Whenever I want a recipe that is easy, super delicious, and something that usually WOWs people, I cook these pork chops. I forget how I originally came across the idea to make these, I know it was two different recipes put together. I want to say the Tomato Cream sauce came out of a Julia Child’s cookbook but I could be wrong. Anyway, this recipe is fairly simple and yields perfectly cooked, tender, and juicy pork chops with a tomato sauce that compliments the pork so well!
I encourage you to watch the video as I talk about trichinosis and WHY it’s perfectly okay to cook your pork to 145 degrees. Not overcooking your pork will yield you juicy, flavorful pork versus dry and tasteless pork. If you ask any old lady in town, I am sure she will tell you to cook your pork to 160 degrees! But that is no longer valid, we don’t have to cook the death out of our pork!
I want to note on the pork chops, as it’s a question I get asked often… You can use bone-in chops or boneless. I use boneless, makes it easier not having to fight around a bone. Whatever you do though, make sure they are thick cut. 1″ thick at least. If you use pork chops that are 3/4″ or 5/8″ for this recipe, you will need to adjust the cooking time. If you can’t get your hands on pork chops that are already thick cut, cut them yourself! Buy a boneless pork loin and cut the chops however thick you want them! You can do it!
My take away for this recipe…. buy yourself an instant read meat thermometer! It will take the guess work out of your meats and you will have perfectly cooked meats, every time! I suggest either a digital one OR a standard one.
The original version of this recipe ALONG with a step by step guide with photos can be found over at Chico Locker & Sausage Co. Inc. but I will post a printable here as well!
Pork Chops with Tomato Cream Sauce
- 4 thick cut pork chops
- 1/2 cup flour
- 2 eggs
- 1/4 cup milk or cream
- 1/2 cup breadcrumbs
- salt, pepper, paprika, garlic powder
- 2 tbsp olive oil
- 2 tbsp butter
- 1 1/2 cup heavy cream
- 2 tbsp tomato paste
- 1 tsp spicy mustard (more to taste)
- (optional: 1 tsp sugar)
- Preheat oven to 350 degrees.
- Pour flour onto plate or into shallow bowl, season with salt, pepper, paprika, and garlic powder.
- Pour breadcrumbs onto separate plate or shallow bowl. If plain, season with salt, pepper, paprika, and garlic powder.
- Crack two eggs into a small bowl, add milk, and whisk together.
- Dredge the pork chops (one at a time) in the flour, then the egg/milk mixture, and roll in breadcrumbs. Set aside.
- Heat oil and butter in pan over medium high heat. Once the pan is hot, brown the pork chops on both sides until they are golden brown. Remove the pork chops to a baking sheet.
- Bake the pork chops at 350 degrees for about 20 minutes or until they reach an internal temperature of 145 degrees.
- While the pork chops are in the oven, simmer the heavy cream in a small saucepan for about 8-10 minutes or until it has reduced and thickened.
- Whisk in tomato paste, mustard, and add salt or black pepper to taste.
- If necessary, whisk in sugar.
- To serve, plate pork chop on plate and top with tomato cream sauce. Garnish with fresh chopped parsley or black pepper.