PORK CHOPS ITALIANO
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
As much as I like grilled pork chops, I enjoy a change.
This recipe isn't haute 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 leaves you time to warm up in front of the fire
with a cup of tea and read a newspaper.
- 2 pork loin chops
- 10 1/2 oz condensed tomato soup
(1 small can)
- 1 green pepper,
- 1 onion,
- 1 bay leaf
- oil for frying
- 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.
I serve this with rice. If you like brown rice, it has the advantage of
taking as long to cook as the rest of the meal, so you get an uninterrupted
15 minutes preparation, 40 minutes cooking.
No need to measure.
University of Melbourne, Parkville, Victoria, Australia
Recipe last modified: 8 Oct 86
From: email@example.com (Stephen Withers)
Subject: RECIPE: Pork chops Italiano
Date: 2 Jan 87 04:49:32 GMT
Organization: University of Melbourne, Parkville, Victoria, Australia
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