This is a simple recipe that can be expanded with little effort to feed a large family. Simply double or triple the sauce according to the number of pork chops you cook. The sauce below is for 4 -6 1/2″ thick chops, reduce the browning time for thinner cuts.
The technique for the chops themselves is basic. Sprinkle lightly with salt and pepper, then dredge in flour. Shake off the excess. Heat 2 – 3 TBSPs of olive oil over medium heat. Place the pork chops in the pan and cook, turning once. The meat should be lightly browned. Place in an oven safe dish and cover with sauce below. Bake at 350°F for 45 – 60 minutes.
- 4 – 6 ½” thick pork chops
- Flour ≈ 1/2 cup
- 1 onion, thinly sliced
- 1 14.5 oz can diced tomatoes
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 TBSP extra virgin olive oil
- 1 cup mushrooms sliced – optional
- 1/4 tsp (estimate it) fresh ground pepper
- salt to taste
Heat a heavy skillet over medium low heat, add the olive oil and sliced onions. When the onions begin to soften add the garlic and cook for an additional 2 – 3 minutes. Add the mushrooms, diced tomatoes, Italian seasoning, and pepper. Heat through and place in a bowl, set aside.
Cook the pork chops as directed above, place into the oven proof dish and top with the sauce.
If you are making a large batch, it’s OK to alternate a layer of chops with a layer of sauce. They are nearly cooked through before going into the oven and the long bake time is ensure the meat is flavorful and tender thanks to the acidity of the tomatoes