Ingredients:
6 large pork chops
4 large potatoes, peeled and quartered ( like russet)
1 large green peppers, cored and sliced
2 medium onions, sliced
4 stalks celery, cut into 2-inch pieces
1 (8 ounce) cans Hunts tomato sauce
1 (8 ounce) tomato can water
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon cornstarch
Directions:
In a skillet, brown pork chops in 1-2 Tb. vegetable oil, 2-3 minutes per side. DO NOT cook through.
Place in a large Dutch oven.
Mix together sauce ingredients. Personally, I tend to double the sauce (I LOVE SAUCE!) and put in more or less of the ingredients to your own taste (i.e. thicker, thinner, tangier, sweeter — ).
Pour 1/2 of sauce over pork chops.
Add vegetables on top.
Pour remaining sauce over the vegetables.
Bake, covered, in a preheated 375 degree oven for 1 hour to 1 hour and 15 minutes, or until vegetables are tender.
Servings: 4-6
Time preparation: 20 min.
Time total: 80 min.