Anonymous wrote:My grandma always threw whole bone-in pork chops into her sauce as it was cooking. The meat eventually falls off the bone and mixes into the sauce. You have to fish the bones out at the end, but HOLY COW the flavor is insanely good. I don't know anyone else that does that.

Growing up, my mother made a dish she called "pork chops and shells". In an electric skillet she cooked pork chops with homemade, very simple tomato sauce and served it over pasta shells. She cooked it long enough that the pork chops were falling off the bone and would melt in your mouth. The sauce had an amazing flavor from the pork fat. My sister and I still talk about it but neither of us has been able to replicate it.

My grandma always threw whole bone-in pork chops into her sauce as it was cooking. The meat eventually falls off the bone and mixes into the sauce. You have to fish the bones out at the end, but HOLY COW the flavor is insanely good. I don't know anyone else that does that.

Thanks!

This is amazing. Trust the amount of garlic. https://www.epicurious.com/recipes/food/views/garlic-tomato-sauce-242340

To save time, use this technique: https://www.bonappetit.com/story/grated-tomato-sauce - it works like a charm!

Looking for great recipes using a surplus of tomatoes (plum and grape) from the garden. Thanks!