Best 7 Pork Chops With Tomato Curry Recipes

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.

PORK CHOPS WITH TOMATO CURRY

Steps:

• In a 6-qt. stockpot, heat 2 teaspoons butter over medium-high heat. Brown pork chops in batches. Remove from pan., In same pan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in apples, tomatoes, sugar, curry powder, salt and chili powder. Bring to a boil, stirring to break up tomatoes., Return chops to pan. Reduce heat; simmer, uncovered, 5 minutes. Turn chops; cook 3-5 minutes longer or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Serve with rice and, if desired, sprinkle with almonds.

PORK CHOPS WITH TOMATOES AND RICE

Steps:

• Season chops with salt and pepper.
• Heat oil in a pan and sear porkchops till golden brown.
• Place a generous slice of onion on top of each pork chop.
• Place 1 tablespoon of rice on each onion topped pork chop.
• Pour stewed tomatoes around and atop rice.
• Cover and simmer 45 minutes or until rice and chops are tender. Add additional stewed tomatoes or tomato juice for extra moisture if needed.

PORK CHOPS WITH SWEET TOMATO CHUTNEY

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
• Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
• Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
• Serve pork chops with about a tablespoon of chutney spooned over the top.

PORK CHOPS WITH STEWED TOMATOES

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.

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.

PORK CHOPS IN TOMATO & CHORIZO

Steps:

• Pour tinned tomatoes into saucepan and chop small. (I use scissors for a more rustic look once cooked)
• Peel and half a small onion and add place into saucepan. Peel garlic cloves and add to saucepan whole. Season with a pinch of salt and pepper.
• Leave to simmer gently for 20 minutes before beginning on pork.
• Roast pork chops in oven at 200c for around 25-30 minutes.
• Pan fry the chorizo in 10g of butter for 3-5 minutes. Remove the garlic and onion from the sauce and add the chorizo + pan juices. Add the remaining butter and simmer for 5 minutes.
• Spoon thick sauce over the pork chops and serve with potatoes or veg of your choice.