Pork chops in tomato sauce

26/07/24Naya Christou0 comments

1 tablespoon salted butter

3 tablespoons extra-virgin olive oil

1 large yellow onion, thinly sliced

4 boneless pork chops (about 1 kg)

1½ teaspoons salt

3 cloves garlic, minced

1 can crushed tomatoes

¼ teaspoon freshly ground black pepper

¼ cup chopped fresh basil, plus more for serving

⅓ cup grated Parmesan, plus more for serving

1 teaspoon sugar

1 teaspoon apple cider vinegar

4 cups cooked pasta, for serving (optional)

Step-by-step instructions:

Heat the butter and 1 tablespoon of olive oil in a medium nonstick skillet over medium heat.
Once the butter has melted, add the onions. Reduce the heat to medium-low and cook, stirring occasionally, until golden and caramelized, 40-50 minutes.
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat.
Pat the pork chops dry with paper towels. Season all over with the salt. Once the oil is shimmering, add the pork chops and cook until browned, 3-4 minutes per side. Transfer the pork to a plate.
Add the remaining 1 tablespoon of olive oil to the pan. Once the oil is shimmering, add the garlic and cook until fragrant, about 30 seconds.
Stir in the tomatoes, pepper, basil, Parmesan, sugar, and vinegar, and bring to a simmer.
Cook, stirring occasionally, until slightly reduced, about 5 minutes.
Return the pork to the pan with the sauce.
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pork is tender and cooked through.
Serve the meat and sauce over the pasta, if desired.
Add the caramelized onions, basil, and Parmesan.