Southern Style Pork Chops
"A family favorite! This recipe comes from my Mother. Zesty, hardy and delicious! Everyone that has had it wants the recipe. The best thing is that it is so simple. I hope your family enjoys it as much as we do."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 6 large pork chops
- 4 large potatoes, peeled and quartered (like russet)
- 1 large green pepper, cored and sliced
- 2 medium onions, sliced
- 4 stalks celery, cut into 2-inch pieces
-
sauce
- 1 (8 ounce) can Hunts tomato sauce
- 1 (8 ounce) tomato can water
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon cornstarch
directions
- In a skillet, brown pork chops in 1-2 Tb. vegetable oil, 2-3 minutes per side. DO NOT cook through.
- Place in a large Dutch oven.
- Mix together sauce ingredients. Personally, I tend to double the sauce (I LOVE SAUCE!) and put in more or less of the ingredients to your own taste (i.e. thicker, thinner, tangier, sweeter -- ).
- Pour 1/2 of sauce over pork chops.
- Add vegetables on top.
- Pour remaining sauce over the vegetables.
- Bake, covered, in a preheated 375 degree oven for 1 hour to 1 hour and 15 minutes, or until vegetables are tender.
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Reviews
-
Easy meal to put together and very tasty. I did use 6 thin cut boneless pork chops and only one onion. The potatoes were russet's and I left the peel on them. For us the celery was a bit overwhelming but loved the green pepper. Next time I will decrease the celery and add another pepper. The sauce made this dish! I didnt add the cornstarch and next time I will double the sauce and use a larger baking dish. Baked for 1 hour and 15 minutes and served with crusty rolls. -
Easy one pot cooking. Sauce was OK, meat extremely tender. Think I will leave out the celery & cut back the onions to maybe one. Just the meat and potatoes with the sauce was good. Cooked for an hour, everything was done.
