Braised Pork Loin Chops in Tomato Sauce

 Pork Braised in Tomato Sauce

IG: @mangia.con.elena

Are you looking for a delicious and quick one pot dinner? Then look no further than this fork tender, fall off the bone braised pork dish. Pork loin chops seasoned with oregano and flavoured with tomatoes and red wine. Left to slowly simmer in a dutch oven for a minimum of 1 hour, this meal really does make itself. Bone in is preferred as the bones will add a deeper flavour to the sauce. 

It can be served with a side of egg noodles, rice or a grain of your choice. There will be lots of delicious rich sauce for you to stir into your grain. Alternatively, you can serve as is and save that sauce for another dish such as risotto, pasta, fish. Rule number one in the Italian kitchen is nothing goes to waste!

As with all of my recipes and in keeping with the traditional Italian way of cooking, my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. If you don't like an ingredient then leave it out or add one that you do like! 

Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember it is important to season as you go along and build the flavours slowly.  Taste test frequently to make sure it is to your liking and adjust if needed! Go easy on the salt until your final tasting. 

* Passata can be found in the canned vegetable aisle or the pasta section of the grocery store. It is usually in bottles and is thick, strained tomatoes. It is the best, but if you can't find it, then use canned tomatoes but you may need to reduce the liquid a bit by removing the lid a bit towards the end of the braising process. Alternatively, you can use a tbsp of tomato paste and add to the onions before adding the red wine. 

A Mangia, 

Elena 💚

Ingredients

• 4 bone in pork loin chops 
• 1 large onion sliced
• 3-4 garlic cloves diced or thinly sliced (QB)
• 1 jar of passata or 1 can of crushed tomatoes or polpa
• 1 tbsp of tomato paste (if using crushed tomatoes - see *)
• 1/2 cup red wine (QB)
• oregano, salt and pepper (QB)
• 2 bay leaves

Directions

1. Cover bottom of dutch oven with olive oil and warm up.
2. Season meat on both sides with salt, pepper and oregano. 
3. Add pork chops 2 at a time or 4 if they all fit. Do not overcrowd the pot. Sear on both sides until golden.
4. Remove from pot and set aside.
5. Add onions to the pot and turn down heat to medium. Stir and allow to become translucent. Add garlic after 3 minutes. 
6. *Make a hole in the middle of onions and add tomato paste if using and work it into the onions and garlic.
7. Add red wine to the pot and deglaze.
8. Once wine has evaporated add the jar of passata and a bit of water or the canned tomatoes. Add some more oregano, salt, pepper and bay leaves.
9. Rinse out the jar with a bit of water and add to the pot.
10. Allow the sauce to simmer with lid on for about 15 minutes. Taste test the sauce before putting the meat back in.
11.  Nestle the chops back into the sauce and make sure they are completely immersed.
12. Cover with lid and bake at 325* for approximately 1 hour. The temperature depends on your own oven. If your oven tends to run hot, you may want to turn the heat down.  It should be simmering but not a rapid boil.