Pork Cutlets With Tomato Sauce Food

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.

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.

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.

PORK CHOPS WITH TOMATO SAUCE

Steps:

• Gently tenderize the steaks if they are too thick, rub them with salt and black pepper and fry them in a pan with a little preheated oil, enough to brown them.
• Peel and cut the potatoes coarsely, put them in a baking dish and arrange the meat on top. For the tomato sauce , mash the tomatoes , add the water with the tomato paste, add the chopped pepper and flavor with the spices, lemon juice and Worcestershire sauce.
• Stir and pour the mixture into the dish. Put the dish to bake in a heated 360°F (180 °C) oven for about 1 hour.

PORK CUTLETS PARMIGIANA

Steps:

• Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
• Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
• Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
• Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
• In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
• Preheat oven to 400 degrees.
• In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.

PORK-CUTLET PARMESAN

Steps:

• Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
• Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
• Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
• Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
• Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

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.

PORK CHOPS IN TOMATO SAUCE

Steps:

• Season the chops with a little salt, white wine, pepper, nutmeg and Worcestershire sauce.
• Place the olive oil, the onion cut into round slices and the peeled garlic in a saucepan and saute until the onion start to turn slightly golden brown, stirring occasionally. Add the peeled tomatoes cut into small pieces, the green pepper cut into strips and the red pepper sauce cook until the tomato start to break down, stirring occasionally. Add the chops with the marinade, cover the pan with a lid and cook over low heat for 25 to 30 minutes.
• Turn off the heat and serve the chops with white rice or boiled potatoes.

JAPANESE BREADED PORK CUTLET WITH SWEET TOMATO SOY SAUCE

Steps:

• For the sweet tomato soy sauce: Stir together the ketchup, soy sauce, Worcestershire and brown sugar in a small bowl and refrigerate until ready to use.
• For the pork cutlets: Put the flour in a wide, shallow bowl; the eggs in another; and the panko in a third.
• Poke the pork with a fork a few times to tenderize it, then sprinkle the pork with salt and pepper. Heat about 1/4 inch oil in a large skillet over medium-high heat until shimmering. Meanwhile, working in batches, dredge the pork in flour. Shake off the excess and dip in the eggs, letting the excess drip off before coating in the panko. Fry in the oil, turning once, until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining pork.
• Serve the fried pork cutlets with the sweet tomato soy sauce.

ITALIAN SLOW COOKED PORK CHOPS IN TOMATO SAUCE WITH GREEN BEANS

Steps:

• Heat oil in either a dutch oven or pot
• Cut onion into quarters. Peel garlic cloves.
• Add onion and garlic in oil.
• Season pork chops with salt and pepper.
• Brown pork chops on each side.
• Pour peeled tomatoes into bowl. Squeeze with hand to crush.
• If using slow cooker, add tomatoes to crock pot. Add Chops. Cook on low 6 to 8 hours.
• If using dutch oven, cook everything in dutch oven, add tomatoes, white wine.
• Add 1 teaspoon sea salt and a few grinds of black pepper.
• If the sauce looks too thick add a half cup water.
• Cook on very low for three hours either at 300 degrees in oven or on lowest possible burner on top of stove, stirring occasionally.
• If you want to add in green beans, trim and cook with the sauce.
• Discard the onion, garlic and carrot before serving.

BONELESS PORK CHOPS WITH TOMATO CREAM SAUCE

Steps:

• Pat the pork chops dry using paper towels. Season both sides using salt and pepper. Melt butter in a large, heavy skillet over medium-high heat.
• When butter has stopped foaming, add pork chops in a single layer. Make sure they do not touch. If your pan is too small, you will need to cook them in batches.
• When the first side has browned, turn and brown the other side. Turn heat to low and continue cooking until the chops are done. Remove the chops to a plate.
• Add the red wine vinegar to the pan and scrape up the browned bits. Cook until vinegar has almost completely evaporated.
• Stir in the heavy whipping cream, horseradish, and any juices that have accumulated on the plate with the pork chops. Turn heat to medium to bring to a simmer, then simmer on low heat until sauce has thickened.
• Add the tomato and chives to the sauce. Taste and adjust seasoning adding salt, pepper, and more horseradish to taste.

SAUTéED BONELESS PORK CHOPS WITH TOMATO-SAGE PAN SAUCE

Steps:

• Combine 1 teaspoon sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle both sides of pork with sage mixture.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from heat; set aside.
• Add remaining 1 teaspoon of sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 cup. Stir in seeded tomato and chicken broth, and cook 4 minutes or until slightly thick. Return pork and accumulated juices to pan. Cover and cook 1 minute or until heated. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

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 CUTLETS PARMESAN WITH TOMATO SAUCE

Steps:

• FOR TOMATO SAUCE---------------.
• Heat oil in saucepan and add garlic.
• Cook briefly (do not brown).
• Add tomatoes and bring to a boil.
• Add rosemary, pepper flakes, salt and pepper.
• Simmer for 10 minutes.
• FOR CUTLETS------------.
• Sprinkle the cutlets with salt and pepper.
• Mix egg and water well.
• Put breadcrumbs in shallow dish.
• Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
• Heat olive oil in nonstick 10 inch skillet.
• Cook cutlets on med.
• hi heat about 5 minutes per side until lightly browned.
• Preheat the oven to 400 degrees.
• Place cutlets in baking dish.
• Put mozzarella slices on top.
• Sprinkle with parmesean.
• Spoon sauce around the cutlets.
• Bake until piping hot and the cheese is melted (about 8 minutes).

PORK CUTLETS WITH TOMATO SAUCE

Steps:

• Place the cutlets between two sheets of plastic wrap, and pound lightly with a mallet or meat pounder. Sprinkle with salt and pepper to taste.
• Flour the cutlets lightly, and shake to remove the excess.
• Beat the egg with 3 tablespoons of water, and salt and pepper. Dip the cutlets in the mixture, smearing it over with the fingers to help it adhere.
• Blend the Parmesan cheese and the bread crumbs in a flat dish. Dip the cutlets in the mixture, coating both sides. Pat lightly with the flat side of a heavy knife so that the crumbs adhere.
• Heat the vegetable oil in a large nonstick skillet, and cook the cutlets over medium heat until golden brown on one side, 3 to 4 minutes. Turn and cook on the other side 3 to 4 minutes. Two steps may be necessary if all the cutlets do not fit in the skillet.
• Meanwhile, heat the olive oil in a saucepan. Add garlic and cook briefly; do not brown. Add tomatoes, salt, pepper, pepper flakes and chopped basil. Cook over medium heat about 5 minutes, stirring. Check seasoning.
• To serve, divide the tomato mixture on each warmed serving plate, and place the cutlets over the sauce.

CHICKEN CUTLETS WITH BURRATA AND MELTED BABY TOMATO SAUCE

Steps:

• In a shallow bowl, combine the flour and a pinch of salt. In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt. In a third shallow bowl, combine the panko, oregano, grated Parmigiano-Reggiano, red pepper flakes and a pinch of salt. Lightly sprinkle salt over the chicken thighs, then dredge 1 seasoned chicken thigh in the flour, making sure to coat both sides evenly. Shake off the excess flour, then dip the thigh into the seasoned egg wash, making sure to coat both sides evenly. Let the excess egg mixture drip off, then dip the thigh into the panko mixture, pressing down to coat the chicken thoroughly with the breadcrumb mixture on both sides. Set aside and repeat with the rest of the chicken.
• Heat the oil in a large sauté pan set over medium heat and add the breaded chicken cutlets, working in batches if necessary. Cook until the breading is golden brown on the bottom, 7 to 9 minutes, then flip and add the butter and thyme to the pan. Cook the second side of the cutlets until golden brown, basting with the browning butter, 3 to 4 minutes. Remove the cutlets to a paper towel-lined plate and lightly sprinkle salt over each one. Repeat until all the cutlets have been fried.
• Divide the cutlets among four dinner plates. Spoon melted baby tomato sauce over the top, then add a few spoonfuls of burrata on top of the tomatoes. Season with additional salt to taste and serve immediately.
• In a sauté pan, heat the oil slightly over low heat. Add the garlic slices, oregano and red pepper flakes and sauté for 30 seconds. Before the garlic has taken on any color, add the cherry tomatoes to the pan, turn the heat up to medium high, season with a pinch of salt and continue to sauté as the tomatoes release their juices. Once the juices and the pectin from the tomatoes have combined with the oil and have started to form a nice sauce (about 8 to 10 minutes), stir in the basil. Remove from the heat and adjust the seasoning with salt. Serve immediately, or store in an airtight container in the refrigerator for 4 to 5 days until ready to use.

PORK CHOPS WITH TOMATO SAUCE

Steps:

• SauceIn a saucepan, heat oil on medium-high heat. Add onions and cook for 5 minutes.Add tomatoes, basil, sugar, salt and pepper and cook on low heat for 8-10 minutes. Keep warm.In a skillet, melt butter on medium-high heat and cook chops 4 minutes per side.Cover chops with sauce and serve.