This recipe was handed down to my sister by her mother-in-law and then to me. I make this all the time and since it has to simmer for up to 4 hours, I make plenty and freeze it.
Add crushed tomatoes, tomato paste, water and wine into a large saucepan and simmer on low heat, covered.
In a large skillet, heat 2 tablespoons of olive oil and add pork chops (seasoned with salt & pepper to taste) until slightly browned and add to the sauce and continue to simmer for 3 hours, checking and stirring periodically so it doesn't stick. I've also prepared this sauce in the crock pot and have let it simmer for about 6 hours on low heat.
Slice the green peppers into strips (season to taste with salt and pepper) and add to the hot skillet with 2 tablesppons of olive oil and brown. Set aside. Do the same with the onions.
Once the sauce is done simmering for 3 hours on the stove, or 6 in the crockpot, add your peppers and onions and simmer for another hour. If using the crock pot, double the time.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 20 | ||
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Calories: 253 | ||
Calories from Fat: 121 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 68.7mg | 21 % | |
Sodium 184.1mg | 6 % | |
Potassium 809.7mg | 21 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 8.3g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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