Pork chops with onions, cream and tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter (OR as needed) |
| 3 | pounds | Pork chops |
| 1 | can | Tomatoes (16 ounces) |
| 2 | Or 3 Spanish onions (large), slivered | |
| Salt and pepper, to taste | ||
| 1 | cup | Heavy cream (OR as desired) |
Directions
Melt the butter in a 12- to 15-inch skillet over moderate heat and brown the pork chops for about 15 minutes. Remove the chops and set aside. (If necessery, brown the chops in 2 batches.) Drain the tomatoes and save the juices. Cut the tomatoes into slivers. Pour the juices into the skillet and stir to remove the brown bits from the bottom. Return all of the pork chops to the skillet, making 2 layers if they are thin.
Mix the slivered onions and tomatoes together. Pour the mixture over the pork chops and season lightly with salt and pepper. Cover the skillet securely and cook the chops over low heat for about 2 hours or until the meat is almost falling but not quite off the bones.
Remove the pork chops to a serving platter and keep warm. Add the cream to the skillet. Raise the heat and boil the mixture hard, stirring constantly, until it has a viscous, saucelike consistency.
Season the sauce to taste with salt and pepper. Pour over the pork chops and serve.
Makes 4 to 6 servings.
[Robert Farrar Capon] [The New York Times; August 14, 1985] Posted by Fred Peters.