If you like an occasional pork chop, but find them too dry, try my mother’s recipe. It’s naturally gluten-free. She used to call it, “Pork chop rice and gravy”. I like to call it that, too, but most people call it pork chop with red sauce. It is a very easy pork chop recipe with few ingredients. These are really tender pork chops. They are so tender you can break it up with a fork, especially the pork chops with a bone.
- 6 - 8 thin pork chops (with the bone are more tender and provide the sauce with more flavor, but you can use boneless, too.)
- 3/4 to 1 large green bell pepper (depending upon your taste buds)
- 1/2 cup chopped yellow onion
- 2 small 8 oz. cans of tomato sauce (If you only have tomato paste you can mix 2 parts water with 1 part tomato paste. Use low sodium tomato sauce if you are on a low sodium diet.).
- Preheat a non-stick frying pan with a little extra virgin olive oil or vegetable oil. Brown the pork chops in a frying pan. You do not have to cook them all the way through. Once brown, set aside.
- Add a little oil to the same pan; add onion and bell pepper; and saute until onion is transparent.
- Add pork chops back to the pan and add tomato sauce. Stir and cover. Let simmer about 30 - 45 minutes or until pork chops are tender.
- Serve over rice.
- You may garnish with fresh parsley, if desired.
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Quote of the day: “Food is like clothing. Sometimes you need something new. Sometimes you just need to dress it up a bit.” – Carla Spacher