Baked Boneless Pork Chops in Tomato Sauce is a high-protein recipe you’ll find yourself making over and over again. These pork chops are juicy, tender, and full of flavor!
These are truly the best baked boneless pork chops I’ve ever tried! I might be a little biased because it’s a recipe from my childhood, but if you try them, I think you’ll agree.
My mom would drown the pork chops in this rich tomato, onion, and cheese sauce, and they were absolutely divine!
Why you should make this recipe
The best thing about these oven baked pork chops is that every step of the cooking method ensures tender, juicy pork chops that are full of flavor.
They also have a great nutritional profile. Each serving contains 352 calories, 15 grams of fat, 13 grams of carbs, and a whopping 40 grams of protein.
So the next time you’re looking for a healthy dinner that’s super tasty and satisfying, give these pork chops a try!
This simple pork chop recipe has only 8 ingredients and minimal prep time.
- Pork chops: use thick boneless pork chops (preferably 1-inch thickness)
- Yellow onion
- Garlic: four cloves of garlic
- Chicken bouillon cube
- Canned tomatoes: 28-ounce can or jar of diced canned tomatoes
- Mozzarella: preferably low-fat mozzarella cheese, shredded
- Dried oregano: you can use fresh for a more robust flavor
- Salt and pepper
You’ll also be needing cooking spray to coat the frying pan. Our favorite cooking spray is one with olive oil and nothing else.
For such a rich and delicious dish, it’s actually surprisingly straightforward to make. You simply sear the pork chops, create the tomato sauce in the same pan, then combine it all in a baking dish and throw it in the oven with some cheese on top!
Step 1: Preheat oven to 400˚F (200˚C).
Step 2: Coat a frying pan with cooking spray and place over medium-high heat. If needed, trim the fat off the pork chops. Season pork chops with black pepper and sear for about 2 minutes on each side or until golden brown.
Step 3: Meanwhile, cut the onions into rings. Peel the garlic and slice it into thin pieces.
Step 4: Remove the pork chops from the frying pan and transfer them to a deep baking dish. Set aside.
Step 5: To the same pan, add onion rings and garlic and cook undisturbed over medium-high heat for about 1 minute on each side.
Step 6: Add tomato, bouillon cube, and spices to the pan and gently mix to combine. Reduce heat to medium and simmer for approximately 2 minutes.
Step 7: Pour this onion-tomato mixture over the pork chops. Sprinkle shredded mozzarella cheese evenly across the top.
Tip: You can sprinkle a bit of salt on top at this stage if you don’t need to watch your sodium intake.
Step 8: Bake pork chops in the preheated oven for 20 minutes or until pork chops are thoroughly cooked.
An accurate way to check for doneness is by using an instant-read meat thermometer. Insert the meat thermometer into the thickest part of the pork chop and when the internal temperature registers at 145˚F, the pork chops are done.
Step 10: Remove pork chops from the oven and let them rest in the pan for 5 minutes before serving.
If you never want to bite into another tough or dry pork chop again, then this recipe is for you! Check out these simple tips to make sure your boneless pork chops don’t dry out:
- Tomato sauce – By pouring the tomato sauce on top, you’re smothering those pork chops with moisture to ensure they turn out juicy and tender.
- Oven temperature – Also, baking them at a lower temperature of 400˚F is another way to keep them from drying out. Because they are a lean cut of meat, overcooking them (cooking them too long or at too high of a temperature) is an easy way to end up with a tough pork chop.
- Rest the meat – Finally, letting these guys rest in the pan for five minutes before serving is yet another critical step to keeping your dish juicy and tender. When you let the cooked pork chops rest, the meat fibers relax. It might sound a little strange, but trust me, you definitely want relaxed meat fibers.
With every step designed to give us a tasty, juicy, and tender dish, maybe you can see why this is one of my favorite recipes!
If you like, you can serve these easy baked boneless pork chops with a small side of rice as you see in the photos or just some steamed low-carb veggies. A hefty side of riced cauliflower would also pair wonderfully with the pork chops.
Oven baked pork chops are so flavorful that they don’t need a side. But a healthy side dish to soak up the delicious onion-infused tomato sauce never hurts!
If you find yourself with any leftovers, they can be stored in an airtight container in the refrigerator for 3-4 days.
When reheating, you may want to cut your pork chop into slices before sticking it back in the oven or in the microwave. If you leave it whole, it will take longer to reheat all the way through, which can lead to overcooking.
And since this whole recipe is about keeping pork chops nice and juicy, it would be a shame to dry out your leftovers!
This recipe is naturally gluten-free and a great meal option for those following a keto or low-carb diet.
As I mentioned, oven-baked boneless pork chops are a great source of lean protein. Clocking in at a whopping 40 grams of protein per serving and only 352 calories and 10 net carbs, these baked chops are a keeper!
As with most packaged foods, check the ingredients on the tomato sauce to stay sugar-free and low-sodium. It’s good practice to always read the labels to ensure you’re not inadvertently consuming added salt or sugar.
Frequently asked questions
It is not necessary to cover pork chops with aluminum foil or a lid in this recipe because they are smothered in a sauce that will make them incredibly juicy
This answer will depend widely on many factors. Thick pork chops (at least an inch thick) require more cooking time. However, if you sear pork chops first, like in this recipe, this will kickstart the cooking process, and you will need less time in the oven. These oven-baked pork chops need approximately 20 minutes of baking time.
Using this recipe and 3 simple tips will ensure that pork chops are not dry and rubbery but rather juicy and tender. First, smother pork chops in delicious tomato-based sauce. Second, keep the oven temperature at a moderate low. And lastly, make sure to give the pork chops time to rest after baking to allow the juices to redistribute back into the meat.
More healthy dinner recipes
Looking for a few more dinner ideas that are healthy, easy to make, and simply delicious? Here are a few of my favorites that I know you’ll love:
For even more inspiration, be sure to check out this roundup of my favorite healthy dinner recipes for diabetics!
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Baked Boneless Pork Chops in Tomato Sauce
- Preheat oven to 400˚F (200˚C).
- Coat a frying pan with cooking spray and place over medium-high heat. If needed, trim the fat off the pork chops. Season pork chops with black pepper and sear for about 2 minutes on each side or until golden brown.4 boneless pork chops, cooking spray, salt and pepper, to taste
- Meanwhile, cut the onions into rings. Peel the garlic and slice into thin pieces.1 small yellow onion, 4 cloves garlic
- Remove the pork chops from the frying pan and transfer to a deep baking dish. Set aside.
- To the same pan, add onion rings and garlic and cook undisturbed over medium-high heat for about 1 minute on each side.
- Add canned diced tomatoes, bouillon cube, and spices to the pan and gently toss to combine. Reduce heat to medium and simmer for approximately 2 minutes.28 ounces diced canned tomatoes, 1 Knorr chicken bouillon cube, 1 teaspoon paprika, 1 teaspoon dried oregano
- Pour this onion-tomato mixture over the pork chops. Add shredded mozzarella cheese evenly across the top.5 ounces low-fat mozzarella
- Bake pork chops in the preheated oven for 20 minutes or until pork chops are thoroughly cooked.
- Remove pork chops from the oven and let them rest in the baking pan for 5 minutes before serving.
- Take the pork chops out of the oven and let them rest in the pan for 5 minutes before serving.