Pork Chops in Tomato Sauce

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  1 tbsp Butter
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  1 lbs Pork Chops, Bone-In
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  1.5 tsp 1½ teaspoons kosher salt
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  3 Garlic(9g)
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  28 oz Tomato, Canned, Crushed
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  0.3 cup Basil, Fresh
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tsp Sugar, Granulated White
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  1 tsp Vinegar, Apple Cider
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  4 cup 4 Cups Cooked Pasta, For Serving (Optional)

Instructions

1. 1Heat the butter and olive oil in a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 40–50 minutes until deeply golden and caramelized. Transfer to a plate.
2. 2Pat the pork chops dry with paper towels and season all over with salt. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and cook 3–4 minutes per side over medium-high heat until golden brown. Transfer to a plate.
3. 3Add the remaining olive oil to the skillet over medium heat. Once shimmering, add the garlic and cook for 30 seconds until fragrant.
4. 4Stir in the crushed tomatoes, fresh basil, grated Parmesan, sugar, and apple cider vinegar. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly reduced.
5. 5Return the pork chops to the skillet with the sauce. Reduce heat to low, cover, and simmer for 15–20 minutes until the pork is tender and cooked through (internal temperature reaches 145°F).
6. 6Divide the pork chops and sauce evenly into 4 airtight containers while hot. Top each with caramelized onions, fresh basil, and grated Parmesan.
7. 7Refrigerate for up to 4 days. Reheat in a skillet over medium heat for 3–5 minutes or microwave at 50% power for 2–3 minutes until warmed through.