Pork Chops in a Tangy Fire-Roasted Tomato Sauce

5
Servings

10m
Prep Time

25m
Cook Time

35m
Ready In

Recipe: #3653

December 22, 2011

Categories: Dinner, Lunch, Main Dish, Pork, Vegetables, Garlic, Onions, North American, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Ladies Luncheon, Potluck, Romantic Dinner, Summer, Winter, Electric Skillet, Stove Top more

recipe by:
Dissie

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Dissie

"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

Metric US

I've Tried It

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!