Claudines Tomato Soup Pork Chops Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
• Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
• Cover casserole and bake in preheated oven for 1 hour.

Steps:

• Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
• Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
• Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

Steps:

• Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
• In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.

Steps:

• 1. Slice onion into rounds, then slice the rounds in half. Remove the seeds and pith from the green bell pepper. Cut and slice or chop the bell pepper. Season both sides of the chops with lemon pepper seasoning.
• 2. Pour the tomato soup in a bowl and stir in 1 1/2 cans of water (using the soup can). Then stir in the pork gravy mix.
• 3. In a skillet, put a little vegetable oil or spray with cooking spray. When pan is hot, put the seasoned chops in and brown on both sides. Remove the chops and drain off any excess fat and/or oil.
• 4. Put the chops back into the pan, then put the onion and bell pepper over the chops. Pour the tomato soup/pork gravy mixture over the top. Cover and bring to a boil, turn the heat down, loosely cover and let cook until the chops are done. About 20 to 25 minutes.
• 5. We like this served over Goya® Yellow Spanish Style rice.