Prep 5 mins
Cook 3 hrs
You will NOT believe how good these pork chops are, after seeing how EASY they are to make. These are so simple, yet worthy of serving to company. I get rave reviews every time I serve them and I'm always asked for the recipe, yet almost embarrased to give it! The trick is to cook slowly with enough heat, but not so much that the chops are boiling to get tough and dry. And the cooking time is very flexible...you can simmer these for up to 6 hours if you'd like. (By the way, I consider the salt and pepper "freebies" in the ingredient count!)
- 4-6 boneless center cut loin pork chops (1/2-3/4-inch thick)
- 411.06 g candel monte stewed tomatoes, Italian Recipe (with basil, garlic and oregano)
- 14.79 ml olive oil
- salt and pepper
- Heat oil over medium-high heat in large frying pan that has a lid.
- Season pork chops with salt and pepper.
- Sear chops in pan till lightly browned, about 1-2 minutes per side.
- REMOVE frying pan from burner (so you don't burn yourself on next step).
- Slowly pour can of stewed tomatoes over chops. Distribute tomatoes so some are under chops and the balance is evenly covering the tops of the pork chops.
- Cover pan and return to burner. Reduce heat to low and simmer (do not boil) for 2-3 hours, or until chops are fork tender. You can leave the chops on low for even longer, if you prefer - adjust to your schedule.
- Uncover and let simmer for another hour (or longer) until some of the water in the pan evaporates.
- Serve with side of mashed potatoes (the pan juice goes well with them!) or over pasta of your choice with some parmesan cheese.
Could not believe how moist and tasty 2 really thick boneless chops were, after 2 1/2 hours of MORE than a simmer on my glass-top stove ! Had no stewed tomatoes, so used 1 can of petite diced tomatoes and added some dried basil and oregano, and slivered some fresh garlic. VERY tender and tasty. Thanks for posting, Mom67
Like everybody else, loved it! I had to use diced tomatoes with jalapenos. I also only did 2 pork chops. I cooked mine for 2 hours and they were fall apart tender. After 1 1/2 hours, I had to add some beef broth because almost all the liquid had evaporated. Will make this again! Made for Fall PAC 2012.
LOVED it! i added mushrooms, onion, green pepper, garlic, a little white wine, seasoned salt, italian seasoning & a dash of lemon pepper seasoning. i could not believe how good it was especially because it was so easy! this will be my new "go to" recipe! thanks for posting it!