Best 12 Tomato Chops I Recipes

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.

STEWED TOMATO PORK CHOPS

Steps:

• Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
• Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
• Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

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.

TOMATO CHIPS

Steps:

• Slice 1 medium firm tomato about 1/16 inch thick with a serrated knife; pat dry with paper towels (discard the end pieces). Sprinkle with salt and let sit 15 minutes, then blot the excess moisture with paper towels. Arrange in a single layer on a flat microwave-safe plate coated with cooking spray. Mist the slices with cooking spray, then microwave until they start drying out, about 6 minutes. Carefully flip; microwave until stiff and mostly dry, 30 seconds to 1 minute. Transfer the chips to a rack to cool.

TOMATO CHOPS I

Steps:

• Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
• In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.

SPICY TOMATO PORK CHOPS

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.

TOMATO-TOPPED ITALIAN PORK CHOPS

Steps:

• In a large skillet, brown chops in oil in batches. Transfer to a 4- or 5-qt. slow cooker coated with cooking spray. Saute onion and carrot in drippings until tender. Stir in the tomatoes, vinaigrette and oregano; pour over chops., Cover and cook on low for 8-10 hours or until meat is tender.

TANGY TOMATO PORK CHOPS

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.

TOMATO CHOPS II

Steps:

• In a large skillet, saute onion and bell pepper in oil over medium-high heat until tender, about 5 minutes. Remove from skillet and set aside.
• Generously season pork chops with salt and pepper. Dredge each chop in flour. Place pork chops in hot skillet and brown on both sides.
• Return onions and peppers to pork chops in skillet. Pour in tomato sauce; reduce heat to low and simmer, covered, for 15 or 20 minutes, until pork chops are fully cooked. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

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 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.

TOMATO BASIL PORK CHOPS

Steps:

• In large skillet or Dutch oven, melt butter.
• Add garlic and saute for 1 minute.
• Brown pork chops on both sides, then add tomatoes, basil, salt, and pepper.
• Cover and cook over low-medium heat until pork chops are cooked through and tender (about 50 minutes).
• Remove pork chops from pan and keep warm.
• In small bowl, combine water and cornstarch, then pour into hot cooking liquid.
• Add onions and green peppers, cooking over medium-high heat for 5-6 minutes, or until vegetables are crisp-tender.
• Place pork chops on serving platter or dinner plates and pour sauce over the top, garnishing with fresh basil if desired, and serve.