As the More is More Mom®, I’m all about……more quick and delicious weeknight dinners! Last week, the unthinkable happened; my gas grill ran out of propane. You know my mantra is more of everything is always better, so we have 4 propane tanks, all of which were empty. We love to grill, but it was just too stinkin’ cold to wrestle the propane tank away from the hose.
With the break in the weather (if you consider temperatures in the 20’s a break), today was the perfect day to haul the tanks over to the hardware store to have them refilled. I asked Nick to unload the hatch of his SUV hockey bag, duffle bag with the wet towel from Monday mornings practice, uniform shirts, various scattered pieces of paper, empty golf ball sleeves, loose golf balls, his Law Club poster, water bottles, a necktie; I think you get the picture. Because we have sons to do the heavy lifting, I had Nick load up the tanks and I was on my way.
I had every intention of unloading the tanks myself, when a very sweet senior citizen that works at the hardware store met me at my car. It was so embarrassing! Nick’s car stinks. I had to apologize for the overwhelming aroma of teenage boy. Before long, I was headed home, dreaming about grilling pork chops for dinner. Only after I had the tank re-connected, I soon discovered a problem with the igniter. Shoot! There would be no grilling tonight. But how was I going to make those pork chops?
Fortunately, I had a can of diced tomatoes in the pantry (I’m the MacGyver of cooking dilemmas) and was able to whip up a tasty meal in no time at all.
Tomato and Onion Smothered Pork Chops:
4 Tbsp olive oil
4 pork loin chops
Salt and pepper for seasoning
1 medium to large onion, thinly sliced
2 – 15 oz cans diced tomatoes in the juice
2 tsp herbes de Provence
1 tsp crushed red pepper flakes (especially if you like it spicy)
1 Tbsp fresh parsley, chopped
In a large skillet, heat oil over a medium-high heat
Season the pork chops with salt and pepper
Place the pork chops in the skillet and cook until nicely browned, about 4 minutes per side
Remove the pork chops, setting aside on a platter to collect all of the juices
Keep warm by tenting
Add the onion to the skillet and sauté over medium-high for approximately 4 minutes
Add the cans of tomatoes with juice, herbes de Provence and the red pepper flakes
Reduce to a simmer and cover for 15 minutes, stirring occasionally
If you like a little more kick, by all means sprinkle on some more red pepper flakes
Return the pork chops, and any juices collected on the platter, to the skillet’s tomato mixture
Cook for another 3-4 minutes
Place one pork chop on each dinner plate and top with the tomato and onion mixture
I also made mashed potatoes, which was the perfect accompaniment!
More breaking bread together, more rolling with the punches, more unexpectedly tasty dinners……..