| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Loin pork chops, about 1 inch thick |
| 1 |
md |
Onion, chopped fine |
| 1/4 |
c |
Green pepper, chopped fine (up to 1/2) |
| 1 |
c |
Tomato juice |
| 1 |
c |
Water |
| 1 |
ts |
Worcestershire sauce |
| 1 |
|
Bay leaf |
|
|
Salt & pepper |
INSTRUCTIONS
Recipe By Marion Conrad, "Allergy Cooking"
Brown chops on both sides in frying pan. Remove chops from pan & place them
in a large casserole or baking dish. Saute the onion and green pepper
lightly in the fat left from the chops. Add onion & green pepper to the pan
with the meat, along with all drippings from the pan. Mix tomato juice,
water, Worcestershire sauce, and spices, and pour over meat. Cover and bake
in a slow oven (350 degrees F) for about 1 and 1/2 hours, or until meat is
tender. This is wonderful served with baked or mashed potatoes, or rice. I
even add minute rice and a little boiling water during the last 5 - 10
minutes of baking sometimes. A green salad and crispy rolls finish the meal
off very nicely. Source: "Allergy Cooking", Marion Conrad, Pyramid Books,
NY, 1960
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Utz"
<guku@mail.bright.net> on Apr 14, 1997
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