Pork Chops Italiano
fish, meats
2 pork loin chops
10 1/2 oz tomato soup, condensed (1 small can; )
1 green pepper, sliced
1 onion, diced
1 bay leaf
1 oil for frying
1 salt and pepper
Heat the oil in a saucepan or frying pan (choose one with a lid). Season both sides of the chops with salt and pepper to taste. Brown the chops quickly on both sides. Remove from the pan. Fry the onions until soft, but not brown. You may need to add a little more fat, but I prefer to use as little as possible. Return the chops to the pan, add the tomato soup, green pepper and bay leaf. Bring to the boil,then simmer gently for 30-40 minutes, or until the chops are cooked. NOTES: * Pork chops simmered in tomato and onion -- Apologies to anyone of Italian descent, I'm sure this dish will seem a slander on your culinary heritage, but that's the way I learned this recipe. As much as I like grilled pork chops, I enjoy a change. This recipe isn'thaute cuisine, but I think it is particularly good when you get home from work on a cold, wet evening. The preparation is fairly quick, and it leavesyou time to warm up in front of the fire with a cup of tea and read a newspaper. * I serve this with rice. If you like brown rice, it has the advantage oftaking as long to cook as the rest of the meal, so you get an uninterruptedhalf-hour. : Difficulty: easy. : Time: 15 minutes preparation, 40 minutes cooking. : Precision: No need to measure. : Stephen Withers, : University of Melbourne, Parkville, Victoria, Australia : stephenw@murdu.oz : Copyright (C) 1986 USENET Community Trust
Yield: 2 servings
