Submitted by Diana Petersen of Payson, UT
This recipe makes great-tasting, tender pork chops. The kids (and parents, too) will love it.
4 servings
4 pork loin or rib chops, 1/2 inch thick (about 1 1/4 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) chunky tomato sauce with onions, celery and green bell peppers
2 tablespoons packed brown sugar
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon ground mustard
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat.
Sprinkle both sides of pork with salt and pepper.
Cook pork in skillet about 5 mnutes, turning once, until brown.
Stir remaining ingredients into skillet.
Heat to boiling; reduce heat.
Cover and simmer 10 to 15 minutes, stirring occasionally,
until port is slightly pink when cut near bone.
We usually simmer a little longer. We do not leave any of the meat pink.
August 29th, 2006 at 5:30 am
When I went to make this recipe I realized I didn’t have the canned tomatoes. Not wanting to run to the store, I used what I had on hand. I had a nice big sweet onion, chopped it and sauted it, then chopped a large fresh tomato and added it to the onions. Since Gary doesn’t like green peppers I left them out. Then I added all the other ingredients in Diana’s recipe and cooked everything as she suggested. IT WAS A DELICIOUS MEAL! I served it with brown rice and fresh fruit (blue berries and watermelon) and we were happy, healthy eaters. Thanks, Diana!!!