Culinary Gizmodo

Cookin’ and Smiling

Pork Chops de Italia!

Pork, the other white meat.   The recipe below can be seasoned to taste, but where I would normally recommend or believe you can substitute a butter alternative this is not a recipe one for swapping out real butter. Embrace the calories on this one…plus I’ve tried to make it a whole meal for you.


  • 2 tsp. butter
  • 4 Pork chops (trim fat)
  • 1 lg. green bell pepper, chopped (1 c.)
  • 1 lg. onion, chopped (1 c.)
  • Minced garlic (to taste) — Copious amounts are OK —
  • 1 can (8 oz.) tomato sauce
  • Sprinkle of sugar to cut acid.
  • Italian Seasonings you love to use (to taste)
  • Salt and pepper to taste

Melt a bunch of  BUTTER or the recommended amount in large skillet over medium high heat; add pork chops; cook 2-3 minutes per side until browned. Remove to shallow 2 1/2 quart casserole or baking dish.

Add green pepper and onion to skillet; cook over medium heat 5-7 minutes. Add remaining ingredients to skillet; stir to blend. Pour over pork in casserole. Cover; bake in preheated 350 degree oven 45-50 minutes until chops are tender. Makes 4 servings.

I made this dish for two people as well as almost twenty and it works regardless of table size, I wouldn’t push it much beyond 15 though – just too much juggling. When cooking for two I prefer the one pot stovetop method. After browning the chops remove to a plate. Sautee the onions and peppers in the same pot. Add remaining ingredients; stir to blend. Add pork and cover with the sauce; simmer until chops are tender.

Serve with rice or noodles with butter & parsley and a fresh green salad.

Whichever cooking method I use it always comes out perfect. BUT the best flavor is achieved if you grill the veggies in a grill basket versus sautéing. Grilling just adds a wonderful fire roasted flavor that really can’t be beat. I have also thrown in mushrooms, squash or what ever extra veggies I have around.



Wed, June 30 2010 » Recipes