Smothered Pork Chops With Tomato and Cream

1. 1

   Trim excess fat from the chops and dredge with flour, shaking off excess.

2. 2

   Heat butter in a large, deep skillet and brown chops on both sides.

3. 3

   Place onions on top of chops, cover skillet securely and cook over very low heat for 1 1/2 hours, or until very tender but not falling off the bone.

4. 4

   Remove chops to a deep serving platter.

5. 5

   Add tomato puree and cream to onions in skillet and boil, uncovered, until the mixture has a saucelike consistency.

6. 6

   Season to taste with salt and pepper and serve with mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.