Tomato Smothered Pork Chops Recipes

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!

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!

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.

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.