One-Pan Pork Chops with Cherry Tomatoes and Bacon

A hearty, one-pan meal that’s ready in just 50 minutes, our pork chop dinner includes bacon and cherry tomatoes.

Recipe notes

  • Baking time will also depend on the thickness of bacon and pork chops. If either of yours is particularly thin, the dish may be done sooner.
  • You can add vegetables like squash if you want.

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You will need:

  • 500 grams pork chops, cut into serving
  • 1 1/2 tbsp olive oil
  • 1 tbsp paprika
  • salt and pepper
  • 100 g bacon, sliced
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 100 g fresh cherry tomatoes, halved
  • 1 can cherry tomatoes
  • 1 can crushed tomatoes
  • 1/2 cup water
  • oil, for greasing roasting pan or dish

To serve


  1. Preheat oven to 180 degrees Celcius (350F). Lightly oil or grease roasting pan or dish with 1 tablespoon cooking oil.
  2. In a medium-sized bowl, combine olive oil, paprika, salt, and pepper.
  3. Pat the pork chops dry with paper towels and cut them in half. Turn pork chops over to the bowl with olive oil and paprika. Set aside.
  4. Fry bacon in a pan, and once done, transfer them to a bowl. Leave the bacon fat in the pan.
  5. Using the same pan with bacon fat, add pork chops and fry them for 1 minute on both sides. Then place in the prepared roasting pan or dish.
  6. Add onion and garlic to the pan and cook for 1 minute. Then add fresh cherry tomatoes, canned cherry tomatoes, crushed tomatoes, bacon, and water—season with salt and pepper. Simmer for about 3 minutes.
  7. Pour the tomato mixture over pork chops and bake in the oven for 20 minutes.
  8. Drizzle with chopped parsley and serve with mashed potatoes and garlic bread.

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