Pork Chops Capri Recipe - Allrecipes.com
Pork Chops Capri Recipe
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Pork Chops Capri

Recipe by  

"My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
  2. Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
  3. Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2006

Very pleasantly surprised by how well this recipe turned out! Used EVOO, seasoned chops well with Lawry's seasoned salt, pepper and granulated garlic. Used balsamic vinegar. Instead of tomato juice, I used a can of Picante V8 and a can of petite cut diced tomatoes. Added fresh rosemary and mushrooms at that point, used frozen green beans (16 oz.) and Tabasco Chipotle Sauce for the heat. Also had to thicken the sauce with 2 Tbsp. cornstarch, etc. and served over brown rice. Beautiful presentation... if everyone had not dug in so quickly, I would have loved to have taken a photo! Will most likely make this recipe again. Thank you, BRIDESTEIN.

Most Helpful Critical Review
Nov 26, 2006

This was ok, but it was too tomatoey for my liking. Maybe if another base was used other than tomato juice, and only some tomato was added later this would be better.


23 Ratings

Aug 30, 2006

I wasn't sure that I would like this or not. But it turned out very good. I used tomato sauce instead of juice and fresh mushroms. The chops came out wonderfully tender and the sauce had just the right zip. Don't leave out the Frank's, it makes the dish. Thanks!!

Mar 14, 2005

We love this recipe and have made it serveral different times. We serve the tomato juice mixture on a bed and rice and it is perfect!

Jan 24, 2007

tasty, but sauce was too thin I even used tomato sauce instead of juice.

Jun 26, 2006

This is one of our family's favorite recipes. I agree that the tomato juice makes for a thin sauce, but the flavor is so much better than paste or sauce. We like to eat this in bowls, kind of like stew. With that in mind, you could also cube the pork before you brown it.

May 20, 2006

This was very nice! I did make some changes from other suggestions. I used 2 cans tomato sauce, instaed of juice and I added 2 tablespoons of flour to the sauce when I added it. I also added the mushrooms at the time I added the sauce. I think next time I make this, I will cook the greenbeans separate, because I had brown rice with the tomato sauce, too.

Jan 03, 2005

While this had really good flavor, the sauce was way too thin. I will try it next time using tomato sauce instead of juice.


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  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 4.9 g
  • 19%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 1304 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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