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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
4 pork chops 1/2-1 thick |
1/2 pound(s) mushroom - halve if large 1/2 if large |
1 tablespoon(s) olive oil |
1 med onion - chopped chopped |
1/2 clove garlic - garlic press garlic press |
1 lg. green onion - 1/2 strips 1/2 strips |
16 ounce(s) tomato sauce (2-8 oz. cans) |
1/2 bay leaf |
1 tablespoon(s) lemon juice |
1/4 teaspoon(s) dried sage |
Directions:
1. Trim pork chops of all excess fat; sprinkle with salt/pepper. In large skillet, saute chops till well browned, draining fat as it collects; place chops in a large roasting pan or 2-1/2 qt. casserole.
2. Arrange mushrooms (if large, halve) around chops. Start heating oven to 375.
3. In a clean, large skillet, in oil, saute onions, garlic and green peppers until golden; add tomato sauce, 1 tea. salt, 1/4 tea. pepper, bay leaf, lemon juice and sage; simmer, covered, until vegetables are almost fork-tender. Pour sauce over chops and mushrooms, covering all.
4. Bake, covered, until port chops are done - about 1 hour.
5. When chops are done, serve on plates with mushrooms & pepper strips on top and sauce over chops and some of rice, if desired.
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