1 (14 1/2-ounce) can whole tomatoes, undrained and chopped
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
How to Make It
Dredge pork chops in flour; brown on both sides in oil in a large skillet over medium heat. Drain on paper towels. Remove drippings from skillet, reserving 1 tablespoon in skillet.
Sauté onion and green pepper in hot drippings until tender. Add tomatoes, Worcestershire sauce, salt, and pepper. Return pork chops to skillet. Cover and simmer 1 hour or until pork chops are tender. Serve over rice.
Oxmoor House Homestyle Recipes
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