Smothered Pork Chops With Tomato and Cream

Ingredients

• 4 large pork chops, at least 1 inch thick
• Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour)
• 4 tablespoons butter
• 2 or 3 large Spanish onions, slivered
• ¼ cup tomato puree
• 1 cup heavy cream (or more, as desired)
• Salt and pepper as desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    784 calories; 57 grams fat; 28 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 56 grams protein; 290 milligrams cholesterol; 248 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 4 servings

Preparation

1. Trim excess fat from the chops and dredge with flour, shaking off excess.
2. Heat butter in a large, deep skillet and brown chops on both sides. Place onions on top of chops, cover skillet securely and cook over very low heat for 1 1/2 hours, or until very tender but not falling off the bone.
3. Remove chops to a deep serving platter. Add tomato puree and cream to onions in skillet and boil, uncovered, until the mixture has a saucelike consistency. Season to taste with salt and pepper and serve with mashed potatoes.

1 hour 45 minutes