Pork Chops With Herb Tomato Sauce Recipes

BONELESS PORK CHOPS WITH TOMATO CREAM SAUCE

Steps:

• Pat the pork chops dry using paper towels. Season both sides using salt and pepper. Melt butter in a large, heavy skillet over medium-high heat.
• When butter has stopped foaming, add pork chops in a single layer. Make sure they do not touch. If your pan is too small, you will need to cook them in batches.
• When the first side has browned, turn and brown the other side. Turn heat to low and continue cooking until the chops are done. Remove the chops to a plate.
• Add the red wine vinegar to the pan and scrape up the browned bits. Cook until vinegar has almost completely evaporated.
• Stir in the heavy whipping cream, horseradish, and any juices that have accumulated on the plate with the pork chops. Turn heat to medium to bring to a simmer, then simmer on low heat until sauce has thickened.
• Add the tomato and chives to the sauce. Taste and adjust seasoning adding salt, pepper, and more horseradish to taste.

PORK CHOPS IN TOMATO SAUCE

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.

PORK CHOPS WITH TOMATO SAUCE

Steps:

• Heat a skillet and add 1 tablespoon vegetable oil. Add the pork chops and start cooking them.
• Fry for 2-3 minutes on each side.
• Add white wine and crush the garlic clove above the skillet.
• Bring to a boil and afterwards add the tomato sauce. Add fresh coriander and black olives.
• Keep on heat for 2 more minutes until the sauce thickens.

PORK CHOPS WITH TOMATO SAUCE

Steps:

• Gently tenderize the steaks if they are too thick, rub them with salt and black pepper and fry them in a pan with a little preheated oil, enough to brown them.
• Peel and cut the potatoes coarsely, put them in a baking dish and arrange the meat on top. For the tomato sauce , mash the tomatoes , add the water with the tomato paste, add the chopped pepper and flavor with the spices, lemon juice and Worcestershire sauce.
• Stir and pour the mixture into the dish. Put the dish to bake in a heated 360°F (180 °C) oven for about 1 hour.

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.

TOMATO PORK CHOPS I

Steps:

• Heat enough oil to just cover the bottom of a large skillet over medium high heat. Dredge the pork chops in flour, add to pan and brown well on both sides. Remove chops and set aside.
• Add the onion and bell pepper and cook and stir for 5 minutes, or until almost tender. Return pork chops to skillet and pour in the tomato sauce. Allow the sauce to start bubbling and then reduce heat to low.
• Simmer for 30 minutes and season with garlic powder, salt and pepper to taste.

SLOW COOKER PORK CHOPS WITH CREAMY HERB SAUCE

Steps:

• Sprinkle each side of pork chops with thyme, salt, pepper and mustard
• In large skillet over medium high heat melt butter with olive oil
• Add onion and garlic and saute for about 2 minutes
• Move onions and garlic to side of pan and add seasoned pork chops
• Saute for about 2 minutes on each side until lightly browned
• Transfer contents of pan to slow cooker
• Add chicken broth
• Cover and cook on low for 6-8 hours or high for 3-4
• Remove pork chops and cover to keep warm
• Add cream to slow cooker and whisk
• To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
• Bring to a boil for 2-3 minutes until thickened to desired consistency
• Add additional salt and pepper to taste
• Pour over pork chops and garnish with freeze dried herbs

PORK CHOPS WITH HERBED CREAM SAUCE

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , Drain drippings from skillet. Stir in the flour, bouillon, parsley and basil. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

PORK CHOPS WITH TOMATO-SAGE GRAVY

Steps:

• Preheat the oven to 350°F (180°C).
• Place the flour in a shallow bowl. In a separate small bowl, combine the seasoned salt, salt, garlic powder, onion powder, black pepper, and cayenne and mix well. Rub the spice mixture onto both sides of the pork chops. Stir any excess seasoning into the flour.
• Dredge the seasoned pork chops in the flour, shaking off any excess. Set the remaining flour aside for use in the gravy.
• In a large cast-iron skillet over medium heat, warm the oil until hot. Place 3 pork chops in the skillet and cook until browned, about 4 minutes. Flip and cook on the other side until evenly colored, about 4 minutes more. Move the pork chops to a paper towel-lined plate to drain. Repeat with the remaining chops.
• To make the gravy, pour off all but 1/4 cup of oil. Whisk 1/4 cup of the remaining flour into the drippings in the skillet over medium heat, cooking until it forms a paste.
• Whisk in the chicken broth, garlic, and tomatoes and cook until the gravy thickens, 2 to 5 minutes. Return the pork chops to the skillet, reduce the heat to medium-low, and simmer for 5 minutes to let the flavors meld. Add the chopped sage and cover the skillet with an oven safe lid or foil.
• Move the skillet to the oven and bake until the meat is tender, about 30 minutes. If the gravy is too thick, stir in 1/4 to 1/3 cup water and bake for 5 minutes more, covered.
• Remove from the oven and let the chops rest for at least 10 minutes. Garnish with sage leaves and serve.

PORK CHOPS WITH TOMATO SAUCE

Steps:

• SauceIn a saucepan, heat oil on medium-high heat. Add onions and cook for 5 minutes.Add tomatoes, basil, sugar, salt and pepper and cook on low heat for 8-10 minutes. Keep warm.In a skillet, melt butter on medium-high heat and cook chops 4 minutes per side.Cover chops with sauce and serve.

PORK CHOPS WITH HERB-TOMATO SAUCE

Steps:

• Trim fat from chops. Coat 12-inch skillet with cooking spray; heat over medium-high heat. Brown chops on both sides in hot skillet. Set aside.
• In a 3-1/2- or 4-quart slow cooker, combine onion, tapioca, garlic, Italian seasoning, black pepper, Worcestershire sauce, salt and crushed red pepper. Add chops. Pour tomatoes over chops.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
• To serve, transfer chops to serving platter. Spoon tomatoes atop chops using a slotted spoon. If desired, pour some of the cooking liquid atop chops and tomatoes.
• TIP:.
• Crush tapioca with a mortar and pestle or in a spice grinder.

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS

Steps:

• Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
• Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
• Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
• Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
• Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
• To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.