Seared Pork Chops in Tomato-Mushroom Sauce |
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Prep Time: 12 Minutes Cook Time: 35 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Low-sodium soy sauce is the secret ingredient in the tomato-mushroom sauce. Serve these chops with sautéed fresh spinach and a piece of crusty bread to soak up the juices. Ingredients:
4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick), trimmed |
1/4 teaspoon black pepper |
1/4 cup all-purpose flour |
2 teaspoons olive oil |
1 (14.5-ounce) can organic diced tomatoes with basil and garlic (such as muir glen), undrained |
1 (8-ounce) package presliced mushrooms |
1 medium onion, thinly sliced and separated into rings |
2 teaspoons minced garlic |
1/4 teaspoon dried rosemary |
3 tablespoons low-sodium soy sauce |
Directions:
1. Sprinkle pork chops evenly with pepper; dredge in flour.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Reduce heat to medium; cook an additional 4 minutes on each side. Remove pork chops from pan, and keep warm.
3. Add tomatoes and next 5 ingredients to pan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Add pork chops to pan; cook an additional 5 minutes or until thoroughly heated.
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