Smothered Pork Chops With Tomato and Cream
Published September 18, 1984
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 large pork chops, at least 1 inch thick
Seasoned flour for dredging ( ½ teaspoon salt and ¼ teaspoon pepper per half-cup flour)
4 tablespoons butter
2 or 3 large Spanish onions, slivered
¼ cup tomato puree
1 cup heavy cream (or more, as desired)
Salt and pepper as desired
Nutritional analysis per serving (4 servings)
15 grams carbs; 269 milligrams cholesterol; 787 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 28 grams saturated fat; 56 grams fat; 1 gram trans fat; 2 grams fiber; 1015 milligrams sodium; 55 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
Trim excess fat from the chops and dredge with flour, shaking off excess.
- Step 2
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 ½ hours, or until very tender but not falling off the bone.
- Step 3
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.
Private Notes
Comments
I think those were the best pork chops I have ever eaten! I did change a couple of things. Since we avoid grains, I dredged the chops in 1/3 cup almond flour mixed with 2/3 cup unflavored whey protein isolate. Along with the salt and pepper, I added 1/2 tsp tarragon and 1 tsp thyme. Also, since I had no tomato puree on hand, I used about 1 tbsp of tomato paste. The excellent gravy was served over some low carb noodles: Nooda. A fabulous meal, indeed!
I guess I didn't brown them enough. When I put the lid on they produced a lot of liquid.
The gravy was so good I had to stop myself from eating it all as it cooked. I made it exactly as written. So good. I will definitely be making this again.