Cooking low and slow improves the texture of meat and produces a juicy and more flavorful final product. It is essential to sear the meat quickly over a high heat on each side to brown the surface, seal in the juices and enhance the flavor. The heat is then reduced to medium or low to finish the cooking process. This recipe braises the chops in a rich tomato sauce allowing the flavors to intermingle as the food is cooked. Trust me when I say that there will be a LOT of tomato sauce left over after cooking. I had a quart remaining that I used a couple of days later over some sausage stuffed tortellini. Served here with Carrot Coins with Dill Butter.
TOMATO CHOPS (Serves 4)
4 pork chops
- 1 pinch garlic salt
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 stalks chopped celery, with leaves
- 12 ounces tomato paste
- 1 (15 ounce) can tomato sauce
- 3 cups water
- Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
- In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.