Mother -in- Law Pork Chops
She'll walk away, without saying a word, . . . ! My mother in law always has something to say about my cooking. When I made this, she had no comment. * There was nothing left on her plate, but a bone!8 pork chops, about 1/2 inch thick
1 teaspoon of olive oil
1/2 teaspoon of white vinegar
2 tablespoons of vegetable oil
1 - 28 ounce can of whole tomatoes, with liquid
1 cup of finely chopped onions
1 bay leaf
4 peppercorns
1 tablespoon of sugar
2 cloves garlic, minced
1 teaspoon of salt
1 teaspoon of dried oregano
1 - 16 ounce can of whole kernel corn
1 - 16 ounce can of string beans
2 tablespoons of vegetable oil |
Instructions: Trim away any fat from the chops, rinse and pat dry with paper towels. Combine the olive oil and vinegar and coat the pork chops with the mixture. In a deep skillet, heat the vegetable oil until it is hot, but not smoking and brown the chops lightly on both sides. Remove the chops from the oil and set aside. Add the tomatoes, onion, bay leaf, peppercorns, sugar and garlic to the skillet. Bring the ingredients to a boil over moderate heat. Return the pork chops to the skillet, cover and reduce the heat to low. Simmer for 15 minutes. Uncover and remove the bay leaves. Return the heat to moderate and cook for 20 minutes, stirring occasionally. Drain the string beans and corn and stir them in. Simmer for 10 minutes. Watch your mother in laws face, once she taste this! |
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