Another one of my recipes. I wanted something different one day and devised this fast and simple and tasty meal. Pretty much all in one pan but great with a baked potato and you can put the simmered sauce on it instead of butter.
4 pork chops (any cut you like and trim all the fat off them)
3 large cans of chopped tomatoes or the equivalent of your own if you do them. STRAIN them! Get out all the juice as you don't need it. Simmering these will produce more juice. I prefer a lot of this tomato mixture that's made in the end as I love it on a baked potato.
2 chopped onions
a couple of cloves of minced fresh garlic (depends on your tastes)
2 tablespoons approx. of Italian spice mixture or use oregano, basil and thyme (about a couple of teaspoons each) I actually just throw it in so the measurements for the spices are approx.
1 teaspoon or so of paprika.
A little cayene spice too if you like or cajun spice. Up to you.
Fresh ground pepper.
(you do not need to add salt to this)
- You will need a deep pan for this. A regular frying pan won't do it, it will overflow when it starts to simmer. I have a large pot/pan. As large around as a large frying pan but about 3 inches high.
Next.. put your onions, celery, and such into the pan with a bit of olive oil in it (or vegetable oil) to simmer them for a bit. If you wish to saute the garlic first be my guest but watch it doesn't burn.
- Once the onion/celery mixture is sauteed, pour the tomatoes in the pan. Then mix together with the onions, celery, Add the spices including the garlic if you haven't already sauteed the garlic. Remove some of this mixture to pour back on top of the chops once you put them in.
- now, you have everything in the pan but the chops. Time to get your hands dirty. Begin putting the chops in there. 4 will fit nicely. Once they are in then pour that bowl of the tomato mixture you took out over the chops covering them the best you can. When it starts to simmer it will bubble up so don't worry if it isn't perfect.
- put it on medium heat and simmer them for 1 & a 1/2 hours. Check them now and then but they really do cook themselves with little running back and forth. Just make sure they are not boiling at a heavy rate. Once they are at a good rolling boil I turn them down to low, about 2 or 3. They will still simmer nicely.
- now that that is done, wash and scrub 4 potatoes and pop them in the oven for the same amount of time.
Finished recipe :-) These chops will literally fall off the bone they are so tender. This recipe also produces lots of sauce so there is plenty for each chop and the potatoes. These make great leftovers too. Use the tomato mixture to put on top of your baked potatoes instead of butter or sour cream. You'll love it. Serve with vegetable of your choice but mine is usually blached broccoli. Btw, this sauce freezes well too if you want to keep the leftover sauce for another time.
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