Rate this recipe
By Craig Claiborne
Brown the chops on both sides in the oil. Top each with a lemon slice, onion slice and green pepper ring. Add the tomato sauce and sprinkle with the thyme.
Cover and simmer slowly for about forty-five minutes, or until the chops are tender. Garnish with the chopped parsley.
© 1966 Craig Claiborne estate. All rights reserved.