Braised Orange Tomato Pork Chops #SundaySupper

Orange Tomato Pork Chops

Braised Orange Tomato Pork Chops. Tangy, flavorful skillet cooked pork ready in under 30 minutes.

This week Sunday Supper tackles cooking a classic cut of meat; the pork chop. Sliced from the loin or rib, we’ll help to make your pork chops the star at the table!

Why all the fuss about cooking pork chops? 

That’s an easy one. For starters, pork chops tend to easily turn out dry.  Pork doesn’t have the fat marbling like beef to help keep it moist.

Brine can break down the tissue and help with tenderizing the meat.  But changing the internal temperature and cook time made a noticeable difference in cooked chops.

We were told to cook pork to 160°F for safe consumption. At that temperature most boneless pork chops were completely dry. Bone in chops fared a bit better.

Here’s the scoop.

Today’s pork is carefully monitored and inspected which greatly reduced incidents of trichinosis and other disease-causing parasites and bacteria. The USDA lowered the safe cooking temperature for pork in May of 2011 to 145°F. The result proved to be a juicier, tender pork chop.

Ground pork should still be cooked to 160°F.

I like orange and tomato together with meat. Braising chops in the this liquid sort of works like a brine. The chops are cooked with a bit of acidity which helps to tenderize the meat. The flavor permeates the pork. So juicy and delicious!

Braised Orange Tomato Pork Chops

First, dredge the chop in seasoned flour and brown over medium-high heat.

Orange Tomato Pork Chops pan

Remove meat and keep warm. Add sauce ingredients. Return chops to pan ans simmer for about 15 minutes until internal temp is 145°F.

Orange Tomato Pork Chops fry

The thickened sauce clings to the chop.

Orange Tomato Pork Chop

 

Braised Orange Tomato Pork Chops #SundaySupper

Yield: 1 each

Serving Size: 2

Ingredients

  • 1 pound boneless pork chops 1/2-inch thickness
  • 1/4 cup flour
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 large clove garlic, sliced
  • 1 can (14 1/2 ounces) stewed tomatoes with juice
  • 1/2 cup fresh squeezed orange juice

Instructions

  • Heat oil in pan over medium heat. Combine flour, salt and pepper. Dredge chops in flour and add to hot pan.
  • Brown chops on both sides, turning once.
  • Remove meat cover with foil to keep warm.
  • Add garlic, tomatoes, orange juice. Simmer 1 minute scraping pan to loosen cooked bits.
  • Return chops to pan. Cover and reduce heat to simmer and cook until pork reaches 145 degrees about an additional 15 minutes. Turn chops once to coat as sauce thickens.
  • Serve chops with sauce on side if desired.
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Food for Thought…Pork is part of so many cultures main dishes. Do you have a favorite cuisine that features pork dishes? I’d love to hear your thoughts in a comment below!

Thanks Shelby from Grumpy’s Honeybunch for hosting this fun event!

Enjoy these tasty recipe ideas for pork chops from the Sunday Supper Tastemakers!

Pork Chops

Pork Chops

And More Pork Chops

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This entry was posted in #SundaySupper, oranges, pork, skillet, tomatoes, What's For Dinner?. Bookmark the permalink.

19 Responses to Braised Orange Tomato Pork Chops #SundaySupper

  1. Shelby says:

    These sound delicious. I love braising pork chops too.

  2. Liz says:

    The sweetness from the orange is perfect with pork chops! So yummy!
    Liz recently posted..Pork Chops Dijonnaise #SundaySupperMy Profile

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  4. Christie says:

    These look delicious! I remember Nana frying chops until they were almost like leather to eat. I love how safe pork is to eat and it still be tender and juicy.

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  6. love the colors in this dish, bet it’s delicious!
    David @ CookingChat recently posted..Easy Cilantro Lime Pork Chops #SundaySupperMy Profile

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  10. Wendy Klik says:

    This recipe is perfect for a weekday supper too. Ready in less than half an hour. Serve it over some noodles or rice and you have a complete meal. Thanks for sharing Cindy.
    Wendy Klik recently posted..Mom’s Cornflake Pork Chops for #SundaySupperMy Profile

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  14. Caroline says:

    It’s not a flavor combination I would have immediately thought of but it sounds tasty!
    Caroline recently posted..Cider braised pork chops with apple and rutabaga #SundaySupperMy Profile

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