Grammie's Italian-style Pork Chops
I prefer boneless chops because I am too lazy to fish out all the bones.
We always had this with Rigatoni and a salad, but it is great over any pasta, and I have even used it on homemade pizzas.
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- boneless pork chops, trimmed
- 2 jar(s)
- any meatless spaghetti sauce (our favorite is garden variety)
- 2 sm can(s)
- tomato sauce, plain
- 1-2 clove
- garlic, minced
- 1/2 large
- vidalia onion, sliced
- 1 sm can(s)
- diced tomatoes, plain
- 1/2 large
- green bell pepper, sliced
- 5 or 6
- button mushrooms, sliced thin
- 1/2 Tbsp
- italian seasoning
- 3 sprig(s)
- fresh parsley, diced very fine
- fresh basil leaves, diced very fine
- cayenne pepper (optional, to taste)
- few dash(es)
- salt and pepper (to taste)
- your favorite pasta, cooked according to directions
- parmesan cheese, to top
1Trim the fat off the pork chops, rinse well and pat dry . Cut the pork chops in half or however you need so you can fit them in your pot.
2In a large pot, mix spaghetti sauce, tomato sauce, garlic, parsley, basil and spices. If sauce is very thick add a water a few tablespoons at a time until it reaches a slightly thin consistency.
Place pork chops into the sauce so they are covered.
Bring to a simmer on medium-low heat then turn down to low heat. Cook 1 1/2 to 2 hours. Gently stir occasionally, making sure the pork chops stay covered.
3Add the onions, peppers, mushrooms and canned tomatoes and cook another 1 1/2 to 2 hours, gently stirring.
Pork will slowly cook and become very tender. This dish is done when it can be easily separated with a fork.
4Using a fork and spoon (I use a large salad fork and wooden stirring spoon) separate the pork so it is in bite size and smaller pieces.
Serve hot over pasta with a sprinkle of grated Parmesan on top.
5If you want to do this in the crockpot, add 1 cup of water to the sauce and double the cook times. Cook on low heat.