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PORK CHOPS WITH TOMATOES AND ONIONS 4 pork chops (1/2-inch thick) 2 medium-sized onions, thinly sliced 1 (14 1/2 to 16 oz.) can tomatoes 1/4 tsp. salt 1/8 tsp. basil Trim excess fat from edges of pork chops. In 12-inch skillet over medium heat, heat pork fat and, with spoon, press and rub fat to grease bottom of skillet. Discard pieces of fat. In greased skillet over medium-high heat, cook pork chops until well browned on both sides. In fat remaining in skillet, over medium heat, cook onions until well browned. Add tomatoes with their liquid, stirring to break up tomatoes and loosen brown bits from bottom of skillet. Return pork chops to skillet; add salt and basil. Over high heat, heat to boiling. Reduce heat to low; cover and simmer one to two hours or until pork chops are fork-tender, stirring occasionally and turning pork chops during cooking. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |