Tomato Gravy Pork Chops

Tomato Gravy Pork Chops

I have been making this dish for years. Sometimes I serve it over rice and sometimes I serve it over pasta. It has been a long standing family favorite. I hope you make it a family favorite too!

INGREDIENTS

4 Slices Chopped Bacon

4 Bone In (1 Inch Thick) Pork Rib Chops

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

½ Teaspoon Paprika

¼ Teaspoon Cayenne Pepper

2 Tablespoons Olive Oil

2 Tablespoons Capers

½ Chopped Onion

5 Cloves Minced Garlic

1 Chopped Celery Stalk

3 Tablespoons Unbleached Flour

1 Tablespoon Tomato Paste

1 Cup Chicken Broth

8 Ounces Diced Tomatoes In Their Juice

1 Teaspoon Thyme

Pound the pork and set aside. Combine salt, pepper, paprika and cayenne in a small bowl. Pat the pork chops dry with paper towels and sprinkle the spice mixture all over the chops. Cook the bacon in a large skillet for 5 minutes over a medium heat until crisp. Using a slotted spoon transfer the bacon to paper towel lined plate. Leave the fat in the skillet. Pour off all but 1 tablespoon of fat. Increase the heat to a medium high and cook the chops for 6 minutes until well browned on 1 side. Transfer to a plate. Reduce the heat to medium, add the olive oil and heat until shimmering. Add the onion, celery, garlic and capers and cook for 5 minutes. Add the flour and tomato paste and cook for 2 minutes. Stir constantly. Whisk in the chicken broth, tomato sauce, thyme and cooked bacon. Bring to a boil. Arrange the chops, browned side up, in the pan. Reduce the heat to low, cover and simmer the chops for 30 minutes. Transfer the chops to a serving platter, tent with aluminum foil and let rest for 10 minutes. Transfer the chops to a platter and pour the gravy over the chops. Serve hot. Serves 4