Pork Chop with Green Bell Pepper and Tomato Sauce

This recipe is taken from the 1996 Milk Calendar. This is the Pork Chop with Green Bell Pepper and Tomato Sauce recipe.

  • Prep: 10 min
  • Cooking: 20 min
Yields 6 servings
pork chop with green bell pepper and tomato sauce

Ingredients

  • 2 tbsp (30 mL) vegetable oil
  • 6 pork chops
  • 1 cup (250 mL) chopped onions
  • 1 cup (250 mL) chopped tomatoes
  • 2 garlic cloves chopped
  • 1 cup (250 mL) fresh mushrooms sliced
  • 1 cup (250 mL) chopped green bell pepper
  • Salt and pepper to taste
  • Sauce
  • 1/4 cup (60 mL) butter
  • 1/4 cup (60 mL) all-purpose flour
  • 3 cups (750 mL) Milk
  • 1 tsp (5 mL) dried tarragon
  • 1 tsp (5 mL) dried rosemary
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) Pepper
  • 2 tbsp (30 mL) grated Canadian Parmesan cheese

Preparation

Heat the oil in a skillet over high heat. Add the pork chops and cook for 5 min on each side. Remove the pork chops and reserve on plate.

Add the onions, tomatoes, garlic, mushrooms and green bell pepper to skillet. Cook stirring constantly for 7 to 8 min or until vegetables are soft. Season to taste with salt and pepper. Return pork chops to skillet and toss to coat with vegetables.

For the sauce, in a saucepan melt the butter over high heat and add the flour,stirring until a paste is formed. Add a little milk, stirring it into the paste. Keep adding the milk a little bit at a time until the paste is incorporated into the milk. Add the herbs, salt and pepper. Bring the milk mixture to a boil, stirring constantly until the sauce thickens. Pour the sauce over the pork chops and sprinkle with Parmesan cheese.

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