Best Tangy Tomato Pork Chops Recipes

Tangy Tomato Pork Chops image

Provided by Taste of Home

Categories Dinner

Time 8h20m

Yield 6 servings.

Number Of Ingredients 12

6 bone-in pork loin chops (8 ounces each)
1 tablespoon canola oil
1 large onion, sliced
1 large sweet red pepper, sliced
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked egg noodles, optional

Steps:

In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow cooker. Layer onion, red pepper and mushrooms over pork chops. , In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables., Cover and cook on low for 8-9 hours or until pork is tender. Serve with noodles if desired.

Nutrition Facts :

Pork Chops in Tangy Fire-Roasted Tomato Sauce image

Provided by Brookelynne26

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
4 pork chops (each about an inch thick)
salt & freshly ground black pepper
2 -3 garlic cloves, finely chopped
1 bunch scallion, cut into one-inch pieces
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
2 tablespoons brown sugar
28 ounces can diced fire-roasted tomatoes

Steps:

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops with salt and freshly ground black pepper, and sear them in the hot pan until golden brown, about 3 minutes per side. Remove the chops to a plate and cover them with foil.
To the same pan the chops were cooked in, add the garlic and scallions. Cook until the scallions begin to get tender, 3-4 minutes.
To the pan with the scallions, add the vinegar, brown sugar and tomatoes. Bring the sauce up to a bubble and add the pork chops back inches Finish cooking the pork chops in the sauce, 3-4 minutes. (If your chops are really thick, cover the pan with a lid or a piece of aluminum foil.).

Nutrition Facts : Calories 362.3, Fat 21.5, SaturatedFat 6, Cholesterol 75, Sodium 87.5, Carbohydrate 18.4, Fiber 3.6, Sugar 13, Protein 25.2