Pork Chops Piquante

SUBMITTED BY: James Morvant

4 chops
2 tbsp. butter
1/2 cup onion
1-1/2 cup tomato puree
1 bay leaf
8 oz. mushrooms
Salt and pepper to taste
1/2 cup parsley
2 cloves garlic
2 tsp. lemon rind
1/4 cup bell pepper
1/4 cup celery
1/4 cup parsley



Brown chops in butter in skillet. Remove from skillet.

In same skillet, add onion, bell pepper, and celery and cook until wilted. Add tomato, bay leaf, salt and pepper. Return chops to skillet and stir them in the sauce, cover and bake for 1 hour, basting occasionally until tender.

Mix parsley, garlic, and lemon. Sprinkle over chops. Keep warm until ready to serve over hot rice.