Janets Pork Chops With Fresh Tomatoes Recipes

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 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.

PORK CHOPS WITH TOMATOES AND GARLIC

Steps:

• Gather the ingredients.
• Heat the oil in a large skillet or sauté pan over medium-high heat and brown the pork chops on both sides. Drain off excess fat. Remove the pork chops and set aside.
• Peel the onion and cut it in half lengthwise. cut the halves into thin slices.
• Add the sliced onion to the pan and reduce the heat to medium-low. Continue to cook for 2 to 3 minutes, or until softened.
• Add the pork chops back to the pan with the garlic, tomatoes, broth, thyme, salt, and pepper; reduce the heat to low. Cover the pan and simmer for about 30 minutes, or until the chops register at least 145 F.
• Serve the pork chops with the tomato sauce over hot cooked rice or with boiled or mashed potatoes.

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
• Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
• In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
• Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

PORK CHOPS WITH TOMATOES AND PEPPERS

Steps:

• In a skillet, brown pork chops in butter on each side. Season with salt and pepper. Layer with onion, green pepper and tomato. Sprinkle with basil, thyme and additional pepper. Reduce heat; cover and cook for 20 minutes or until meat juices run clear.

PORK CHOPS WITH GOLDEN ONIONS AND WILTED TOMATOES

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then sauté chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Return onion to skillet and add tomatoes, then sauté over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
• Serve chops topped with onion and tomato.

JAMAICAN JERK PORK CHOPS

Steps:

• Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

JANET'S PORK CHOPS

Steps:

• Brown pork chops. Remove from frying pan and place in greased roasting pan or casserole dish.Saute in butter the chopped vegetables and garlic. Place 1 or 2 tablespoons of sauted vegetables on each pork chop. Pour 1 can Golden Mushroom Soup, undiluted, over whole mixture.
• Cover and bake at 350 degrees for one hour.

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

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat.
• Stir in the onion and cook until golden brown; remove onions and set aside.
• Heat 1/2 tablespoon oil in the same skillet.
• Season pork chops with salt and pepper, 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.