Easy Pork Chops Recipe
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
6 (3/4-inch thick) pork chops
Hot bacon drippings
1 onion, peeled and sliced
1 green bell pepper, sliced
1 lemon, sliced and seeded
Combine sugar, salt and pepper; rub mixture onto both sides of pork chops. Coat chops well with flour. Fry in 1/4 inch of hot bacon drippings in a large heavy skillet until browned on both sides; remove from skillet and set aside.
Add onion and green bell pepper; sautÚ until just tender.
Return chops to skillet. Add lemon slices and water to come 1/2 inch up sides of pan. Cover and simmer over low heat 1 to 1 1/2 hours, or until very tender, adding additional water if necessary.
Pork Chops Recipe
6 (4 ounce) boneless pork chops, trimmed
2 tablespoons water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can condensed golden mushroom soup
1/3 cup chopped onion
2 teaspoons Dijon mustard
1 pound fresh mushrooms, sliced
1/4 teaspoon salt
3 cups hot cooked rice
2 tablespoons minced fresh parsley
Coat a skillet with nonstick cooking spray/ brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside.
Add juice, soup, onion, mustard, mushrooms and salt, if desired, to skillet; mix well. Return chops to skillet. Cover and simmer for 30 minutes or until pork is tender.
Stir in tomatoes; heat through. Combine rice and parsley.
Serve the pork chops and sauce over rice.
Yield 6 servings.