recipes@decwrl.UUCP (01/02/87)
PORK-CHOPS-1(M) USENET Cookbook PORK-CHOPS-1(M)
PORK CHOPS ITALIANO
PORK-CHOPS-1 - 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'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 newspa-
per.
INGREDIENTS (Serves 2)
2 pork loin chops
10 1/2 oz condensed tomato soup (1 small can)
1 green pepper, sliced
1 onion, diced
1 bay leaf
oil for frying
salt and pepper
PROCEDURE
(1) 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.
(2) 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.
(3) 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
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 half-hour.
RATING
Difficulty: easy. Time: 15 minutes preparation, 40 minutes
cooking. Precision: No need to measure.
CONTRIBUTOR
Stephen Withers,
University of Melbourne, Parkville, Victoria, Australia
stephenw@murdu.oz