Tomato Pork Chops Ii Food

TOMATO CHOPS II

Steps:

• In a large skillet, saute onion and bell pepper in oil over medium-high heat until tender, about 5 minutes. Remove from skillet and set aside.
• Generously season pork chops with salt and pepper. Dredge each chop in flour. Place pork chops in hot skillet and brown on both sides.
• Return onions and peppers to pork chops in skillet. Pour in tomato sauce; reduce heat to low and simmer, covered, for 15 or 20 minutes, until pork chops are fully cooked. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

BAKED PORK CHOPS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
• In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
• Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
• Cover, and bake 1 hour in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

TOMATO PORK CHOPS

Steps:

• Heat 1 tbsp 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. Add 1 tbsp oil and heat until shimmering. Add the onion and cook until tender. Add garlic and saute until fragrant, about 1 minutes. Mix in the sugar, chili powder, fennel, oregano and basil. Stir in the tomatoes 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 another 15 minutes, or to desired doneness.

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.

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.

PORK CHOPS WITH TOMATO CURRY

Steps:

• In a 6-qt. stockpot, heat 2 teaspoons butter over medium-high heat. Brown pork chops in batches. Remove from pan., In same pan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in apples, tomatoes, sugar, curry powder, salt and chili powder. Bring to a boil, stirring to break up tomatoes., Return chops to pan. Reduce heat; simmer, uncovered, 5 minutes. Turn chops; cook 3-5 minutes longer or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Serve with rice and, if desired, sprinkle with almonds.

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.