Recipe by Snithweed
I found this about 40 years ago in the newspaper - lovely unexpected flavors! Since I have not seen anything like it I decided to contribute. I strongly suggest you try it as written, I have never needed to tweak it. I know, ketchup! But it works! (Now Heinz has come out with one without High Fructose corn syrup). I use an electric frypan. The chops are always tender, moist and tasty. Everybody I have served it to asks for the recipe. Give it a try, Enjoy!
Top Review by vrvrvr
What a lovely skillet dinner, particularly on a cold and snowy night in January. Smelled wonderful while cooking. I used orange bell peppers and red skin potatoes in this (left the skins on) so my dish was a little orange overall. Green pepper would be pretty, as would fresh parsley to garnish. (I used some dried parsley.) All this needed to accompany was crunchy bread. My husband adored this, and so did my son who'd had a fun afternoon sledding with friends. Just what the cook wants - a delicious smelling house and hearty food that delivers for hungry folks coming through the door! Thanks for a winner!
- 4 pork loin chops with bone, preferred. size really doesn't matter. mine are about 3/4 in. thick
- 1⁄2 cup white wine
- 1⁄2 cup ketchup
- 1 tablespoon lemon juice
- 1⁄4 cup water
- 1 garlic clove, minced
- 2 medium onions, sliced
- 1 large green pepper, cut in 1-inch pieces
- 2 -3 potatoes, peeled and sliced 1/4-inch thick
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon salt and pepper, to taste
Directions See How It's Made
- Mix the wine, ketchup, lemon juice, garlic,s +p, and water together.
- Sprinkle the chops w/garlic salt and brown in 1 Tblsp butter or oil on medium heat for 3 minutes a side.
- Add all the cut veggies to the pan and pour the sauce over all (I like to get the veggies in the liquid).
- Cover and simmer over med low heat for 45 minute or until the potatoes can be easily pierced with a fork. Meal in a pan!