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.
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
PORK CHOPS WITH WINE AND GARLIC
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
- Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
- Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
- Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
- Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
- Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
- Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
- Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.
PORK CHOPS WITH STEWED TOMATOES
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
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
PAN SEARED PORK CHOPS IN WHITE WINE SAUCE
I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!
Provided by javagirl81
Categories Pork
Time 1h
Yield 6 Pork Chops, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Season the pork chops with the seasoned salt, garlic powder, and pepper.
- Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
- Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
- Transfer the seared pork chops to a plate or bowl while you sear the others.
- After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
- Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
- Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
- Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!
PORK CHOPS WITH WHITE WINE TOMATO SAUCE
Make and share this Pork Chops With White Wine Tomato Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Dry pork chops on paper towels; season with salt and pepper to taste.
- Heat olive oil in large skillet over med-high heat.
- Add chops and brown first side until golden, 3-4 minutes.
- Stand on fat edge to crisp, 1 minute.
- Add lemon peel then lay chops on second side to lightly brown, 1-2 minutes.
- Decrease heat to low and add wine and tomatoes.
- Cover and simmer until chops are just cooked through, about 5 minutes.
- Transfer chops to plates.
- Discard lemon peel and boil down sauce over medium heat until thickened, stirring occasionally, 2-3 minutes.
- Season with salt and pepper to taste.
- Top each chop with a spoonful of sauce and serve hot.
Nutrition Facts : Calories 325.8, Fat 14.5, SaturatedFat 4.8, Cholesterol 124, Sodium 90.3, Carbohydrate 0.8, Sugar 0.3, Protein 39.9
TOMATO BRAISED SICILIAN PORK CHOPS
You're going to love my slow-cooked Tomato Braised Sicilian Pork Chops! They're the perfect comfort food for your family. Serve over pasta, rice or your favorite grain, break up the fork-tender pork chops and mix the meat in with the sauce..... simply delicious!
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 7
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!
Nutrition Facts : Calories 407 kcal, Carbohydrate 33 g, Protein 44 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 114 mg, Sodium 1770 mg, Fiber 8 g, Sugar 18 g, UnsaturatedFat 7 g, ServingSize 1 serving
PORK CHOPS IN TOMATO SAUCE
"This is a variation of a main dish that my dad always made," writes Cindy Glancy of Point Pleasant, New Jersey. "I now add some special touches of my own when I make it for my husband and two children. The tender chops are fast to fix on a weeknight."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 417mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.
Provided by Melissa Clark
Categories dinner, easy, quick, one pot, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
- Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
- Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
- Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 21 grams, Carbohydrate 27 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 1233 milligrams, Sugar 15 grams
PORK CHOPS WITH SEASONED TOMATOES
These tender pork chops are very easy to make. A big hit with our family. Make extras, they are sure to want more.
Provided by Charlotte J
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
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 TOMATOES AND PEPPERS
Make and share this Pork Chops With Tomatoes and Peppers recipe from Food.com.
Provided by stevepietar
Categories Pork
Time 1h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet. Brown the chops on both sides and remove to a plate.
- Pour 1/4 cup of white wine into the pan and stir with a wooden spoon to deglaze. Add the onions and garlic and stir until the onions become translucent. Add green peppers, tomatoes, basil, thyme, vinegar and the rest of the wine. Cook for two minutes over medium heat so the flavors combine.
- Return the chops and any residual juice from the chops into the pan. Spoon the sauce over the chops so they're partially covered. Bring to boil then reduce the heat to low.
- Cover and simmer for 40 minutes. If the sauce appears to liquidy, remove the cover for the last 10 minutes.
PORK CHOPS WITH TOMATOES AND RICE
My sister made this delectable dish for me last night. I thought for sure it would have been posted on Zaar already but didn't see a recipe that fit this exactly so here it is. This is easy to prepare and inexpensive too. You will be surprised at just how tasty this simple meal is!
Provided by Lynn366
Categories Pork
Time 55m
Yield 6 chops with rice, 6 serving(s)
Number Of Ingredients 7
Steps:
- Season chops with salt and pepper.
- Heat oil in a pan and sear porkchops till golden brown.
- Place a generous slice of onion on top of each pork chop.
- Place 1 tablespoon of rice on each onion topped pork chop.
- Pour stewed tomatoes around and atop rice.
- Cover and simmer 45 minutes or until rice and chops are tender. Add additional stewed tomatoes or tomato juice for extra moisture if needed.
SPICY TOMATO PORK CHOPS
Simmered in tomato sauce, these pork chops are big at our house. I add garlic powder and Creole or Cajun seasoning before browning the chops to give them extra punch. -Holly Neuharth, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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