Best 6 Stewed Tomato Pork Chops Recipes

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Stewed tomato pork chops is a classic comfort food that can warm your soul on a cold winter day or add a touch of Southern charm to your weeknight dinner. This dish is prepared by browning pork chops and then simmering them in a flavorful sauce made from stewed tomatoes, herbs, spices, and sometimes other vegetables. The result is a tender, juicy pork chop with a tantalizing sauce that can be served over rice, pasta, mashed potatoes, or your favorite side dish. Whether you're looking for a quick and easy weeknight meal or a satisfying dish to enjoy with your family, stewed tomato pork chops are sure to please.

Let's cook with our recipes!

STEWED TOMATO PORK CHOPS



Stewed Tomato Pork Chops image

These Italian-style pork chops include lots of onion, garlic, tomatoes, and savory herbs. This quick and easy recipe is a great topping for pasta or smashed potatoes.

Provided by Blue Buddha

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 10

4 large pork chops
salt and ground black pepper to taste
1 large onions, halved and sliced
8 large garlic, minced
2 (14.5 ounce) cans whole tomatoes
3 tablespoons capers, with liquid
1 tablespoon dried rosemary
2 teaspoons red pepper flakes
½ tablespoon dried oregano
½ tablespoon dried basil

Steps:

  • Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
  • Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
  • Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 17.1 g, Cholesterol 106.6 mg, Fat 9.9 g, Fiber 4.2 g, Protein 44 g, SaturatedFat 3.3 g, Sodium 591.1 mg, Sugar 6.7 g

PORK CHOPS WITH STEWED TOMATOES



Pork Chops with Stewed Tomatoes image

Very easy, tender pork chops baked with onions, mushrooms and stewed tomatoes. This is a GREAT hit with my family and the chops will melt in the mouth!!

Provided by Lisa

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h45m

Yield 4

Number Of Ingredients 5

1 onion
4 thick cut boneless pork chops
salt and pepper to taste
10 ounces fresh mushrooms, sliced
1 (14 ounce) can stewed tomatoes, with juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
  • Cover the chops with the mushrooms and pour the stewed tomatoes over all.
  • Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 10.9 g, Cholesterol 64.9 mg, Fat 4.2 g, Fiber 2.1 g, Protein 23.7 g, SaturatedFat 1.2 g, Sodium 276.6 mg, Sugar 5.8 g

CROCK POT TOMATO PORK CHOPS



Crock Pot Tomato Pork Chops image

Make and share this Crock Pot Tomato Pork Chops recipe from Food.com.

Provided by Parsley

Categories     Pork

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs boneless pork chops
salt
pepper
1/2 cup thinly sliced onion
1/3 cup brown sugar
1/2 teaspoon thyme
2 (15 ounce) cans stewed tomatoes, undrained

Steps:

  • Lightly salt and pepper both sides of the pork chops and place them into the crock pot.
  • Top with sliced onion, then brown sugar and thyme.
  • Pour the undrained stewed tomatoes over top.
  • Cover and cook on low for 6-8 hours.

Nutrition Facts : Calories 401, Fat 12.3, SaturatedFat 4.2, Cholesterol 114, Sodium 594.8, Carbohydrate 34, Fiber 2.6, Sugar 26.7, Protein 39

TANGY TOMATO PORK CHOPS



Tangy Tomato Pork Chops image

These tender chops are smothered in a delightfully rich sauce. "I've used a chuck roast instead of pork loin chops, stewed tomatoes instead of diced and served it over rice. It's always good." -Lea Ann Schalk, Garfield, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 6 servings.

Number Of Ingredients 12

6 bone-in pork loin chops (8 ounces each)
1 tablespoon canola oil
1 large onion, sliced
1 large sweet red pepper, sliced
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked egg noodles, optional

Steps:

  • In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow cooker. Layer onion, red pepper and mushrooms over pork chops. , In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables., Cover and cook on low for 8-9 hours or until pork is tender. Serve with noodles if desired.

Nutrition Facts :

PORK CHOPS WITH STEWED TOMATOES, CAPERS AND ROSEMARY



Pork Chops with Stewed Tomatoes, Capers and Rosemary image

Provided by Lillian Chou

Categories     Tomato     Sauté     Quick & Easy     Dinner     Rosemary     Pork Chop     Capers     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

1 (14 1/2-ounce) can stewed tomatoes
4 (3/4-inch-thick) bone-in rib pork chops (2 pounds total)
2 tablespoons olive oil, divided
2 garlic cloves, forced through a press
2 tablespoons drained bottled capers
2 tablespoons sweet relish
1 rosemary sprig

Steps:

  • Coarsely chop tomatoes in can with kitchen shears.
  • Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.
  • Add remaining tablespoon oil to skillet and sauté garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

TOMATO SMOTHERED PORK STEAKS (OR CHOPS) FOR THE CROCK-POT



Tomato Smothered Pork Steaks (Or Chops) for the Crock-Pot image

A tasty way to use, and stretch, an inexpensive cut of meat -- pork butt steaks. Simmering all day suits less-premium cuts, which don't dry out like boneless pork loin does. Served over pasta or rice, the spinach variation is a meal in one but otherwise you'll probably want a salad. Italian greens like endive or escarole would go particularly well with these flavors. Note: written for a 6-7qt crockpot. Note 2: I don't cook with salt but usually add it at the table. I found that I needed none on this so be cautious if you choose to add salt to the pot.

Provided by 3KillerBs

Categories     Pork

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 -3 lbs pork steak (about 3 steaks)
3 (15 ounce) cans diced tomatoes
1 large onion, coarsely chopped
1 (12 ounce) jar artichokes, quarters chopped
2 -3 garlic cloves, put through press
1 1/2 teaspoons italian seasoning, divided
1 1/2 teaspoons oregano
1/4 cup vermouth, divided
salt (to taste) (optional)
1 lb frozen spinach (optional)
4 -6 ounces fresh mushrooms, sliced or 4 -6 ounces canned mushroom slices
parmesan cheese

Steps:

  • Cut each steak into 2 or 3 pieces and trim excess fat.
  • Pour one can of tomatoes into the bottom of a 6-7qt Crockpot. Top with 1/3 of each of the ingredients, ending with a layer made from half the pork steak pieces.
  • Make another layer of 1/3 of everything, ending with the rest of the pork steaks.
  • Finish with the remaining ingredients.
  • Cook on low for 6-8 hours.
  • Remove pork steak pieces carefully (they will probably break up so tongs will work better than a fork).
  • Use a slotted spoon to scoop out the veggies and serve them over pasta or rice.
  • Top with Parmesan.
  • Tip: If you chill the flavorful juices to remove the fat you'll have a delicious starter for soup.
  • Note: I do not recommend using an extra-lean cut such as boneless pork loin for this. Extra lean meat tends to dry out in long cooking even when submerged in liquid this way.
  • Note: This should be just as good made with beef chuck or chicken thighs.

Tips:

  • Choose thick, boneless pork chops for this recipe. They will hold up better in the stew.
  • Brown the pork chops in a large skillet over medium-high heat before adding them to the slow cooker. This will help to seal in the juices and flavor.
  • Use a variety of vegetables in your stew, such as carrots, celery, onions, and potatoes. You can also add other vegetables, such as zucchini, mushrooms, or bell peppers.
  • Use a flavorful broth or stock in your stew. This will help to add depth of flavor to the dish.
  • Season your stew with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
  • Cook the stew on low heat for 6-8 hours, or until the pork chops are tender and the vegetables are cooked through.
  • Serve the stew over rice, mashed potatoes, or noodles.

Conclusion:

Stewed pork chops are a delicious and easy meal that can be made in a slow cooker. This recipe is a great way to use up leftover pork chops, and it can also be made with fresh pork chops. The stew is also a great way to get your daily dose of vegetables. Serve it over rice, mashed potatoes, or noodles, and enjoy!

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