Pork Chops With Onions, Cream and Tomatoes

1. 1

   Melt butter in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes.

2. 2

   Remove chops.

3. 3

   If necessary, brown chops in 2 batches.

4. 4

   Drain tomatoes, reserving the juice, and cut tomatoes into slivers.

5. 5

   Pour tomato juice into the skillet, stir to loosen all brown bits from the bottom and return all the chops to the skillet, making 2 layers if they are thin.

6. 6

   Mix slivered onions and tomatoes together and pour over chops.

7. 7

   Season lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until the meat is almost but not quite falling off the bone.

8. 8

   Remove chops to a serving platter and keep warm.

9. 9

   Add cream to mixture in skillet, raise heat and boil hard, stirring constantly, until mixture has a viscous, saucelike consistency.

10. 10

    Season to taste with salt and pepper, pour over chops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.