Low-sodium soy sauce is the secret ingredient in the tomato-mushroom sauce. Serve these chops with sautéed fresh spinach and a piece of crusty bread to soak up the juices.
Oxmoor House OCTOBER 2006
1. Sprinkle pork chops evenly with pepper; dredge in flour.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Reduce heat to medium; cook an additional 4 minutes on each side. Remove pork chops from pan, and keep warm.
3. Add tomatoes and next 5 ingredients to pan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Add pork chops to pan; cook an additional 5 minutes or until thoroughly heated.
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