A healthy alternative to frying or breading with a good dose of vegetables.
4 good sized
2 lbs. Porkchops (bone in or out, I prefer center cut)
2 cans Italian flavored stewed tomatoes
1 medium onion
1 medium or large bell pepper
*You may substitute 2 large fresh tomatoes and ¾ cup water for canned tomatoes.
1 clove of fresh garlic
No nutrition information available
Chop onion, pepper and garlic into small pieces. Saute until onions are clear and peppers have softened. Pour juice from one can of tomatoes into bottom of 13x9 casserole dish to prevent sticking. Make a single layer of porkchops. You may trim the chops as lean as you like before this. Cover the chops with the onion and pepper mixture. Top with tomatoes. Cover loosely with foil and bake in a 400 degree oven for 25 minutes for thin chops and 40-45 for thicker. Serve over rice.