Recipe for "pork-chops-1"

NAME

     PORK-CHOPS-1 - Pork chops simmered in tomato and onion
     Apologies to anyone of Italian descent-I'm  sure  this  dish
     will  seem  a  slander on your culinary heritage, but that's
     the way I learned this recipe.
     As much as I like grilled pork chops, I enjoy a change. This
     recipe  isn't  haute cuisine, but I think it is particularly
     good when you get home from work on a cold, wet evening. The
     preparation  is fairly quick, and it leaves you time to warm
     up in front of the fire with a cup of tea and read a newspa-
     per.

INGREDIENTS (Serves 2)

     2         pork loin chops
     300 ml    condensed tomato soup (1 small can)
     1         green pepper, sliced
     1         onion, diced
     1         bay leaf
               oil for frying
               salt and pepper

PROCEDURE

          (1)  Heat the oil in a saucepan or frying  pan  (choose
               one  with  a lid).  Season both sides of the chops
               with salt and pepper to taste.   Brown  the  chops
               quickly on both sides.  Remove from the pan.
          (2)  Fry the onions until soft, but not brown.  You may
               need to add a little more fat, but I prefer to use
               as little as possible.
          (3)  Return the chops to the pan, add the tomato  soup,
               green  pepper,  and  bay leaf.  Bring to the boil,
               then simmer gently for 30-40 minutes, or until the
               chops are cooked.

NOTES

     I serve this with rice.  If you like brown rice, it has  the
     advantage of taking as long to cook as the rest of the meal,
     so you get an uninterrupted half-hour.

RATING

     Difficulty: easy.  Time: 15 minutes preparation, 40  minutes
     cooking.  Precision: No need to measure.

CONTRIBUTOR

     Stephen Withers,
     University of Melbourne, Parkville, Victoria, Australia
     stephenw@murdu.oz