Claudines Tomato Soup Pork Chops Recipes

PORK CHOPS WITH STEWED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
• Cover the chops with the mushrooms and pour the stewed tomatoes over all.
• Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

TOMATO PORK LOIN CHOPS

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.

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

PORK CHOPS WITH TOMATO CHUTNEY

Steps:

• Make chutney: Heat 1 tablespoon oil in a small skillet over medium heat. Add onion and mustard seeds; cook, stirring occasionally, until onion is golden, about 8 minutes.
• Add tomatoes, breaking them up with a spoon. Stir in vinegar, raisins, sugar, and 1/4 cup water; season with salt and pepper. (Yellow raisins, which are plumper and sweeter than dark ones, are often used to make chutneys.) Bring to a boil, and reduce heat; simmer, stirring occasionally, until mixture has thickened, about 15 minutes. Set chutney aside.
• Meanwhile, generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary) until browned and cooked through, 3 to 4 minutes per side. Serve with chutney.