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Pork Chops with Tomato Sauce https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-sauce-tomates-3757.jpg PT25M PT20M PT45M
SauceIn a saucepan, heat oil on medium-high heat. Add onions and cook for 5 minutes.Add tomatoes, basil, sugar, salt and pepper and cook on low heat for 8-10 minutes. Keep warm.In a skillet, melt butter on medium-high heat and cook chops 4 minutes per side.Cover chops with sauce and serve.
4
3 16 5 2
sauce: 1 Tbsp. (15 mL) olive oil 3 small onions, minced 1 garlic clove, minced 1 cup (250 mL) tinned diced Tomato, drained 6 fresh basil leaves, minced 1 tsp. (5 mL) sugar Salt and pepper to taste 1 Tbsp. (15 mL) butter 4 bone-in pork chops
Pork Chops with Tomato Sauce

Pork Chops with Tomato Sauce

Rate this recipe
16 Votes
  • Gluten-free
4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

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Ingredients

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  • sauce:
  • 1 Tbsp.
    (15 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 3
    small onions, minced
  • 1
    garlic clove, minced
  • 1 cup
    (250 mL)
    tinned diced Tomato, drained
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    PRODUCT OF ONTARIO 3.95/kg


  • 6
    fresh basil leaves, minced
  • 1 tsp.
    (5 mL)
    sugar

  • Salt and pepper to taste
  • 1 Tbsp.
    (15 mL)
    butter
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    227 g, SELECTED VARIETIES


  • 4
    bone-in pork chops
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Preparation

Sauce

In a saucepan, heat oil on medium-high heat. Add onions and cook for 5 minutes.

Add tomatoes, basil, sugar, salt and pepper and cook on low heat for 8-10 minutes. Keep warm.

In a skillet, melt butter on medium-high heat and cook chops 4 minutes per side.

Cover chops with sauce and serve.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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