Stewed Tomato Pork Chops Food

STEWED TOMATO PORK CHOPS

Steps:

• Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
• Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
• Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

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.

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.

PORK CHOPS WITH STEWED TOMATOES, CAPERS AND ROSEMARY

Steps:

• Coarsely chop tomatoes in can with kitchen shears.
• Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.
• Add remaining tablespoon oil to skillet and sauté garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

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.

PORK TOMATO & BEAN STEW

Steps:

• Heat 1 tbsp oil in a frying pan and cook pork until browned, remove pork and set aside, leaving the fat in the frying pan.
• add the rest of the oil to the frying pan and cook the onion until soft. Add the garlic and red pepper for 2-3 minutes and add the pork.
• Stir in the chopped tomatoes, rosemary and 100ml of water. Cover and simmer for 15 minutes.
• rinse the beans and add to the pan, cover again and simmer for a further 5 minutes.
• Mix the cornflour with 2 tbsp of coldwater and add to the pan, continue to heat until simmering and slightly thickened.
• Serve with rice or potatoes.

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.

PORK CHOP STEW

Steps:

• 1. Brown cubed pork chop and drain.
• 2. Add pork to water, tomato sauce, onions and seasonings. Simmer for one hour.
• 3. Stir in remaining ingredients. Cover and cook until vegetables are done. About 30 minutes.