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Sauce:
18 ounce can tomato sauce -
1/2
cup finley chopped onion
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1/2
cup finely chopped green pepper
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2
cloves garlic, minced
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2
tablespoons vinegar
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2
tablespoons molasses
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1
tablespoon Worcestershire sauce
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1/4
teaspoon pepper
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few dashes of bottled hot pepper sauce
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Pork Chops:
6pork loin chops, cut 1/2 inch thick (2 pounds total)
1. Sauce: For sauce, in a small saucepan combine tomato sauce, onion, green pepper, garlic, vinegar, molasses, Worcestershire sauce, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Uncover and simmer about 10 minutes more or until of desired consistency.
2. Reserve 1/2 cup of the sauce for pork chops. Cover and refrigerate remaining sauce for another use.
3. Pork Chops: Meanwhile, trim separable fat from pork chops. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 minutes. Turn and broil 5 minutes more or until nearly done. Turn chops and spoon reserved sauce over chops. Broil 3 to 5 minutes more or until juices run clear. Makes 6 servings.
- Make Ahead Tip Prepare sauce. Cover and chill up to 3 days. Or divide into 1/2-cup portions and transfer to small freezer containers. Seal, label, and freeze up to 1 month. Thaw and reheat before serving.
- Servings Per Recipe 6,
- Calories 146,
- Protein (gm) 18,
- Carbohydrate (gm) 4,
- Fat, total (gm) 6,
- Cholesterol (mg) 55,
- Sodium (mg) 148,
- Percent Daily Values are based on a 2,000 calorie diet
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