Western Pork Chops
Submitted by sdlove63
Skillet pork chops simmered in a smoky-sweet tomato sauce with green peppers, onions, and a touch of chili powder. Hearty, homestyle comfort food ready in under an hour.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minThink of these as the weeknight pork chops your grandma would’ve made if she’d spent a summer out West. They get a quick sear until golden, then braise in a sauce that’s equal parts tangy tomato and sweet corn syrup with just enough chili powder to keep things interesting.
The peppers and onions soften into the sauce as everything simmers uncovered, building a thick, glossy coating that clings to every chop.
Serve them over buttered egg noodles to soak up every last drop of that sauce.
Kitchen Tips
- Use bone-in chops for more flavor and a juicier result after the 30-minute simmer
- Don’t skip browning both sides first; that seared crust adds a layer of savory depth to the finished dish
- Swap corn syrup for a drizzle of honey or brown sugar if that’s what you have on hand
Ingredients
Directions
In medium skillet, melt margarine over medium heat.
Add pork chops.
Cook for 10 minutes, or until browned on both sides.
With a slotted spatula, remove pork chops from skillet.
Add green pepper and onions to skillet.
Cook for 5 minutes, or until tender. Stir in tomato sauce, corn syrup, and chili powder.
Add pork chops. Simmer, uncovered, for 30 minutes, or until pork chops are tender.
Serve over hot cooked noodles, if desired.
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