Thursday, February 10, 2011

Pork Chops with Tomato Sauce, Onions, Peppers and Lemon

Dinner tonight: Pork chops, egg noodles, salad

My mother use to make this recipe. I don't know where she found it, but it was always a family favorite. I make it regularly for my family, but when I worked full time I would  make it on the weekends because it takes at least an hour to simmer. The meat is infused with flavor and practically falls off the bone. It's one of those dishes that is even better the next day!


1 T. olive oil
6-8 bone in pork chops
2 cans tomato sauce
1 can water
1 onion thinly slices
1 green pepper sliced in strips
1 lemon cut in thin slices
1 pound medium egg noodles, cooked

Pepe ration:

1) Heat oil in frying pan. Salt and pepper pork chops and add to heated oil. Brown on both sides.

2) Add next 5 ingredients in order, thru lemon, layering the vegetables and lemon on top of the pork chops. Salt and pepper to taste. Bring to a boil and then cover and simmer for 45-60 minutes.

3) Serve the pork chops and sauce over the cooked noodels.

Cook's note: this recipe scales up and down nicely.

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