Tomato Smothered Pork Chops Recipes

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.

Steps:

• In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow cooker. Layer onion, red pepper and mushrooms over pork chops. , In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables., Cover and cook on low for 8-9 hours or until pork is tender. Serve with noodles if desired.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
• Cover the chops with the mushrooms and pour the stewed tomatoes over all.
• Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

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.