1. Heat oil over medium-high heat in large frying pan that has a lid. 2. Season pork chops with salt and pepper. 3. Sear chops in pan till lightly browned, about 1-2 minutes per side. 4. REMOVE frying pan from burner (so you don't burn yourself on next step). 5. Slowly pour can of stewed tomatoes over chops. Distribute tomatoes so some are under chops and the balance is evenly covering the tops of the pork chops. 6. Cover pan and return to burner. Reduce heat to low and simmer (do not boil) for 2-3 hours, or until chops are fork tender. You can leave the chops on low for even longer, if you prefer - adjust to your schedule. 7. Uncover and let simmer for another hour (or longer) until some of the water in the pan evaporates. 8. Serve with side of mashed potatoes (the pan juice goes well with them!) or over pasta of your choice with some parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
