Pork chops sometimes get a bad rap as being hard to cook for coming out too tough and chewy far too often. This recipe makes it all but impossible for you to cook up anything but a tender and flavorful pork dinner, provided you follow the simple steps closely. Cooking the pork loin<\/a> chops in plenty of flavorful fluids will infuse taste and tenderness at the same time.<\/p>\n
Pork chops in a tomato sauce<\/a> will become a new favorite dish in your home and this recipe for pork chops in tomato sauce is just a starting point. Build out the rest of the meal with pasta or potatoes and salad. You can also add cooked greens. It is all up to you. But first, let\u2019s get to work on the main course.<\/p>\n
In a large nonstick skillet, saut\u00e9 the onion and garlic in the butter, cooking until tender. Then, add pork the chops and cook them until they brown on both sides.<\/p>\n
In a small bowl, combine the tomato sauce, wine or broth, oregano and pepper. Then pour this over the chops. Bring the dish to a boil and reduce the heat. Cover and simmer the pork chops in tomato sauce for 10 to 15 minutes or until the meat is tender.<\/p>\n
You can store these cooked pork chops in airtight packaging in the fridge for three to four days. Reheat them in a pan with some broth or some added tomato sauce.<\/p>\n
Yes, you can freeze and reheat cooked pork chops once. Freeze the meat in airtight packaging for up to six months\u00a0 and let it thaw overnight in the fridge.<\/p>\n
Pork chops need to be cooked to a minimum internal temperature of 145\u00baF. It’s best not to cook them much beyond that as they will start to lose their tenderness.<\/p>\n
These pork chops are perfect when paired with classic Italian foods like a pasta dish. A crisp green salad will also be a welcome accompaniment.<\/p>\n
Pork chops in tomato sauce actually is a pretty healthy dish. With fewer than 220 calories per serving, give or take,\u00a0 you will be ingesting just 10 grams of fat and 23 grams of welcome protein.<\/p>\n","protected":false},"excerpt":{"rendered":"
“This is a variation of a main dish that my dad always made,” writes Cindy Glancy of Point Pleasant, New Jersey. “I now add some special touches of my own when I make it for my husband and two children. 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