Smothered Pork Chops from 1941 Cookbook

Susan Feliciano


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.

★★★★★ 1 vote
6 to 8
10 Min
1 Hr 30 Min
Stove Top


2 lb
pork chops, cut thick
unpeeled lemons, sliced into thin rings
1 medium
sweet onion, sliced into rings
1 medium
green pepper, cut into rings
1 tsp
2 c
tomato juice
1 Tbsp
butter or oil


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.
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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Diabetic, Gluten-Free, Low Carb
Other Tags: Quick & Easy, Healthy, Heirloom
Hashtag: #skillet