1 tbl. canola oil
6 (1/2-inch-thick) center-cut pork chops
Salt
Black pepper
2 cloves garlic, finely chopped
1 medium white onion, finely chopped
2 (8-oz.) cans tomato sauce
Water
1 (12-oz.) bag egg noodles

Pour the canola oil in a skillet and set on medium heat. Take the pork chops and season with salt and black pepper. Place pork chops in skillet and brown on both sides. Remove the pork chops, place the garlic and onions in skillet and sauté until translucent. Stir and scrape the bottom of the skillet for any brown bits that have accumulated. Add the tomato sauce and cook on low fire for approximately 20 minutes while occasionally stirring. Fill the two tomato cans with water and pour into the skillet. Add salt and black pepper to your taste, bring to boil and lower fire. Place the pork chops in the skillet and cover. Cook until pork chops turn tender for approximately 20 minutes. Cook the egg noodles according to package directions. Place pork chops with red gravy over egg noodles.



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