed of creamy polenta or with crusty bread to soak up every last bit of the savory tomato sauce.

Conclusion

Just like that, we’ve simmered down to the end of our savory journey through 11 Delicious Stewed Tomato Pork Chops Recipes! Each dish promises a comforting meal that’s sure to delight. We’d love to hear which recipe stole your heart—drop a comment below. And if you’re as excited about these flavors as we are, don’t forget to share the love on Pinterest. Happy cooking!