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    Recipe for saucy pork chops with stewed tomatoes

    Serves 4

    Nancy Schoen found this recipe on the Mr. Food Test Kitchen website, which she modified with different herbs and spices. She combines all the sauce ingredients in a bowl and then pours the mixture over the chops to cook with the meat. Here, we saute the onion and garlic first, then deglaze the pan with wine before adding the tomatoes, which gives it a
    flavor boost.

    2tablespoons olive oil
    4boneless pork loin chops (6 to 7 ounces each), about 1 inch thick
    Salt and black pepper, to taste
    1large onion, chopped
    1clove garlic, finely chopped
    ½cup white wine
    1can (14.5 ounces) stewed tomatoes
    1teaspoon sugar
    ½teaspoon dried basil
    ¼teaspoon each dried thyme, oregano, and crushed red pepper

    1. In a large skillet over medium-high heat, heat the oil. Sprinkle the pork chops with salt and pepper. Cook them for 3 minutes on a side or until golden. Transfer the pork to a plate.

    2. Reduce the heat to medium and add the onion to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Stir in the garlic and cook 1 minute. Stir in the wine, turn the heat to medium-high, and scrape up the brown bits in the pan. Stir in the tomatoes, sugar, basil, thyme, oregano, crushed red pepper, salt, and black pepper. Bring to a boil, lower the heat, and simmer for 2 minutes.


    3. Return the pork to the pan and set the cover on askew. Simmer for 10 to 15 minutes or until a meat thermometer inserted into the thickest part of the chops registers 145 degrees. Taste the sauce for seasoning and add more salt and black pepper, if you like.

    Adapted from Nancy Schoen