Pork Chops With Spicy Tomato Sauce Recipes

SPICY TOMATO PORK CHOPS

Steps:

• In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Remove; keep warm. In same skillet, cook and stir onion until tender. Stir in remaining ingredients., Return pork to skillet. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until tender. Let stand 5 minutes before serving. Serve with sauce.

PORK CHOPS WITH SPICY TOMATO GRAVY

Steps:

• Combine flour, salt, 1/4 teaspoon red pepper & 1/4 teaspoon black pepper; dredge pork chops in mixture. Heat 1 tablespoon oil in a large nonstick skillet; add pork chops and cook over medium heat until browned on both sides. Remove from skillet and set aside. Add remaining oil to skillet; add garlic and green onions. Cook, stirring constatnly, 3 minutes.
• Combine gravy mix and 1/2 cup milk; whisk until blended. Add tomatoes, remaining milk, water, remaining red pepper, remaining black pepper and thyme to skillet; bring to a boil. Add gravy mixture and stir until smooth, using a wire whisk. Arrange pork chops in skillet, turning to coat with sauce; cover, reduce heat and simmer 15 minutes.
• This recipe can be doubled if cooked in a duch-oven. It's okay if pork chops overlap one another.

PORK CHOPS IN A TOMATO SAUCE

Steps:

• Put all ingredients in a oven proof dish preferably a clay dish if you have one.
• Make sure the chops are completely covered with the sauce.
• Put into oven for 1 hour- 1h 15 min at 200 degrees Celcius with the lid on the dish.
• Remember not to put the clay dish into a varm oven but to turn it on once the dish is in it.

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 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 IN TOMATO & CHORIZO

Steps:

• Pour tinned tomatoes into saucepan and chop small. (I use scissors for a more rustic look once cooked)
• Peel and half a small onion and add place into saucepan. Peel garlic cloves and add to saucepan whole. Season with a pinch of salt and pepper.
• Leave to simmer gently for 20 minutes before beginning on pork.
• Roast pork chops in oven at 200c for around 25-30 minutes.
• Pan fry the chorizo in 10g of butter for 3-5 minutes. Remove the garlic and onion from the sauce and add the chorizo + pan juices. Add the remaining butter and simmer for 5 minutes.
• Spoon thick sauce over the pork chops and serve with potatoes or veg of your choice.

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.