My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.

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  • Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).

  • Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.

Nutrition Facts

324.7 calories; 26.1 g protein; 16.7 g carbohydrates; 60.6 mg cholesterol; 1207.4 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/03/2006
Very pleasantly surprised by how well this recipe turned out! Used EVOO seasoned chops well with Lawry's seasoned salt pepper and granulated garlic. Used balsamic vinegar. Instead of tomato juice I used a can of Picante V8 and a can of petite cut diced tomatoes. Added fresh rosemary and mushrooms at that point used frozen green beans (16 oz.) and Tabasco Chipotle Sauce for the heat. Also had to thicken the sauce with 2 Tbsp. cornstarch etc. and served over brown rice. Beautiful presentation... if everyone had not dug in so quickly I would have loved to have taken a photo! Will most likely make this recipe again. Thank you BRIDESTEIN. Read More
(14)

Most helpful critical review

Rating: 3 stars
11/27/2006
This was ok but it was too tomatoey for my liking. Maybe if another base was used other than tomato juice and only some tomato was added later this would be better. Read More
(2)
31 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/02/2006
Very pleasantly surprised by how well this recipe turned out! Used EVOO seasoned chops well with Lawry's seasoned salt pepper and granulated garlic. Used balsamic vinegar. Instead of tomato juice I used a can of Picante V8 and a can of petite cut diced tomatoes. Added fresh rosemary and mushrooms at that point used frozen green beans (16 oz.) and Tabasco Chipotle Sauce for the heat. Also had to thicken the sauce with 2 Tbsp. cornstarch etc. and served over brown rice. Beautiful presentation... if everyone had not dug in so quickly I would have loved to have taken a photo! Will most likely make this recipe again. Thank you BRIDESTEIN. Read More
(14)
Rating: 4 stars
08/30/2006
I wasn't sure that I would like this or not. But it turned out very good. I used tomato sauce instead of juice and fresh mushroms. The chops came out wonderfully tender and the sauce had just the right zip. Don't leave out the Frank's it makes the dish. Thanks!! Read More
(5)
Rating: 5 stars
05/20/2006
This was very nice! I did make some changes from other suggestions. I used 2 cans tomato sauce instaed of juice and I added 2 tablespoons of flour to the sauce when I added it. I also added the mushrooms at the time I added the sauce. I think next time I make this I will cook the greenbeans separate because I had brown rice with the tomato sauce too. Read More
(3)
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Rating: 5 stars
03/14/2005
We love this recipe and have made it serveral different times. We serve the tomato juice mixture on a bed and rice and it is perfect! Read More
(3)
Rating: 5 stars
06/26/2006
This is one of our family's favorite recipes. I agree that the tomato juice makes for a thin sauce but the flavor is so much better than paste or sauce. We like to eat this in bowls kind of like stew. With that in mind you could also cube the pork before you brown it. Read More
(2)
Rating: 3 stars
01/03/2005
While this had really good flavor the sauce was way too thin. I will try it next time using tomato sauce instead of juice. Read More
(2)
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Rating: 3 stars
11/26/2006
This was ok but it was too tomatoey for my liking. Maybe if another base was used other than tomato juice and only some tomato was added later this would be better. Read More
(2)
Rating: 4 stars
11/16/2004
Very good! Omitted the mushrooms as we didn't have any. Also let it cook for part of the time with the lid off to let the liquid reduce a bit. Tasted great with rice pilaf and rolls. Read More
(2)
Rating: 4 stars
01/24/2007
tasty but sauce was too thin I even used tomato sauce instead of juice. Read More
(2)