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
3 tablespoons vegetable oil
1 medium onion, sliced
2 banana peppers, sliced in rings (fresh or canned)
1 cup water
1 (28-ounce) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon 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.



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