SMOTHERED PORK CHOPS WITH TOMATO AND CREAM

Smothered Pork Chops With Tomato and Cream image

Provided by Robert Farrar Capon

Time 1h45m

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

4 large pork chops, at least 1 inch thick
Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour)
4 tablespoons butter
2 or 3 large Spanish onions, slivered
1/4 cup tomato puree
1 cup heavy cream (or more, as desired)
Salt and pepper as desired

Steps:

Trim excess fat from the chops and dredge with flour, shaking off excess.
Heat butter in a large, deep skillet and brown chops on both sides. Place onions on top of chops, cover skillet securely and cook over very low heat for 1 1/2 hours, or until very tender but not falling off the bone.
Remove chops to a deep serving platter. Add tomato puree and cream to onions in skillet and boil, uncovered, until the mixture has a saucelike consistency. Season to taste with salt and pepper and serve with mashed potatoes.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 22 grams, Carbohydrate 15 grams, Fat 56 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 29 grams, Sodium 1015 milligrams, Sugar 6 grams, TransFat 1 gram