Pork Chops in Tomato Pepper Sauce over Mashed Potatoes
20 pork chops
5 lbs potatoes
1 bar cream cheese
1 jar sliced cherry peppers
1 bottle red or white wine
4 green peppers
2 red peppers
4 boxes baby bella sliced mushrooms
1 bulb garlic
1 box Swanson’s chicken broth
4 large cans crushed tomatos
2 large cans diced tomatos
Fresh Basil
Olive oil
Salt & Pepper to taste
Bread
2 Yellow Onions
Flour
Directions:
Chop peppers and onions long and about ½” thick.
Chop garlic and remove stems from cherry peppers.
Flour, sauté pork chops, and set aside.
Deglaze pan with wine.
Sauté peppers and onions in olive oil with salt & pepper.
Add garlic after peppers and onions are soft. Don’t overcook garlic.
Stir in diced & crushed tomatoes, basil, and chicken broth. Allow to simmer while potatoes cook.
Blanch mushrooms and add to tomato & pepper sauce.
Peel, chop, and cook potatoes. Mash and mix in bar of cream cheese. Serve with small pallets of butter and paprika.
Add pork chops to sauce and bake in oven at 350° for ½ hour to 45 minutes.
Serve over mashed potatoes with bread.
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