Pork Chops in a Tangy Fire-Roasted Tomato Sauce
Created by Dissie on December 22, 2011
- Servings: 5
- Prep Time: 10m
- Cook Time: 25m
- Recipe #3653
Ingredients
- 3 tablespoons olive oil
- 4 to 6 pork chops
- 3 garlic cloves, minced
- 1 small onion, cut into rings
- 1 bunch of green onions (just the greens, sliced in 1 inch pieces)
- 1 (14 ounce) can of diced tomatoes
- 1 (14 ounce) can of fire roasted tex mex style diced tomatoes
- 3 tablespoons red wine vinegar
- 3 tablespoons brown sugar
- Salt and pepper (to season pork chops before frying)
- Garlic powder (to sprinkle on pork chops before frying)
How to Make
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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)
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Step 2: While they are frying, cut up your onion into rings, slice your green onions and mince your garlic.
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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.)
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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)
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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.
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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!
Nutritional Facts
- 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