Tomato Sauced Pork Chops Recipe
Summary
Preparation Time5 MinCooking Time55 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| 4 shoulder pork chops, cut 3/4 inch thick | ||
| Onion | 1 Medium, sliced | |
| Celery | 1/4 Cup (16 tbs), sliced | |
| Tomato soup | 1 10 1/2 Ounce, condensed | |
| Whole kernel corn | 1 12 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Dried thyme leaves | 1/2 Teaspoon, crushed | |
| Oregano leaves | 1/2 Teaspoon, crushed | |
| 1/2 medium green pepper, cut in strips | ||
Directions
Trim excess fat from chops; cook trimmings in skillet till 1 tablespoon fat accumulates. (Electric skillet 350°.)
Discard trimmings and brown the chops on both sides in hot fat.
Remove chops; cook onion and celery in same skillet till tender but not brown.
Drain off excess fat.
Stir in soup, corn, water, thyme, and oregano.
Add chops to sauce.
Cover and reduce heat (220°).
Simmer till tender, 40 to 50 minutes.
Add green pepper; cook 5 minutes more.
Serve sauce with chops.
Discard trimmings and brown the chops on both sides in hot fat.
Remove chops; cook onion and celery in same skillet till tender but not brown.
Drain off excess fat.
Stir in soup, corn, water, thyme, and oregano.
Add chops to sauce.
Cover and reduce heat (220°).
Simmer till tender, 40 to 50 minutes.
Add green pepper; cook 5 minutes more.
Serve sauce with chops.
Chef
