Hungarian Pork Chops

  • Yield: 4 to 5 servings

"This dish is a crowd pleaser. It's particularly good when served over mashed potatoes. You won't have to worry about leftovers."


5 thick, center-cut pork chops
3tablespoons vegetable oil
1medium onion, sliced
2 banana peppers, sliced in rings (fresh or canned)
1cup water
1 (28-ounce) can diced tomatoes
1/2teaspoon salt
1/4teaspoon pepper


  1. In a heavy skillet, brown pork chops in oil. (They will not be cooked through.)
  2. Add onions, peppers, water, tomatoes, salt and pepper.
  3. Cover and simmer on low heat for about 1 1/2 hours or until half of the liquid is evaporated.

Shirley Stotts, Belen, N.M.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 350
  • Fat 18g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 6g
  • Cholesterol 90mg
  • Sodium 800mg
  • Potassium 560mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugars 8g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 110%
  • Calcium 4%
  • Iron 15%