Pork Chops In Tomato And Onion Gravy Recipes

PORK CHOPS IN TOMATO AND ONION GRAVY

Steps:

• Preheat oven to 375.
• Season pork chops with salt and pepper to taste.
• Brown chops on both sides in a medium skillet.
• Place browned chops in a casserole dish.
• Top pork chops with sliced onions.
• Heat water to boiling.
• Mix water, bouillon cube, and soup and pour over chops and onions.
• Bake at 375 for 1 hour.

CLAUDINE'S TOMATO SOUP PORK CHOPS

Steps:

• 1. Slice onion into rounds, then slice the rounds in half. Remove the seeds and pith from the green bell pepper. Cut and slice or chop the bell pepper. Season both sides of the chops with lemon pepper seasoning.
• 2. Pour the tomato soup in a bowl and stir in 1 1/2 cans of water (using the soup can). Then stir in the pork gravy mix.
• 3. In a skillet, put a little vegetable oil or spray with cooking spray. When pan is hot, put the seasoned chops in and brown on both sides. Remove the chops and drain off any excess fat and/or oil.
• 4. Put the chops back into the pan, then put the onion and bell pepper over the chops. Pour the tomato soup/pork gravy mixture over the top. Cover and bring to a boil, turn the heat down, loosely cover and let cook until the chops are done. About 20 to 25 minutes.
• 5. We like this served over Goya® Yellow Spanish Style rice.

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

TOMATO ONION PORK CHOP

Steps:

• In skillet, heat corn oil over medium heat, add chops& onion, brown.
• set chops aside.
• Add remaining ingradiants; stirring constantly, bring to a boil, return chops to skillet.
• Reduce heat and simmer 20 minutes or until tender.
• Spoon sauce over pork chops.
• (and mashed potatoes if you choose).

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.

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.