Pan-Fried Pork Chops in Tomato Sauce
Tender pork chops marinated in soy and cornstarch, pan-fried until golden, then simmered in a bright tomato sauce with caramelized onions. The marinade tenderizes the meat while building savory depth, while fresh tomatoes and tomato paste create a rich, balanced sauce. Serve over rice or with crusty bread to soak up every drop. This straightforward weeknight dinner combines simple techniques with layered flavors that feel homestyle yet satisfying.
Ingredients
- 1 lb pork chop, poundedchicken breast1:1poultry
similar cook time
- 3 whole tomato, fresh
- 1 whole onion, sliced or chopped
- 2 tablespoon tomato paste
- 2 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- oil, for cooking
Instructions
- 1
Pound pork chops with meat mallet to tenderize.
- 2
Marinate pork with cornstarch, salt, soy sauce, and sugar for 30 minutes.
- 3
Heat oil in a pan over medium-high heat and pan-fry pork until cooked through. Set aside.
- 4
Add more oil to the pan and cook onion until softened.
- 5
Add tomatoes and water, bring to a boil, then season with salt, sugar, and tomato paste.
- 6
When tomatoes are tender, return pork chops to the pan and simmer for 2 minutes.
- 7
Serve hot.
Tips
Pound the pork chops evenly to ensure uniform cooking and maximum tenderness without breaking the meat.
Don't skip the 30-minute marinade; the cornstarch creates a silky coating and soy sauce adds umami depth.
Simmer gently after adding pork back to prevent overcooking; 2 minutes is enough to warm through without drying out.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently in a pan over medium heat with a splash of water to restore sauce consistency.
Prepare marinade and pound pork up to 4 hours ahead. Cook sauce without pork and chill; reheat and add pre-cooked pork just before serving.
Serve hot over steamed rice, egg noodles, or with crusty bread. Pair with steamed greens or a simple salad.
Common Mistakes
Skip marinating to avoid tough, bland pork chops.
Don't overcrowd the pan when pan-frying to avoid steaming instead of browning.
Avoid high heat when simmering tomato sauce to prevent pork from drying out.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use canned tomatoes instead of fresh?
Yes. Use 1 can (400g) crushed or diced tomatoes plus 1/2 cup water. Reduce simmering time since canned tomatoes soften faster than fresh.
What if my pork chops are very thick?
Pound them thinner and more evenly, or increase marinating time to 45 minutes and simmering time to 3-4 minutes after returning to the pan.
Can I freeze leftovers?
Yes, freeze in an airtight container up to 2 months. Thaw overnight in the refrigerator and reheat gently over medium heat to prevent toughening.