Tomato Chops I

Recipe View 2 mins Seasoning the Chops: Generously season the pork chops with garlic salt and freshly ground black pepper. (2 minutes)

Recipe View 10 mins Searing the Pork: In a large skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the pork chops and sear on both sides until nicely browned, about 4-6 minutes per side. Remove the chops from the skillet and set aside. (10 minutes)

Recipe View 7 mins Creating the Sauce Base: In the same skillet, reduce the heat to medium. Add the chopped onion and celery and sauté until softened and translucent, about 5-7 minutes. (7 minutes)

Recipe View 3 mins Building the Tomato Sauce: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and begins to stick to the bottom of the pan. This step intensifies the tomato flavor. (3 minutes)

Recipe View 5 mins Simmering: Pour in the tomato sauce and stir to combine. Gradually add the water, stirring until the sauce is smooth. Bring the sauce to a simmer. (5 minutes)

Recipe View 2 hrs Braising the Chops: Return the pork chops to the skillet, nestling them into the tomato sauce. Reduce the heat to low, cover the skillet, and let the chops simmer gently until they are very tender and the sauce has thickened, about 1 1/2 to 2 hours. Check periodically and add more water if the sauce becomes too thick or starts to stick. (120 minutes)

Recipe View 0 mins Serving: Serve the tomato-braised pork chops hot over cooked pasta, topped with fresh sliced mushrooms. Garnish with fresh herbs, if desired.