Tomato Smothered Pork Chops Food

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!

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!

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.

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 CHOPS I

Steps:

• Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
• In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.

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.

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.

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.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• Combine sugar, salt, sage and pepper; rub mixture onto both sides of pork chops. Coat chops well with flour.
• Heat a large heavy skillet, add oil and butter.
• Sauté pork chops until browned on both sides; remove from skillet and set into a baking dish.
• Add onion, sauté until just tender adding garlic and mushrooms after first 5 minutes.
• Sauté 10 minutes until softened.
• Add chicken stock, tomato paste, Worcestershire and heavy cream to pan, bring to simmer. pour over pork chops, Cover and bake 45 minutes- 1 hour, or until very tender.