Tomato Pork Loin Chops

Tomato Pork Loin Chops

131 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
MLYIN
Recipe by  MLYIN

“Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
  2. Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
  3. Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

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Reviews (131)

Rate This Recipe
Angie
393

Angie

We loved this recipe. We made a few minor changes by deleting the fennel and using diced tomatoes instead of sauce. I also did not use the water.

Cinnamon18
374

Cinnamon18

This recipe was yummy. I served it over basmati rice and my husband loved it! I too left out the fennel (neither one of us like it), and used stewed tomatoes instead of sauce. I seasoned the chops prior to cooking and left everything else exactly as the recipe said. It will be on my new menu rotation! I would like to add that if the pork is tough, it was probably frozen prior to cooking. Freezing meat denatures the protein of the meat and makes it tough. I suggest that for the most tender and flavorful dishes, use fresh meat. This is especially true for steaks, roasts, chicken breasts and chops (solid cuts of meat).

Ms. Hot~n~Divine
254

Ms. Hot~n~Divine

I made this tonight, it was a very easy and tasty dish. I followed the suggestions of the previous posters and utilized a can of diced tomatoes with my 6 cutlets. I didn't have any fennel, so I had to omit that as well. I loved all the spices and would recommend seasoning your pork loins before browning. I also added two cloves of crushed garlic while cooking the sliced onions. I also added a bit of Italian salad dressing while it simmered. Next time I won't add the water either, although it didn't hurt the taste. I made a side of rice, with green beans and bisquits. Turned out great!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 8.6 g
  • 3%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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