This is my favourite way to make pork chops! It's another one of my mom's recipes that she taught me awhile ago when I was first learning to cook. It's a simple & basic meal that is jam packed with flavour - and you will love it!
My one tip is to make sure that you fry the pork chops right up until they get the nice and brown for maximum tastiness! Because once you add in the tomatoes, the pork chops won't have a chance to fry up any further.
I like to use fresh tomatoes, onions and red peppers as the veggie components to this dish. It's also one of those dishes that takes only a few minutes to prep and cook, and then you can pretty much leave it to simmer for the rest of the time. Pretty foolproof even for beginner cooks like me! Take a look at the step by step recipe below!
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Fried Pork Chops with Tomato (and Onions & Red Peppers)
5 cloves of garlic, cut into half (or larger slices)
2 large onions, cut into rings
4 pork chops, about 1/4 inch thick and sprinkled with salt & pepper on both sides!
3 large tomatoes, chopped
1 tbsp tomato paste
salt and pepper
1 tbsp extra virgin olive oil
1. First we're going to add some flavour into the oil! In a large pan, heat the oil on medium-high heat and then sauté the garlic and half of the onions. Once the garlic is golden brown and the onions are starting to become translucent, remove the garlic and onions and place onto a plate. Then add in the pork chops and cook until golden brown, mine took about 6-8 minutes on each side.
2. Once the pork chops are cooked through and are a nice brown colour, remove them from the pan and set them aside on a plate. Now it's time to cook the veggies! First add in the tomato paste and stir it up in one spot to toast the paste. Then add in all of the veggies: add the onions you sautéed at the beginning, as well as the remaining onions and then top with the red peppers, sprinkle generously with salt! Mix gently to combine.
3. Once the mixture starts to bubble and boil, add the pork chops back into the pan and nestle them into the veggies. Reduce the heat to low, cover and simmer for 15-20 minutes (or longer if time permits!) Taste test every few minutes and add in more salt to your liking. I find that I have to add a few more pinches here and there because the tomatoes release a lot of water. And there you have it! You are ready to serve, devour & enjoy a delicious fried pork chop and tomato meal :)