*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was yummy. I served it over basmati rice and my husband loved it! I too left out the fennel (neither one of us like it) and used stewed tomatoes instead of sauce. I seasoned the chops prior to cooking and left everything else exactly as the recipe said. It will be on my new menu rotation! I would like to add that if the pork is tough it was probably frozen prior to cooking. Freezing meat denatures the protein of the meat and makes it tough. I suggest that for the most tender and flavorful dishes use fresh meat. This is especially true for steaks roasts chicken breasts and chops (solid cuts of meat).
I made this tonight it was a very easy and tasty dish. I followed the suggestions of the previous posters and utilized a can of diced tomatoes with my 6 cutlets. I didn't have any fennel so I had to omit that as well. I loved all the spices and would recommend seasoning your pork loins before browning. I also added two cloves of crushed garlic while cooking the sliced onions. I also added a bit of Italian salad dressing while it simmered. Next time I won't add the water either although it didn't hurt the taste. I made a side of rice with green beans and bisquits. Turned out great!
Very simple quick and delicious. I followed recipe exactly except for decreasing the amount of chili powder and it was still very spicy. I am rating it 4 stars because this should be called SPICY Tomato Pork Loin Chops. I served it with the boxed Pasta Roni - Angel Hair Pasta with Parmesean cheese -it was a great compliment and absorbed some of the heat!!!! Salad was another "cool" addition! I will make this again. Thanks submitter.
Very good, and easy. And, thankfully, a good pork chop recipe not so heavy in sugar that my diet can't handle it! It's always nice to find healthy and tasty in one dish.
I spiced the pork chops before browning, as per some other suggestions
I saw a couple of people called this tough--- I really have no clue how that could be with all the liquids in the recipe, unless they spent too long browning or had freezer-burned chops. Mine were VERY moist.
I love this recipe! It's one of my favorites. I especially love the fennel - I double it. I crush the fennel and add it with the sugar when I cook the onion. I double the tomato sauce and add a can of diced tomato substituting the juice for the water.
I haven't made this yet but it is almost identical to the Old West Style Pork Chops recipe I was given over 30 years ago and is a family favorite. Preheat oven to 350. I use 1 can diced tomatoes juice and all fill the tomato can with water swirl it around a bit and add to skillet. Put 1 c. rice in a casserole dish; stir in the liquids from the skillet; top with browned chops and bake until all of the liquid has been absorbed - about 45 minutes. This works well in a crock pot too; add a second can of diced tomatoes and cook on low 8-10 hours.
Very good and very easy. I really liked the taste of the crushed fennel. I left out the red pepper flakes my chili powder was spicy enough. I did add more onion and sugar (just made it a full tsp.) Every one loved it! Thanks for the great recipe.
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