Pork chops with tomato gravy from Cook's Country Eats Local: 150 Regional Recipes You Should be Making No Matter Where You Live (page 107) by Editors of Cook's Country Magazine

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Notes about this recipe

  • Misa925 on June 17, 2025

    Used 4 thinner 1/2" thick bone-in chops, 26 oz total & they barely fit in my pan. This recipe the times are for 1" thick chops... but followed the times in another ATK recipe that calls for 1/2" thick chops (it has a different sauce, but cooking instructions are the same except for times). Time changes are: Brown the chops 3 min, make sauce, return chops to pan & simmer until they are 140 degrees, 4-5 min. Those times were spot-on for my thinner chops, but I'm not a fan of bone-in chops with a lot of sauce to dig through when cutting/eating them... so if I were to make this again I'd use 5 or 6 boneless chops. As for the tomato gravy... it was tasty, but very tomato-forward (which I expected looking at the recipe, but I wanted to try this "Louisiana dish"). IMO it would have been much tastier with more herbs & spices, like a more complex Cajun spice-blend both on the chops & also adding some to the sauce. Served with ATK's Cheesy Baked Grits & corn on the cob, nice sides for this dish.

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