Tuesday, April 19, 2011

Pork Chops in a Tomato Sauce

Cebolada is just the Portuguese name for a tomato and onion sauce.  I've made Bifes de Cebolada before, which is Steaks cooked with tomato and onion, it's pretty much cooked in layers, as if you were making a lasagna and layering the onions, steaks, tomatoes and repeating etc.

Febras de Cebolada

 I've been a little under the weather the past few days and honestly haven't felt like cooking much at all.  I also get a little bored with the usual pork chops and wanted something different, so I decided to use the pork chops instead of the steaks I usually use for this recipe.  The result was very good.

Febras de Cebolada

Febras the Cebolada - Pork Chops with Tomatoes and Onions

1 lb pork tenderloins
1 medium onion, sliced
olive oil
salt and pepper to taste
2 garlic cloves, chopped
1 bay leaf
paprika to taste
1 large can of tomato sauce
white wine or beer (I used a little beer this time, but if you don't want to use any alcohol drink, you can just add water)

In a large saucepan, add a little bit of olive oil and a layer of sliced onions, place the pork chops on top and season with salt and pepper, a bay leaf, paprika and the chopped garlic.  Add another layer of onions and pour the tomato sauce over it all.  Pour on about 1/4 cup or so of beer/wine/water.  Cover and cook over medium heat for about 15 minutes or so until the pork chops are cooked through.

That's it.  Super simple and you'll love the gravy that it makes.  Serve with rice or mashed potatoes or fries or whatever you wish, just be sure to drizzle that gravy over everything....Yum.


  1. Hi Sandra,
    as a Portuguese i can asure that these pork chops are wonderfully cooked.You have in you a litle of the portuguese cooking soul.


  2. This tasted great..I do a similar version but rather than simmer on the stove they bake in the oven for 20 minutes at 350 degrees!