BRAISED PORK CHOPS WITH TOMATOES
Pork Chops braised with tomatoes, anchovies and rosemary. Don't worry, the anchovies will disintegrate and are only for flavoring the sauce.
Provided by threeovens
Categories Pork
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Pat pork chops dry with paper towels and generously season with salt and pepper.
- Heat a large ovenproof skillet over medium high heat; sear chops in 1 tablespoon of oil until well browned, about 3 to 4 minutes per side; transfer to a plate.
- Add remaining tablespoon of oil to skillet and cook onion and rosemary, stirring occasionally, until onions begin to caramelize and turn golden, about 5 minutes; add garlic and cook another minute.
- Stir in tomatoes, anchovies, remaining salt and pepper and cook, stirring occasionally, until tomatoes break down, about 8 minutes.
- Return pork chops to skillet and spoon sauce over chops.
- Cover skillet and place in preheated oven and cook until internal meat thermometer reads 145 degrees F, about 15 minutes.
- Serve over polenta, egg noodles, or rice.
Nutrition Facts : Calories 832.5, Fat 46.4, SaturatedFat 12.5, Cholesterol 244.9, Sodium 1307.1, Carbohydrate 24.2, Fiber 6.6, Sugar 14.3, Protein 78.8
BRAISED PORK CHOP WITH ONIONS AND TOMATO SAUCE RECIPE
Steps:
- n a large ovenproof skillet, heat the olive oil and saute the sliced onions. When the onions are soft, add the pork chops and brown them on both sides until lightly brown. Add the tomato sauce (or tomato paste), season with salt, pepper and all spice and pour the stock in the skillet. Bring to a simmer and cook for 2-3 minutes until your oven warms up and then place the skillet in the oven without lid. Braise the pork chop for 15 minutes or until the sauce thickens. Serve with sauteed spicy cabbage and roasted red skin potatoes.
PORK CHOPS IN TOMATO SAUCE
"This is a variation of a main dish that my dad always made," writes Cindy Glancy of Point Pleasant, New Jersey. "I now add some special touches of my own when I make it for my husband and two children. The tender chops are fast to fix on a weeknight."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute onion and garlic in butter until tender. add pork chops; brown on both sides. In a small bowl, combine the tomato sauce, wine or broth, oregano and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 417mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
TOMATO-BRAISED PORK CHOPS
Porkchops are browned and then baked in a sweet/tangy tomato sauce. Serve with rice to enjoy the delicious gravy!
Provided by Kizzikate
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350%.
- In large skillet, heat oil over medium-high heat. Brown chops about 4 minutes per side, remove to paper towels to drain.
- In a small bowl, combine brown sugar, salt, pepper, celery seed, and Italian seasoning.
- Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, then spread evenly with brown sugar mixture.
- Pour tomato sauce over all.
- Cover with foil & bake 30-40 minutes, to an internal temperature of 160 degrees.
TOMATO PORK LOIN CHOPS
Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want.
Provided by MLYIN
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
- Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
- Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 8.6 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.2 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 339.8 mg, Sugar 4.6 g
BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.
Provided by Melissa Clark
Categories dinner, easy, quick, one pot, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
- Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
- Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
- Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 21 grams, Carbohydrate 27 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 1233 milligrams, Sugar 15 grams
PORK CHOPS WITH ONIONS, CREAM AND TOMATOES
Provided by Robert Farrar Capon
Categories dinner, main course
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, brown chops in 2 batches.
- Drain tomatoes, reserving the juice, and cut tomatoes into slivers. Pour tomato juice into the skillet, stir to loosen all brown bits from the bottom and return all the chops to the skillet, making 2 layers if they are thin.
- Mix slivered onions and tomatoes together and pour over chops. Season lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until the meat is almost but not quite falling off the bone.
- Remove chops to a serving platter and keep warm. Add cream to mixture in skillet, raise heat and boil hard, stirring constantly, until mixture has a viscous, saucelike consistency. Season to taste with salt and pepper, pour over chops and serve.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 39 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 18 grams, Sodium 955 milligrams, Sugar 6 grams, TransFat 0 grams
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