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.
- 2 pork chops
- 1 medium can crushed tomatoes
- 2 tbsp sour cream
- 1 clove crushed garlic
- 1 tbsp Cooking oil
- 1 small onion chopped
- 1/2 tsp parsley
- Salt and pepper
- Allow the pork chops to sit out in room temperature for about 30 minutes. Season each side with salt and pepper.
- 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.
- 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.
- 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.
- Add the sour cream and the parsley. Simmer for another minute or two.
- 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.