Costolette de Maiale alla Naploentana

Pork Chops Neapolitan (Costolette de Maiale alla Naploentana)

6 loin pork chops, 3/4 inch thick (about 2 lbs.) 2 T. olive or salad oil 1 cup chopped onion 1 clove garlic, crushed 1 can (1 lb. 12 oz) Italian tomatoes, undrained 1 t. salt 1/2 t. dried oregano leaves 1/2 t. basil leaves 1/8 t. pepper 1 large green pepper, cut into 6 wedges 1 can (4 oz) button mushrooms, drained

Wipe chops with damp paper towels. In hot oil in large skillet, brown chops well on both sides. Remove form skillet. Drain all but 1 T. drippings from skillet. Add onion and garlic. Saute until onion is tender, about 5 minutes. Add tomatoes, salt, oregano, basil and pepper. Mix well. Mash tomatoes with fork. Place pork chops in skillet. Arrange green pepper wedges, spoke fashion between chops. Simmer, covered, 1 1/4 hours. or until chops are tender. Add mushrooms and simmer 5 minutes more. Serves 6 Source: My Old Recipes

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