These Spicy Tomato Pork Chops transform ordinary pork chops into an extraordinary dinner experience with a vibrant, zesty tomato sauce that packs just the right amount of heat. The dish combines perfectly seasoned, seared pork chops with a rich tomato-based sauce that’s loaded with aromatic spices, fresh garlic, and a kick of red pepper that warms you from the inside out. What makes this recipe special is how the pork chops finish cooking right in the spicy tomato sauce, allowing them to absorb all those bold flavors while staying incredibly tender and juicy. The sauce itself is a beautiful balance of sweet tomatoes, savory herbs, and gentle heat that complements rather than overwhelms the natural flavor of the pork. This one-pan wonder delivers maximum flavor with minimal cleanup, making it perfect for busy weeknight dinners when you want something more exciting than plain grilled meat. The cooking method ensures the pork stays moist while developing a beautiful golden crust, and the sauce reduces to a glossy, restaurant-quality finish that looks as good as it tastes. Ready in just 40 minutes, this recipe easily feeds a family and pairs beautifully with rice, pasta, or crusty bread to soak up every drop of that amazing sauce.
Serving Size: 4 generous portions
What You’ll Need
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick, 8 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Spicy Tomato Sauce:
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Seasoning and Searing the Pork
Remove the pork chops from the refrigerator 20-30 minutes before cooking to bring them to room temperature for even cooking. Pat each chop completely dry with paper towels, as any moisture will prevent proper browning.
In a small bowl, combine the garlic powder, smoked paprika, oregano, salt, and black pepper. Rub this spice mixture generously on both sides of each pork chop, pressing gently to help the seasonings adhere to the meat.
Heat the olive oil in a large, heavy skillet or Dutch oven over medium-high heat. When the oil shimmers and is hot, carefully add the seasoned pork chops. Sear for 3-4 minutes on each side until they develop a beautiful golden-brown crust. Don’t move them too early, as this prevents proper browning. Remove the pork chops to a plate and set aside.
Building the Spicy Tomato Sauce
In the same pan with the delicious pork drippings, add the sliced onions and cook over medium heat for 5-6 minutes until they start to soften and caramelize slightly. The onions will pick up all those flavorful brown bits from the bottom of the pan.
Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This step helps concentrate the tomato flavor and removes any raw taste from the paste.
Pour in the crushed tomatoes, chicken broth, brown sugar, red pepper flakes, dried basil, thyme, chili powder, and cayenne if using. Stir everything together and bring to a gentle simmer. The sauce should bubble lightly around the edges.
Finishing the Dish
Season the sauce with salt and pepper to taste, then nestle the seared pork chops back into the pan, spooning some of the sauce over the tops. The chops should be partially submerged but not completely covered.
Cover the pan and reduce heat to medium-low. Let everything simmer together for 15-20 minutes, or until the pork chops reach an internal temperature of 145 degrees Fahrenheit. The sauce will reduce and thicken during this time, concentrating all the flavors.
During the last 5 minutes of cooking, remove the lid to allow the sauce to thicken further. Taste and adjust seasoning as needed, adding more red pepper flakes for heat or a touch more brown sugar if the sauce seems too acidic.
The Perfect Finish
Remove the pan from heat and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful. Sprinkle the fresh chopped parsley over the entire dish for a pop of color and fresh flavor that brightens the rich, spicy sauce.
Serving Ideas
Serve these pork chops directly from the pan, spooning the spicy tomato sauce generously over each piece. This dish pairs beautifully with creamy mashed potatoes, fluffy rice, or buttered egg noodles that can soak up the delicious sauce. For a lighter option, serve over cauliflower mash or alongside roasted vegetables.
Crusty bread or dinner rolls are perfect for mopping up every last bit of that incredible sauce.
Storage and Leftovers
Leftover pork chops and sauce can be stored in the refrigerator for up to 4 days. Reheat gently in a covered pan over low heat, adding a splash of broth if the sauce becomes too thick. The flavors actually improve overnight, making this an excellent make-ahead meal.
Heat Level Adjustments
This recipe is designed to have a moderate heat level that most people will enjoy. To make it milder, reduce the red pepper flakes to 1/2 teaspoon and omit the cayenne pepper. For those who love serious heat, double the red pepper flakes and add a diced jalapeño pepper with the onions, or include a few dashes of your favorite hot sauce to the finished dish.
