Smothered Pork Chops With Tomato Sauce Recipes

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.

MOM'S EASY PAN FRIED PORK CHOPS AND TOMATO GRAVY

Steps:

• In a small bowl combine 1 teaspoon salt, 1 teaspoon pepper, paprika and sugar.
• Dry pork chops with paper towels and rub spice mixture all over them. Set aside.
• In a large skillet, over medium heat, cook bacon pieces until crisp. Remove bacon to drain on paper towel, without removing the fat from your skillet.
• Depending on the amount of fat in your pan, remove some until you have enough fat to cook the pork chops in, 2-4 tablespoons approximately. We usually use some paper towel to soak some up, if necessary.
• Increase your heat a little and cook each pork chop until brown on one side only, 5 minutes.
• Remove pork chops from skillet and place on plate, browned side up. Wipe out your skillet if desired or necessary. We usually do.
• Reduce heat back down to medium and add oil. Heat until oil is shimmering or a drop of water flicked in it dances.
• Add mushrooms, onion, celery, and garlic and cook until tender, about 7 minutes.
• Add flour and stir constantly for 2 minutes.
• Add tomato paste and cook, continuing to stir for another 2 minutes.
• Stir in chicken broth, tomato sauce, thyme, bay leaves, and cooked bacon and bring to boil.
• Place pork chops, browned side up, in your skillet.
• Reduce heat to low, cover, and simmer for 20 minutes.
• The timing will change depending on the size of your pork chops. Check to make sure your pork chops are cooked with a meat thermometer, about 150 degrees.
• Remove chops from skillet and add salt and pepper to the gravy to taste.
• Add more thyme, garlic, paprika if you desire.
• Remove your bay leaves.
• Serve gravy on top of your pork chops and some rice or mashed potatoes if you desire! Enjoy!

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.

SMOTHERED PORK CHOPS WITH TOMATO SAUCE

Steps:

• Season both sides of pork chops with salt and pepper
• Heat oil and butter in a Dutch oven (or heavy pot) over high heat. Add pork chops and brown on both sides, about 4 minutes per side. Remove pork chops to platter and reduce heat to medium.
• Add onions, carrots, and celery to pot and sprinkle with salt. Cook and stir until onions start to turn translucent.
• Add tomato paste and cook and stir until the mixture starts to caramelize, about 2-3 minutes. Add cornstarch and stir for about 2 minutes.
• Add white wine and raise heat to medium high.
• When sauce comes to a simmer, cook until sauce reduces a bit. Add bay leaf, thyme, rosemary, ground cloves and capers.
• Add chicken stock and return to simmer. Add pork chops back to pot and bring mixture to a slow simmer. Cover and cook until fork tender about 90 minutes, periodically spooning sauce over chops while cooking.
• Serve pork chops with plenty of sauce and garnish as desired.Enjoy!

PORK CHOPS WITH CABBAGE 'N' TOMATO

Steps:

• In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika. , Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160° and vegetables are tender. ,

STEWED TOMATO PORK CHOPS

Steps:

• Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
• Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
• Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

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.

PORK CHOPS WITH SEASONED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Arrange sliced onions on the bottom of a casserole dish.
• Lay pork chops over onions.
• Season with salt and pepper.
• If you use the mushrooms put them on top of pork chops then cover with tomatoes.
• Bake, covered for 1 hour.
• Remove cover and bake for 30 minutes longer.

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.

SAGE PORK CHOPS

Steps:

• Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
• Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

SMOTHERED PORK CHOPS WITH TOMATO AND CREAM

Steps:

• Trim excess fat from the chops and dredge with flour, shaking off excess.
• Heat butter in a large, deep skillet and brown chops on both sides. Place onions on top of chops, cover skillet securely and cook over very low heat for 1 1/2 hours, or until very tender but not falling off the bone.
• Remove chops to a deep serving platter. Add tomato puree and cream to onions in skillet and boil, uncovered, until the mixture has a saucelike consistency. Season to taste with salt and pepper and serve with mashed potatoes.

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.