Pork Chops in Tomato Sauce

Pork chops in tomato sauce is a simple and delicious recipe. The sour cream is optional, but it adds a nice creamy base to the sauce. As with most things, I make my own sour cream. In terms of the crushed tomatoes, I make my own, as well.  You can use store bought tomatoes, but the homemade tomatoes make the world of difference. I have posted the link below for both the tomatoes and the sour cream.

It is important to use a good cut of meat. A nice butterfly chop always works well. You can talk to your butcher, however.  The meat should be at room temperature before you season it. I cook my chops for about 4 minutes on each side over a medium high heat. It will depend on the thickness of the meat or if it has a bone. You need to cook it a little bit longer to ensure that the meat surrounding the bone is properly cooked. I wouldn’t cook it over 5 minutes, however. The only thing worse than pork undercooked is pork overcooked.

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1. Allow the pork chops to sit out in room temperature for about 30 minutes. Season each side with salt and pepper.
2. Add the cooking oil to a preheated pan. Place the chops in and fry them over medium high heat for 4 to 5 minutes until they are nicely browned.
3. Reduce the heat to medium. Add in the garlic and the onions. Fry them until they are fragrant and the onions become translucent. This will take approximately 1 or 2 minutes.
4. Add in the crushed tomatoes, and simmer for 3 to 4 minutes. Turn the pork chops over after about 2 minutes to ensure that each side of the chop simmers in the juices.
5. Add the sour cream and the parsley. Simmer for another minute or two.
6. Place a bed of sauce and onions on a plate. Place the pork chop over it, and drizzle some sauce (liquid only) over the top of the chop.