Italian Pork Chops
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 pork loin chops
- 2 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1 medium onion, chopped
- 1⁄4 cup green pepper, chopped
- 2 (8 ounce) cans tomato sauce
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon garlic salt
- pepper
- 5 medium potatoes, peeled and quartered
- 1 cup grated romano cheese
directions
- Preheat oven to 350 degrees.
- Heat shortening in large skillet; add pork chops and brown quickly on both sides.
- Remove chops and drain off all but 2 tablespoons fat.
- Cook onion and green pepper in remaining fat for about 3 minutes or until onion is soft.
- Add tomato sauce, water, sugar and seasonings.
- Heat to boiling and cook for about 5 minutes.
- Arrange potatoes in a large shallow baking dish or casserole.
- Place pork chops on top of potatoes and pour sauce over all.
- Cover casserole with lid or foil.
- Bake at 350 degrees for 1 hour.
- Remove cover and sprinkle with grated romano cheese, returning to oven and baking 15 minutes longer.
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Reviews
-
This worked well as a tag-team dish for dinner. I assembled the dish in the morning and DH put it in the oven in the evening - what could be simpler. It was so nice to walk in to a hot, home cooked meal rather than with a bag of burgers on a busy weeknight. DH and I especially liked the crust the cheese made on top of the chops. Next time I will slice the potatoes rather than quarter them so that they cook a bit more and absorb more of the yummy sauce. Also, I will salt and pepper the potatoes before covering them with the meat and will use chicken broth rather than water. Thanks Goodies from Grandma's!
RECIPE SUBMITTED BY
Goodies from Grandm
Algonquin, IL
I'm a retired registered nurse and full-time grandma of seven terrific munchkins age eight and under - two beautiful girls and five, yes, five energetic,handsome boys three years old and younger. When I'm not babysitting, I love to garden, cook, crochet and create all kinds of craft projects. I love to read and since I've retired, have taken up canning and making jams, jellies, salsa and a barbeque sauce which is an "ancient chinese secret."