Richly flavorful and healthy smothered pork chops featuring an herbed tomato sauce. The pork chops cook in the sauce making them fall-off-the-bone tender and moist. Consider this healthy smothered pork chop recipe for your next brunch gathering.
This recipe for smothered pork chops is beautifully simple, healthy and packs an amazing flavor punch. Each serving contains 23 grams of protein that will keep you satisfied for hours. The tomato sauce is made from vegetables, white wine and chicken broth. If you are concerned about your sodium intake, you can also go with low-sodium chicken broth and omit the capers.
Dryness is often a concern with pork chops, but because these chops are cooked in the sauce, they turn out tender and juicy and then are served smothered in the rich and tasty tomato sauce.
This is a winning easy smothered pork chop recipe that I'm sure you'll love. I've included it in my brunch lineup because it's almost like a stew. If you want to make it more truly stew like, you could remove the chops from the bone and chop up the meat before cooking, but that will take some of the flavor away. A lot of the flavor comes from the bones. I would leave it and serve it as is.
You can also make this ahead and freeze individual portions to take with you to work for lunch. It's a very cost-effective alternative to eating out and healthier and more budget-friendly than buying frozen entrees.
If you are looking for a quick and easy side dish to serve with this recipe, check out these flavorful garlic butter mushrooms!
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Smothered Pork Chops with Tomato Sauce
- 6 6 oz. pork chops
- salt and pepper
- 1 Tbsp. vegetable oil
- 1 Tbsp. butter
- 1 cup chopped white onion I used frozen. About 1 onion if using fresh.
- 1 large carrot diced
- 2 ribs celery diced
- 1 6-oz can tomato paste
- 2 Tbsp. cornstarch
- 1 cup white wine for cooking
- 1 4-oz. jar capers drained
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- ⅛ tsp. ground cloves
- 1 bay leaf
- 2 cups chicken stock
- Season both sides of pork chops with salt and pepper
- Heat oil and butter in a Dutch oven (or heavy pot) over high heat. Add pork chops and brown on both sides, about 4 minutes per side. Remove pork chops to platter and reduce heat to medium.
- Add onions, carrots, and celery to pot and sprinkle with salt. Cook and stir until onions start to turn translucent.
- Add tomato paste and cook and stir until the mixture starts to caramelize, about 2-3 minutes. Add cornstarch and stir for about 2 minutes.
- Add white wine and raise heat to medium high.
- When sauce comes to a simmer, cook until sauce reduces a bit. Add bay leaf, thyme, rosemary, ground cloves and capers.
- Add chicken stock and return to simmer. Add pork chops back to pot and bring mixture to a slow simmer. Cover and cook until fork tender about 90 minutes, periodically spooning sauce over chops while cooking.
- Serve pork chops with plenty of sauce and garnish as desired.Enjoy!