Pork Chops in a Tangy Fire-Roasted Tomato Sauce

"I found this recipe in a Rachel Ray cookbook. Now I have changed a few things, so its not her recipe anymore, but I got the idea from her. I love this sauce! I use my electric skillet but you can certainly use the stove top."

Original recipe yields 5 servings


  • Serving Size: 1 (283.9 g)
  • Calories 570.8
  • Total Fat - 33.4 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 125.7 mg
  • Sodium - 2120.1 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 5.7 g
  • Protein - 42.4 g
  • Calcium - 42.9 mg
  • Iron - 4.3 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.3 mg

Step 1

In a large skillet with high heat, place 3 tablespoons of olive oil. Season pork chops liberally with salt, pepper and garlic powder and then sear them in the hot oil until they are golden brown on each side. (about 3 minutes)

Step 2

While they are frying, cut up your onion into rings, slice your green onions and mince your garlic.

Step 3

Once the pork chops are golden brown on both sides, remove to a plate. (It's ok that they aren't completely cooked.)

Step 4

To the same pan the chops were in, add onions, green onion tops and garlic. Cook until the veggies are tender crisp. (about 3 minutes)

Step 5

Lower the heat to medium and add the cans of tomatoes to the pan. Stir in the red wine vinegar and brown sugar.

Step 6

Add the pork chops back to the pan and stir to coat them with the sauce. Let the sauce simmer and cover for about 10 minutes to finish cooking the pork chops. Serve!

Tips & Variations

No special items needed.