Smothered Spicy Tomato Sauce Pork Chops is one of my all-time favorite All-American classic entrees. Not all Americans like their food spicy hot, it is more popular in the South, generally. However, there are plenty of Americans who, like me, will consider this smothered spicy tomato sauce pork chops meal among their favorite dishes.
Smothered Spicy Tomato Sauce Pork Chops Recipe-
- 2 lb. boneless pork loin, sliced into 8 thick chops (or you can buy already cut chops, but make sure they are at least 1″ thick, center cut, boneless pork loin chops)
- 14 oz. canned tomato puree
- 14 oz. canned crushed tomatoes
- 2 oz. canned tomato paste
- 1 large white or yellow onion, peeled and rough chopped
- 2 red bell peppers, cored, seeded, and cut into large chunks
- 2 tbsp. roasted garlic, separated
- 2 habanero peppers, chopped fine
- 1 tbsp. roasted ground cumin
- 1 tbsp. dried thyme leaves
- 1 cup freshly chopped cilantro
- 1 tbsp. creole seasoning
- olive oil (not extra-virgin! You don’t want that strong of an olive flavor for this dish)
- salt and pepper, to taste
- freshly cooked rice, for serving
- Several hours before you start cooking, marinate your chops. Mix together 2 tbsp. of olive oil with the creole seasoning, 1 tbsp. of roasted garlic, and salt and pepper. Rub this mixture all over the chops, then place them in a Ziploc bag. Seal the bag and allow the chops to marinate for at least 2 hours – the longer the better. Occasionally massage the bag and turn it over, to ensure even coating and marinating.
- When you are ready to cook, preheat your oven to 350 degrees Fahrenheit.
- In a large skillet over medium high heat, add in about 2 tbsp. of olive oil, and sauté the pork chops. Sear and brown them on both sides, which will seal in the juiciness while they bake. When they are nicely browned all over, remove from the skillet and set aside for now. Leave the cooking oil and juices in the skillet.
- In the same skillet, sauté the chopped onion and bell pepper chunks for 3 to 3 minutes, stirring, until the onions are translucent and fragrant.
- In a mixing bowl, pour in the tomato puree, crushed tomatoes, and mix and stir in the tomato paste.
- Spice up the tomato sauce with the remaining 1 tbsp. of roasted garlic, habanero peppers, cilantro, roasted ground cumin, thyme, and also add in the sautéed onion and bell peppers. Lastly, add some salt and pepper, to taste.
- Place the chops in a baking pan, and pour the spicy tomato sauce over them.
- Bake for 30 minutes. While the chops are baking, steam or boil the white rice. You will want about 1-1/2 to 2 cups of cooked rice per serving.
- Serve your smothered spicy tomato sauce pork chops while fresh out of the oven and nice and hot. Place a large scoop of freshly cooked rice on each serving plate, position two chops on top of the rice, and then ladle on a generous amount of the sauce, smothering the entire dish.
Note: This recipe is just one of many, taken from our Classic All-American Main Entrees pages.
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