Pork Chops With Onions, Cream and Tomatoes
Published August 13, 1985
- Total Time
- 2 hours 25 minutes
- Rating
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Ingredients
2 tablespoons butter, or as needed
3 pounds pork chops
1 16-ounce can tomatoes
2 or 3 large Spanish onions, slivered
Salt and pepper as desired
1 cup heavy cream, or as desired
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 211 milligrams cholesterol; 595 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 18 grams saturated fat; 39 grams fat; 1 gram trans fat; 3 grams fiber; 955 milligrams sodium; 50 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, brown chops in 2 batches.
- Step 2
Drain tomatoes, reserving the juice, and cut tomatoes into slivers. Pour tomato juice into the skillet, stir to loosen all brown bits from the bottom and return all the chops to the skillet, making 2 layers if they are thin.
- Step 3
Mix slivered onions and tomatoes together and pour over chops. Season lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until the meat is almost but not quite falling off the bone.
- Step 4
Remove chops to a serving platter and keep warm. Add cream to mixture in skillet, raise heat and boil hard, stirring constantly, until mixture has a viscous, saucelike consistency. Season to taste with salt and pepper, pour over chops and serve.
Private Notes