| Pork Chops Pizzaiola | |
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2 lb pork loin cutlets 10oz. pkg sliced Baby Portobello mushrooms Olive oil |
2 green peppers cut into 1" pieces ½ dry white wine 1 quart of Tomato sauce |
| Cut meat into 1" pieces and saute with the peppers in a large pot. Add the mushrooms and cook for 5 minutes. Add the quart of sauce and the wine, lower heat and simmer for an hour. Serve over pasta. This recipe originally had you make a sauce in the pot but since I always have jars of my canned Zesty Tomato sauce on hand, I modified the recipe and eliminated that step. I have never tried this with a store-bought quart of sauce so I have no idea if it travels well into that arena. If you use a store jar be sure it is high quality and doesn't scrimp on the garlic and spices. My sauce is "ZESTY". The recpe for it is on the Canning page. | |