Pork Chops Alla Pizzaiola with Dumplings
8
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Good winter time comfort food. Just add a salad for a complete meal. I found this recipe in an old issue of Good Housekeeping, 1980.
- Ready In:
- 2hrs
- Serves:
- Units:
8
People talking
ingredients
- 4 pork blade steaks or 4 pork sirloin steaks, each cut 3/4 inch thick
- 2 tablespoons flour
- 2 tablespoons oil
- 1 green pepper, cut into thin strips
- 1 red pepper, cut into thin strips
- 1⁄2 lb mushroom
- 1 large onion, sliced
- 1 clove garlic, minced
- 1 (16 ounce) can tomatoes
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon crushed red pepper flakes
- oregano leaves
- 1 cup buttermilk baking mix (bisquick)
- 1⁄3 cup milk
directions
- Coat pork chops with flour.
- In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
- Remove chops to a shallow 2 1/2 qt.
- casserole.
- In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
- Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
- oregano leaves.
- Spoon vegetable mixture over pork chops in casserole.
- Cover and bake in 375° oven 1 hour.
- Skim off fat from liquid in casserole.
- Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
- Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
- Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.
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We really enjoyed this. I had two thick chops and they cooked perfectly. I made the dumplings but won't next time as they didn't add anything. I served this over wide noodles and enjoyed leftover noodles and veggies for lunch the next day.Reply
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Excellent! I used fresh oregano, 28 oz can tomatoes (we prefer more sauce) bone-in center cut pork chops, browned/sauteed according to the recipe and added everything to my slow cooker on high for 3+ hours. I didn't make the dumplings and served with some crusty bread to dip in the sauce instead. Very tender pork and flavorful sauce...the DH is not a huge fan of pork chops or bell peppers but enjoyed this as well....quick to prepare especially if using the slow cooker...Will be making this again...especially looking forward to trying it with the dumplings in the fall. Thanks for posting!Reply
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Excellent! I used fresh oregano, 28 oz can tomatoes (we prefer more sauce) bone-in center cut pork chops, browned/sauteed according to the recipe and added everything to my slow cooker on high for 3+ hours. I didn't make the dumplings and served with some crusty bread to dip in the sauce instead. Very tender pork and flavorful sauce...the DH is not a huge fan of pork chops or bell peppers but enjoyed this as well....quick to prepare especially if using the slow cooker...Will be making this again...especially looking forward to trying it with the dumplings in the fall. Thanks for posting!Reply
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Wonderful pork prep. Used boneless pork chops, seasoned a bit more for our taste. Did not make dumplings. Baked in my LaCrueset. Let rest for a bit covered while I made linguine. The pork was tender enough to pull away without a knife.Reply
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