Author Notes
My grandmothers recipe that lasts for days and gets better when reheated. We tend to double the number of onions and garlic, since you can never have too much garlic. Serve with angel hair pasta, salad, and garlic bread. —Kate
Ingredients
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8
shoulder pork chops (center cut)
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seasoned salt (Lawry's)
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1 pound
fresh button mushrooms
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2 tablespoons
vegetable oil
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pepper
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2
medium sized onions (halved)
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1
garlic cloves (sliced)
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2-4
large green peppers (cut into 3/4 inch strips)
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40 ounces
can of tomato sauce
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1
bay leaf
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2 tablespoons
lemon juice
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1/4 teaspoon
dried sage
Directions
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Trim chops of all excess fat, sprinkle with seasoned salt and pepper. In large skillet, sauté chops until well-browned, draining fat as it collects; place chops in large dutch oven.
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Arrange mushrooms around chops. Start heating oven to 375 degrees.
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In a clean large skillet, sauté onions, garlic, and green peppers in vegetable oil until golden.
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Add tomato sauce, 2 tsp seasoned salt, ¼ tsp pepper, bay leaf, lemon juice and sage to large skillet; simmer covered until vegetables are almost fork-tender. Pour sauce over chops
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Bake covered until chops are done – about 1 ½ hours. (Skim off fat if necessary)
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