Tomato Pork Loin Chops

Very bland. I had to add more spices than it called for and cook extra time to get the extra spices to kick in. It’s not worth the trouble really.

Almost inedible…. added 1/2 the chilli powder, still set my mouth on fire. I like spicy food but not so spicy you break into a sweat and can’t taste your food! Used fresh pork chops but they were still tough.

I made this last night, per the recipe, and served it over rice. I’ll add it to the rotation.

I love this recipe. I have cooked it twice now and my family cannot get enough of it. I serve it over noodles.

I just cooked this dish and it was very yummy. I used jar spaghetti sauce instead of tomato sauce and replaced the water with Coke. I also cooked it covered in the oven and served it with fettuccine noodles. Very very good.

Easy to prepare. I had to substitute tomato puree, for the sauce, but it really made little difference. It tasted beautiful. I printed the recipe and will keep it for future use. Thank you to the person who invented it.

I’m making this for dinner tonight!

Excellent over egg noodle’s. It’s a keeper.

99 stars. I’ve been slinging hash for over 60 years and this recipe is TOP DRAWER. I’d add – don’t be afraid of mushrooms- they’re your friend. Also the sauce doesn’t scale it..e.g. for 4x the recipe, DOUBLE the scaled sauce. BRAVO

We really enjoyed this dish, even though I made a couple of changes from the recipe. I didn’t read the recipe completely, and failed to pound the chops. Also, I did not have any fennel seed, but it didn’t seem to be missing. Will try with the fennel next time.

Great dish ! I added some garlic and dash of white wine vinegar. Boneless pork chops I cut lengthwise in half to thin them out . I cooked on stove ,covered ,on low ,on gas stove for an hour and a half . Very tender and delicious.

Great recipe but I think I added too much chilli powder lol but it still was amazing

Too spicy for me. My husband loved it! I do like the flavor I’d just make it the next time with a little less kick.

This is a very nice recipe. Unlike some other reviewers, I like fennel, so I added sliced fennel bulb which I sauteed along with the onions. I also added several tomatoes from my garden (seeded and coarsely chopped) to the tomato sauce. The only other changes I made were 1) adding the sugar with the tomatoes (rather than with the spices), so I could toast the spices (until fragrant) without risking that the sugar would burn; and 2) including some chipotle chile powder in with the chili powder and red pepper flakes spices. It ended up being like an excellent shakshuka (with pork, of course). Delightful. (With homage to that Middle Eastern dish, sometimes I’ll add a fried egg on top.) In my photo, the pork chop is buried below the delicious sauce. 🙂

I made this in a cast iron skillet and finished in the oven. I baked it about an hour to two and the meat was tender and juicy. The flavors are great! I used a can of spicy crushed tomatoes and the little bit of heat is a nice touch.

I loved the flavor and the abundance of onion. The next time I want to try a second can of tomato sauce or a little more water to make extra sauce.

Yup, first thing I saw was a single star from the person who will never make this again because the pork chops came out tough. I don’t know of ANY way to make pork chops come out tender except to bread and fry in oil just until done. Can’t ever cook that cut for 10 15 or 20 minutes. If anybody else knows how else to cook them I’d love to hear it.

I was pleasantly surprised by the mix of ingredients. There seems to be some errors in the recipe, though. It says the oil should be divided, but the instructions don’t indicate where. I would suggest using 1 tablespoon oil to fry the chops, then the remaining 1 tablespoon to saute the onion. The recipe also doesn’t state where/when to use the salt and pepper. Both are definitely needed though, so I suggest seasoning the chops in the beginning with salt and pepper, then when everything simmers together at the end, use a little more, if desired. The only suggestion I have is to lessen the cook time. Thin chops definitely don’t need 25+ minutes. I will be making this again!

I just made it. I used maybe a quarter of the chili powder called for and only a dash of red peppers as I seasoned the chops with salt, pepper and cayenne. Still too spicy so I added balsamic at the end to sweeten it up. I couldn’t find my brown sugar so I used sugar in the raw. Could’ve used a tad more.

the flavor was great without the pepper flakes

My husband said it’s 5/5 stars so I’ll believe him as I don’t really eat pork or spicy things. I did it exactly as the recipe said except the fennel bcz who has that lying around! Also I forgot to satee the onions first-I just put the onions and all the rest of the ingredients in a bowl then simmered it for a long time to make sure the onions would cook.