Pork Shoulder Steaks In Tomato Herbs Sauce Food

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!

ITALIAN TOMATO SAUCE

Steps:

• Place a food mill over a Dutch oven or other large deep pan, and pass the tomatoes through until only the seeds remain; or seed the tomatoes, pure in a food processor and pour in the pan. Add 2 cups water, oregano, and basil, if using, and salt and pepper to taste. Bring to a boil, then reduce heat to low.
• Place sausage in a skillet and add water to cover. Bring to a boil and cook, covered, until surface is opaque, about 3 minutes. Drain well and pat dry with paper towels. Return sausage to skillet and place over medium-high heat. Prick sausages all over with a fork to release oil into the pan; cook until browned on all sides. Transfer to the pot of sauce.
• Season the pork with salt and pepper. In a large skillet over medium heat, heat the oil until shimmering. Add the pork and brown on all sides, about 5 minutes. Reduce heat to low, and add onion and garlic. Cover and cook until the onion is soft, about 5 minutes. Transfer contents of skillet to the pot of sauce.
• Simmer the sauce until the pork is tender, 2 to 3 hours. To serve, remove meats and place on a serving platter to pass separately, and use the sauce to dress pasta.

PORK SHOULDER ROAST WITH TOMATOES

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.