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.

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