Tomato Sauce Pork & Veggies
If you like pork.
And you love tomatoes.
Then come with me.
I have something to show you. Something that will very likely change your life forver, and at the very least, greatly improve your week.
It doesn't really have a name, other than pork and tomato sauce wonderfulness.
With veggies.
Give it a chance, and thank me later.
You will need the following ingredients:
2 Tbsp EVOO
1-2 Tbsp Butter
Salt
Pepper
1/4 tsp Sriracha
1/2 tsp Soy sauce
1/4 - 1/2 cup Lemon juice
1 Tbsp Brown sugar
2 tsp Cumin
1-2 tsp Chili powder
2 Tbsp Cornmeal
2 cups Tomato Sauce
1 cup Unsalted chicken stock
1 lb Carrots
1 bunch Celery
1 large Onion
1 bunch Parsley
1 bunch Cilantro
1/2 cup of Half & Half
Cooked & buttered Extra Wide egg noodles
Let's start with some CHOPPING. Chopping is just plain good for the soul, and cheaper than a therapist. So, let's chop, shall we?
Chop the following:
Celery (medium sized chunks)
Onion (same as celery)
Carrots (medium sized discs)
Parsley (rough chop)
Cilantro (rough chop)
Now, set those glorious veggies aside and be ready to use them at a moment's notice.
Time for the SEARING:
I love to use the same ingredients for most of my searing, so if you have read very many of my main dish recipes, you are bound to be accustomed to this special searing blend......
In a large skillet, on medium-high heat, add the following:
EVOO, butter, 1 Tbsp Salt, 1 Tbsp Pepper, Sriracha, & Soy sauce.
Allow butter to melt, and roll the pan around a bit in order to get all the flavors blended.
Place pork in pan and sear each side for about a minute.
I like to salt and pepper the face up side while the first side is searing.
And throw a little lemon juice in there...mmmmmmmm.
After about a minute, flip the chops and sear the other side.
Once both sides have seared for about a minute each, remove them to a plate so that you can set to work at searing the veggies.
I like to start with the carrots because they won't accidentally cook through in a minute or two.
Get them slightly browned in whatever juices you still have left in the pan, OR throw in a little more EVOO/butter if your pan has gone dry.
Once a little bit of searing has happened (approximately 2 or 3 minutes), throw in a little white wine to de-glaze the pan a bit.
I like to start with the carrots because they won't accidentally cook through in a minute or two.
Get them slightly browned in whatever juices you still have left in the pan, OR throw in a little more EVOO/butter if your pan has gone dry.
Once a little bit of searing has happened (approximately 2 or 3 minutes), throw in a little white wine to de-glaze the pan a bit.
And let them simmer for another 2-3 minutes.
Omgosh. This is so beautiful. Are you happy yet??
Next.
Next we throw in the celery & onions.
And after a few more minutes of searing, it is time to add the chicken stock (keeping in mind that for this recipe, SEARING is nothing more than getting a little color & flavor to release from the veggies - so don't panic if you don't see searing marks on your veggies. All is well.)
Back to the chicken stock.
Time to add it (approximately 1/4 - 1/2 cup)....
Lid the pan.
Turn the heat down to medium, and allow to simmer for about 5 minutes.
Smell that.
Mmmmmmmmmmmmmmmmm.
Ok, let's add the chops back into the mix.
Be sure to get all those plate juices in there.
Add about 1/2 cup of Unsalted Chicken Stock, 2 cups tomato sauce, and a Tbsp each of Salt & Pepper.
Lid the pan, and allow to simmer at a medium heat (turning occassionally) until pork is cooked to an internal temperature of 145 - 160.
Plate the pork.
Time to finish the sauce.
This is the best part, friends, because...seriously...This is the most amazing sauce!
It is a combination of salty & sweet, as well as spicy with a hint of cornmeal.
I know.
Just trust me, please.
You won't regret it.
By the way, sorry for all the weird hand photos below.
Just trying to show you how much of each.
From top left, and moving clock-wise, add the following:
1-2 tsp chili powder
1 Tbsp brown sugar
2 Tbsp cornmeal
2 tsp cumin
Stir to combine, and add half a cup of half & half.
Stir well & allow to heat through.
Add the chops back into the mix, and toss in the chopped parsley & cilantro.
Stir gently.
Plate on a bed of hot-buttered Extra Wide Egg noodles.
And serve to happy people.
Until we cook again!
Xoxo
CDawncooks
Click HERE for printable.
Next.
Next we throw in the celery & onions.
And after a few more minutes of searing, it is time to add the chicken stock (keeping in mind that for this recipe, SEARING is nothing more than getting a little color & flavor to release from the veggies - so don't panic if you don't see searing marks on your veggies. All is well.)
Back to the chicken stock.
Time to add it (approximately 1/4 - 1/2 cup)....
Lid the pan.
Turn the heat down to medium, and allow to simmer for about 5 minutes.
Smell that.
Mmmmmmmmmmmmmmmmm.
Ok, let's add the chops back into the mix.
Be sure to get all those plate juices in there.
Add about 1/2 cup of Unsalted Chicken Stock, 2 cups tomato sauce, and a Tbsp each of Salt & Pepper.
Lid the pan, and allow to simmer at a medium heat (turning occassionally) until pork is cooked to an internal temperature of 145 - 160.
Plate the pork.
Time to finish the sauce.
This is the best part, friends, because...seriously...This is the most amazing sauce!
It is a combination of salty & sweet, as well as spicy with a hint of cornmeal.
I know.
Just trust me, please.
You won't regret it.
By the way, sorry for all the weird hand photos below.
Just trying to show you how much of each.
From top left, and moving clock-wise, add the following:
1-2 tsp chili powder
1 Tbsp brown sugar
2 Tbsp cornmeal
2 tsp cumin
Stir to combine, and add half a cup of half & half.
Stir well & allow to heat through.
Add the chops back into the mix, and toss in the chopped parsley & cilantro.
Stir gently.
Plate on a bed of hot-buttered Extra Wide Egg noodles.
And serve to happy people.
Until we cook again!
Xoxo
CDawncooks
Click HERE for printable.
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