Pork Chops Capri

Pork Chops Capri

BRIDESTEIN

"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

1 h 15 m servings 325 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1304 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 20
  1. 24 Ratings

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Most helpful positive review

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 ju...

Most helpful critical review

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.

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Least positive
Newest

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 ju...

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...

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 ...

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!

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

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.

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 li...

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

Very good! Omitted the mushrooms as we didn't have any. Also let it cook for part of the time with the lid off to let the liquid reduce a bit. Tasted great with rice pilaf and rolls.

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