Tomato Gravy Pork Chops

Pork Chops


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Tomato Gravy Pork Chops

I have been making this dish for years. Sometimes I serve it over rice and sometimes I serve it over pasta. It has been a long standing family favorite. I hope you make it a family favorite too!


4 Slices Chopped Bacon

4 Bone In (1 Inch Thick) Pork Rib Chops

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

½ Teaspoon Paprika

¼ Teaspoon Cayenne Pepper

2 Tablespoons Olive Oil

2 Tablespoons Capers

½ Chopped Onion

5 Cloves Minced Garlic

1 Chopped Celery Stalk

3 Tablespoons Unbleached Flour

1 Tablespoon Tomato Paste

1 Cup Chicken Broth

8 Ounces Diced Tomatoes In Their Juice

1 Teaspoon Thyme

Pound the pork and set aside. Combine salt, pepper, paprika and cayenne in a small bowl. Pat the pork chops dry with paper towels and sprinkle the spice mixture all over the chops. Cook the bacon in a large skillet for 5 minutes over a medium heat until crisp. Using a slotted spoon transfer the bacon to paper towel lined plate. Leave the fat in the skillet. Pour off all but 1 tablespoon of fat. Increase the heat to a medium high and cook the chops for 6 minutes until well browned on 1 side. Transfer to a plate. Reduce the heat to medium, add the olive oil and heat until shimmering. Add the onion, celery, garlic and capers and cook for 5 minutes. Add the flour and tomato paste and cook for 2 minutes. Stir constantly. Whisk in the chicken broth, tomato sauce, thyme and cooked bacon. Bring to a boil. Arrange the chops, browned side up, in the pan. Reduce the heat to low, cover and simmer the chops for 30 minutes. Transfer the chops to a serving platter, tent with aluminum foil and let rest for 10 minutes. Transfer the chops to a platter and pour the gravy over the chops. Serve hot. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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