Categories: Pork

Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 6 bone-in center-cut pork chop
• 4 tbsp. canola oil, divided
• 4 tbsp. unsalted butter
• 1 lb. fresh tomatoes, seeded and chopped
• 1/4 cup finely chopped sweet onion
• 1 cup whole milk
• 1/2 cup tomato sauce
• 1/2 cup chicken stock
• Garnish: chopped fresh parsley

Directions

1. In a shallow dish, stir together flour, garlic powder, salt and pepper. Dredge chops in flour mixture and set aside. Reserve flour mixture.

2. In a large skillet, heat 2 tbsp. oil over medium-high heat. Add half of chops; cook until golden brown, about 4 minutes per side. Remove from skillet, and let drain on paper towels. Repeat with remaining 2 tbsp. oil and remaining chops. Wipe skillet clean.

3. In same skillet, melt butter over medium heat. Add tomato and onion; cook until onion is tender, about 5 minutes. Add 1/4 cup reserve flour mixture; cook, stirring constantly, for 2 minutes. Slowly whisk in milk and tomato sauce until smooth. Whisk in stock. Bring to a boil; reduce heat, and simmer, stirring constantly, until thickened, about 5 minutes. Stir in remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Return chops to pan, and cook until heated through. Garnish with parsley.

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