Recipe by MizzNezz
Lots of flavor in this. Very hearty and well seasoned. This works well with chicken too!
Top Review by Cindy Lynn
I couldn't find my pork chops in the freezer so I used port tenderloin instead (we do our own butchering). This recipe tasted very much like spaghetti, so DD#2, who absolutely refuses to touch anything 'pork' actually ate it and went back for seconds. I thought my eyes were deceiving me, and then I decided no, she just doesn't realize it's 'pork'. I zipped my lips and sure didn't volunteer anything... The next morning, I quietly asked her, 'what is it about 'pork' that you don't like?' She responded, 'why, because I ate it last night? That was good...so what?!' I still didn't find out what she has against 'pork', but I did learn that I can apparently camaflouge it and get her to eat...oh, by the way...all 'picky eaters' and not so picky scarfed this one down. DD#1 about had a cow when I told one of the girls to give the little bit that was left in the pan to one of the dogs. She dished it up herself and put it away in the fridge for her breakfast yesterday morning. Thank you for sharing such a winner in my house Inez!!!
- 4 boneless pork chops, cut in bite sized pieces
- 1 tablespoon vegetable oil
- 1⁄2 cup sliced celery
- 1⁄2 cup chopped green pepper
- 1⁄4 cup chopped onion
- 1 (4 ounce) can mushroom pieces, drained
- 2 (14 ounce) cans diced tomatoes
- 1 teaspoon garlic powder
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup parmesan cheese
- 1⁄2 cup shredded mozzarella cheese
Directions See How It's Made
- In dutch oven, saute pork in oil for 5 minutes.
- Remove from pan.
- In same pan, saute celery, green pepper and mushrooms for 3 minutes.
- Return pork; add remaining ingredients, EXCEPT Mozzarella cheese.
- Cover and cook on simmer for 30 minutes.
- Uncover; sprinkle with Mozzarella cheese and cook another 2 minutes.