Parslied Tomato Pork

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Chick-peas are the new note in this main dish bright with tomatoes


  • lbs. lean boneless pork slices, cut about ¼″ thick (use leg or loin)
  • 3 tblsp. salad oil


  • In a large skillet, sauté pork slices over medium heat in salad oil until browned and tender. Pour off any oil in excess of 1 tblsp. Add onion and sauté just until limp.
  • Add chick-peas, tomatoes and parsley; season with salt, garlic salt and pepper. Cover and simmer 1