Pork Chops with Tomato and Green Pepper Sauce from The Times Cookery Book by Katie Stewart
Trim any fat that is extra, from the chops and dip both sides of the meat in seasoned flour. Add to the hot fat in a frying pan, brown quickly on both sides, then lift the chops from the pan and pl...
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Ingredients
- 1 level desertspoon castor sugar
- ¼ pint (1½ dl) stock
- ½ oz (15 g) dripping or vegetable fat
- 1 onion
- 1 green pepper
- 1 (15 oz) (425 g) tin tomatoes
- salt
- freshly milled pepper
- 1 tablespoon Worcestershire sauce
- juice of ½ lemon
- seasoned flour
- 4 sparerib pork chops
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