| | Directions | | Season pork chops to taste and then brown in large skillet in a little oil. Remove & set aside. Using same skillet on medium high heat, sauté onion, bell pepper and mushroom in pan drippings to desired softness. Add flour and seasoning bouquet. Stir constantly until lightly browned. Add water slowly and stir constantly until mixed completely (be careful of hot steam when adding water to pan). Once gravy is ready, return pork chops to skillet and add tomato sauce and stewed tomatoes. Cover and cook on low heat for one hour or until pork chops are tender. |
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| Ingredients | | - |  | 4 - 6 boneless pork chops |
| - | | 1 onion, finely chopped |
| - | | 1 bell pepper, finely chopped |
| - | | 2 cans tomato sauce (small cans) |
| - | | 1 can stewed tomatoes |
| - | | 1 can mushrooms (optional) (small can) |
| - | | 1 teaspoon Kitchen Bouquet (seasoning & browning) |
| - | | 2 tablespoons flour |
| - | | 1/2 cup water |
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