These baked Creole pork chops deliver classic Southern flavor in a single pan. The chops are lightly dredged in seasoned flour, seared for a golden crust, then baked in a savory tomato-based sauce with the Creole “holy trinity” of bell pepper, onion, and celery. Tomato soup adds body and a touch of sweetness for a well-balanced sauce that keeps the pork moist and tender.
Simple enough for a weeknight, this recipe still feels like a comforting Sunday dinner when served over fluffy rice or creamy mashed potatoes. It’s an easy, flavorful meal with pantry-friendly ingredients and a hands-off bake time.
What You’ll Like About This Recipe
- Hands-off baking: After browning the chops and whisking the sauce, the oven finishes the dish while you prepare sides or relax.
- Authentic Creole notes: The combination of tomatoes with bell pepper, celery, and onion creates that Louisiana-inspired savory profile without an extensive spice list.
- Tender, juicy pork: A quick sear locks in flavor, and the low-and-slow bake in tomato sauce keeps the meat moist rather than drying it out.
- Pantry staples: Canned tomatoes, condensed tomato soup, flour, and basic seasonings make this recipe easy to assemble with items you likely have on hand.
Ingredient Notes
- Pork chops – Choose loin chops about 1 inch thick for even cooking. Bone-in chops add flavor and stay juicier; boneless will also work but may cook faster.
- Flour and seasonings – The flour coating with salt, pepper, garlic powder, and paprika helps the chops brown and slightly thickens the sauce as it bakes.
- Bell pepper, celery, and onion – Sautéing this trio in the pork drippings builds a flavorful base and contributes a pleasant sweet-savory balance to the sauce.
- Canned diced tomatoes – Provide acidity and texture; use fire-roasted for extra smoky depth if desired.
- Tomato soup – Condensed tomato soup adds body and a light creaminess that mellows the tomatoes and rounds out the sauce.
How to Make Creole Pork Chops
- Pat the pork chops dry so the seasoned flour adheres and the meat browns evenly.
- Mix the flour, salt, pepper, garlic powder, and paprika on a shallow plate. Dredge each chop, shaking off excess to form a thin coating.
- Heat olive oil in a large skillet over medium heat. Brown the chops 2–3 minutes per side until golden.
- Transfer the browned chops to a single layer in a 9-by-13-inch baking dish.
- Pour off excess fat, leaving about 1 tablespoon and the browned bits. Add the chopped bell pepper, celery, and onion to the skillet and sauté briefly to soften and pick up flavor.
- Stir in the diced tomatoes and condensed tomato soup, bring to a gentle simmer, and season to taste with salt and pepper.
- Pour the hot tomato-vegetable mixture over the pork chops and bake at 350°F until pork reaches 145°F and is tender, about 25–35 minutes depending on thickness.
Creole Pork Chops Tips
- Avoid crowding the pan: Brown chops in batches if needed to ensure a good sear rather than steaming them.
- Season the sauce: Taste and adjust salt, pepper, or a pinch more paprika before baking and again near the end of cooking.
- Watch thin chops: If your chops are thinner than 1 inch, check them earlier to prevent overcooking; undercooking is easier to correct than drying out.
Recipe Variations
- Spicy Creole: Add cayenne, red pepper flakes, or a few dashes of hot sauce to the flour or sauce for heat.
- Vegetable-forward: Increase the bell pepper, celery, and onion and add sliced mushrooms or okra for extra texture and heartiness.
- Lean option: Use center-cut loin chops trimmed of excess fat and use slightly less dredging flour for a lighter version.
- Fresh finish: Sprinkle chopped parsley or sliced green onions on top before serving for brightness.
What to Serve With Creole Pork Chops
- Rice: Plain long-grain rice soaks up the sauce nicely.
- Potatoes: Creamy mashed potatoes are classic, or try roasted or fried smashed potatoes for a crisp contrast.
- Salad: A simple green salad adds freshness and balances the richness of the chops and sauce.
- Bread: Warm cornbread or flaky biscuits are great for sopping up the tomato sauce.
How to Store
- Refrigerate: Cool to room temperature within two hours, store in airtight containers, and refrigerate for 3–4 days.
- Reheat: Warm chops and sauce in a covered baking dish at 325–350°F until heated through, or reheat single servings in the microwave in short bursts, spooning sauce over the meat to preserve moisture.
- Freeze: Place cooled chops and sauce in freezer-safe containers or bags, remove excess air, and freeze up to 2–3 months. Thaw overnight in the refrigerator before reheating to maintain texture.
Creole Pork Chops
Diana Rattray
These baked Creole pork chops are packed with Southern flavor and a rich tomato-based sauce.
Servings 6 servings
Calories 346
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients
For the Dredge
- ⅔ cup all-purpose flour
- ½ tsp fine salt
- ¼ tsp freshly ground black pepper
- ¼ tsp garlic powder
- ½ tsp paprika
For the Pork Chops
- 6 1-inch thick bone-in pork chops
- 2 tbsp olive oil
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- ¾ cup chopped onion
- 1 (14.5-ounce) can diced tomatoes
- 1 (10.5-oz) can tomato soup
- Fine salt and freshly ground black pepper, to taste
Recommended Equipment
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9-by-13-inch baking dish
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Large skillet
Instructions
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Heat the oven to 350°F.
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Combine the flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and paprika in a shallow dish.
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Dredge the pork chops in the flour mixture, shaking off excess.
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Heat 2 tablespoons olive oil in a large skillet over medium heat and brown the chops 2–3 minutes per side.
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Place the browned chops in a single layer in the baking dish.
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Pour off all but about 1 tablespoon of drippings. Add the chopped bell pepper, celery, and onion and sauté for about 2 minutes. Stir in the diced tomatoes and tomato soup, bring to a simmer, and season with salt and pepper to taste.
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Pour the sauce evenly over the chops and bake 25–35 minutes, or until the pork reaches 145°F and is tender.
Nutrition
Calories: 346kcalCarbohydrates: 21gProtein: 31gFat: 14g
Disclaimer:
Nutrition values are estimates generated by a third-party tool based on the ingredient list. Use them as a guide — actual values may vary with brands, measurements, and serving sizes.
Keyword baked pork chops, creole pork chops
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