Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pork chop tomato. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pork chops are browned, then braised in an enticingly seasoned tomato sauce. This pork chop recipe includes tomatoes, garlic, onions, and thyme. It's a basic combination that flavors the pork nicely.
Pork Chop Tomato is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Pork Chop Tomato is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook pork chop tomato using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Pork Chop Tomato:
- Make ready 2 pcs pork chop, cut into halves
- Get 3 pcs tomato
- Take to taste shallot, garlic
- Make ready 1 egg white
- Take to taste black pepper
- Take to taste oyster sauce
- Get 1 pinch sugar
Super comfort food your family (yes~ even the kids) will love! 😀. Tomato Pork Chops is a very popular recipe. DIRECTIONS Lay pork chops over onions. If you use the mushrooms put them on top of pork chops then cover with tomatoes.
Instructions to make Pork Chop Tomato:
- Marinate pork chop with oyster sauce, black pepper and egg white for an hour
- Saute garlic and shallot then add tomato mix well. Cook it then add a little sugar and sprinkle with water. When tomato are ready add in pork mix well then served
Zesty Tomato Pork Chops. to favorites. Juicy, pan-seared pork chops get even better when cooked with an easy to make tomato sauce that packs a little sweetness and just the right amount of. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. Pork chops with a spicy spanish twist. This recipe has been submitted by the Good Food community.
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