Hungarian Pork Chops
Hungarian Pork Chops
"This dish is a crowd pleaser. It’s particularly good when served over mashed potatoes. You won’t have to worry about leftovers."
Recipe
- 5 thick, center-cut pork chops
- 1 medium onion, sliced
- 2 banana peppers, sliced in rings (fresh or canned)
- 1 28-ounce can diced tomatoes
- 3 tablespoons oil
- Salt and pepper, to taste
- 1 cup water
In a heavy skillet, brown pork chops in oil. (They will not be cooked through.) Add onions, peppers, water, tomatoes, salt and pepper. Cover and simmer on low heat for about 1 and 1/2 hours, or until half of the liquid is evaporated. Serves four to five.
Tips From Our Test Kitchen: This dish also is delicious served with pasta and grated Parmesan cheese. A clove of minced garlic adds a nice flavor.
first appeared: 1/9/2005
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