Recipes

[MissButtercup]

This recipe is from Robert Farrar Capon who was/is an episcopalian priest and author.These are DELICIOUS! I used to make another recipe very similar to this from him without the tomatoes but I seem to have lost it and am looking desperately for it. I will post it if I find it. It used less cream and no tomatoes. This is really good though, esp with mashed potatoes

Pork Chops with Onions, Cream and Tomatoes

• 2 tablespoons butter, or as needed
• 3 pounds pork chops
• 1 16-ounce can tomatoes
• 2 or 3 large Spanish onions, slivered
• Salt and pepper as desired
• 1 cup heavy cream, or as desired

1.

Melt butter in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, brown chops in 2 batches.

2.

Drain tomatoes, reserving the juice, and cut tomatoes into slivers. Pour tomato juice into the skillet, stir to loosen all brown bits from the bottom and return all the chops to the skillet, making 2 layers if they are thin.

3.

Mix slivered onions and tomatoes together and pour over chops. Season lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until the meat is almost but not quite falling off the bone.

4.

Remove chops to a serving platter and keep warm. Add cream to mixture in skillet, raise heat and boil hard, stirring constantly, until mixture has a viscous, saucelike consistency. Season to taste with salt and pepper, pour over chops and serve.

YIELD

4 to 6 servings