Braised Pork Chop With Onions And Tomato Sauce Recipes

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.

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

Steps:

• Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
• Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
• Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
• Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.

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.

BRAISED PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• Mix salt and water together to make a brine. Add pork chops and let the brine do its magic for at least 60 minutes (or overnight) in the refrigerator. I like to use a gallon sized ziplock bag, but some recipes recommend using a large bowl or dutch oven.
• Add 2 T olive oil and onions to a dutch oven. Cook covered on medium low for 30 minutes, stirring every 10 minutes. Remove to a bowl.
• Preheat an Oven to 275F.
• Remove pork chops from brine. Discard the liquid. Pat pork chops dry, and dredge in flour.
• Add 2 T olive oil to the dutch oven. Warm to medium high. Make sure the oil is hot, then brown pork chops on all sides, about 10 minutes.
• Add wine to the pan, and use a spatula to pull the browned bits from the bottom of the pan. Then add remaining ingredients: tomatoes, garlic, and caramelized onions and bring to a simmer.
• Cook uncovered for 30 minutes. Add chicken stock or water if the sauce gets really low. We typically don't have to do this.
• Check chops to make sure they are at least 145 F. Remove pork chops and tent them with foil to keep them warm. Simmer braising liquid for 5-10 minutes to thicken it into a sauce if it isn't already thick enough.
• Plate, serve, and see what happens next.

TOMATO-BRAISED PORK CHOPS

Steps:

• Preheat oven to 350%.
• In large skillet, heat oil over medium-high heat. Brown chops about 4 minutes per side, remove to paper towels to drain.
• In a small bowl, combine brown sugar, salt, pepper, celery seed, and Italian seasoning.
• Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, then spread evenly with brown sugar mixture.
• Pour tomato sauce over all.
• Cover with foil & bake 30-40 minutes, to an internal temperature of 160 degrees.

BRAISED PORK CHOPS WITH TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• Pat pork chops dry with paper towels and generously season with salt and pepper.
• Heat a large ovenproof skillet over medium high heat; sear chops in 1 tablespoon of oil until well browned, about 3 to 4 minutes per side; transfer to a plate.
• Add remaining tablespoon of oil to skillet and cook onion and rosemary, stirring occasionally, until onions begin to caramelize and turn golden, about 5 minutes; add garlic and cook another minute.
• Stir in tomatoes, anchovies, remaining salt and pepper and cook, stirring occasionally, until tomatoes break down, about 8 minutes.
• Return pork chops to skillet and spoon sauce over chops.
• Cover skillet and place in preheated oven and cook until internal meat thermometer reads 145 degrees F, about 15 minutes.
• Serve over polenta, egg noodles, or rice.