Smothered Pork Chops with Green Peppers,
- 4 pork chops
- Salt and pepper for seasoning pork
- Olive oil for sauteing pork
- 1 medium white onion, peeled, quartered and thinly sliced
- 1 medium large green pepper, deseeded, quartered and thinly sliced
- 2 cloves garlic, peeled and finely minced
- 1 15-ounce can diced tomatoes
- 3/4-1 cup chicken stock
- 2-3 Tbs tomato paste (optional but nice)
Start the recipe by browning the salt and pepper seasoned pork chops in a large, heavy bottomed pan or cast iron skillet...on medium high heat in a little olive oil.
When the first side is nicely browned, flip them over, do the same thing to the second side and before the pork is cooked all the way through take it out of the pan and put it on a clean plate.
Next, add 1 medium, thinly sliced white onion, an equal amount of thinly sliced, deseeded green pepper and a couple of finely minced cloves of garlic to the pan and cook those until the onions soften up.
After 4 or 5 minutes, when the onions have softened up, add one 15-ounce can diced tomatoes and add about 3/4 - 1 cup chicken stock and put the pork chops back into the pan.
Tuck the pork chops down into the mix a little bit and adjust the heat so it stays at a nice gentle simmer and put a lid on top.
This will only take a few more minutes for the pork to cook through and, it's not necessary but you can add 2-3 Tbs tomato paste to help thicken the final sauce.
By adding liquid to a dish like this we're actually doing what's called "braising" and the lid is a very important part of that and it's very important that it is just simmering along as it is cooking.
Plan ahead and serve with mashed potatoes if you like.