Tomatoed Pork Recipes

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TOMATO PORK LOIN CHOPS



Tomato Pork Loin Chops image

Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want.

Provided by MLYIN

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 50m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil, divided
4 boneless pork loin chops, pounded thin
1 large onion, sliced
½ teaspoon sugar
2 teaspoons chili powder
½ teaspoon fennel seeds, crushed
½ teaspoon red pepper flakes
1 teaspoon dried oregano
1 (8 ounce) can tomato sauce
2 fluid ounces water
1 teaspoon Worcestershire sauce
salt and pepper to taste

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.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 8.6 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.2 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 339.8 mg, Sugar 4.6 g

TOMATOED PORK



Tomatoed Pork image

This is a spicy pork dish with much flavor that goes really well with Mexican fideo (vermicelli pasta) or white rice. Add more or less jalapenos to suit your taste.

Provided by Amy_S

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 10

2 tablespoons canola oil
2 pounds pork shoulder, cut into 1-inch chunks
2 teaspoons salt
2 teaspoons ground black pepper
2 large fresh jalapeno peppers, stems removed
¼ cup sliced onion
1 clove garlic, crushed
1 (6 ounce) can mushroom stems and pieces, drained
1 (12 ounce) can diced tomatoes
½ teaspoon ground cumin

Steps:

  • Heat the oil in a large skillet over medium heat. Season the pork with salt and pepper. Add the pork to skillet and stir to coat with oil. Place the jalapeno peppers into the pan and cover; allow to simmer 20 minutes. Uncover and remove the jalapenos from the pan; chop roughly and set aside. Continue cooking the pork, uncovered, until it browns completely and the liquid evaporates, about 10 minutes.
  • Mix in the onion and garlic; cook and stir about 2 minutes. Add the mushrooms and cook 1 minute more. Pour the tomatoes and chopped jalapenos into the pan and stir through the pork. Season with the cumin. Stir, cover, and reduce heat to low; simmer another 10 minutes.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 4.9 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 4.5 g, Sodium 1025.3 mg, Sugar 2.4 g

PORK CHOPS WITH TOMATOES AND GARLIC



Pork Chops With Tomatoes and Garlic image

This is an easy weeknight pork chop recipe simmered to perfection on the stovetop with tomatoes, onion, and garlic also is a company-worthy dish.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h15m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
6 large (1-inch thick) bone-in, center-cut pork chops
1 medium onion
2 cloves garlic, minced
2 (14.5-ounce) cans diced tomatoes
1 1/4 cups chicken broth
1 tablespoon thyme
Kosher salt, to taste
Freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 123 kcal, Carbohydrate 6 g, Cholesterol 23 mg, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 270 mg, Sugar 3 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g

TOMATOED PORK



Tomatoed Pork image

This is a spicy pork dish with much flavor that goes really well with Mexican fideo (vermicelli pasta) or white rice. Add more or less jalapenos to suit your taste.

Provided by Amy_S

Categories     Mexican Recipes

Time 1h

Yield 6

Number Of Ingredients 10

2 tablespoons canola oil
2 pounds pork shoulder, cut into 1-inch chunks
2 teaspoons salt
2 teaspoons ground black pepper
2 large fresh jalapeno peppers, stems removed
¼ cup sliced onion
1 clove garlic, crushed
1 (6 ounce) can mushroom stems and pieces, drained
1 (12 ounce) can diced tomatoes
½ teaspoon ground cumin

Steps:

  • Heat the oil in a large skillet over medium heat. Season the pork with salt and pepper. Add the pork to skillet and stir to coat with oil. Place the jalapeno peppers into the pan and cover; allow to simmer 20 minutes. Uncover and remove the jalapenos from the pan; chop roughly and set aside. Continue cooking the pork, uncovered, until it browns completely and the liquid evaporates, about 10 minutes.
  • Mix in the onion and garlic; cook and stir about 2 minutes. Add the mushrooms and cook 1 minute more. Pour the tomatoes and chopped jalapenos into the pan and stir through the pork. Season with the cumin. Stir, cover, and reduce heat to low; simmer another 10 minutes.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 4.9 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 4.5 g, Sodium 1025.3 mg, Sugar 2.4 g

PORK CHOPS WITH STEWED TOMATOES



Pork Chops with Stewed Tomatoes image

Very easy, tender pork chops baked with onions, mushrooms and stewed tomatoes. This is a GREAT hit with my family and the chops will melt in the mouth!!

Provided by Lisa

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h45m

Yield 4

Number Of Ingredients 5

1 onion
4 thick cut boneless pork chops
salt and pepper to taste
10 ounces fresh mushrooms, sliced
1 (14 ounce) can stewed tomatoes, with juice

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.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 10.9 g, Cholesterol 64.9 mg, Fat 4.2 g, Fiber 2.1 g, Protein 23.7 g, SaturatedFat 1.2 g, Sodium 276.6 mg, Sugar 5.8 g

PORK CHOPS WITH TOMATOES AND PEPPERS



Pork Chops with Tomatoes and Peppers image

My mother created delicious dishes based on whatever was in the refrigerator or on the shelf. This recipe is one she tried and kept, and it became our traditional Sunday dinner. She increased the ingredients proportionately to the number of people she invited after church...usually all the aunts, uncles and cousins. -Esther Lux, Lead, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in pork loin chops (3/4 inch thick)
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
4 thin onion slices
4 thin green pepper rings
4 thin fresh tomato slices
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
Additional pepper

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.

Nutrition Facts :

PORK SHOULDER ROAST WITH TOMATOES



Pork Shoulder Roast with Tomatoes image

Not only is pork shoulder roast more budget-friendly than pork chops or a pork loin, but it also has rich flavor and is very versatile. Braising, roasting, or stewing all result in moist, tender meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h15m

Number Of Ingredients 9

3 pounds boneless pork shoulder roast, tied and patted dry
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 pints cherry tomatoes
2 1/2 cups low-sodium chicken broth
2 tablespoons red-wine vinegar
4 teaspoons smoked paprika (or hot or sweet Hungarian paprika)

Steps:

  • Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.
  • Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.

Nutrition Facts : Calories 244 g, Fat 15 g, Fiber 2 g, Protein 22 g, SaturatedFat 4 g

TOMATOED PORK



Tomatoed Pork image

This is a spicy pork dish with much flavor that goes really well with Mexican fideo (vermicelli pasta) or white rice. Add more or less jalapenos to suit your taste.

Provided by Amy_S

Categories     Mexican Recipes

Time 1h

Yield 6

Number Of Ingredients 10

2 tablespoons canola oil
2 pounds pork shoulder, cut into 1-inch chunks
2 teaspoons salt
2 teaspoons ground black pepper
2 large fresh jalapeno peppers, stems removed
¼ cup sliced onion
1 clove garlic, crushed
1 (6 ounce) can mushroom stems and pieces, drained
1 (12 ounce) can diced tomatoes
½ teaspoon ground cumin

Steps:

  • Heat the oil in a large skillet over medium heat. Season the pork with salt and pepper. Add the pork to skillet and stir to coat with oil. Place the jalapeno peppers into the pan and cover; allow to simmer 20 minutes. Uncover and remove the jalapenos from the pan; chop roughly and set aside. Continue cooking the pork, uncovered, until it browns completely and the liquid evaporates, about 10 minutes.
  • Mix in the onion and garlic; cook and stir about 2 minutes. Add the mushrooms and cook 1 minute more. Pour the tomatoes and chopped jalapenos into the pan and stir through the pork. Season with the cumin. Stir, cover, and reduce heat to low; simmer another 10 minutes.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 4.9 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 4.5 g, Sodium 1025.3 mg, Sugar 2.4 g

TANGY TOMATO PORK CHOPS



Tangy Tomato Pork Chops image

These tender chops are smothered in a delightfully rich sauce. "I've used a chuck roast instead of pork loin chops, stewed tomatoes instead of diced and served it over rice. It's always good." -Lea Ann Schalk, Garfield, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 6 servings.

Number Of Ingredients 12

6 bone-in pork loin chops (8 ounces each)
1 tablespoon canola oil
1 large onion, sliced
1 large sweet red pepper, sliced
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked egg noodles, optional

Steps:

  • In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow cooker. Layer onion, red pepper and mushrooms over pork chops. , In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables., Cover and cook on low for 8-9 hours or until pork is tender. Serve with noodles if desired.

Nutrition Facts :

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