Pork Chops with Tomato Cream Sauce

Pork Chops with Tomato Cream Sauce

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 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! 

Pork Chops with Tomato Cream Sauce
Serves 4
fantastic breaded pork chop recipe served with a tomato cream sauce
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 thick cut pork chops
  2. 1/2 cup flour
  3. 2 eggs
  4. 1/4 cup milk or cream
  5. 1/2 cup breadcrumbs
  6. salt, pepper, paprika, garlic powder
  7. 2 tbsp olive oil
  8. 2 tbsp butter
  9. 1 1/2 cup heavy cream
  10. 2 tbsp tomato paste
  11. 1 tsp spicy mustard (more to taste)
  12. (optional: 1 tsp sugar)
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour flour onto plate or into shallow bowl, season with salt, pepper, paprika, and garlic powder.
  3. Pour breadcrumbs onto separate plate or shallow bowl. If plain, season with salt, pepper, paprika, and garlic powder.
  4. Crack two eggs into a small bowl, add milk, and whisk together.
  5. Dredge the pork chops (one at a time) in the flour, then the egg/milk mixture, and roll in breadcrumbs. Set aside.
  6. 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.
  7. Bake the pork chops at 350 degrees for about 20 minutes or until they reach an internal temperature of 145 degrees.
  8. 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.
  9. Whisk in tomato paste, mustard, and add salt or black pepper to taste.
  10. If necessary, whisk in sugar.
  11. To serve, plate pork chop on plate and top with tomato cream sauce. Garnish with fresh chopped parsley or black pepper.
Adapted from Chico Locker & Sausage Co. Inc.
Prairie Californian http://prairiecalifornian.com/
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1 Comment

  1. February 1, 2014 / 2:16 am

    FUN! And your hair, is simply adorable. I am not a pork chop fan, but the sauce sounds divine.
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