Italian Pork Chops With Stewed Tomatoes Food

BAKED ITALIAN PORK CHOPS

Steps:

• Preheat oven to 325 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
• Season both sides of pork chops generously with garlic salt and black pepper.
• Heat vegetable oil in a skillet over medium high heat; brown both sides of pork chops.
• Place browned pork chops in prepared baking dish.
• In a bowl, mix drained mushrooms (optional), canned tomatoes with the juices, and wine; pour over browned pork chops.
• Sprinkle dried oregano over top of pork chops.
• Bake uncovered in preheated oven for 1 hour 15 minutes to 2 hours depending on thickness of pork. See below for recommendations. Be sure to baste pork in its liquids every 30 minutes.
• Serve over rice, if desired.

PORK CHOPS ALLA PIZZAIOLA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
• Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
• Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

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.

ITALIAN PORK STEW

Steps:

• Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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.

TOMATO BRAISED SICILIAN PORK CHOPS

Steps:

• Preheat the oven to 325 F
• Season the pork chops on each side with coarse sea salt and cracked black pepper. Add as much or little pepper as you like, but I always advise going a little heavier than you think on the salt because it never seems to be enough when it's cooked.
• Add 2 tablespoons of olive oil to a large ovenproof skillet over medium-high heat. Add the pork chops and sear on each side for 2 minutes.
• Transfer the pork chops to a tray while you start the tomato sauce.
• Add the chopped onions and garlic to the large ovenproof skillet over medium heat and saute for 1 minute or until fragrant. *add more olive oil if needed
• Add the hand-crushed tomatoes and half the basil to the pan and bring the sauce to a light boil.
• Add the pork chops back to the pan. The tomato should come close to covering the pork chops. It's okay if it does cover them.
• Cover the pan tightly with foil and bake for 2 hours and 15 minutes at 325 degrees.
• Reseason the sauce as needed and add the remainder of the basil to the sauce.*If the sauce is too thick add a little water. If the sauce is not thick enough you can let it simmer for another 20-30 minutes on the stovetop or back in the oven.
• Remove the finished pork chops from the pan and serve with pasta, rice or potatoes. Save the extra sauce, it's amazing!

TOMATO-TOPPED ITALIAN PORK CHOPS

Steps:

• In a large skillet, brown chops in oil in batches. Transfer to a 4- or 5-qt. slow cooker coated with cooking spray. Saute onion and carrot in drippings until tender. Stir in the tomatoes, vinaigrette and oregano; pour over chops., Cover and cook on low for 8-10 hours or until meat is tender.

QUICK PORK STEW WITH PEPPERS AND TOMATOES

Steps:

• Trim fat from pork and season with salt and pepper.
• Heat olive oil in a heavy bottomed pot over medium high heat.
• Add the pork and cook for about 3 minutes, turning until browned on all sides.
• Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened.
• Add the garlic after the onions and peppers have cooked for 2 minutes.
• Stir in the tomatoes and bring to a boil.
• Reduce heat to low, cover and simmer for 30 minutes.
• Taste it once simmering and adjust the salt and pepper to suite you taste.
• Add the chopped basil and parsley, stir once and serve.
• Note: If using dried basil and parsley, add to the pot when you add the tomatoes.
• Enjoy!

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.

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.