smothered pork chops from 1941 cookbook
This recipe is from the New American Cookbook, published in 1941. It is a different take on smothered pork chops, which today focuses on cream soups or thick gravies. This one uses tomato juice and vegetables, and uses very little fat. Great for those watching their carbohydrate or calorie intake.
prep time
10 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
6 to 8
Ingredients
- 2 pounds pork chops, cut thick
- 2 - unpeeled lemons, sliced into thin rings
- 1 medium sweet onion, sliced into rings
- 1 medium green pepper, cut into rings
- 1 teaspoon salt
- 2 cups tomato juice
- 1 tablespoon butter or oil
How To Make smothered pork chops from 1941 cookbook
-
Step 1Wipe meat with a cold, damp cloth. Put the chops in a large covered skillet and cover the top of the meat with the lemon, onion, and green pepper rings. Pour the tomato juice over all and dot with the butter or oil.
-
Step 2Cover and cook on top of the stove (medium-low heat is probably indicated here) for 1 1/2 hours or until done. Lift chops onto a hot platter, being careful to keep the rings in place, and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes