Tomato Pork Chops 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.

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.

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 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 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 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.

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.

CROCK POT TOMATO PORK CHOPS

Steps:

• Lightly salt and pepper both sides of the pork chops and place them into the crock pot.
• Top with sliced onion, then brown sugar and thyme.
• Pour the undrained stewed tomatoes over top.
• Cover and cook on low for 6-8 hours.