Pork Chops with Tomato & Wine Sauce

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  •           4    1½ inch thick Pork Chops, boneless center cut
  •    ¾ cup    Flour
  •                 Salt and Pepper to taste
  •           1    Onion Diced
  •    29 oz    Sliced Stewed Tomatoes, coarsely chopped
  •           3    Garlic Cloves, Diced
  •   1½ tbs    Vegetable Oil
  •     1 cup    Dry White Wine
  •     2 tbs    Tomato Paste
  •    ½ cup    Prepared Brown Gravy or Au Jus
  •           1    Bay Leaf
  •     ½ tsp    Leaf Oregano
  •     ¼ tsp    ground Thyme
  •      1 tsp    Worcestershire Sauce
  •     ¼ tsp    Tabasco Sauce
  •            1   generous  Pinch Sugar


Preheat oven to 350°F.
Salt and pepper the meat.
Dredge meat in the flour.
In an oven-proof roaster heat oil and brown meat on both sides.
Remove meat, set aside and keep warm.
Add onions and garlic to the roaster, sauté until the onions are glassy.
Pour in the wine and bring to a boil.
Mix in the remaining ingredients and return to a boil.
Return the pork to the roaster, cover and roast for two hours, add water during roasting if needed.
When done remove bay leaf and arrange meat on serving platter.
Taste sauce, add seasoning if needed and serve with the meat.

Excellent with buttered noodles.




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