ROCKY MOUNTAIN CHOPS

By grinder

An Italian style dish. Baked chops with tomatoes, topped with the great Rocky Mountain flavor of shallots, bell peppers and parmesan cheese

Ingredients

• 4 large pork chops
• 4 tablespoons rocky mountain seasoning
• 1 tablespoon olive oil
• 2 Turkish bay leaves
• 1 teaspoon Turkish oregano {opt}
• 1 {16oz} can unseasoned chopped tomatoes
• 1.25 oz. shredded parmesan cheese {opt}

Preparation

Step 1

Preheat oven to 375°F.

Rinse chops, pat dry, trim as desired. Drizzle with olive oil, rub on rocky mountain seasoning, about 1 tablespoon per chop, maybe a little more.

Place chops and Turkish bay leaves in a baking dish, preferably glass, cook 15 minutes, turning once. Reduce heat to 325°F, add chopped tomatoes and the juice they were packed in, and turkish oregano. Bake about another hour, until chops are tender, turning every 10 minutes or so for everything to stay juicy.

Serve topped with a ladleful of the tomato sauce. Sprinkle with parmesan cheese if desired. The extra sauce makes a flavorful topping for freshly cooked pasta, nice with the chops.