Pork Chops with Tomato Gravy
Old-fashioned dishes are long on flavor—and time. We hoped to take a rustic braise and adapt it for a hectic cook.
Why This Recipe Works
Though it may lack the charm of more notorious Cajun fare, pork chops with tomato gravy is a classic nonetheless. After rubbing our chops with a homemade spice rub, we cooked them in rendered bacon fat to impart a slight smoky flavor. Since the chops were braised, we saved time by only searing them on the presentation side, which stayed elevated above the tomato gravy during cooking. Onion, celery, garlic, thyme, and bay leaves boosted the flavor of the gravy, and simmering the chops in the gravy allowed for maximum flavor transfer between meat and sauce.
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