Smothered Pork Chops With Tomato Sauce Food

MOM'S EASY PAN FRIED PORK CHOPS AND TOMATO GRAVY

Steps:

• In a small bowl combine 1 teaspoon salt, 1 teaspoon pepper, paprika and sugar.
• Dry pork chops with paper towels and rub spice mixture all over them. Set aside.
• In a large skillet, over medium heat, cook bacon pieces until crisp. Remove bacon to drain on paper towel, without removing the fat from your skillet.
• Depending on the amount of fat in your pan, remove some until you have enough fat to cook the pork chops in, 2-4 tablespoons approximately. We usually use some paper towel to soak some up, if necessary.
• Increase your heat a little and cook each pork chop until brown on one side only, 5 minutes.
• Remove pork chops from skillet and place on plate, browned side up. Wipe out your skillet if desired or necessary. We usually do.
• Reduce heat back down to medium and add oil. Heat until oil is shimmering or a drop of water flicked in it dances.
• Add mushrooms, onion, celery, and garlic and cook until tender, about 7 minutes.
• Add flour and stir constantly for 2 minutes.
• Add tomato paste and cook, continuing to stir for another 2 minutes.
• Stir in chicken broth, tomato sauce, thyme, bay leaves, and cooked bacon and bring to boil.
• Place pork chops, browned side up, in your skillet.
• Reduce heat to low, cover, and simmer for 20 minutes.
• The timing will change depending on the size of your pork chops. Check to make sure your pork chops are cooked with a meat thermometer, about 150 degrees.
• Remove chops from skillet and add salt and pepper to the gravy to taste.
• Add more thyme, garlic, paprika if you desire.
• Remove your bay leaves.
• Serve gravy on top of your pork chops and some rice or mashed potatoes if you desire! Enjoy!

SMOTHERED PORK CHOPS

Steps:

• Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
• Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

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 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 WITH CABBAGE 'N' TOMATO

Steps:

• In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika. , Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160° and vegetables are tender. ,

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.

SMOTHERED PORK CHOPS WITH TOMATO AND CREAM

Steps:

• Trim excess fat from the chops and dredge with flour, shaking off excess.
• Heat butter in a large, deep skillet and brown chops on both sides. Place onions on top of chops, cover skillet securely and cook over very low heat for 1 1/2 hours, or until very tender but not falling off the bone.
• Remove chops to a deep serving platter. Add tomato puree and cream to onions in skillet and boil, uncovered, until the mixture has a saucelike consistency. Season to taste with salt and pepper and serve with mashed potatoes.

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.

SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 375°F and Grease a 9" X 16" dish.
• Melt 2 tablespoons butter in large skillet over high heat.
• Season chops with salt and pepper. Sear chops 2 minutes on each side.
• Transfer to prepared baking dish and top with quartered mushrooms.
• Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently, about 10 minutes.
• Add flour and paprika to skillet and increase heat to medium/high.
• Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.
• Stir in tomato sauce and season with salt and pepper.
• Pour sauce over mushrooms and chops.
• Bake uncovered until chops are tender 20-25 minutes.
• Serve sauce over rice or mashed potatoes.

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.

SAUTEED PORK CHOPS WITH TOMATOES, ONIONS & PEPPERS

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Saute onion and yellow pepper with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then saute chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Return onion and yellow pepper to skillet and add tomatoes. Saute over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
• Serve chops topped with onion, peppers and tomato.

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.

TOMATO SMOTHERED PORK STEAKS (OR CHOPS) FOR THE CROCK-POT

Steps:

• Cut each steak into 2 or 3 pieces and trim excess fat.
• Pour one can of tomatoes into the bottom of a 6-7qt Crockpot. Top with 1/3 of each of the ingredients, ending with a layer made from half the pork steak pieces.
• Make another layer of 1/3 of everything, ending with the rest of the pork steaks.
• Finish with the remaining ingredients.
• Cook on low for 6-8 hours.
• Remove pork steak pieces carefully (they will probably break up so tongs will work better than a fork).
• Use a slotted spoon to scoop out the veggies and serve them over pasta or rice.
• Top with Parmesan.
• Tip: If you chill the flavorful juices to remove the fat you'll have a delicious starter for soup.
• Note: I do not recommend using an extra-lean cut such as boneless pork loin for this. Extra lean meat tends to dry out in long cooking even when submerged in liquid this way.
• Note: This should be just as good made with beef chuck or chicken thighs.

TOMATO-SMOTHERED PORK CHOPS

Steps:

• Arrange pork chops (they don't have to be defrosted) in crock pot.
• Place onion slices on top of pork chops.
• Pour tomatoes over all.
• Add salt and pepper.
• Cover and cook on lowest setting in crock pot for 4-8 hours.
• To serve, spoon over hot rice.

TANGY TOMATO PORK CHOPS

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.

SMOTHERED PORK CHOPS

Steps:

• Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
• Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.