Tomato Pork Chops

Servings 4 servings


  • 4 6-oz. boneless pork chops
  • 2 cups low sodium tomato juice
  • sea salt and freshly ground black pepper to taste
  • 1 medium onion thinly sliced


  • Preheat oven to 325 degrees.
  • Place pork chops in a baking dish; season with salt and pepper. Pour tomato juice over chops and top with sliced onion. Cover baking dish with aluminum foil wrap then bake for 30 minutes.
  • Add additional juice to baking dish, if needed.


LC SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain, mash with butter, cream cheese, salt, and pepper till you get a mashed potatoes texture).
SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes.
KOSHER: Use boneless skinless chicken thighs instead of pork chops.
GLUTEN FREE: Make sure tomato juice is gluten-free.
NUTRITION: per serving: 228 Calories; 8g Fat; 32g Protein; 8g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable. Points: 5
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